Squash is the unsung hero of autumnal dinner tables. Its texture and flavour make it an ideal versatile ingredient for every course of your Thanksgiving feast. Quash your Thanksgiving dinner stress with these delicious squash recipes!
Appetizer: Squash Tots Recipe
Elevate your craving for tater tots with this Thanksgiving squash tot recipe. It’s the perfect appetizer before your big holiday dinner, or a tasty way to use up leftovers.
- 1 egg
- 1-1.5 pounds of yellow squash (approximately 3 small squash)
- ¾ cup of breadcrumbs or panko
- ½ medium white or yellow onion chopped finely
- ½ cup grated cheddar or mozzarella cheese
- ½ tsp garlic powder
- ½ tsp salt
- 2 tsp minced parsley
- Black pepper, to taste
- Preheat oven to 400F.
- While oven preheats, grease or line a large baking sheet.
- Grate the squash.
- Mix in ½ tsp salt.
- Put grated squash in cheesecloth or a colander.
- Squeeze out extra liquid from squash.
- Combine all ingredients into a sticky, wet paste. (If the mixture is too wet, you can add a few more breadcrumbs)
- Form small tots out of the mixture and arrange on your baking sheet.
- Bake for 25 minutes or until golden brown.
- Let rest 5 minutes before removing from pan to prevent sticking (and burning your mouth!)
Dipping Options: These tots are extra delicious when dipped into tzatziki, garlicky yogurt dip, or even classic ketchup!
Main Course: Stuffed Squash
If you’re too tired for turkey or are trying to accommodate the family vegetarian, get creative this Thanksgiving with a stuffed squash recipe. All you have to do is roast it and fill it with whatever flavours you’re craving.
- Butternut or acorn squash are some of the prettiest to serve as a centrepiece at your Thanksgiving dinner.
- Go for a classic by stuffing a squash the same way you would a turkey. Sausage, celery, onion, carrots, and sage.
- Vegetarian stuffed squash can include pepitas, chickpeas, quinoa, dried cranberries, and cheese.
Dessert: Butternut Squash Brownies
These decadent brownies are a great way to hide healthy squash in between layers of gooey chocolate. You’ll get a boost of nutrients without even knowing it!
- 2 eggs
- 1 cup white sugar
- 1 tsp vanilla extract or flavour of your choice
- ½ cup of butternut squash or pumpkin
- ½ cup cocoa powder
- 2/3 cup all-purpose flour unbleached
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ to 1 cup of chocolate chips (measure with your heart)
- Preheat your oven to 350F.
- While the oven heats, grease a 7×11-inch or 8-inch pan with butter, nonstick spray, or line with parchment paper.
- Take a mixing bowl and mix squash puree, vanilla extract, and both eggs.
- In a second large bowl, whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, salt, and chocolate chips.
- Add the wet ingredients into the dry ones and fold gently. Mix only until there are no large lumps. Don’t overmix.
- Add the batter into your pan and bake for 20 to 25 minutes; check for doneness.
- Cool fully on a rack. Cut into squares and serve.
Tip: Not decadent enough? Try adding a chocolatey fudge or glorious peanut butter icing.
Late-Night Snack: Autumnal Squash Pizza
While the debate rages on about whether or not pineapple belongs on pizza, I vote that we start adding squash to our fall pizzas for a whole new culinary experience. You can use leftover roasted squash from your Thanksgiving dinner, and get creative with topping combinations. Here are some ideas for creating your own Thanksgiving pizza.
- Use the roasted butternut squash as either a topping, or blend with garlic, olive oil, maple syrup, and salt and pepper to create a squash sauce.
- For a butternut squash veggie pizza, top with broccolini, onion, and chickpeas.
- For meat-eaters, top your pizza with chunks of roasted squash, sage, blue or fontina cheese, and prosciutto.
Share your favourite Thanksgiving feast recipe with us! If you’re looking for more Thanksgiving inspiration in Edmonton, stop by for a visit!