Squash Sublime


produced by Mindi Shapiro

written by Brett Levine

food styling by Lily Plauch´e

photography by Alison Miksch

Squash come in seemingly endless varieties. Their bright colors and subtle flavors make them the perfect fall food. For salads, sides, and mains, try these recipes. Whether honey roasted, cooked with butter and sausage, or sprinkled with spices, enjoy these gorgeous, gourmet gourds.


Spiced Acorn Squash Salad

Serves: 4

1 acorn squash, halved lengthwise, seeds removed

1 tablespoon plus 1/3 cup extra virgin olive oil, divided

¼ tsp. ground cumin

¼ tsp. cayenne

¼ tsp. ground cinnamon

1 tsp. kosher salt, divided

¾ tsp. freshly ground black pepper, divided

¼ cup apple cider vinegar

1 Tbsp. whole grain mustard

1 small shallot, finely chopped

5 oz. arugula

½ cup pomegranate seeds

1/3 cup chopped pistachios, toasted

3 oz. Gorgonzola cheese, crumbled


  1. Preheat oven to 450F. Cut squash halves crosswise into ½ inch thick slices. Drizzle squash with 1 tablespoon olive oil. Sprinkle evenly with cumin, cayenne, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper. Bake 20 minutes or until squash is tender.
  2. Whisk together vinegar, mustard, ½ teaspoon salt, ½ teaspoon pepper, and shallot. Slowly whisk in 1/3 cup olive oil.
  3. Arrange roasted squash, arugula, pomegranate, pistachios, and cheese on a platter. Serve drizzled with dressing.


Honey Roasted Butternut Squash

Serves: 6

1 large butternut squash, peeled, halved lengthwise, and seeds removed

1 Tbsp. olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup honey

½ tsp. crushed red pepper

3 Tbsp. butter, melted

2 Tbsp. balsamic vinegar

1 Tbsp. whole grain mustard

Flaky seat salt


  1. Preheat oven to 425F. Rub squash with olive oil and sprinkle with salt and pepper. Place on a foil lined baking sheet and cook 20 minutes.
  2. Combine honey, red pepper, butter, vinegar, and mustard in a bowl.
  3. Once squash is cool enough to handle, place flat side down on a cutting board. Slice squash crosswise into ¼ inch slices, cutting deep into but not all the way through the squash. Return squash to foil lined baking sheet. Brush with some of the honey mixture.
  4. Bake squash 45 minutes, brushing with honey mixture every 10 minutes, until tender. Sprinkle with flaky salt before serving warm or at room temperature.


Sausage, Brown Butter, and Pumpkin Pasta

Serves: 4-6

3 cups cubed peeled sugar pumpkin or butternut squash

4 Tbsp. olive oil, divided

½ tsp. kosher salt

½ tsp. freshly ground black pepper

12 oz. rigatoni

8 oz. hot Italian sausage

¼ cup fresh sage leaves

6 Tbsp. unsalted butter

1 oz. Parmiggiano Reggiano, finely grated



  1. Preheat oven to 425F. Toss pumpkin with 2 tablespoons olive oil, salt, and pepper. Bake 20 minutes or until tender.
  2. Bring a large pot of salted water to a boil. Add rigatoni; cook according to package directions. Drain, reserving ½ cup water.
  3. Cook sausage in a large skillet over medium high heat, stirring to crumble, 8 minutes or until done. Remove sausage, reserving drippings in skillet. Add 2 tablespoons oil to skillet. Cook sage leaves in oil 15 seconds or until crisp. Drain on paper towels.
  4. Add butter to skillet and cook 2-3 minutes or until foaming has stopped and butter has a golden brown color and nutty aroma. Add pasta, sausage, and pumpkin to butter in skillet, tossing to coat. Add reserved pasta water, 2 tablespoons at a time, until pasta is well coated. Serve with crispy sage leaves and sprinkling of cheese

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