Photo by Terry Brennan, Food Styling by Lara Miklasevics
The produce aisles are filled with squash in a variety of shapes and sizes—plus pumpkins are not just decorations; even those cute little apple-size guys called jack-be-little can be eaten.
Here, in these recipes by Twin Cities chef and cookbook author Robin Asbell, which she created for Real Food, squash is included in big cheesy baked shells and macaroni and cheese to boost the nutrition and add delicious seasonal flavor. (Butternut squash is a rich source of vitamins A, C and magnesium.) Plus, pumpkin ramps up the flavor and adds a pop of veggie goodness in sweet pumpkin spiced rolls.
Cooking with Pumpkin
If a recipe uses canned pumpkin, such as the rolls here, you can also easily make your own puree. Cook fresh pumpkin much the same way you do winter squash—either steam, bake, or microwave it. It’s best not to boil the pumpkin as it will soak up the water and make a watery purée (and subsequent dish, pie, etc.). Link here for more information and recipes.
To bake: Heat oven to 350°F. Split pumpkin in half and remove seeds and stringy pulp. Place halves, cut side down, on a baking sheet and bake for about 1 hour or until tender when pierced with a fork. Spoon the soft pulp out of the shell and use in recipes or further process to create a puree.
Yield: A 5-pound pumpkin will yield about 4½ cups of mashed, cooked pumpkin. As comparison, figure that 1 (15- to 16-ounce) can yields about 2 cups of mashed pumpkin.
Baked Shells Stuffed with Squash and Fontina
Makes 6 Servings
Butternut squash fans love its sweet flavor and bright orange flesh. They’ll adore it stuffed into pasta shells with creamy fontina cheese and sauced with a veggie-packed tomato sauce. If you need to break up the cooking time, the sauce and the filling can be made up to two days ahead, so you can prep and then assemble and bake. –R.A.
For the Sauce
2 tablespoons extra virgin olive oil
1 large onion, chopped
½ cup grated carrot
1 rib celery, finely chopped
2 cloves garlic, chopped
2 (15-ounce) cans petite diced tomatoes, with juice
1 (8-ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon salt
For the Shells
1 (12-ounce) package large shells (about 40 shells)
4 cups butternut squash, peeled and cut in ¼-inch cubes
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ cup parsley, chopped
½ cup white wine
12 ounces (3 cups) fontina cheese, shredded, divided
1. Put on a big pot of salted water to boil for the shells. Prepare a 9×13-inch baking pan and heat the oven to 400°F.
2. For the sauce: Place a large pot over medium-high heat and drizzle with olive oil. Add onion, carrot and celery and sauté, reducing heat when they start to sizzle. Cook over medium-low for 5 minutes. Add the garlic and stir for 1 minute, then add the tomatoes and tomato sauce, basil and salt and bring to a simmer over medium-high heat. Reduce to low and cook until thickened, about 10 minutes.
3. For the shells: In a large sauté pan, over medium-high heat, drizzle olive oil. Add the onion and sauté for 5 minutes, then add the butternut squash cubes and stir for 1 minute. Add the oregano, salt and parsley, stir, and add the wine. Cover the pan and reduce the heat to medium and braise the squash for
10 minutes. Uncover the pan; the squash should be tender and the pan almost dry. Transfer the squash to a bowl to cool to room temperature, about 5 minutes.
4. When the squash is cooled, stir in 2 cups of the fontina cheese.
5. Cook shells according to package directions, about 10 minutes.
6. Ladle 1 cup sauce into the baking pan and spread it across the bottom. Stuff each shell with 2 tablespoons of filling and place in the baking pan, fitting them tightly together. When all are filled, spoon the remaining sauce over the shells, evenly covering them. Sprinkle with remaining cheese.
7. Bake for 30 minutes, until the cheese is golden and the pan of shells is bubbly. Let cool for 5 minutes before serving.
8. This will keep for 4 days, covered in the refrigerator, and 4 months in the freezer.
Photo by Terry Brennan, Food Styling by Lara Miklasevics
Butternut Squash Mac and Cheese with Spinach
Makes 8 Servings
Macaroni and cheese is a perfect place to slide in a little creamy butternut squash, blended with the cheesy sauce. Then, more cubes of squash and a few handfuls of spinach can nestle in with the tender elbow macaroni for even more plant-based goodness. –R.A.
4 cups cubed butternut squash (2 10-ounce bags frozen), about half a squash (see Cook’s Note)
16 ounces elbow macaroni
2 cups baby spinach, chopped
¼ cup (½ stick) butter, plus some for coating pan
¼ cup all-purpose flour
3 cups milk
½ cup heavy cream
3 cups shredded sharp cheddar cheese
1 teaspoon salt
For the Topping
½ cup panko
½ cup Parmesan, grated
2 tablespoons butter, melted
1. Heat the oven to 375°F. Lightly butter a 9×13-inch baking pan or a 2-quart baking dish and reserve. Bring a large pot of salted water to a boil. Place a colander in the sink.
2. Drop the squash cubes into the boiling water and cook until tender when pierced with a paring knife, about 8 minutes. Scoop out with a slotted spoon and place in the colander in the sink. Reserve half for sauce. Add the macaroni to the still-boiling water and cook according to package directions, about 6 minutes.
3. Place the spinach on top of the remaining squash cubes in the colander, and when the macaroni is cooked, pour it over the spinach, wilting the leaves. Shake to drain, but don’t rinse. Set aside.
4. In a food processor or blender, purée the reserved squash cubes until smooth.
5. In a 2-quart pot, melt the butter over medium heat. Remove from the heat and whisk in the flour, and when smooth, return to the heat and cook until bubbling, about 2 minutes. Remove from the heat and gradually whisk in the milk and cream to make a smooth paste. Return to the heat and whisk until the milk comes to a simmer and thickens slightly. Whisk in the squash purée and bring to a simmer. Remove from the heat and whisk in the cheddar cheese until melted. Whisk in salt.
6. Transfer the macaroni mixture to a large bowl and pour the cheese sauce over it. Stir to combine.
7. For the topping, in a medium bowl, combine the panko, Parmesan, and butter and toss to mix. Scrape the macaroni mixture into the prepared baking pan and smooth the top, then carefully cover evenly with the panko mixture.
8. Bake for about 40 minutes, until bubbling and evenly golden brown on top. Let stand for 5 minutes before serving.
Cook’s Note: If you prefer to bake a fresh squash rather than using frozen, heat the oven to 400°F and line a sheet pan with parchment. Halve the squash lengthwise and scoop out the seeds. Place the halves, cut side down, on the pan and bake for about 30 minutes, until tender when pierced with a paring knife. Place on a rack and when cool enough to handle, scoop out the flesh.
Photo by Terry Brennan, Food Styling by Lara Miklasevics
Pumpkin Spice Rolls with Pumpkin Cheesecake Frosting
Makes 12
It’s pumpkin spice season, and everyone is craving the warm, comforting spices we associate with pumpkin pie. In these rolls, you’ll make your own blend of spices (or use pumpkin pie spice), and put some in the dough, filling, and even the frosting. Sweet, tender pumpkin dough is filled with a combination of brown sugar, spices, and chopped pecans for a roll that’s delicious, even without frosting—but you won’t want to skip the topping; it’s like spreading a layer of pumpkin cheesecake over the roll for even more pumpkin spice goodness. –R.A.
For the Spice Mix
4 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
For the Dough
6½ cups all-purpose flour, plus more for dusting
½ cup sugar
1 tablespoon instant-rise yeast
1 teaspoon salt
1 teaspoon spice mix (from above)
1 (15-ounce) can pumpkin (not pie filling), divided
6 tablespoons unsalted butter
1 cup milk
1 large egg
For the Filling
4 tablespoons (½ stick) unsalted butter, softened
1 cup light brown sugar
1 tablespoon all-purpose flour
1 tablespoon spice mix (from left)
1 cup chopped pecans
For the Pumpkin Frosting
8 ounces cream cheese, softened
¾ cup canned pumpkin, from above
½ teaspoon vanilla
3 cups powdered sugar
1 tablespoon spice mix (from above)
1. Make the spice mix: In a small bowl, combine the cinnamon, nutmeg, cloves, and ginger and stir to mix. Reserve. Line a large rimmed half-sheet baking pan with parchment paper. Reserve.
2. In a stand mixer or large bowl, combine the flour, sugar, yeast, salt, and 1 teaspoon spice mix, and stir to mix.
3. In a small pot, combine 1 cup of the pumpkin, butter, and milk, and stir over medium heat until it reaches 120-130°F on an instant-read thermometer. Add the warm liquids to the flour mixture, then add the egg, stirring until mixed. Knead for 5 minutes, then scrape out into an oiled bowl. Cover with a damp towel or plastic wrap and place in a warm spot to rise for about 1 hour, until the dough has doubled in size.
4. While the dough is rising, make the filling. Mix the melted butter, brown sugar, flour, and spice to make a paste. Reserve.
5. When the dough has doubled in size, punch down with your fist. Then, pull the sides into the center and gently press into a loose ball.
6. On a floured counter, pat or roll dough to make a 15×18-inch rectangle. Spread the filling over the dough, leaving 1 inch bare on the edge across from you. Sprinkle with pecans.
7. Roll up the dough, jellyroll style, and pinch the seam to seal. Place seam side down and use a sharp serrated knife to cut in four even cylinders, then divide each into three slices, to make 12.
8. Transfer to the prepared pan, spacing the rolls evenly. Cover the rolls with a damp towel or plastic wrap and let rise in a warm place for about 1 hour, until puffed. Heat the oven to 350°F.
9. Bake the rolls for 25 minutes, until an instant-read thermometer inserted into a roll registers 190°F, or until the buns are golden around the edges. Let cool.
10. Make the frosting: In a stand mixer with the batter paddle inserted, beat the cream cheese, scraping down until completely smooth. Add the pumpkin and vanilla and beat to mix, scraping down and repeating until completely smooth. Add the powdered sugar and remaining spice mix and mix on low until combined, then raise the speed for 30 seconds or so to whip. Spread on the cooled rolls. The rolls will keep, tightly covered, for up to 4 days in the refrigerator.
Cook’s Note: For the spice mix, you could use 7 teaspoons prepared pumpkin pie spice.
Nutrition Information (per serving)
• Baked Shells Stuffed with Squash and Fontina: Calories: 670, Fat: 31g (Sat: 14g), Cholesterol: 75 mg, Sodium: 1520 mg, Carb: 70g, Fiber: 7g, Sugar: 14g, Protein: 28g
• Butternut Squash Mac and Cheese with Spinach: Calories: 640, Fat: 32g (Sat: 18 g), Cholesterol: 90 mg, Sodium: 720 mg, Carb: 68g, Fiber: 3g, Sugar: 9g, Protein: 24g
• Pumpkin Spice Rolls with Pumpkin Cheesecake Frosting:Calories: 680, Fat: 24g (Sat: 11g), Cholesterol: 60mg, Sodium: 280mg, Carb: 106g, Fiber: 5g, Sugar: 49g, Protein: 11g
Hungry for More?
Check out these recipes for pumpkin’s sweet and savory sides I have highlighted:
Pumpkin Sheet Cake with Broiled Pecan Topping Recipe: Try this easy-to-make cake, and stick around for more deliciously pumpkin-y recipes.
Embrace All Things Pumpkin: Add a healthy pop to pasta with this Penne in Pumpkin Vodka Sauce recipe, plus tips for cooking with pumpkins and a sweet and savory recipe roundup.
Pumpkin Chocolate Chip Cake: This moist, dark-golden pumpkin cake is studded with chocolate chips and topped off with a drizzle of melted chips. What’s not to like?
Pumpkin Cheesecake with Gingersnap Crust: Can’t decide between pumpkin pie and luscious cheesecake for a festive dessert? Here’s your answer.
Pumpkin Muffins with Pecan Praline Topping: Celebrate the flavors of fall in a sweet muffin that’s crowned with a taste of New Orleans pralines.
Savory Pumpkin Soup with Gruyère Toasts: A comforting and good-for-you seasonal soup that is more savory than sweet.
