Winter Squash Soup with Garam Masala and Coconut Milk

Recipe courtesy of Great Performances

Ingredients (serves 4):

1 pound delicata squash, diced
1 pound butternut squash, diced
2 oz olive oil
4 oz onion, chopped
4 oz carrot, chopped
4 oz celery chopped
1/2 oz garlic cloves, chopped
1/4 oz seeded, minced jalapeño pepper
1 tablespoons minced fresh ginger
1/2 teaspoon garam masala
1 can coconut milk
2 quarts water


1) Toss the squash in olive oil and season with salt and pepper.  In a 350 degree oven, roast the squash until tender and lightly caramelized. Set Aside.

2) In a heavy bottomed pot, gently saute the onions, carrots, celery, garlic and jalapeno over medium heat. When thoroughly cooked, add the ginger, garam masala, coconut milk, water and roasted squash.  Bring to a simmer for 30 minutes.

3) Turn off the heat and puree carefully using a blender or hand mixer.  Adjust seasoning and serve immediately.

Sautéed Winter Squash with Leeks and Garlic

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

2 tablespoons extra virgin olive oil
1 leek, white part halved and thinly sliced
2-4 garlic cloves, thinly sliced
1 large winter squash (i.e. butternut, acorn, delicata), cut into ½-inch dice
¼ teaspoon sea salt
Pinch black pepper
Pinch nutmeg
1 cup water or vegetable stock

1.    In a medium skillet, warm olive oil. Add the leeks and cook over medium heat, being careful not to stir until leeks begin to caramelize. Only leeks are evenly golden, stir in garlic and cook 1-2 minutes until tender and fragrant. 
2.    Add the squash, salt, pepper, and nutmeg; saute until warm, about 3 minutes. Add water or stock and bring to a boil. Once bubbling, lower heat and let simmer until the squash is tender.


Delicata Squash and Goat Cheese Salad

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

It's a telltale sign of fall, as reliable as shorter days and sweaters: delicata squash. Delicata squash is admittedly my favorite above all other squash. Its soft skin and oval shape makes it easier to cut into than its plump pal, butternut. I think we can all admit to almost losing a finger trying to carve one of those open. 

I want to keep delicata squash light and, dare I say, summery until the cold forces us to make soups and stews. This dish is the perfect fall salad and has even made an appearance on my Thanksgiving table once before. 


2 Delicata squash
1 Handful of arugula (about 4 heaping cups) or massaged kale
1 Handful of dried cranberries/cherries/golden raisins or fresh pomegranate arils
3 to 4 Ounces crumbled goat cheese
1/2 cup Pumpkin seeds
1/4 cup Sliced shallot
Salt and pepper


1/2 teaspoon Dijon mustard
3 tablespoons Olive oil
1 teaspoon Maple syrup or honey
Juice and zest of 1 lemon
Salt and pepper


1. Preheat oven to 450 degrees. Cut squash in half lengthwise and scoop out the seeds. Cut squash into 1/2-inch wide half moons. Toss half moons in olive oil, salt and freshly cracked pepper. Line a baking pan with tin foil and squash. Bake for 30 minutes or until squash is tender and golden brown. 

2. While squash is baking roast pumpkin seeds in a pan, stirring frequently, until they are fragrant and lightly golden. 

3. In a bowl whisk together dijon mustard, olive oil, maple syrup/honey, salt, pepper, and lemon juice/zest.

4. Let squash cool before assembling the salad. Once cool, combine greens, pomegranate arils (or other dried fruit), goat cheese, shallot, and squash in a large serving bowl. Use hands to toss salad together with dressing. Serve immediately.