Fall in the Klamath Basin means squash season — and there's no better time to lean into the comfort and warmth of butternut, acorn, and delicata. Here are four scrumptious squash recipes to bring to the table this autumn.

1. Creamy Butternut Squash Soup

This velvety soup is the ultimate comfort food — smooth texture with a hint of sweetness from the squash. Perfect as a starter for a holiday meal or as a light, satisfying lunch on a cold Klamath afternoon.

Ingredients

  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • ½ cup heavy cream or coconut milk
  • ½ tsp nutmeg
  • Salt and black pepper to taste
  • Optional garnish: toasted pumpkin seeds, fresh sage leaves

Method

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and carrots; cook until softened, 5–7 minutes.
  2. Add minced garlic; cook one more minute until fragrant.
  3. Add cubed butternut squash and broth; bring to a boil, then reduce to a simmer and cook 20–25 minutes until squash is fork-tender.
  4. Purée with an immersion blender (or in batches in a standard blender) until smooth.
  5. Stir in cream/coconut milk and nutmeg. Season with salt and pepper. Garnish with pumpkin seeds and sage.

2. Butternut Squash and Sage Risotto

A classic fall pairing — creamy risotto infused with the earthy flavors of sage and sweetness of butternut squash.

Ingredients

  • 1 tbsp olive oil
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 butternut squash (about 2 lbs), peeled, seeded, and cubed (½-inch)
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • 4–5 cups hot vegetable broth
  • ¼ cup finely grated Parmesan
  • 2 tbsp fresh sage, chopped
  • Salt and black pepper to taste

Method

  1. Heat olive oil over medium heat. Cook onion until softened (~5 min); add garlic, cook 1 minute.
  2. Add squash cubes; cook 5–7 minutes until softening.
  3. Stir in Arborio; toast 1 minute until edges turn translucent.
  4. Pour in wine; stir until absorbed.
  5. Add hot broth one ladle at a time, stirring constantly, allowing each addition to be absorbed before adding the next. Continue ~20 minutes until rice is creamy and al dente.
  6. Stir in Parmesan and sage. Season to taste.

3. Roasted Acorn Squash with Brown Butter and Sage

Simple, elegant, and the easiest of the four. Halve acorn squash, brush with brown butter mixed with maple syrup and chopped sage, roast cut-side-up at 400°F for 35–45 minutes until tender and caramelized at the edges.

4. Delicata Squash Rings with Parmesan

The skin on delicata is edible — slice in ½-inch rings, toss with olive oil, salt, pepper, and grated Parmesan, and roast at 425°F for 20–25 minutes, flipping once. Sweet, crispy, and a crowd-pleaser.

Fall Cooking, Klamath-Style

The basin's harvest season is short and worth celebrating. Whatever you cook this fall, do it with what's local, in season, and shared with people you love.