by RYAN MILEJCZAK
Out of all vegetables, perhaps none are as emblematic of fall as squash. Pumpkins signal the start of the autumn season, while dishes like roasted butternut squash shine in Thanksgiving day feasts. Even better, tons of squash varieties are grown right here in Florida.
No matter what variety, squash are highly versatile and super nutritious. They’re rich in fiber, riboflavin, beta carotenoids, and vitamins C and B7, while being low carb and nearly fat free.
Squash can be roasted, sauteed, made into bread, or even turned into noodles. Here are just a few of our favorite ways to prepare delicious Florida fresh squash.
Zucchini Bread
Adapted from Allrecipes
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 1 cup light brown sugar
- 1 ¼ cup white sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
Begin by preheating your oven to 325 degrees F and greasing and flouring two 8×4 loaf pans.
While the oven heats, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a large mixing bowl. In a separate bowl, combine eggs, oil, white and brown sugar, and vanilla until well combined. Combine wet and dry ingredients and mix well. Finally, mix in the zucchini and walnuts.
Pour batter into your prepared baking pans and bake until a toothpick inserted in the center comes out clean, about 40 to 60 minutes. Let cool for at least 20 minutes then remove from loaf pans and enjoy.
Stuffed Yellow Squash
Adapted from Fresh from Florida
Ingredients
- 2 large yellow squash
- ½ cup ricotta cheese
- 1 ½ cups shredded mozzarella
- 1 cup marinara sauce
- ¼ cup grated parmesan
- ½ cup panko breadcrumbs
- 2 tbsp fresh basil
- 1 tsp italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Ingredients
Begin by preheating your oven to 375 degrees F. Remove stems and cut squash in half lengthwise, then scoop out the seeds.
Next, heat a large saute pan over medium high and add the olive oil. Season squash with salt and pepper and place cut side down and cook for about two minutes, then flip and cook for another two minutes. Remove from the pan and place on a cookie shit with the cut side up.
In a mixing bowl, combine panko, 1 tbsp olive oil, Italian seasoning, chopped basil, and parmesan. Top squash with ricotta, marinara, and mozzarella, in that order, then sprinkle your breadcrumb mixture over top. Bake until golden brown, about 10 minutes. Let cool slightly and enjoy.
Roast Butternut Squash
Adapted from Love and Lemons
Ingredients
- 1 large butternut squash, seeded, skinned, and cubed
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp paprika
- 1 tsp cinnamon
- ½ tsp cayenne (optional)
- Salt and pepper to taste
Instructions
Begin by preheating your oven to 400 degrees F and lining a baking sheet with parchment paper.
In a large bowl, combine honey, olive oil, paprika, cinnamon, cayenne, salt, and pepper. Toss cubed butternut squash in the mixture until well coated, then transfer to a baking sheet. Roast until golden brown around the edges, about 30 minutes. Let cool and enjoy.
Spaghetti Squash Aglio e Olio
Adapted from How Sweet Eats
Ingredients
- 1 large spaghetti squash
- 4 tbsp high quality olive oil, divided
- 4 large cloves of garlic, minced
- 2 tbsp fresh grated parmesan
- 1 tbsp fresh chopped basil, plus more for sprinkling
- ½ tsp crushed red pepper flakes (optional)
- 1 tbsp fresh chopped parsley
- Salt and pepper to taste
Instructions
Begin by preheating your oven to 400 degrees F and preparing a baking tray with aluminum foil and nonstick spray.
While the oven heats, slice your quash in half lengthwise and scoop out the seeds. Brush the squash with 2 tbsp of olive oil and sprinkle with salt and pepper, then place cut side down on the prepared baking sheet. Bake until squash is easily pierced with a fork, about 30 minutes.
Let the squash cool slightly, then scrape out the inside to create your “noodles.” Set aside.
In a large frying pan, heat remaining olive oil over medium, then saute garlic until fragrant, about 1 minute. Add spaghetti squash noodles to the pan, then top with parmesan, basil, parsley, and red pepper flakes. Remove from heat and stir together until well mixed. Serve topped with chopped basil and fresh cracked pepper.
