So Much Squash!

This weekend I had big plans to make us a wonderful dinner for Rosh Hashanah.  That never happened, so I am left with all of the food I bought, most of it fresh produce, and I need to use it all before it goes bad.  I’ve been making a pretty good dent in it, but I realized I hadn’t touched the butternut squash or spaghetti squash.  I bought the butternut to make this wonderful squash and apple dish my mom always makes, but obviously that didn’t happen.  I bought the spaghetti squash because I had never tried it and was curious.  Plus I was on the phone while shopping (yes, I’m THAT girl) with the future bride, Robin, and she told me spaghetti was awesome, so I decided to trust her on it, and give it a try.

Last night, I came home from swim practice (did I tell you guys I am volunteering with the Allegheny College swim team?  So excited!), and I was RAVENOUS.  I made a quick plate of tomatoes with EVOO, balsamic and S & P to tide myself over while I made actual dinner.


I figured last night was as good a time as any to try the spaghetti squash.  Why haven’t I tried this before?  It is so ridiculously easy to make!  First I cut the squash in half, and removed all of the seeds.  Then I placed each half cut side down on a baking sheet, and poked some holes in the skin with a fork.  I popped them in a 350 degree oven for 40 minutes, and that was it!  Once they are done cooking, take a fork and scrape the flesh of the squash.  It comes out like little pieces of spaghetti!


I decided to go really simple and just have it with a little tomato sauce.  Perfect!  Glad I have a ton leftover 🙂

DSC02144 I also made some butternut squash soup, which I love to eat but have never made before.  I decided to just wing it, and it turns out what I made was basically every recipe I found for simple butternut squash soup.

  • EVOO
  • 1-2 onions
  • 1 butternut squash, peeled and cubed
  • chicken or vegetable stock
  • salt
  • pepper
  • nutmeg

Notice there are no measurements here?  Typical.

First I sautéed the onions in the EVOO.  When they were nice and soft, I added the squash and enough stock to cover the squash, and come to about an inch higher.  Let this come to a boil, then simmer until the squash is fork tender.  For stock, I use a parve, powder based stock:

DSC02138 I used my hand blender to puree the squash soup, and then added salt, pepper and nutmeg to taste.  Could this be any easier?!?!  Since I made so much soup, and knew it wouldn’t all be eaten right away, I used some of my new Ball Plastic freezer jars that my mom found for me to freeze individual portions.  These are great because they give you a fill line so that when your food freezes, it won’t over expand the jar.  They also have a screw top so there is no leaking!


Yes, I labeled these with the date I made them…NERD ALERT!!


Hope everyone has a fabulous FIRST DAY OF FALL!!


15 Responses

  1. butternut squash is something I’m looking forward to 🙂 I bought one for this week and can’t wait to eat it!

  2. omg i loveeee fall and all of the foods that come with it 🙂 i’ve never tried spaghetti squash either and now you’ve inspired me to go buy some- that dish looks delishhhh and sounds so easy! i actually have a butternut squash in my fridge waiting to be used so perhaps i will whip up some soup- you have a TON!

  3. Ohhh wow that butternut squash soup sounds SO good for a Fall dinner! Great idea…! and you’re so NOT nerdy for labeling them.. wanna make sure you have fresh batches! 🙂 I’m gonna have to try this recipe asap

    And thanks for the comment on my bloggy girl! I’m a Sox fan always & forever.. you betcha. Loveeee Boston and the tree I saw at the Big-E was covered in Sox inspired ornaments (so cute!!)

    And soft pretzels are definitely not a boring choice! So yummy when they’re warm with salt… they looked amaaaaazing!

  4. ahhhh the first day of fall – i completely forgot! maybe because it is raining cats and dogs here 😦

    loving that spaghetti squash goodness – all the local squashes are getting in our coop and i cannot wait to feast!

  5. I make an acorn squash very similar – super simple ingredients too!

    Acorn Squash Bisque

    2 acorn squash
    4 cups chicken broth (see note below) I use the same kind of chicken stock as you!
    1 cup fat free half and half
    salt and pepper to taste
    1/2 tsp. crushed red pepper flakes

    It was really hard, but I ended up cutting the acorn squash in half, drizzled with olive oil and salt and pepper and baked, flesh side down, for 45 minutes at 375. I let them cool on my counter overnight. The next morning I scooped out the pulp – I ended up with 1.7 pounds of flesh. I use soup base for my chicken broth – I think it has more flavor and its the same calories as chicken broth – and A LOT less expensive. I get 76 cups of chicken broth with this and it costs $3.49 at my store.

    I think the addition of the fat free half and half really makes it EXTRA creamy!

    Hooray for trying spaghetti squash – its one of my favorite veggies now!

  6. I’ve been wanting to make bnut squash soup! I found a similar recipe but it called for some creamer–which I thought sounded like a good way to get a creamy bnut soup… I’ll have to experiment next time I have them on hand!

  7. Yay squash 😀 Soup looks delicious- we use the same Parve stock all the time. I label my stuff too *fellow nerd*

  8. No shame in the labels… there was a whole article about doing that in the last Better Homes & Garden. I’ve been wanting to try a spaghetti squash. Maybe soon!

  9. I’m loving this weather. Yea for Fall!! Labeling is very important when storing foods, better than guessing. Nerd On!!!!

  10. Butternut squash soup is amazing! I’ve never made it from scratch before though, so thanks for the recipe!

  11. spaghetti squash is the best! i love eating it like pasta!

  12. oh my god, so much soup! Share the wealth! 😉

    And hahaha, you are SO organized and neat with the labels! I LOVE that! 😀

  13. That’s a lot of soup! At least you’ll be stocked up for all winter now. I love butternut squash!

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