One-Pan Sausage, Squash, and Onion Roast + 46 more Winter Squash Recipes

Aaaaaaaah, best intentions. Sometimes they just don't work out the way we planned. You may remember back in November when I kicked-off the Twelve Weeks of Winter Squash with this Sesame and Chile Roasted Butternut Squash. I was excited for another year of delving deeper into the world of winter squash. I was determined to find new ways to use them, and to use the ones I use less often. Alas, I did really well for the first six weeks—and then I dropped the ball.

Life started moving at a dizzying pace, the end of the year was upon us (which I know is supposed to be a joyous time, but for me, it's always the most stressful). Winter squash sat on my counter, neglected. I kept thinking I'd get to a recipe later, and squeak in towards the end of the week. Before I knew it, it was the next week, and I'd be saying the same thing. I did manage to complete one winter squash recipe in the final six weeks. Lame.

A few of my winter squash compatriots actually did manage to delve deeper, and post all twelve weeks, though—to them I take my hat off. So today, I'm sharing a simple one-pan recipe featuring Acorn squash, but I'm also sharing the entire list of recipes made by the Twelve Weeks of Winter Squash group throughout our event this year.

Split Pea and Smoked Turkey Soup

If you know me and my "soup preferences", you're probably surprised to see this recipe. I'm not a very big (or even small) fan of thick, pureed vegetable soups. I usually avoid them like the plague. It feels like I'm eating baby food. And yet, here I am pushing a big pot of baby food in your direction. My only explanation is one I use often—I am a walking contradiction.

I haven't gone dark side, this weekend was simply a "clean fridge and pantry" kind of weekend, and well, necessity is the mother of invention. I had a package of yellow split peas that were nearing their best-by date. I still had about a third of a smoked turkey in the fridge. Plus, there's never really a time that celery and carrots aren't waiting their turn in the crisper. Soup it was.

Fast forward to the fact that today is actually the start of the 11th week of the Twelve Weeks of Winter Squash—and I've been a true slacker in this department for an entire month. Seriously, I've neglected to post a winter squash recipe for the past four weeks. I'm ashamed. Needless to say, I fell short of that goal this year. But I couldn't let another week go by with only my best intentions to show, so I grabbed a can of pumpkin puree from the pantry and added that to the mix.

Roasted Buttercup Squash & Tahini-Yogurt Dip

Somehow, we've already reached the halfway mark of the Twelve Weeks of Winter Squash. Today kicks off week numero six! My personal goal is to use a different squash each week than I've featured so far this year. That means no more pumpkin or butternut squash recipes. Sadly it also means no more spaghetti squash. I can't guarantee inspiration won't take control and wind up requiring one of these varieties, but I'm going to try my best.

As of today, I can officially check buttercup squash off of my list, too. I like working with buttercups because they're fairly manageable—smallish (for a winter squash), thinner skinned, seeds scoop out easily. Once cooked, their flesh is creamy and sweet (though not as sweet as a butternut); it also tends to have less moisture than a lot of other varieties.

Yesterday I was looking for something to munch on while doing all of my Sunday-things—laundry, dishes, housework, prep for the upcoming week...last minute oh-I-just-remembered homework. I found a recipe from Food & Wine for a dip made with butternut squash and decided to switch it out for the buttercup I had hanging out on the counter. With a few other minor adjustments, I had my munching food.

Buttermilk Pumpkin Pie

I can't make it through Thanksgiving without eating at least one slice of pumpkin pie. Does anybody else feel that way? I'm sure it's a tradition-slash-nostalgia type of deal. But the crazy thing is, if we're not having Thanksgiving dinner with the extended family (my grandparents, parents, siblings, cousins, aunts, uncles, etc.), I am the only one who will eat it. Not a single one of my kids likes it. My hubby doesn't like it. And yet, I can't do without it. Therefore, I wind up either trying to eat a whole pie by myself or throwing the majority of a pie away. Both scenarios make me sad.

I need to buy one of those split-decision pie pans. I would feel much better about finding something a way to consume or save half of a pie. But then the problem lies in what to make on the other half of the pan. Pretty much all of the other pies are devoured in their entirety. I suppose that could be my "experimental pie" side. Sounds like a plan. Or there's always an individual tart...

But this year was still a full pie. And we stayed home, so you can probably guess what happened to the majority of it. I always try to switch things up a bit, try a variation on the Libby's recipe I grew up with (not that there's anything wrong with that one, it's just in my nature). This year's pumpkin pie used buttermilk in the filling, which added a nice little tang that worked to temper the sweetness and complement the spice.

Butternut Squash and Apple Bisque

The Food Truck sensation is sweeping the nation, and photographers Phil Shen and Kim Pham have a backstage pass. They stumbled sort of accidentally into the place they were meant to be after moving to Portland, Oregon in 2009. Between sporadic photo jobs, they began exploring the food pods around town (my PDX friend Bea tells me about these all the time), and were smitten.

They'd spend their weekends exploring and tasting, and in the midst of it all, took notice of the chefs, owners, and people who ran these tiny little kitchens. They wanted to know their stories. Thus, the idea of their food blog was born; a combination of their love for food and photography. They teamed up with Terri Phillips, a writer, and began to delve deeper into the food pods, food carts, and food trucks vying for a spot on the busy streets. Behind the Food Carts is their (very successful) vehicle for sharing these people's stories through words and photographs. Their passion led to being named Saveur magazine's Best Culinary Travel Blog in 2013, and now this inspiring and delicious cookbook.

"Each chapter kicks off with an introduction by Phil and a full food truck story by Terri, and each recipe features a personal tidbit or anecdote from the contributor. These recipes are not "inspired by" or "based on" the menus of the food trucks featured; they're direct from the chefs themselves. You may not be able to travel to Love Balls Bus in Austin, Texas for Garlic Yaki Onigiri, but you can sear some up in your home kitchen and taste Chef Gabe Rothschild's drive and dedication for yourself."

Duck and Lentil Ragù with Spaghetti Squash

The word ragù instantly conjures up visions of warm kitchens, family meals, and comfort food. Slow cooking...long braises...tomato based (traditionally) meat sauces, usually containing some sort of wine...what's not comforting about that? But sometimes I cheat and go for something equally as hearty and flavorful, yet cooked in far less time. Let's call them rapid ragùs.

This one in particular still features tender, slow-cooked meat—it's just that I didn't simmer it in the sauce itself. I love slow roasted duck and duck confit (duck legs that have been cooked slowly in their own fat), and while I don't mind taking the time to cook either, Maple Leaf Farms offers some awesome pre-cooked options. That means that I can have slow roasted meat at my fingertips, whenever.

I made this ragù at the end of last week (you may remember me telling you that there was a thick blanket of snow outside my window). It all started with a couple of little ovalular spaghetti squash sitting on my counter. Spaghetti squash just so happen to be my favorite type of winter squash...well, any squash really. More often than not, I'll just roast and scrape one and eat it with some Italian sausage and kale; that's one of my favorite meals. But since I've shared that recipe before, I knew I had to come up with something else. I mean, that is the point of 12 Weeks of Winter Squash. Stepping outside and trying new things, new combinations...coming up with new favorite uses for these sturdy squash varieties.

Cardamom-laced Pumpkin Steel-Cut Oatmeal

This is a sponsored post written by me on behalf of Silk. All opinions are 100% mine.

I've always been a milk-drinker. Growing up it was always dairy, and I don't think I even knew there was an alternative. I've even been a shareholder of a grass-fed organic dairy herd. I like dairy milk and I don't have any sensitivities to it. That being said, now that I'm "all grown up", I also keep alternative varieties on milk on hand at all times. One—because you never know when an intolerant person might drop by, and two—because I like using different types of milks for different applications.

I almost always have a can of coconut milk in my pantry. It's good for me to keep rice milk around because my mom can't have dairy, nuts, or soy. I use almond milk on a fairly regular basis, and soy milk from time to time. Often you hear about making nut milks at home, and while it's something I'll probably try making (because I like to try making everything myself—at least once), I know I wouldn't make it on a regular basis. I know a lot of vegans (and non-vegans) who use cashew cream, and it's always intrigued me, so when I saw that Silk® now makes cashew milk, I knew I wanted to try it.

I went for the unsweetened, because I like to control the end result (I knew I'd be using most of it as an ingredient). But of course, I had to drink some to give it the old college try before I went any further. The carton says "irresistibly creamy"...and it's right. The Silk Cashewmilk is creamy with an entirely natural and pleasant mouthfeel. Sorry, I know some people hate the word "mouthfeel", but it fits here. When you tilt your head back to take a gulp, the cashewmilk does not feel cloying or unnaturally thick. It has a mild, pleasant taste. And it BEGS to be used in oatmeal. Really, I heard it.

Forbidden Rice w/ Butternut Squash & Edamame

Welcome to week number two of the 12 Weeks of Winter Squash! With Thanksgiving this month, I've been toying with some new side dishes to add to the this year's table. Mind you, I can't take away any of the "normal" sides lest I want mutiny to break out, but nobody ever objects to more food.

Browsing my pantry shelves led me to a container of Forbidden rice ("it's forbiiiidden!"...name that movie). It's been there for months. I've been waiting for inspiration, as I didn't just want to have a bowl of plain rice—even if it was prettier than most. Forbidden rice is a beautiful deep shade of inky purple once cooked. Or is it black with deep purple highlights? Either way, it feels like it was meant to be combined with some vibrant orange winter squash and shared during an autumn meal.

The addition of edamame to this rice came about last minute. The squash was already done roasting. The rice was almost ready to be fluffed. I pulled some scallions from the crisper—they were my original plan for  green flecks amongst the black and orange—only to find them limp and faded. Hmmmm, that was not going to work. So I started rummaging through the crisper and freezer for another way to add some color.

Sesame and Chile Roasted Butternut Squash

Well, November just sort of snuck up on me. Today is already the 3rd, and the 3rd just so happens to be my birthday. I've reached that "forever age"—39. Okay, I'm not so sure if ladies still say that. You know, every year when their birthday rolls around, they're 39 again? I don't think I'll do that. I mean, even though 40 is just around the corner, these days, it doesn't seem so old anymore.

Anyhoo, besides celebrating the start of my final year in my 30's, today also kicks off another edition of the 12 Weeks of Winter Squash! If you're not familiar with it, well...it's exactly what it sounds like. For the next 12 weeks, I'll be featuring at least one winter squash recipe every week. This will be my third year joining my friend Joanne of Eats Well With Others in celebrating the versatile winter squash (though she's been doing it for even longer than that).

So, every Monday for the forseeable future, you can pretty much count on a recipe featuring some sort of winter squash. I'm starting today with what I like to call a gateway variety of winter squash—Butternut. I mean, a Butternut squash isn't too scary, right? I mean, you can even eat the peel (though I only recommend it if it's roasted). It's fairly simple to cut when compared to some other varieties—pumpkin, I'm talking to you!

Balsamic-Honey-Fig Roasted Butternut Squash {12 Weeks of Winter Squash}

When this post goes live, I will be in the air somewhere between Chicago and New York City. This makes me happy for oh-so-many reasons. One of them being that while I'm in New York, I'll be meeting one of my long-time blogging friends, and 12 Weeks of Winter Squash co-host Joanne, in person! Can. Not. Wait.

But that being said - this week is the FINAL week of this round of the 12 Weeks of Winter Squash. What at first seemed like weeks of endless possibilities, flew by in rapid fashion! I used tons more pumpkin this year than I did last year, but that seemed to come at the cost of sacrificing some of the usual spaghetti squash and butternut squash that I love the most. Seriously, I blinked and week 12 was here.

If you've been following along with my posts, you probably know that I semi-swore that I was going to use that darn Blue Hubbard squash that's taken up residence in my kitchen this week. What you probably didn't know was that I totally had my fingers crossed behind my back. That thing is glaring at my from the kitchen table as I type. It's mocking me, really. But don't worry, I'll teach it a thing or two before long. I think.

Lamb and Butternut Squash Stew {12 Weeks of Winter Squash}

Is there anything more comforting in the middle of winter than a big bowl of stew? I'm thinking, not a whole lot. From the heady aroma escaping through the cracks of the oven door, to each hearty stick-to-your-bones spoonful, stew is the embodiment of comfort food.

This particular stew came about when I found two carefully wrapped packages in my freezer that I'd sort of let slip my mind. A month and half or so ago, I found a nice little (and I do mean little) lamb shoulder at the market. I can't remember what I thought I was going to make with it, but I took it home and separated the meat from the bone. Chunks of deep red lamb meat went into one freezer bag, and the bone went into another.

I remember them sitting in the fridge for a couple of days, and then I must have gotten busy or decided not to make whatever it was I had in mind, because I transferred them to the freezer.  They were pushed to the back of both the freezer and mind mind in short order.

Pumpkin Power Smoothie {12 Weeks of Winter Squash}

So, it seems that 2014 is not about to slow down and give me any time to catch my breath. It's been less than a week and I already need to pick up my pace. So, while I said (okay, implied) that I was done copping out and using pumpkin in my 12 Weeks of Winter Squash posts...I'm doing it one last time.

But fortunately, this is a POWER smoothie. So, you know, now I have the energy to power through a few tasks that need doing. Case in point: I actually already have my dish for next week done. And there isn't a can of pumpkin anywhere in sight.

Of course, there are only two...TWO!...weeks left of our 12 week journey. But hey, every week counts. I'm hoping that I get my bootie in gear and bust into that Blue Hubbard that I mentioned weeks (months?) ago for our final week.

Pumpkin-Oatmeal Cookies {12 Weeks of Winter Squash}

It's funny, because last year during the 12 Weeks of Winter Squash, I don't remember doing a single recipe that contained pumpkin puree. I used whole varieties of other squash all the way through. This year, I've used puree more often than not. It may have something to do with the ridiculous stock of it lining my pantry. Apparently I went a little nuts at the end-of-the-season sale last year.

It kind of feels like I'm cheating. Or using Cliffs Notes instead of reading the book. I'm sliding by with a C-. But fortunately, I've always been able to plead my case convincingly. Take these cookies for example.

They are soft without being cakey, and studded with bits of pepitas, toasty pecans, and tart dried cranberries. Plus, they have oats. Oats means that they are totally acceptable to eat for breakfast. And that beautiful orange hue? It comes from the addition of pumpkin. Also healthy.

Acorn Squash and Chorizo Seco Tacos {12 Weeks of Winter Squash}

As usual, time is flying by.  This is already week number 8 of the 12 Weeks of Winter Squash.  I imagine many people are swamped with Christmas preparations, so I'll be interested in seeing how many squash dishes make it to the table in the midst of all of that madness.

It's no different here, so I went with a ridiculously simple preparation.  I have a couple of squashes hanging out in the kitchen right now.  And for the most part, they're polar opposites.  One is a big, scary (but beautiful) Blue Hubbard.  Scary because I need a machete to break into it.  This just wasn't the week for that.  I have a few more weeks to decide what will become of it, I suppose.

And the second was a small acorn squash.  Well, obviously I chose that one.  I almost stuffed it.  Almost.  Admission time - I have never stuffed an acorn squash before.  I know!  That's pretty much the first thing people do with acorn squash, right?  Well, not me.  I've always sliced and roasted it with one thing or another.  This time was no different.

Winter Squash {cocktail} + Butternut Squash Vodka {12 Weeks of Winter Squash}

In my quest to find new and exciting ways to use winter squash, I remembered a cocktail that I'd bookmarked in Greg Henry's new book, Savory Cocktails.  Although I have a bunch of bookmarks popping out here and there, the one sticking out the highest (that means "make this first!") was on the page featuring a cocktail named Winter Squash.

It starts out with an infusion - butternut squash in vodka.  That forms the base of a cocktail that is just made for this time of year.  And made for my self-imposed challenge.  I will use winter squash in new and exciting ways...I will use winter squash in new and exciting ways...

Though I added the vodka to my squash while it was still warm, and I let it steep for 5 days past the recommended time (10 days total), it didn't take on that beautiful orange color that I envisioned.  It was sort of anemic.  But I could not wait any longer.  I was excited to give it a try.

Butternut Squash and Prosciutto Bucatini Carbonara #12WeeksofWinterSquash

A few days ago, an overwhelming desire for Carbonara came over me.  I needed that silky sauce like plant needed rain.  In the middle of a drought.  With enforced water restrictions.  I don't know what made it burrow into my psyche, but it was so deep that I knew I wouldn't feel settled until I had a big plate of it.  So, I set to work rummaging through the fridge and pantry.

I had eggs and cheese.  Oh, and even better, I had a package of Bucatini - my favorite noodle.  There's something about that long, slender, hollow tube that I can't resist.  I think it must be its ability to trap the sauce inside.  I didn't have bacon, but I had prosciutto.  That would work.  For a good Carbonara, that's really all you need.  Maybe some black pepper to grind over the top.

But, while I was rummaging, I found a good chunk of butternut squash.  It was a third of one that I roasted to use for infusing vodka (more on that next week).  I decided that while I'm in the throes of the 12 weeks of winter squash, I would add it to the dish.  However, I did not want to wait for the oven to preheat and squash cubes to roast, so I thought I'd try grating it instead.

Pumpkin Fry Bread

...or is it Fried Pumpkin Bread?  My intention was for this to be a somewhat typical fry bread.  Flatter, chewy, utterly addictive.  I somewhat failed in that department.  Fortunately the bread that I wound up with wasn't an all-around fail.  It was actually entirely delicious in its own right.

But really, can you go wrong with fried dough?  I think  not.

Instead of reminding me of fry bread or an elephant ear, these fried pumpkin breads remind me of a cake doughnut.  They're sort of the same texture.  Like a cross between a doughnut and a muffin.  Have I just made the world's first fried muffin!?  I refuse to google that, for fear that I will be proved wrong.

Spiced Pumpkin Rum Flan #CaptainsTable

Do you have a go-to dessert for a specific holiday?  I tend to choose lemon bars and a fresh coconut tart for Easter.  For Christmas I lean towards cookies, candies, and gingerbread.  And Thanksgiving?  Well, Thanksgiving it's always pie.  It really never seemed like Thanksgiving if there wasn't pie for dessert.  Not that it was a rule or anything...technically.  But if it was a rule, I would have broken it this year.

Of course, this year seemed anything but traditional.  I usually spend a solid month planning and re-planning my menu.  I paste together bits and pieces to make what I think will make the perfect meal for the year.  I have a notebook.  It has headings.  If you were to glance at it, you'd see Turkey and Gravy, Stuffing (which I should technically call Dressing, because I never actually stuff it into the bird), Potatoes, Sweet Potatoes, Cranberries, Applesauce (the applesauce is always the same, but I still list the category and fill it in), Sides (because potatoes, sweet potatoes, cranberries, and applesauce are always there in some form or another...but the sides often change from year to year), Bread, Drinks, and Desserts.

Into that notebook also goes a shopping list, a prep schedule, and a cooking schedule.  It goes with me everywhere during the month of November, leading up to the big day.  You know, in case I have any things that need to be immediately added or changed.  Lest I forget those changes before I return home.  This was the first year that two or three pies were not listed under Desserts.  Some years, I just use Pies as the heading, as I know that's all that will be there, anyway.  But really, not a single pie.

Roasted Delicata Squash and Tuscan Kale Pasta {Cook the Books + 12 Weeks of Winter Squash}

I first read Animal, Vegetable, Miracle: A Year of Food Life, 5 or 6 years ago.  I think it only took a couple of pages to kick-start the longing for my own parcel of useful land.  An area where I could plant not only row after row of vegetables to sustain us throughout the growing season (and beyond), but also an orchard with fruit trees, a few rows of grape vines tucked behind the house, and plenty of room for free-roaming hens, roosters, and turkeys that would produce not only eggs, but meat.

I can still picture an open room with exposed beams dripping with braids of garlic and onions, bunches of herbs and flowers; heavy sunflower heads with bags tied around the end to grab the seeds.  Shelves lined with random mason jars and re-purposed tins.  A root cellar stocked with potatoes and tubers that still have earth clinging to their skins.  Bejeweled jars of jams and preserves lining the shelves of the pantry, alongside tomatoes, purees, and pickles to carry us through the winter.

Half of me is drawn to a "simpler" (yet infinitely more satisfying, I imagine) way of life.  A life where all the food we need comes from our own hands, or the hands of those nearby.  A life where we give up the things that aren't a necessity.  A actual necessity, not a perceived one.

Pumpkin Gooey Butter Cake

What is a gooey butter cake, you ask?  And why is it called cake when it looks more like pie?  Those are both valid questions.  Let's start with the "what is it".    It's not a "cake cake", it's a "coffee cake cake".  With origins in St. Louis, Missouri, there are several claims to fame (like any famous recipe); ingredients switched...wrong filling mistakenly used...either way it seemed to come about as a happy mistake.  In it's basic form, it is the anti-diet food.  A base of a shortbread nature.  An ooey-gooey filling made from lots of butter, full-fat cream cheese, eggs (with extra yolks), and sugar.  How could it not be irresistible?

There are two schools.  One school uses a yellow cake mix as a base, the other does not.  This version does not.  And the original doesn't have pumpkin in it,either - but as you know, 'tis the season for me to stick pumpkin (or any winter squash for that matter) into anything and everything.