Thanksgiving is all about indulging in our festive food fantasies. Turkey. Stuffing. Potatoes. Seventeen kinds of bread. More stuffing covered in gravy on top of the third helping of potatoes. Sweet potatoes goobered up with marshmallows.

The list goes on and on and on.

But what if there was an outside chance you might want to go a little lighter on the starchy things this year? Well, you can start by creating this unbelievable turkey HERE, and cut the flour out of the gravy by following THIS RECIPE. That’s a great help.

Of course, you have to have stuffing, so I’m not touching that one.

But yes, you can in fact scratch the potatoes off the list – sweet or otherwise – and make more room for more stuffing by simply serving up this amazing trio of winter squashes!

First, you’re going to need three squashes, obviously. The three we’re interested in here are butternut, acorn, and of course pumpkin.

Start this trio early. In fact, you can pre-cook the butternut a day ahead and just keep it in the fridge. This is a handy tip for keeping these at the ready.

Thanksgiving Squash Trio

1. Butternut Squash Fritters


  • ½ a roasted butternut squash
  • 1 ½ cups cottage or ricotta cheese
  • 1 egg
  • 2 tbsp self-rising or all-purpose flour
  • Grated parmesan, salt, pepper, nutmeg to taste

Preheat the oven to 350.

Wash a whole butternut squash and remove any stickers. Place it in the oven on a baking sheet or in a casserole dish and let it cook for 90 minutes. When it’s done, let it cool before storing. This alone will make a great resource to have on hand.

Cut the butternut in half. Scoop the seeds out with a spoon and discard. Using about half the squash, scrape the flesh out into a bowl. Yes, you CAN cut up the skin if you like as well. It adds a nice chewy texture, but this is totally optional. Mash the squash together with the cottage or ricotta cheese.

Quickly scramble an egg and add it to the squash. Add in flour, grated parm, salt, pepper, and a dash of nutmeg and combine well. If the mixture seems watery or loose, add more flour. You want something that will hold its shape on a spoon.

Heat a pan to medium high with some olive oil. Using a large soup spoon, drop spoonfuls of the squash mixture into the pan to make fritters. As they become golden on the bottom, carefully flip them over to cook both sides. It’s OK if they fold over on you. This is kind of a scruffy-looking fritter. Just make sure it’s cooked on all sides and golden and crispy.

2. Classic Acorn Squash Wedges


  • 1 acorn squash
  • Olive oil
  • Maple syrup
  • Salt & pepper to taste

Preheat the oven to 450.

Cut an acorn squash in half from top to bottom. Remove the seeds, then cut the squash into wedges (you don’t have to follow the lines on the squash! Aim for about an inch thickness). Spread on a baking sheet lined with foil or parchment. Drizzle with olive oil and season with salt and pepper.

Cook on one side for 20 minutes. Flip the wedges, then cook for another 20-25 minutes until edges are browned. At the 15-minute mark, drizzle or brush liberally with maple syrup. You can check with a fork to make sure they’re nice and soft.

While those are cooking…

3. Holiday Mash


  • ½ a roasted butternut squash
  • 1 cup pumpkin puree
  • 1 tbsp butter
  • 1 clove garlic, minced
  • ½ a medium onion, minced
  • Salt & pepper to taste

Scoop out the other half of your butternut squash into a sieve and add a cup of pumpkin puree. Set aside to drain a bit (it won’t be much water). In a pot, sauté half a medium onion (minced) and one clove of garlic in the butter just until the onions are translucent. Add the squash, salt, and pepper and stir until warmed through.

You can adjust the flavour with a dash of poultry seasoning (which may warrant a dash more salt) and some dry grated parmesan. If it starts to get watery, you can add a spoonful of flour or oat flour while cooking. The aim is to have something similar to mashed sweet potatoes.

How do you handle your squash?

aWhat do you think of this Thanksgiving squash trio? What’s your favourite way to approach squashes for the holidays? Let us know in the comments, and stay tuned for more!

    2 replies to "Thanksgiving Squash Trio"

    • Kim

      OMG, I have to try this Acorn Squash recipe… so simple and I’ve got it all .. YUM!

      • Living Beautifully

        Absolutely, Kim! Squash is probably the easiest thing to make…put it in the oven and cook until done LOL! Let us know how it works :)

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