This week’s Vegetable Box Feature: Sweet Potato Squash
(aka: peanut/ Bohemian squash or delicata squash)
Did you know?
How to Store It:
You can keep whole sweet potato squash at room temperature, or in a cool, dark spot like the pantry, for about 10 days. Once it is cut open or cooked, the squash will keep in the fridge for 3 to 4 days or in the freezer for up to 3 months.
How to Use It:
Since this squash has edible skin and uniform shape, it requires little preparation. Just give it a good wash & scrub before using it in your recipe. One of the most common ways to cook it is to cut the squash in half crossways, scoop out the seeds from each cavity, and then slice into rings. The squash is placed on a baking sheet, drizzled with oil and sprinkled with salt, and roasted or baked. Alternately, you can simply slice the squash into rings and then clean the seeds and pulp from each ring individually. Either way, the rings make for a unique presentation. Its uniform shape and medium size also lend itself to being stuffed. The squash is sliced into halves creating "little boats" which are filled with ground meat, vegetables, and/or nuts, and then roasted. The squash can also be cut into cubes and incorporated into casseroles and stews.
Maple Glazed Sweet Potato Rings
Created By: The Spruce Eats
It's a delicious side dish for any occasion that the whole Family will love!
2 medium sweet potato squash
2 TBSP melted butter
2 TBSP maple syrup
Dash sea salt
Dash ground cardamom (or cinnamon)
1. Line a baking sheet with sides with non-stick foil. Grease the foil or spray with non-stick cooking spray.
2. Cut the squash into 1-inch thick rounds; scoop seeds out of each round.
3. In a bowl, toss the squash with the melted butter and maple syrup. Arrange the squash on the prepared foil-lined pan. Sprinkle lightly with salt and cardamom or cinnamon.
4. Bake at 350 F for 35 to 45 minutes, turning once about halfway through the baking time.
Sweet Potato Squash Taco Boats
Created by: The Pretty Bee
These taco boats are a hearty and filling meal! Perfect for those avoiding gluten, dairy, or grains. You won’t miss the flavor in this easy dinner recipe.
2 sweet potato squash sliced in half and seeded
1 TBSP olive oil
1 ½ pounds ground beef or ground bison, or ground turkey
¾ cup sweet onion chopped
2 tsp garlic powder
3 tsp cumin
2 tsp paprika
1 tsp onion powder
1 tsp chili powder
½ tsp salt
1 ½ tsp tomato paste
¼ cup water
For the toppings:
½ cup green pepper diced
1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Place the halved and seeded squash face up on the parchment and drizzle with a little olive oil.
Store leftovers in the refrigerator - they should stay fresh for 3-4 days.
You can use any type of ground meat that you like! Try ground turkey, bison, lamb, etc.
You could use black beans, pinto beans, or lentils instead of meat to make this a vegan dish.
The Best Roasted Sweet Potato Squash Soup
Created by: The Movement Menu
This roasted squash soup is a wonderful comfort food, and perfect for cool nights curled up on the couch.
3 pounds sweet potato squash halved lengthwise and seeded
4 TBSP avocado oil split in two
kosher salt to taste
black pepper to taste
4 cups bone broth, chicken broth or veggie broth see notes
22oz canned coconut milk, about 1 1/2 cans
1 yellow onion roughly chopped
1 tsp chili powder
1/2 tsp dried oregano
6 garlic cloves minced
1/2 to 1 lemon juiced
2 tsp kosher salt
black pepper to taste
1. Preheat the oven to 325 degrees Fahrenheit, and adjust the oven rack to the middle position. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Generously spray or brush with 2 tablespoons of oil and season with salt and pepper. Add about 1/8 inch of water to the baking sheet. Roast the squash for 40 minutes, until fork tender. Remove from the oven and set aside to cool.
Crunchy Salty Toasted Sweet Potato Squash Seeds
Created By: Pinch and Swirl
Perfectly salty and crunchy seeds that make a perfect snack or salad or soup topper.
1 cup seeds from 2 squash (or use what you have)
2 tsp olive oil
1 tsp sea salt
1. Cut the squashes in half lengthwise and scoop out the seeds and membrane into a medium bowl; add enough water to cover. Use your fingers to separate out the seeds, allowing them to drop to the bottom of the bowl and membrane float to the top (be meticulous!). Discard membrane. Drain.
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