Wondering what do with with the abundance of squash that is all of a sudden overtaking farmer’s markets?

I came up with two delicious and nutritious squash creations (using squash bought at the Ann Arbor Farmer’s Market) this week to share with you all. I got Kabocha squash, but surely you could make these dishes with any type.

Spicy Squash Fritters

I first baked the squash in the oven at 400 degrees for about 30 minutes. I then cut it in to bite sized pieces, which I dipped into egg, and then coated them in a mixture of whole wheat flour, cornmeal, salt, garlic powder, and cayenne pepper. I then threw them in to a pan of hot olive oil and let them get crispy for a few minutes. The result was a soft, semi-sweet inside with a crusty savory outside layer with a nice spicy kick. Delicious, and a great food to snack on or bring to a potluck!

Squash & Cauliflower Soup

I first sautéed some garlic and red onion (Ann Arbor Farmer’s Market) in a bit of olive oil, and then put in the cauliflower (also from the Ann Arbor Farmer’s Market) and peeled squash (pre-baked to make cutting easier), poured in vegetable broth and tossed in some thyme, sage, bay leaves, paprika, and salt. I let it all simmer together for about 45 minutes until the cauliflower and squash were so soft that they had broken up and the soup was almost creamy (although I never added cream). You could make it even creamier by putting it in a food processor or blender, but I personally like my soup to have a chunkier texture. I made this on a day where I was feeling a little sick and it was the ultimate fall comfort food, full of flavor.

Try out these ideas or use them as inspiration for your own squash creations. ‘Tis the season!

[My apologies for not giving measurements— I think the fun of cooking is experimenting, so I generally just throw ingredients together until I feel it’s done.]

Stay Fresh,

Lindsay Partridge