Dara Moskowitz Grumdahl’s Top 5 Winter Squash Recipes

The fall means all the squash you could want, and here's what you do with it!

Off The Menu with Dara Grumdahl
October 12, 2018 - 3:57 pm

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Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl's Top 5 lists here!

Winter Squash is everywhere.  And it's on sale!  You could literally fill your shopping cart/basket/bag/etc. to the brim with it.  What to do with all that squash?  Here are Dara's top 5!

Melissa Clark’s Maple Ginger Kabocha Squash
Easy-peasy, all you’re doing here is cutting up squash like muskmelon or canteloupe slices, tossing it with a little ginger, maple syrup, and olive oil, and roasting. You serve the wedges whole, and you can eat them like melon slices if you’re a kid, or use a knife and fork if you’re a grown up! 

Brown Sugar Squash Pie
Get a gigantic hubbard squash, and drop it out the window onto the driveway. Now you’ve got useable hubbard squash! Or you know, get in there with an axe or however you do.  Once you’re in, you can make Brown Sugar Squash Pie, which is a delicious American classic. Alternately, use a butternut squash if you like the easy road in life, but I think I know you and you prefer extreme squash sports.

Delicata Squash and Brussels Sprouts Salad
I know you want healthy, but this is almost too healthy—all those cruciferous vegetables and bright orange vegetables and then a living miso dressing? Come on, what are you, Tom Brady? It’s too much! 

Melissa Darabian’s Thanksgiving Spaghetti Squash Casserole
Can you make something healthy like spaghetti squash taste like a big old pan of stuffing?  Yes. Yes you can. And you could make it for Thanksgiving, or you could just make it. Thanks Melissa Darabian and Rachel Ray! 

Rick Bayless’ Squash Tacos
I am crazy for this recipe, you take sweet winter squash and put something called salsa macha on it, which is essentially a dried chili and oil blend. Add some butter, you’re basically done—it’s so roasty, so savory, just amazing.  Now, here’s my lazy secret: Making your own salsa macha is emotionally and culinarily rewarding, but you can buy a very solid version of the stuff and save yourself some time. From where? From a Latin American specialty market, or on Amazon. 

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