#BuckeyeBites: Squash season recipes

The temperatures are dropping and the leaves are changing which means squash season is here! This is the time to try new recipes that bring the fall feeling into your kitchen.

Chef Jim Warner, director of Nutrition Services at The Ohio State University Wexner Medical Center, shares three delicious squash recipes for you and your family to try at home. 

Breakfast squash and apple hash with chutney

4 Servings

Squash for breakfast?! Not so crazy - try this delicious winter squash and apple-cranberry hash recipe.

Ingredients for chutney:

  • 1 cup fresh cranberries
  • 1 cup water
  • 1 tablespoon and 1 teaspoon sugar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon peeled and grated fresh ginger
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt

Directions for chutney:

  1. In a medium pot, boil the cranberries and add 1 cup of water until the berries start to pop, about 5 to 7 minutes.
  2. Simmer on medium-low heat for 10 minutes.
  3. Stir in the sugar, garlic, ginger, lemon zest and salt.
  4. Simmer for another 20 minutes 

Ingredients for hash:

  • 1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups)

  • Olive oil, for drizzling

  • 1 tablespoon butter

  • 1 Granny Smith apple, chopped

  • 1/3 cup chopped onion

  • 1/3 cup chopped green bell pepper

  • 1/3 cup chopped red bell pepper

  • 1 eggs, cooked to order

  • Salt & pepper

Directions for hash:

  1. Preheat oven to 325 degrees F
  2. Peel, seed and chop the squash.
  3. Distribute squash evenly on a baking pan and drizzle lightly with oil. Bake until soft, about 20 minutes. Remove and cool.
  4. Chop apple, onion and peppers.
  5. Melt butter in pan. Add apple, onion and peppers. Stir regularly for 3 to 4 minutes and season with salt and pepper.
  6. Add the squash to apple mixture. Sauté 1 to 2 more minutes until the squash is lightly browned.
  7. Cook egg as desired.
  8. Place the squash hash on a plate, top with egg and drizzle with cranberry-ginger chutney.

Roasted butternut squash soup with chipotle cream

This butternut squash soup recipe gives you the perfect way to enjoy a taste of the fall season.


  • 1 medium squash, about 4 pounds
  • 1 tablespoon butter
  • 1 large yellow onion, chopped
  • 6 cups chicken stock (fat-free)
  • 1 cup 2% milk
  • 1/4 cup orange juice
  • Salt and freshly ground black pepper
  • Whole flat-leaf parsley, as a garnish
  • Chipotle Cream:
    • 1 cup hand-whipped fat-free Greek yogurt 
    • 1 ½ tablespoon mole sauce from canned chipotle peppers 


  1. Preheat oven to 370 degrees F.
  2. Cut the squash in half, from top to bottom. Remove seeds. Place face down on an oiled baking sheet and bake until the squash can be easily skewered, about 45 to 60 minutes. 
  3. Cool for 20 minutes, and scrape out the pulp. Discard the skin.
  4. Melt butter in a soup pot over medium heat.
  5. Add onion and cook until soft.
  6. Add the squash and stock and simmer until the squash falls apart, about 30 minutes.
  7. Let cool for about 20 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch or until very smooth. Stir in the milk and orange juice.
  8. Season to taste with salt and pepper. If the soup is too thick, you may add water or stock. Ladle the hot soup into bowls.
  9. Stir together the whipped Greek yogurt and mole sauce. Drizzle over soup. Garnish with parsley leaves.

A tip from Chef Jim: For more heat, add more mole sauce.

Roasted butternut squash ravioli with sage butter

8 servings (3 per portion)

Try this new take vegetarian take on the classic ravioli. Try adding squash filling to make your own ravioli.


  • 2 butternut squash, halved and seeded
  • Pinch cinnamon
  • Pinch nutmeg
  • 1 tablespoon orange zest
  • 2-3 tablespoons chipotle peppers in adobo sauce, pureed
  • 1/4 cup parsley
  • 1/4 cup parmesan reggiano cheese
  • Salt and pepper
  • Package of 3-inch wonton skins
  • 2 tablespoons butter, melted


  1. Preheat oven to 450 degrees F.
  2. Place squash on oiled baking sheet and roast until soft for 30-40 minutes.
  3. Scoop out pulp and puree squash in food processor. Place puree into a sauce pan and cook over low heat until dry.
  4. Add remaining ingredients and season with salt and pepper. Add panko bread crumbs if mixture is still moist.
  5. Place 16 wonton shells in a 4 by 4 patterns. Place a teaspoon size portion of your mixture in the center of each wonton.
  6. Run a small brush of egg wash around the edge of each ravioli. Top every ravioli with a wonton skin. Secure edges with your fingertips.
  7. Chill for 15-20 minutes.
  8. Bring a large pot of water to a boil. Carefully drop in the ravioli and cook for 5 minutes. Drain, and shock with cold water.
  9. Heat small amount of butter and olive oil in a sauté pan. Lay ravioli in pan.

A tip from Chef Jim: For added heat, drain the adobo sauce from chipotles in adobo and pour over raviolis.

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