Are you looking for a versatile ingredient to add some excitement to your meals? Look no further than cousa squash! This popular winter squash variety is a staple in many cuisines around the world, and its mild flavor makes it a perfect canvas for a wide range of flavors and ingredients. Whether you’re in the mood for something comforting and familiar or bold and adventurous, we’ve got you covered with these 18 delicious cousa squash recipes.
From classic roasted dishes to innovative stir-fries and soups, we’ll take you on a culinary journey that will inspire you to get creative in the kitchen. Whether you’re a seasoned chef or a culinary newbie, our cousa squash recipes are sure to become new favorites.
In this article, we’ll explore the many ways you can prepare and enjoy cousa squash, from comforting casseroles and gratins to quick and easy side dishes and innovative main courses. So let’s dive in and discover the amazing world of cousa squash!
Grilled Cousa Squash with Herb Butter
A flavorful and healthy side dish that’s perfect for a summer evening. This recipe combines the natural sweetness of cousa squash with the savory flavors of fresh herbs.
Ingredients:
– 2 medium cousa squashes, halved and seeds removed
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, parsley, and chives until well combined.
3. Brush the cousa squash halves with olive oil and season with salt and pepper.
4. Place the squash on the grill and cook for 5-7 minutes per side, or until tender and caramelized.
5. During the last minute of cooking, spread a tablespoon of herb butter onto each squash half.
6. Remove from heat and let cool slightly before serving.
Cooking Time: 20-25 minutes
Stuffed Cousa Squash with Quinoa and Feta
A flavorful and nutritious twist on traditional stuffed squash, this recipe combines the nutty taste of quinoa with the tanginess of feta cheese.
Ingredients:
– 2 medium cousa squash
– 1 cup cooked quinoa
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked quinoa with chopped onion, garlic, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Sprinkle crumbled feta cheese over the filling.
6. Drizzle olive oil over the squash and sprinkle with parsley (if using).
7. Roast for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Roasted Cousa Squash with Garlic and Parmesan
Roasted Cousa Squash with Garlic and Parmesan
A delicious and nutritious side dish that’s perfect for any meal, this roasted cousa squash is infused with the pungent flavors of garlic and the nutty taste of parmesan.
Ingredients:
– 1 medium-sized cousa squash (about 2 lbs)
– 3 cloves of garlic, minced
– 1/4 cup of olive oil
– 1/2 cup of grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the cousa squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together the minced garlic and olive oil.
4. Place the cousa squash halves on a baking sheet lined with parchment paper, cut side up.
5. Brush the garlic-infused olive oil over the squash, making sure to cover all surfaces evenly.
6. Sprinkle the grated Parmesan cheese over the squash.
7. Season with salt and pepper to taste.
8. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Cousa Squash Soup with Coconut Milk
This creamy soup combines the natural sweetness of cousa squash with the richness of coconut milk, perfect for a comforting and nutritious meal.
Ingredients:
– 1 medium cousa squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the cousa squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast the squash for 45 minutes, or until tender.
5. Scoop the cooked squash flesh into a blender or food processor.
6. Add onion, garlic, vegetable broth, and coconut milk to the blender.
7. Blend until smooth, then season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Cousa Squash and Chickpea Curry
A flavorful and nutritious curry that combines the natural sweetness of cousa squash with the creaminess of chickpeas.
Ingredients:
– 1 medium cousa squash, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add cousa squash and chickpeas. Cook for 10-12 minutes or until the squash is tender.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-22 minutes
Baked Cousa Squash Fries with Spicy Aioli
Transform humble cousa squash into crispy fries, paired with a tangy and spicy aioli for the ultimate snack. This recipe is perfect for a quick and easy game-day gathering or a unique side dish.
Ingredients:
– 2 medium cousa squash
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 1/2 cup Spicy Aioli (see below for recipe)
– Optional: additional seasonings, such as garlic powder or smoked paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the cousa squash in half lengthwise and scoop out the seeds.
3. Slice each squash half into fry-like strips, about 1/4 inch thick.
4. Toss squash fries with olive oil, salt, black pepper, and Parmesan cheese until well coated.
5. Line a baking sheet with parchment paper and arrange squash fries in a single layer.
6. Bake for 20-25 minutes or until crispy and golden brown.
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
– Salt to taste
Mix all ingredients together until smooth. Serve with baked cousa squash fries.
Cousa Squash Casserole with Cheddar Cheese
Warm up with this comforting casserole, featuring the natural sweetness of cousa squash and the richness of cheddar cheese.
Ingredients:
– 1 medium cousa squash (about 2 lbs), peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened.
3. Add cousa squash cubes and cook until tender, about 10-12 minutes.
4. In a separate bowl, combine heavy cream and paprika. Pour over the squash mixture and stir to combine.
5. Transfer the mixture to a 9×13-inch baking dish. Top with cheddar cheese.
6. Sprinkle breadcrumbs evenly over the cheese.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sauteed Cousa Squash with Lemon and Thyme
Brighten up your meals with the warm, comforting flavors of roasted cousa squash infused with the brightness of lemon and the earthiness of thyme.
Ingredients:
• 1 large cousa squash (about 2 lbs)
• 2 lemons, juiced
• 4 sprigs of fresh thyme
• 2 tbsp olive oil
• Salt, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the cousa squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the squash, then sprinkle with lemon juice and thyme sprigs.
5. Season with salt to taste.
6. Roast the squash for 45-50 minutes, or until tender and caramelized.
Cooking Time: 45-50 minutes
Cousa Squash and Zucchini Fritters
A delicious twist on traditional fritters, these sweet and savory treats combine the flavors of cousa squash and zucchini for a unique snack or side dish.
Ingredients:
– 1 medium cousa squash, cooked and mashed
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine mashed cousa squash, grated zucchini, flour, salt, black pepper, and paprika. Mix well.
2. Add the lightly beaten egg to the mixture and stir until just combined.
3. Heat the olive oil in a non-stick skillet or frying pan over medium heat.
4. Using a 1/4 cup measuring cup, scoop the squash-zucchini mixture into the pan.
5. Flatten each portion slightly with a spatula to form fritters.
6. Cook for 2-3 minutes on each side, until golden brown and crispy.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Grilled Cousa Squash Salad with Arugula and Goat Cheese
This refreshing summer salad combines the natural sweetness of grilled cousa squash, peppery arugula, and creamy goat cheese for a delightful side dish or light lunch.
Ingredients:
– 1 medium cousa squash (about 1 pound)
– 4 cups arugula
– 1/2 cup crumbled goat cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Lemon wedges, optional
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut the cousa squash in half lengthwise and scoop out seeds.
3. Brush both sides with olive oil and season with salt and pepper.
4. Grill the squash for 10-12 minutes per side, or until tender and caramelized.
5. In a large bowl, combine arugula and crumbled goat cheese.
6. Slice the grilled cousa squash into 1/2-inch thick pieces and add to the salad bowl.
7. Toss gently to combine.
8. Serve warm or at room temperature with lemon wedges on the side, if desired.
Cooking Time: 20-25 minutes
Cousa Squash Stir-Fry with Ginger and Soy Sauce
This recipe combines the natural sweetness of cousa squash with the savory flavors of ginger, soy sauce, and garlic for a quick and delicious stir-fry. Perfect as a side dish or light lunch.
Ingredients:
– 1 medium cousa squash (about 2 lbs)
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and grated
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Preheat a wok or large skillet over medium-high heat.
2. Peel the cousa squash and cut it into bite-sized cubes.
3. In the preheated pan, add the vegetable oil and swirl it around.
4. Add the garlic, ginger, and cousa squash to the pan. Cook for 5-7 minutes, or until the squash is tender and lightly caramelized.
5. Stir in the soy sauce and season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Cousa Squash and Tomato Gratin
A creamy, flavorful side dish that’s perfect for a family dinner or special occasion.
Ingredients:
– 1 medium Cousa squash (about 2 lbs), peeled and cubed
– 3 large tomatoes, diced
– 2 tablespoons unsalted butter
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the squash and cook until tender, about 5-7 minutes.
3. In a separate bowl, whisk together the heavy cream and Parmesan cheese. Season with salt and pepper.
4. In a 9×13-inch baking dish, arrange half of the cooked squash in the bottom. Top with half of the tomato slices.
5. Pour half of the cream mixture over the squash and tomatoes. Repeat the layers.
6. Bake for 30-40 minutes or until the top is golden brown and the gratin is bubbly.
Cooking Time: 45-50 minutes
Serve warm, garnished with chopped parsley if desired. Enjoy!
Cousa Squash Lasagna with Ricotta and Spinach
Elevate your pasta game with this unique and flavorful lasagna, featuring roasted cousa squash and a creamy ricotta-spinach filling.
Ingredients:
– 1 medium cousa squash (about 2 lbs)
– 8 oz ricotta cheese
– 1/4 cup chopped fresh spinach
– 1 cup grated Parmesan cheese
– 1 cup lasagna noodles
– 2 cups marinara sauce
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the cousa squash in a baking dish with 2 tbsp of olive oil, salt, and pepper, for about 30-40 minutes, or until tender.
3. In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, and a pinch of salt and pepper.
4. Cook lasagna noodles according to package instructions. Drain and set aside.
5. Assemble the lasagna by spreading marinara sauce on the bottom of a 9×13-inch baking dish, followed by layers of roasted squash, ricotta-spinach mixture, and lasagna noodles. Repeat for 3-4 layers.
6. Top with Parmesan cheese and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: Approximately 45-50 minutes
Cousa Squash and Corn Chowder
A hearty and comforting chowder that combines the natural sweetness of cousa squash with the creaminess of corn.
Ingredients:
– 1 medium-sized cousa squash, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the diced cousa squash and cook for 5 minutes or until slightly tender.
4. Stir in the frozen corn kernels and chicken broth. Bring to a simmer.
5. Reduce heat to low and let simmer for 10-12 minutes or until the squash is tender.
6. Stir in the heavy cream and season with salt and pepper to taste.
Cooking Time: 20-22 minutes
Cousa Squash and Black Bean Tacos
This flavorful recipe combines the sweetness of cousa squash with the savory goodness of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch!
Ingredients:
– 1 medium cousa squash, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cousa squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook onion and garlic over medium heat until softened.
4. Add black beans, cumin, and a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally.
5. Warm taco shells according to package instructions.
6. Assemble tacos by placing roasted cousa squash and black bean mixture into each shell.
7. Top with desired toppings and serve.
Cooking Time: 30-40 minutes
Cousa Squash and Mushroom Risotto
A creamy and flavorful risotto infused with the sweet flavors of roasted cousa squash and earthy mushrooms.
Ingredients:
– 1 medium cousa squash, peeled and cubed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss cousa squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
2. In a large skillet, sauté mushrooms and onion in olive oil until golden brown. Add garlic and cook for 1 minute.
3. Add Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, one cup at a time, stirring continuously until absorbed. If using wine, add it with the first broth addition.
5. Once rice is cooked, stir in roasted cousa squash. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Cousa Squash and Basil Pesto Pasta
This autumnal pasta dish combines the sweetness of cousa squash with the brightness of basil pesto, creating a rich and satisfying meal.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 medium cousa squash, peeled and cubed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup basil pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a blender or food processor, combine roasted squash, garlic, and basil pesto. Blend until smooth, adding reserved pasta water as needed.
5. Combine cooked pasta and squash mixture. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Cousa Squash and Sweet Potato Mash
This recipe combines the natural sweetness of sweet potatoes with the subtle flavor of cousa squash, resulting in a deliciously comforting side dish.
Ingredients:
• 1 medium-sized cousa squash (about 2 lbs)
• 2 large sweet potatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: garlic powder, paprika, or other spices of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the cousa squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Meanwhile, pierce the sweet potatoes several times with a fork and bake them alongside the squash for about 45-60 minutes, or until soft.
6. Scoop out the flesh of both the squash and sweet potatoes and mash together in a bowl.
7. Add salt, pepper, and any desired spices to taste.
Cooking Time: About 1 hour 15 minutes (including prep time)
Summary
Cousa squash, a versatile and flavorful vegetable, can be used in a variety of dishes. From savory to sweet, this collection of 18 recipes showcases the best of cousa squash cooking. Try grilling it with herb butter, stuffing it with quinoa and feta, or roasting it with garlic and parmesan. Other creative uses include making soup with coconut milk, curry with chickpeas, fries with spicy aioli, and even casserole with cheddar cheese. Whether you’re looking for a quick weeknight meal or a special occasion dish, this article has something for everyone.
