Squash season is upon us, and if you’re ready for a change from the classic butternut squash soup, we’ve got you covered. In this article, we’ll share ideas and tips for preparing squash in a deliciously sweet way.

Flesh

The varieties with sweet and tender flesh that are best suited for desserts include acorn squash, butternut, buttercup, Hubbard, sweet dumplings, and pumpkins.

A great way to preserve these squashes is to cut them into cubes, blanch the flesh for two minutes, and freeze them. Another practical method, especially if you plan to use the flesh for desserts, is to bake the squash, blend it into a puree, and freeze it in portions.

Tip: Place the puree in lightly buttered muffin tins and freeze them. Once frozen, pop them out and transfer them to a freezer bag for future use. After Halloween, don’t forget to do the same with your pumpkins to avoid food waste!

This puree can easily be thawed and used in muffin, cake, pie, or cookie recipes – there are plenty of recipes online!

If you want to excite your taste buds with something a bit different, consider less conventional recipes, such as a half-pumpkin, half-apple compote. Squash puree also works wonderfully in a smoothie, giving it a creamy texture. In smoothies, squash pairs perfectly with bananas, apples, cinnamon, nutmeg, and the milk of your choice. You can try different add-ins like yogurt, peanut or almond butter, and oats for a more protein-packed version, perfect for breakfast or a snack.

Among my favorite recipes that stand out when cooking squash and impressing guests are squash cheesecake, pumpkin pie (an unbeatable classic at my house), and squash brownies.

Peel and Pulp

Now that we’ve prepared the flesh of our squashes into delicious desserts, what can we do with the leftovers on the counter? While the peel of some squashes, like Delicata, is tender enough to eat, it’s better to save the tougher peels to add flavor to a vegetable peel broth.

As for the pulp, you can make plant-based milk by soaking 2 cups of squash pulp (fibers) in 4 cups of water overnight. Then, simply blend everything and strain it to collect the liquid, which can be used in smoothies or desserts. The pulp can also be used to make a spiced pumpkin syrup, perfect for adding to your morning latte for the ultimate fall drink!

Seeds

Roasted pumpkin seeds are a classic, but have you ever tried them sweet? A real treat!

Coated in brown sugar or maple syrup, butter, and cinnamon, then baked for about 20 minutes, they’ll become your new favorite snack to enjoy while watching a good fall movie!

We hope these delicious recipes help you make the most of this beautiful season. Enjoy!

Food Waste Expert

Stéphanie Tremblay

In love with nature, Stéphanie combines her interests in the environment and food in order to raise awareness of the importance of their food choices. Her professional training and experience in environmental education make her a knowledgeable speaker who conveys her passion with enthusiasm and positivism. In her spare time, she can be found in her garden or in the forest, gathering wild edible plants.

View all posts...