Everyone knows that fall is the flu season, but I believe squash fever is just as rampant at this time of the year. Don’t believe me? I’ve been infected, so I know. Unlike the flu, though, it’s not necessarily something to avoid. The day I came down with the squash fever, I ate squash for breakfast, lunch, and dinner. Read on to see my all-day squash menu.

Breakfast: Pumpkin French Toast

Recipe adapted from delish.com

Cuisine: American, French

Difficulty: Intermediate

Yield: 4-6 servings

Ingredients:

• 4 large eggs, beaten
• ¾ cup milk
• ½ cup pumpkin puree
• 1 tsp vanilla extract
• ½ tsp pumpkin pie spice
• Pinch of salt
• 1 loaf brioche, sliced
• 3 tbsp unsalted butter, divided (for cooking)
• For serving: butter, powdered sugar (optional), maple syrup

Directions:

1. In a shallow baking dish, whisk together eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. 
2. In a large nonstick pan, melt enough butter to cover the surface of the pan. Soak 2-3 bread slices in the pumpkin mixture, about 20 seconds on each side. Cook on medium-low heat until golden brown on both sides. Repeat with the remainder of the bread.
3. Serve with a knob of butter, powdered sugar, and maple syrup.

Lunch: Roasted Kabocha Soup

Recipe adapted from drivemehungry.com

Cuisine: American, Japanese

Difficulty: Easy

Yield: 4-6 servings

Ingredients: 

• 1 kabocha squash
• 2 ½ cups vegetable stock
• ¾ cup heavy cream or coconut milk
• 1 tbsp maple syrup or brown sugar
• 3 cloves garlic, chopped
• Salt and pepper to taste
• For garnish: fresh cilantro, ¼ cup cream or coconut milk
• Optional flavorings: 1 tsp grated ginger, 1 tsp nutmeg, 1tbsp miso, or 1 tbsp curry powder

Directions:

1. Cut the kabocha squash into quarters and remove the seeds. Roast at 400°F for 35 minutes or until tender.
2. Scoop out the kabocha flesh and combine it with the rest of the ingredients (except for the garnish) in a blender. Blend until smooth.
3. Pour the mixture into a pot and bring to a boil. Season with salt and pepper to taste.
4. Serve warm. Garnish with a drizzle of coconut milk and chopped cilantro.

Dinner: Squash and Chard Manicotti

Recipe from cuisineathome.com

Cuisine: Italian American

Difficulty: Advanced

Yield: 12 manicotti

Ingredients:

• Manicotti:
  • 12 dry lasagna sheets
• Filling:
  • 2 ½ cups peeled and diced butternut squash
  • 1 cup diced leeks
  • Pinch of red pepper flakes
  • 2 tbsp unsalted butter
  • ¼ cup vegetable broth
  • 2 tsp sugar
  • 2 cups sliced Swiss chard
  • 1 tbsp minced fresh sage
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 ½ cups shredded Gruyere, divided
  • 1 cup part-skim ricotta cheese
  • ¾ cup grated Parmesan
  • 1 egg
• Bechamel:
  • 3 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups milk
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp nutmeg
  • ¼ tsp cayenne pepper

Directions:

1. Preheat the oven to 425°F. Coat a large baking dish with nonstick spray.
2. Boil lasagna sheets for 4 minutes or until pliable; drain.
3. Saute squash leeks, and pepper flakes for the filling in 2 tbsp butter in a nonstick skillet until leeks are soft, 5 minutes. Add broth and sugar; cover until liquid evaporates and squash is soft; 5-7 minutes. Stir in chard and sage; cover and sweat until chard wilts, 2 minutes. Season filling with ½ tsp salt and black pepper.
4. Blend 1 cup Gruyere, ricotta, Parmesan, and egg together in a large bowl. Fold in squash mixture.
5. For the bechamel, melt 3 tbsp butter in a large saucepan over medium heat. Stir in flour, cook 1 minute, then whisk in milk. Bring mixture to a simmer, stirring constantly, until thickened; remove from heat and add ½ tsp salt, white pepper, nutmeg, and cayenne. Coat the bottom of the baking dish with 1 cup bechamel.
6. Fill and roll manicotti; top with remaining bechamel and ½ cup Gruyere. Bake manicotti, uncovered, until cheese is golden and sauce is bubbly, 25 minutes. Let manicotti stand 5 minutes before serving.