Why squash belongs in your budget
- It’s filling. Squash and pumpkin are high in fiber, so a dish built on them keeps you full without much meat.
- It stores. A whole, uncut winter squash keeps for several weeks in a cool, dry place, so you can buy on sale and use it over time.
- It’s versatile. The same vegetable works roasted, in soup, in chili, mashed, or baked into pasta dishes.
- Canned pumpkin is a bargain pantry item. Plain pumpkin purée (not pie filling) is shelf-stable and works in savory dishes.
Pick the right squash
- Butternut: Sweet, smooth, easy to roast, soup-friendly. The best all-rounder.
- Acorn: Halve and roast; stuff with rice, beans, or sausage.
- Spaghetti squash: Roast and scrape into strands as a pasta swap.
- Kabocha: Dense and sweet; skin is edible once roasted.
- Sugar (pie) pumpkin: The one to cook from scratch. Big carving pumpkins are watery and bland.
Choose squash that feels heavy for its size, with firm skin and no soft spots.
- Microwave the whole squash for 2–3 minutes (pierce it first) to soften the skin.
- Trim both ends so it sits flat.
- Cut in half with a large, sharp knife, scoop the seeds, and peel with a vegetable peeler (butternut) or leave the skin on and roast cut-side down (acorn, kabocha).
Or, for an easier but more expensive option, choose the pre-cut option from your grocery store.
More ways to use it
- Soup: Simmer roasted squash with onion and broth, then blend.
- Mash: Swap some of the potatoes for squash.
- Pasta: Toss roasted cubes with pasta, garlic, and a little Parmesan.
- Oatmeal or yogurt: Stir in canned pumpkin and cinnamon.
- Seeds: Rinse, dry, toss with oil and salt, and roast at 325°F for 15–20 minutes.
Storing leftovers
Cooked squash keeps three to four days in the fridge, per general USDA guidance on cooked leftovers, and freezes well. Leftover canned pumpkin: transfer to a covered container and use within a few days, or freeze in ½-cup portions.
Let DinnerTime do the shopping math
Add a recipe to your DinnerTime Meal Planner and the app builds your shopping list automatically, sorted by aisle.
This week: pick one squash, roast it Sunday, and use it in two dinners.
