5 Delicious Leftover Squash Recipes You'll Love

Is your pantry filled with leftover squash from fall feasts? Whether it’s roasted butternut, acorn, or kabocha, these starchy delights are versatile and perfect for creating a range of tasty dishes. Let's explore five delicious squash recipes that will turn your leftovers into culinary treasures you'll crave.

1. Squash and Sage Risotto

There’s nothing quite like a comforting bowl of risotto to warm your soul. By adding roasted squash, you bring a sweet, earthy depth to this classic Italian dish.

• Ingredients:
• 1 cup Arborio rice
• 2 cups vegetable or chicken broth
• 1 cup leftover roasted squash, diced
• 1 tbsp fresh sage, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• ¹⁄₂ cup dry white wine
• ¹⁄₄ cup Parmesan cheese, grated
• Salt and pepper

How to Make:

1. Heat some olive oil in a pan, cook onion and garlic until translucent.
2. Add rice and stir until translucent. Pour in wine and cook until nearly evaporated.
3. Add broth gradually, stirring continuously.
4. When rice is halfway done, incorporate diced squash and sage. Continue adding broth until rice is creamy.
5. Finish with Parmesan cheese, salt, and pepper.

2. Spicy Squash and Black Bean Chili

A hearty chili, laced with the subtle sweetness of squash, is perfect for chilly evenings. Here’s how to make it:

• Ingredients:
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 2 cups cooked black beans
• 1.5 cups leftover squash, cubed
• 1 can of green chilies
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 cup cilantro, chopped

Preparation:

1. In a pot, sauté onion and garlic in oil until soft.
2. Add tomatoes, black beans, squash, chilies, and spices. Simmer for 20-30 minutes.
3. Adjust seasoning and stir in cilantro before serving.

3. Creamy Squash Mac and Cheese

Who said mac and cheese had to be traditional? This version incorporates creamy, pureed squash for a delicious twist.

• Ingredients:
• 2 cups pasta (like elbow macaroni)
• 1 cup pureed cooked squash
• 1 cup milk
• 1.5 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Toasted bread crumbs (optional)

Method:

1. Boil pasta until al dente.
2. In a saucepan, combine squash puree with milk, cream, mustard, salt, and pepper. Heat until warm.
3. Add cheese slowly, stirring until melted. Combine with pasta and top with breadcrumbs if desired.

4. Squash and Lentil Stuffed Peppers

Stuffed peppers get a nutritional boost with the addition of squash and lentils.

• Ingredients:
• 4 bell peppers
• 1 cup leftover cooked squash, mashed
• 1 cup cooked lentils
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup feta cheese, crumbled
• Fresh herbs like parsley or thyme
• Salt and pepper

Instructions:

1. Preheat oven to 375°F.
2. Hollow out peppers and set them aside.
3. Mix squash, lentils, onion, garlic, feta, and herbs. Season to taste.
4. Stuff peppers with the mixture and bake for 30 minutes or until peppers are tender.

5. Caramelized Squash Galette

Finish off with a savory galette that showcases the caramelized goodness of squash.

• Ingredients:
• 1 pie crust
• 1.5 cups leftover squash, thinly sliced
• 1 red onion, sliced
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/2 cup soft goat cheese
• 1 egg (for egg wash)
• Salt, pepper, and fresh thyme

Steps to Make:

1. Preheat oven to 400°F.
2. Caramelize onion in a pan with olive oil and balsamic vinegar.
3. Layer squash slices on the pie crust, leaving a border. Add caramelized onions and crumble goat cheese over.
4. Fold the edges of the crust over the filling, brush with egg wash, and bake until golden.

🌱 Note: Adding fresh herbs not only enhances flavor but also brings a pop of color to your dishes. Try using what you have on hand to minimize waste.

These squash-based recipes are not only a fantastic way to use up leftovers, but they also infuse your meals with a nutritional and flavorful twist. Each dish highlights the versatility of this humble vegetable, offering you both comfort and culinary innovation. By exploring different cooking methods and pairings, you can turn your leftover squash into a celebration of flavors, ensuring that no piece goes to waste. Enjoy the satisfaction of making something wonderful out of what might have seemed like nothing special!

Can I use frozen squash for these recipes?

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Yes, you can use frozen squash! Just make sure to thaw and drain any excess moisture before using to avoid diluting flavors.

What can I substitute for butternut squash?

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Acorn, Kabocha, or even pumpkin can be great substitutes for butternut squash, each offering its own unique flavor and texture.

How long can I store roasted squash?

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Roasted squash can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.