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Recipe: Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon

You will love this Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon recipe for the holidays! Enjoy as a side dish or add to a salad or grain for a main course.

4 servings

1 butternut squash
1 stick (4 oz) unsalted butter, melted
1/4 cup light brown sugar (plus more for finishing)
1 tsp ground cinnamon
1/2 tsp salt
1/3 cup chopped toasted walnuts or pecans

Pre heat oven to 375˚ F
Prepare a baking sheet with tin foil.
Pierce the butternut squash with a sharp knife several times. Place on a plate and microwave on high for 5 minutes, or until just soft enough to peel and cut into. Peel the squash. Cut into 1/4 inch round slices, discarding any seeds.
In a small bowl, combine the sugar, cinnamon and salt.
Place the squash on a single layer on the baking sheet, drizzle the 1/2 butter over the top.
Sprinkle 1/2 of the sugar mixture over the squash.
Flip the squash and drizzle the other half of the butter and sugar mixture over the top.
Bake for about 35 minutes or until the squash is tender. Sprinkle on a little more brown sugar and nuts to finish. Serve hot.

~ Marla Meridith

Recipe: Spaghetti Squash Noodles with Thai Peanut Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.

4 servings

1 1/2 – 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese

Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9×9 inch casserole dish.
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it’s just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
In a large skillet heat the olive oil over medium heat until it’s shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.

4 servings

1 1/2 – 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese

Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9×9 inch casserole dish.
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it’s just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
In a large skillet heat the olive oil over medium heat until it’s shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.

4 servings

1 1/2 – 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese

Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9×9 inch casserole dish.
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it’s just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
In a large skillet heat the olive oil over medium heat until it’s shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

Ingredients

Directions

~ Marla Meridith

Butternut Squash Couscous Salad with Orange Vinaigrette

Ingredients

Directions

~ Marla Meridith

Kale Salad with Butternut Squash & Pomegranate Vinaigrette

This Kale Salad with Butternut Squash & Pomegranate Vinaigrette is a colorful celebration of Fall seasonal flavors.

8 Servings

1 bunch kale
1 cup cooked barley
1 bunch green onion, sliced small
6 ounces crumbled feta or goat cheese
–Squash
1 (1 1/2 to 2 pounds) whole butternut squash
5 ounces unsalted butter
1/2 teaspoon salt
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
–Pomegranate Vinaigrette
1 1/2 cups pure pomegranate juice
1/3 cup grapeseed oil
1 tablespoon pure maple syrup
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup pomegranate seeds

Preheat oven to 400 F with the rack in the middle. Pierce a butternut squash several time with a knife or fork to vent it while it cooks. Place whole squash on a baking sheet and roast for about 1 hour or until the skin is papery & soft. Pierce again with a knife to check doneness, the flesh should be soft. Remove from the oven and let cool until squash is easy to handle. Cut it in half and discard seeds. Peel off skin, cut squash into one-inch pieces.
While the squash is cooking cook the barley to package directions.
Brown butter: Heat the butter in a large light colored frying pan (so you can watch the color of the butter) over medium heat. Continue to cook until the butter is bubbling and frothy. Brown specks will begin to form. Add the squash, maple syrup, salt, and cinnamon. Combine all well. Cook a few minutes until the squash is heated through. Using a slotted spoon transfer the squash to a bowl.
Pomegranate Vinaigrette: Shake all ingredients in a lidded jar until well combined (excluding the pomegranate seeds)
For the kale, rinse and pat dry. Tear into small pieces, discarding the tough stems. Place in a large salad bowl. Toss with the cooked barley, some green onion and feta cheese, dressing and pomegranate seeds. Top with more cheese, green onion, and pom seeds. You will likely only use half the squash in this recipe.

~ Marla Meridith

Kale Salad with Butternut Squash & Pomegranate Vinaigrette

Ingredients

Directions

~ Marla Meridith

Kale Salad with Butternut Squash & Pomegranate Vinaigrette

This Kale Salad with Butternut Squash & Pomegranate Vinaigrette is a colorful celebration of Fall seasonal flavors.

8 Servings

1 bunch kale
1 cup cooked barley
1 bunch green onion, sliced small
6 ounces crumbled feta or goat cheese
–Squash
1 (1 1/2 to 2 pounds) whole butternut squash
5 ounces unsalted butter
1/2 teaspoon salt
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
–Pomegranate Vinaigrette
1 1/2 cups pure pomegranate juice
1/3 cup grapeseed oil
1 tablespoon pure maple syrup
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup pomegranate seeds

Preheat oven to 400 F with the rack in the middle. Pierce a butternut squash several time with a knife or fork to vent it while it cooks. Place whole squash on a baking sheet and roast for about 1 hour or until the skin is papery & soft. Pierce again with a knife to check doneness, the flesh should be soft. Remove from the oven and let cool until squash is easy to handle. Cut it in half and discard seeds. Peel off skin, cut squash into one-inch pieces.
While the squash is cooking cook the barley to package directions.
Brown butter: Heat the butter in a large light colored frying pan (so you can watch the color of the butter) over medium heat. Continue to cook until the butter is bubbling and frothy. Brown specks will begin to form. Add the squash, maple syrup, salt, and cinnamon. Combine all well. Cook a few minutes until the squash is heated through. Using a slotted spoon transfer the squash to a bowl.
Pomegranate Vinaigrette: Shake all ingredients in a lidded jar until well combined (excluding the pomegranate seeds)
For the kale, rinse and pat dry. Tear into small pieces, discarding the tough stems. Place in a large salad bowl. Toss with the cooked barley, some green onion and feta cheese, dressing and pomegranate seeds. Top with more cheese, green onion, and pom seeds. You will likely only use half the squash in this recipe.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith