Squash, Gourd and Pumpkin Recipes from Hy-Vee

This is the time of year we see pumpkins and squash all over the grocery store. But believe it or not, you can use those for more than just carving cute designs!

Hy-Vee Chef Scott Teal shared some ways to use butternut squash, carnival squash, pie pumpkins, and more.

Butternut Squash Soup

  • 2 Tbsp butter
  • 1 small onion
  • 1 stalk celery
  • 1 carrot
  • 2 small potatoes
  • 1 yellow pepper
  • 1 squash, peeled and diced
  • 32 oz container chicken stock
  • salt and pepper to taste

Place vegetables in melted butter and saute for two minutes in a large pot. Add chicken stock, and simmer for 40 minutes. Puree in a blender or food processor until well-blended. Season with fennel seed, thyme, salt and pepper to taste.

Stuffed Carnival Squash

  • 2 carnival squash
  • 1 cup red pepper, diced
  • 1/2 cup black olives, sliced
  • 1/4 cup hard salami, diced
  • 1 cup portabella mushrooms, diced
  • 1/2 cup red onion, diced
  • 1/2 feta cheese
  • 2 Tbsp tomato paste
  • 1/2 cup parmesan cheese
  • 2 Tbsp olive oil
  • 1/2 cup panko bread crumbs
  • 1 Tbsp Hot Sweet Pizza and Pasta Magic

Preheat oven to 375. Cut squash in half and remove seeds. Lightly brush or spray each half of squash with olive oil and roast until fork tender (around 45 minutes). When the squash is almost done roasting, add oil. peppers, onion, mushrooms, and black olives to a skillet on the stove, and saute for four minutes. Remove from heat and add tomato paste and salami. Mix together bread crumbs and parmesan cheese, and set it aside. Remove the squash from the oven and fill each half with sauteed veggies and top with the bread crumb/cheese mixture. Return to oven until the topping is slight browned.

Roasted Butternut Squash

Peel and seed squash, and cube into 1-inch pieces. Coat lightly with olive oil, and season with salt and pepper. Roast in an oven at 400 degrees for 45 to 50 minutes.

Spaghetti Squash Italian Salad

  • 3 cups cooked spaghetti squash (roast in oven like the carnival squash)
  • 1 cup tomato, diced
  • 1/4 cup feta cheese
  • 1/4 cup chopped basil

Dressing

  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp crushed garlic
  • 1 tsp dried oregano

Use a fork to scrape the spaghetti squash out of its rind. Toss everything together and top with dressing.