26 October, 2023

Orange You Glad It’s Squash Season? Squash and Pumpkin Recipes, Three Ways

A bunch of squash on grass

It’s almost Halloween! Pumpkin season is in full swing. Add in the arrival of cold weather and an instant desire to be warm and cozy at all times, and squash is officially our food of the moment. Discover three squash and pumpkin recipes – from soupy to savoury to sweet.

Squash is a great source of vitamins A and C, protecting your eyesight and giving you a much-needed immune boost as we enter cold and flu season. Plus, squash contains fibre, vitamin E, magnesium and potassium. And it gives you long-lasting, filling fuel to get outside and get moving on the Trans Canada Trail.

Simple and savoury: roasted squash with parmesan 

roasted squash with parmesan

We love recipes that give you more time to get outside, and this easy squash recipe takes very little prep time with a tasty payoff. 


1 butternut squash, halved with seeds removed 

1 onion, diced 

1 clove of garlic, diced 

3 tablespoons olive oil 

3 tablespoons parmesan cheese, grated 

Salt and pepper to taste 

How to prepare 

Preheat oven to 400 degrees Fahrenheit 

Sprinkle 1 tablespoon of olive oil on a baking sheet 

Place squash face-down on the baking sheet 

Roast for 45 minutes, or until soft 

Sauté onions and garlic on the stove for approximately 10 minutes, or until soft 

Remove squash from oven and place in a serving dish. Top with sautéed onions and garlic, and sprinkle parmesan cheese on top. Season with salt and pepper to taste. 

Red Kuri squash soup 

Adapted from a recipe by the one and only Alice Waters, this quintessential fall soup is the perfect meal after a day out on the Trans Canada Trail. It’s tasty, nourishing and easy to prepare. The fennel and pecan garnish adds an extra special touch. 


3 cups Red Kuri squash, peeled, seeded and cut into 1-inch pieces 

1 onion, diced 

1 bulb of fennel, cored and cut into wedges (optional) 

1 tablespoon olive oil 

3 tablespoons chopped pecans (optional) 

How to prepare 

Preheat oven to 375 degrees Fahrenheit.  

In a saucepan, combine squash, onion and three cups water, and bring to a boil. Simmer for approximately 20 minutes or until squash is tender. 

Meanwhile, place fennel on a baking sheet. Coat fennel wedges with olive oil. Season with salt and pepper. Roast for approximately 25 minutes. 

Remove soup from heat. Purée until smooth. 

Ladle into bowls and top with roasted fennel, chopped pecans and a drizzle of olive oil. 

And now for something sweet: pumpkin bread 

pumpkin bread

What can we say about this pumpkin bread recipe other than yum? It’s a sweet and savoury mix of seasonal flavours, and is perfect to slice up and bring along on a lovely fall hike. 


squash and pumpkin bread ingredients

1 15-ounce can (1 3/4 cups) pumpkin puree 

1/2 cup vegetable oil or melted butter  

3 large eggs 

1 2/3 cups granulated sugar 

1 1/2 teaspoons baking powder 

3/4 teaspoon baking soda 

3/4 teaspoon salt 

3/4 teaspoon ground cinnamon 

Heaped 1/4 teaspoon fresh grated nutmeg 

Heaped 1/4 teaspoon ground ginger 

Two pinches of ground cloves 

2 1/4 cups all-purpose flour 

How to prepare 

Preheat oven to 350 degrees Fahrenheit. 

In a large bowl, mix pumpkin, oil, eggs and sugar.  

Add baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves to batter and mix until well-combined.  

Add flour and stir until just mixed. Scrape into prepared loaf pan and smooth the top.  

Stir sugar and cinnamon together. Sprinkle over top. 

Bake for 60-75 minutes or until knife comes out clean. 


Recipes adapted from: