3 Center-Stage Squash Recipes for Thanksgiving

Sweet, filling, humble, and yet extraordinary — there is something that’s just so American about squash. It’s a quintessential part of the fall table, and there are endless ways to get creative and give this lovely oblong vegetable a starring role in every course of your Thanksgiving meal.

Tip: When preparing your squash, first peel it with a potato peeler, then use a sharp knife to slice it in half and use a spoon to remove the seeds and membrane. Feel free to exchange a butternut squash for a more unusual variety — even one you’ve grown yourself!

First Course: Sweet Squash-Apple Soup

Great as a starter and just as pleasing as a leftover afternoon meal on a cold day, this soup can be dressed up with a splash of heavy cream or yogurt and a toasted pumpkin seed garnish. Serve with hunks of whole wheat bread for a substantial meal. Serves 8.

Ingredients:

1 large white or yellow onion
1 tablespoon harissa spice paste
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 large butternut squash, diced
3 cups chicken or vegetable stock
3 cups water
4 sweet and floury apples (try Golden Delicious)
¼ cup heavy cream or plain yogurt (optional)

Method:
Finely dice the onion and sweat in a teaspoon of cooking oil or butter until translucent, taking care not to let it burn. Add the harissa paste, salt, and pepper, and increase the heat to fry the spices. When it starts to smell spicy, add the diced squash and stir to coat. Add the stock and water, bring to a boil, and leave to simmer for 20 minutes.

Peel, core, and dice apples and add to the pan. Cook for 10 more minutes or until the squash is soft enough to, well, squash, with the back of a spoon. Blend and add heavy cream or yogurt for extra richness.

Second Course: Spicy Roasted Squash

This hearty side dish is great as a healthy alternative to sweet potato casserole and might even steal the show from the turkey.

Ingredients:
1 large butternut squash, peeled and deseeded
¼ teaspoon salt
A few grounds of black pepper
2 cloves of garlic, finely minced
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cinnamon
1 tablespoon olive oil or other cooking oil
Zest of ½ lemon (optional)

Method:
Preheat the oven to 400 F. Lightly grease one or two baking sheets. Slice the halves of your peeled and deseeded squash into 1-inch-thick pieces. Combine the spices, salt, pepper, garlic, spices, and oil in a small bowl to create a smooth paste. Add a little more oil if necessary. Using a pastry brush, brush each side of the squash pieces with the spice mixture and place on the baking sheet. Roast for 30 minutes or until the squash has softened and browned slightly.

Dessert: Sumptuous Squash Pie

Everyone knows pumpkin pie is the Thanksgiving pie. But why be like everybody else? Try this slightly less sweet alternative and add cinnamon-flavored whipped cream for an extra special touch.

Ingredients:
1 9-inch pie crust: use your favorite recipe and par-bake
1 large butternut squash, halved
½ cup water
2 large eggs
1 cup light brown sugar
1 cup evaporated milk
1 tablespoon butter
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 tablespoons all-purpose flour

Method:
Preheat the oven to 400 F. Place the squash halves in a roasting pan and add water. Cover with foil and bake until soft, about 45 minutes. Puree and leave to cool, then reduce oven heat to 350 F. In a bowl, combine all the ingredients except the flour. If the mixture curdles, add a spoonful of flour at a time. Once all the ingredients are combined, add the remaining flour.

Pour mixture into the prepared pie crust and bake for 35 minutes. It’s done when the center doesn’t wobble. If it needs another 10–15 minutes in the oven, cover the crust with foil to prevent it from over-browning. When done, leave to cool on a cooling rack. Serve, slice, and devour with friends and family.

Get more fun Thanksgiving ideas here.