SIZZLE SIMMER SAUTÉ–Celebrate the season with a trio of squash recipes

Jennifer Alexander Ruple

Check out all of my recipes from The Sylvania AdVantage HERE.

Last Tuesday, Sylvanians celebrated the final farmers market of the season, complete with trick-or-treaters, pumpkin decorating and incredible live music. It’s hard to believe 20 weeks have come and gone since the market’s opening ceremony back in June.
Our Tuesday afternoons look a little different now that the market is over; however, there are still vegetables available at local farms until the frost hits including Gust Brothers Farm, 13639 Mulberry Rd. in Ottawa Lake, and Louis Keil and Sons’ farm market, 9022 West Central Ave.
Next time you’re out, pick up a few pumpkins or squash and put them to good use in this trio of fall-inspired recipes.

Pumpkin Hummus

This healthy, vegan snack highlights the savory side of pumpkin. Pureed pumpkin is combined with traditional hummus ingredients adding a bit of fall flair. Serve it along with pita or naan bread wedges and tortilla chips. Both roasted, pureed pumpkin and canned pumpkin puree (not pumpkin pie filling) work for this recipe. 

14-ounce can chickpeas, drained (reserve brine)
½ 15-ounce can pumpkin puree or 1 cup of roasted pumpkin, pureed
3 tablespoons extra virgin olive oil, plus more for garnishing
2 tablespoons tahini
1-2 garlic cloves, minced
½ teaspoon cumin
¼ teaspoon paprika
½ teaspoon salt
Freshly ground black pepper to taste
Toasted pumpkin seeds for garnish

In a food processor, add chickpeas, pureed pumpkin, olive oil, tahini, garlic, paprika, salt and pepper. Process until smooth. If the mixture is too thick, add a bit of the reserved brine until it meets your desired texture.
Garnish with a sprinkling of paprika, a drizzle of olive oil and roasted pumpkin seeds.

Pumpkin Spice Baked Oatmeal

Warm and hearty, this oatmeal hits the spot on chilly autumn mornings. Serve it straight from the oven or bake it the night before and warm it up for breakfast. For extra pizzazz, garnish it with pure maple syrup, chopped pecans or golden raisins. 6 servings

1 can (15 ounces) pumpkin puree
½ cup brown sugar
2 eggs
1 teaspoon cinnamon,
plus extra for topping
½ teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon ginger
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract
1 ½ cups milk, whatever you drink
2 ½ cups old-fashioned oats

Maple syrup, chopped pecans or golden raisins for serving (optional)
Heat oven to 375 F. Coat an 8 x 8 dish with baking spray. Set aside.
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, cloves, ginger, salt, baking powder and vanilla. Then whisk in milk.
Stir the oats into the pumpkin mixture; then pour it into the prepared pan. Sprinkle lightly with cinnamon. Bake for 45 minutes or until the center is set and the edges are lightly browned.
Garnish as desired.
(Recipe adapted from

Butternut Squash and Spinach Manicotti with Brown Butter Sage Sauce

The flavors of butternut squash and sage combine to make a fabulous fall dinner. It’s a nice alternative to traditional manicotti with red sauce. Be sure to cook the pasta fully since the sauce is added after the dish bakes. 4 servings

2 cups roasted butternut squash
Olive oil for roasting squash
12 manicotti tubes
2 cups ricotta cheese
½ cup Parmesan cheese
1 cup packed fresh, spinach leaves, chopped
1 egg
¼ teaspoon nutmeg
Kosher salt to taste
Freshly ground black pepper to taste
Brown Butter and Sage Sauce
1 stick of butter
1 clove garlic, minced
10 sage leaves
Fresh lemon juice

Heat oven to 425 F. Peel butternut squash, remove seeds and chop into 1-inch cubes. Toss cubes in olive oil and then spread on a baking sheet and roast until soft, about 30 minutes.
Cook manicotti tubes according to package directions.
In a bowl, combine ricotta, Parmesan, spinach, egg, squash and salt and pepper to taste.
Lower heat to 400 F. Stuff manicotti with the cheese and vegetable mixture. Arrange in a 13 x 9 baking dish coated with cooking spray. Bake for 20-25 minutes.

While manicotti are baking, make the brown butter sauce. In a small saucepan, melt butter and cook until brown and bubbly. Add sage leaves and cook until they are slightly crisp. Squeeze in lemon juice.
When manicotti are finished baking, spoon warm sauce over them and sprinkle with Parmesan cheese.
(Recipe adapted from

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