When it comes to preserving the flavors and nutrients of fresh squash, canning is a fantastic way to enjoy your harvest throughout the year. Not only does canning allow you to create delicious and healthy condiments, jams, and preserves, but it also makes a great way to give as gifts or stock up for future meals. With so many varieties of squash to choose from, including acorn, butternut, spaghetti, and more, the possibilities are endless.
In this article, we’ll be exploring 18 mouthwatering canning squash recipes that will elevate your cooking game and keep you coming back for more. From sweet treats like Spiced Butternut Squash Jam to savory condiments like Garlic and Herb Pickled Summer Squash, these recipes offer a world of flavors and textures to explore.
Spiced Butternut Squash Jam
This sweet and savory jam combines the natural sweetness of butternut squash with warm spices, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup honey
– 1/4 cup brown sugar
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 cup apple cider vinegar
– 1/2 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. Scoop out the flesh and puree in a blender or food processor until smooth.
4. In a medium saucepan, combine the pureed squash, honey, brown sugar, ginger, cinnamon, nutmeg, cloves, apple cider vinegar, and water.
5. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until thickened.
6. Remove from heat and let cool before transferring to an airtight container.
Cooking Time: Approximately 1 hour
Sweet Cinnamon Squash Butter
Transform your fall harvest squash into a deliciously sweet and aromatic spread perfect for topping toast, muffins, or using as a filling. This recipe combines the natural sweetness of roasted squash with the warmth of cinnamon and a hint of maple syrup.
Ingredients:
– 1 medium-sized butternut or acorn squash
– 2 tablespoons unsalted butter
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons pure maple syrup
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. Scoop the cooked squash flesh into a blender or food processor.
5. Add the butter, brown sugar, cinnamon, salt, and maple syrup to the blender.
6. Blend until smooth and creamy, stopping to scrape down the sides as needed.
7. Transfer the sweet cinnamon squash butter to an airtight container for storage.
Cooking Time: 45 minutes (roasting the squash) + 2-3 minutes (blending)
Garlic and Herb Pickled Summer Squash
A flavorful and tangy twist on traditional pickling, this recipe combines the sweetness of summer squash with the pungency of garlic and herbs. Perfect for snacking or adding a burst of flavor to your favorite dishes.
Ingredients:
– 4-6 medium-sized yellow squash, sliced into 1/4-inch thick rounds
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, garlic, thyme, and oregano. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
3. Pack squash slices into a clean glass jar, leaving about 1 inch (2.5 cm) of space at the top.
4. Pour the pickling liquid over the squash, making sure they are completely covered.
5. Seal the jar and let it sit at room temperature for at least 24 hours before refrigerating.
Cooking Time: None required! Let the flavors meld together as you wait.
Maple-Glazed Canned Acorn Squash
Maple-Glazed Canned Acorn Squash Recipe
This sweet and savory recipe transforms canned acorn squash into a delicious side dish perfect for the fall season. With just a few simple ingredients, you can add a touch of warmth and comfort to any meal.
Ingredients:
– 1 (15 oz) can of acorn squash
– 1/4 cup pure maple syrup
– 2 tablespoons brown sugar
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Drain the liquid from the canned squash and place it in a baking dish.
3. In a small bowl, whisk together the maple syrup, brown sugar, and melted butter until well combined.
4. Pour the glaze over the squash, making sure it’s evenly coated.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the squash is tender and the glaze is caramelized.
Cooking Time: 20-25 minutes
Zesty Lemon Zucchini Relish
Add a burst of citrusy flavor to your meals with this refreshing relish made with zucchini, lemons, and herbs. Perfect for topping burgers, sandwiches, or using as a dip.
Ingredients:
– 2 medium zucchinis, grated
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine zucchini, lemon juice, parsley, and dill.
2. Drizzle with olive oil and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 15 minutes (including prep time)
Savory Roasted Squash and Tomato Chutney
This recipe combines the natural sweetness of roasted squash with the tangy flavor of a homemade tomato chutney, perfect for topping naan bread or using as a side dish.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the squash and cut it into 1-inch cubes.
3. Toss the squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
5. Add the diced tomatoes, chopped onion, minced garlic, and ground cumin to the skillet. Cook for 15-20 minutes or until the chutney has thickened slightly.
6. Combine the roasted squash and tomato chutney in a bowl.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro leaves before serving.
Cooking Time: Approximately 50-60 minutes
Honey-Ginger Canned Butternut Squash
Simplify your meal prep with this sweet and savory canned butternut squash recipe, infused with the warmth of honey and ginger. Perfect for a quick snack or as a side dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup pure honey
– 2-inch piece of fresh ginger, peeled and sliced thin
– 1 cup chicken or vegetable broth
– 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes, or until tender.
4. In a blender or food processor, combine roasted squash, honey, ginger, broth, and salt.
5. Process until smooth and creamy.
6. Transfer the mixture to clean, sterilized jars and process in a boiling water bath for 10 minutes.
7. Let the squash cool before storing it in the fridge.
Cooking Time: 1 hour (45 minutes roasting + 15 minutes processing)
Curried Yellow Squash Pickles
Add a tangy and flavorful twist to traditional pickling with these Curried Yellow Squash Pickles. The warm spices of curry powder complement the sweetness of the yellow squash, making for a delicious condiment perfect for snacking or adding to sandwiches.
Ingredients:
– 4 medium yellow squash, sliced into 1/8-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp curry powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine sliced yellow squash and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Rinse the squash with cold water, then drain well.
3. In a medium saucepan, combine vinegar, water, sugar, curry powder, and black pepper. Bring to a boil over medium-high heat.
4. Pack the squash into clean glass jars, leaving 1/2 inch headspace. Pour the hot pickling liquid over the squash, ensuring all slices are covered.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 30 minutes
Rosemary-Infused Canned Spaghetti Squash
Elevate your pasta dishes with this easy recipe that infuses canned spaghetti squash with the savory flavor of rosemary. Perfect for a quick weeknight dinner or as a flavorful addition to your favorite recipes.
Ingredients:
– 1 (14.5 oz) can spaghetti squash
– 2 sprigs fresh rosemary, chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Drain the canned spaghetti squash and rinse with cold water.
2. In a small saucepan, combine the chopped rosemary, minced garlic, salt, and pepper.
3. Add the drained spaghetti squash to the saucepan and stir until well combined.
4. Cook over medium heat for 5-7 minutes or until the squash is heated through and the flavors have melded together.
5. Remove from heat and let cool slightly.
Cooking Time: 10-12 minutes
Spicy Jalapeño Squash Salsa
This vibrant salsa combines the sweetness of roasted squash with the heat of jalapeños, perfect for topping tacos or using as a dip. With its bold flavors and pop of color, it’s sure to be a hit at your next gathering.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2-3 jalapeños, seeded and chopped
– 1/2 red onion, diced
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons lime juice
– 1 teaspoon honey
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a blender or food processor, combine roasted squash, jalapeños, red onion, and cilantro.
4. Add lime juice and honey; blend until smooth.
5. Season with salt to taste.
Cooking Time: 50 minutes
Yield: About 2 cups of salsa
Caramelized Onion and Squash Preserves
Transform caramelized onions and roasted squash into a rich and flavorful preserve perfect for topping toast, yogurt, or using as a condiment.
Ingredients:
– 1 large onion, thinly sliced
– 2 medium-sized winter squash (such as butternut or acorn), peeled and cubed
– 1/4 cup granulated sugar
– 2 tablespoons apple cider vinegar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash cubes on a baking sheet for 30-40 minutes, or until tender and caramelized.
3. In a large skillet, cook the sliced onions over medium-low heat for 20-25 minutes, stirring occasionally, until deep golden brown and caramelized.
4. Combine the roasted squash and caramelized onions in a blender or food processor.
5. Add sugar, apple cider vinegar, and salt; blend until smooth.
6. Transfer the preserve to an airtight container and refrigerate for at least 24 hours before serving.
Cooking Time: 1 hour
Balsamic-Glazed Canned Delicata Squash
Elevate canned delicata squash with a rich balsamic glaze, perfect as a side dish or used in recipes. This simple recipe adds depth and flavor to store-bought squash.
Ingredients:
– 1 (14 oz) can of delicata squash
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Drain the liquid from the canned squash and place it in a baking dish.
3. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and honey.
4. Pour the glaze over the squash, making sure it’s evenly coated.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until heated through.
Cooking Time: 20-25 minutes
Orange-Clove Squash Marmalade
This sweet and tangy marmalade is the perfect way to celebrate the flavors of fall and winter. Roasted squash and citrus come together in a harmonious blend that’s sure to become a new favorite.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1 orange, peeled and chopped
– 2 cloves
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. Remove from oven and let cool. Scoop out flesh and puree in a blender or food processor until smooth.
3. In a medium saucepan, combine sugar, water, lemon juice, and chopped orange.
4. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
5. Stir in roasted squash puree and cloves. Simmer for an additional 5-7 minutes or until marmalade thickens.
Cooking Time: 45 minutes (roasting time) + 20-25 minutes (cooking time)
Smoky Chipotle Canned Squash Slices
Add a smoky twist to canned squash with this simple and flavorful recipe. Perfect as a side dish or used as a topping for tacos, salads, or soups.
Ingredients:
– 1 (14.5 oz) can of yellow squash slices
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together the minced chipotle peppers, olive oil, smoked paprika, salt, and pepper.
3. Pour the mixture over the canned squash slices in a shallow baking dish.
4. Bake for 20-25 minutes or until the squash is tender and slightly caramelized.
5. Remove from oven and let cool before serving.
Cooking Time: 20-25 minutes
Thyme and Garlic Marinated Squash
Elevate your fall and winter meals with this flavorful squash dish, perfect for roasting or serving as a side. This recipe brings together the earthy sweetness of roasted squash with the pungency of garlic and herbaceousness of thyme.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 2 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, and thyme.
3. Add the cubed squash to the marinade, tossing to coat evenly.
4. Season with salt and pepper to taste.
5. Transfer the marinated squash to a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Vanilla-Bean Squash Compote
This sweet and savory compote is a perfect fall treat, made with roasted squash, vanilla beans, and a hint of spice. Serve it as a side dish or use it as a topping for pancakes, waffles, or oatmeal.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1/2 cup brown sugar
– 1/4 cup heavy cream
– 1/2 vanilla bean, split lengthwise
– 1/4 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. In a blender or food processor, combine roasted squash, brown sugar, heavy cream, vanilla bean, cinnamon, and salt. Blend until smooth.
5. Cook on low heat for an additional 10-15 minutes or until the compote has thickened slightly.
6. Remove from heat and let cool.
Cooking Time: 1 hour 15 minutes
Five-Spice Asian Squash Pickles
This recipe transforms ordinary squash into an extraordinary condiment, bursting with the warm, aromatic flavors of five-spice powder and the tanginess of vinegar. Perfect as a side dish or used as a topping for noodles, rice bowls, or sandwiches.
Ingredients:
– 2 medium-sized yellow squash (about 1 lb), sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125g) granulated sugar
– 2 tsp (10g) five-spice powder
– 1 tsp (5g) salt
– 1/4 cup (60g) water
Instructions:
1. In a large bowl, combine sliced squash and salt. Let it sit for 30 minutes to allow the squash to release its excess moisture.
2. Rinse the squash slices under cold running water to remove excess salt. Drain well.
3. In a medium saucepan, combine vinegar, sugar, five-spice powder, and water. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
4. Pack the squash slices into clean glass jars, leaving about 1 inch (2.5 cm) headspace. Pour the hot pickling liquid over the squash, making sure they’re completely covered.
5. Seal the jars and let them cool to room temperature. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid only), plus time for the squash to pickle (at least 24 hours)
Apple-Cider Braised Canned Squash
A sweet and tangy twist on traditional squash, this recipe brings out the natural flavors of canned squash with a hint of apple cider. Perfect for a cozy fall or winter dinner.
Ingredients:
– 1 (14 oz) can of yellow squash
– 1/2 cup apple cider
– 2 tbsp butter
– 1 tsp brown sugar
– 1/4 tsp ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. Drain the liquid from the canned squash and place it in a baking dish.
3. In a small saucepan, melt the butter over medium heat. Add apple cider, brown sugar, and cinnamon; whisk until smooth.
4. Pour the apple-cider mixture over the squash, making sure they’re well coated.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 15-20 minutes, or until the squash is tender and the liquid has thickened slightly.
7. Season with salt to taste.
Cooking Time: 45-50 minutes
Summary
Get creative with your squash preservation and try out these 18 mouth-watering recipes! From sweet and savory jams to tangy pickles and spicy salsas, there’s something for everyone. Enjoy Spiced Butternut Squash Jam, Sweet Cinnamon Squash Butter, or Garlic and Herb Pickled Summer Squash. Or try Maple- Glazed Canned Acorn Squash, Zesty Lemon Zucchini Relish, and more! Whether you’re looking for a quick snack or a delicious addition to your meals, these recipes will keep you stocked with fresh-tasting squash all year round.
