You’ve seen the golden nugget squash. You may even have used one as part of your harvest decorations. What you may not know though, is how to cook one.
Sometimes called the Oriental pumpkin or the gold nugget squash, the squash variety resembles a pumpkin in shape and also has the same orange-colored skin. It is smallish, weighing an average of one pound. The smaller size can be a blessing, though, making it easier to cook than some of the gargantuan seasonal squashes. (Read here about how to tame the beast that is the blue hubbard squash.)
Because it’s so small, nothing could be simpler than baking a golden nugget squash. In fact, you can bake one whole (see below for recipes). The Oriental pumpkin’s sweet flesh is tasty in Fall and Winter recipes too, from soups and stews to savory rice dishes, pasta, and exotic curries.
Look for gold/golden nugget squash with a firm, hard rind with no blemishes or spots of mold. If the skin is tender, the squash is not yet mature, or is of inferior quality. (The tough skin is what protects the golden nugget squash, making it a longer-lasting variety than thinner-skinned squash.)
These hand-picked golden nugget squash recipes represent the best on the web. Note: the term “gold” or “golden” is used according to the name preferred by the recipe creator.
10 Best Examiner-Recommended Golden Nugget Squash Recipes
The folks at Epicurious have the instructions for the most basic of squash cooking methods. All you need are a hot oven and a dab of olive oil. Serve roasted golden nugget squash as it is, or use it as an ingredient in your favorite squash recipe.
If the photo above isn’t enough to make you click the link to Feeding Maybelle, you have no soul. More of an anti-recipe, the post will give you the ingredients for dressing a perfect baked squash. The proportions are up to you. Follow your instincts and your personal taste, and you can’t go wrong.
Squash purees make easy and colorful side dishes. This recipe kicks it up a couple of notches, adding spicy dried chilies, cumin, and cayenne pepper to the mix, with a pinch of salt to bring out all the flavors.
These stuffed squashes aren’t just a pretty presentation. The stuffing itself is out of this world, with hot Italian turkey sausage and onions, hearty quinoa, and a load of spices, all topped off with melted cheese. If you didn’t think golden nugget squash could be a main dish, think again.
While this recipe from The Kitchn calls for your choice of squash, the golden nugget squash’s sweet flesh makes the perfect companion to the nutty brown rice. Savory herbs make the dish as gourmet as risotto, but without all the trouble.
While this recipe (originally from Terry Walter’s Clean Food) was created with butternut squash in mind, the Detroit Free Press writer recommends golden nugget squash as one of the perfect varieties for substitution. The Thai curry flavors make this soup recipe a keeper.
The Busy Vegetarian Mom serves this squash with fried plantains, but you might find that the flavors of maple, oats, and cranberry work well on the Thanksgiving table. Serve as a vegetarian main dish, or a side that everyone will enjoy.
This recipe is truly worthy of gourmet status, and if you’re willing to put the work into it, you’ll reap some delicious rewards. Hot roux, French cheese, and chanterelles elevate the humble gold nugget squash to a work of culinary art.
You’ve probably seen Fall pasta dishes that are topped with squash. This is squash pasta: the gold nugget squash is incorporated right into the pasta dough, giving it a beautiful color and flavor. Top with your favorite sauce, or toss with simple butter and sage.
The folks at Virginia Apples know how to treat their apples. That’s why you can trust this baked dish, a hot, bubbly combination of savory and sweet, with the best Fall ingredients (squash and apples, of course).
More Recipes with More Squash Varieties: