Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size

Winter Squash: Recipes and Tips

How to buy, store, and cook nutritious winter squash.

Winter Squash Recipes continued...

Yield: 8 servings

Per serving: 323 calories, 10.5 g protein, 53 g carbohydrate, 8 g fat, 3 g saturated fat, 13 mg cholesterol, 4.5 g fiber, 230 mg sodium. Calories from fat: 22%.

Curry & Coconut Winter Squash Soup

WebMD Weight Loss Clinic members: Journal as 1 cup of "hearty stew"

1 large acorn squash

1 tablespoon extra virgin olive oil

1/2 cup diced shallots

1 1/2 teaspoon minced garlic

1 1/2 teaspoon powdered ginger

1/2 teaspoon salt

1/2 teaspoon red curry powder (add 1/4 teaspoon more if desired)

2 cups chicken broth (lower sodium, if available)

1 cup whole milk (fat-free half-and-half can also be used)

1 teaspoon coconut extract

1 tablespoon brown sugar, firmly packed

Optional garnish: 4 tablespoons fat-free sour cream

4 teaspoons chopped fresh chives

  • Carefully cut acorn squash into about 8 wedges and scoop out any seeds with a large metal spoon. Place in large, microwave-safe dish with about 1/4 cup water, cover, and microwave on HIGH until just tender (about 9 minutes). Let cool for a few minutes. Once cool, cut away the skin of the squash wedges and cut into 3/4-inch cubes or pieces (about 4 cups).
  • Start heating a large nonstick saucepan over medium heat. Add the oil; when it's hot, add the shallots and sauté, stirring often, for about 2 minutes. Add garlic and ginger and continue to stir and cook for a minute. Stir in squash pieces, salt, and curry powder and cook, stirring often, for a few more minutes.
  • Increase the heat to medium-high and pour in the chicken stock. Bring the mixture to a low boil, then lower the heat to simmer. Cover the pan and let it simmer for about 8 minutes, stirring and mashing every 4 minutes.
  • Meanwhile, blend milk with coconut extract and set aside. When the squash mixture has finished simmering, stir in the brown sugar and the milk-coconut mixture. Use a masher briefly to smooth out any large chunks of squash. Cover the pan and cook for another 5 minutes. Serve as is or, if you like a smoother texture, use an immersion blender, regular blender, or food processor to puree until smooth. Garnish each bowl of soup with a dollop of fat-free sour cream and a sprinkling of fresh chopped chives, if desired.

Yield: 4 servings

Per serving: 218 calories, 6.5 g protein, 38 g carbohydrate, 6.5 g fat, 2.3 g saturated fat, 10 mg cholesterol, 9.3 g fiber, 363 mg sodium. Calories from fat: 25%.

Butternut Cannelloni With Sage/Brown Butter Sauce

WebMD Weight Loss Clinic members: Journal as 1/2 cup "starchy foods with 1 tsp fat"

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

WebMD Recipe Finder

Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.



bread
Recipes
soup
Recipes
 
roasted chicken
Recipes
grilled steak
Video
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.

vegetarian sandwich
Recipes
fresh vegetables
Recipes
 
smoothie
fitArticle
Foods To Boost Mens Heath Slideshow
Slideshow