If you think that autumn squashes are only good for traditional Thanksgiving soups, think again. Squashes like butternut and acorn are versatile foods that can work surprisingly well in a variety of dishes.
Fall is the best time to enjoy these ripe beauties during their peak season. Whether you’re looking to whip up a quick solo meal or make enough to feed the extended family, we’ve gathered some great recipes that will make every fall food, even pumpkin, jealous.
This recipe for Acorn Squash Porridge combines coconut milk, maple syrup, shredded coconut and pecans for a sweet creamy bowl. The blogger at It’s New and Different packs this breakfast treat into Ball jars to make it easy to eat on-the-go.
The Thai in this Thai Coconut Squash Soup comes from added ginger, cilantro and lemongrass. From The All New Ball Book of Canning and Preserving, this recipe is one to bookmark to re-make throughout the fall and winter. You can use a variety of squashes here – be it butternut, acorn, kabocha or any other orange-fleshed favorite.
This attractive looking salad layers butternut squash, beets, apples, quinoa, pecans, spinach, shallots and more into a Ball jar to be taken on-the-go. Full of different vitamins and nutrients, this salad will power you through the day and satisfy cravings.
Finally, this is your classic butternut squash soup with a twist, bound to help you warm up on a chilly fall evening. This Cumin Spiced Squash Soup with Cheesy Sage Croutons uses roasted squash with nutmeg, maple syrup and sage. There is no shortage of flavor here!
Do you have any favorite fall squash recipes that you look forward to making every year? Share with us on social @BallCanning!