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Fall Produce Spotlight: ORGANIC SQUASH!

When we think fall produce… we think organic squash! From acorn, to butternut and even pumpkin (yes it’s considered a squash!), squash is somewhat of a staple on fall dinner tables! And for good reason! Not only is squash incredibly delicious… it’s super nutritious to boot! Every squash’s nutritional value is slightly different, but they are generally notorious for containing an impressive amount of immune-supportive vitamin A and vitamin C, as well as dietary fiber, manganese, copper, potassium, folate, manganese, vitamin B6, vitamin K, vitamin B3 and omega-3 fatty acids. WHEW – we’re out of breath just listing all of that. Not to mention…that beautiful vivid orange colour? Well that’s due to their amazing concentration of carotenoids! But enough of this stuff…. Let’s get to the recipes!

3 Recipes Using Organic Squash 

Fall is a great time of the year to hole up in the kitchen, crank up the oven and test out your cooking skills! I love experimenting with different hearty fall recipes – even if they don’t always turn out to be the most edible of concoctions, it’s the effort that counts right? HOWEVER I promise you that the below recipes are the select few that have made it through the test runs. AKA they’re definitely edible, and one hundred percent yummy! They’re all made using our organic produce from Ambrosia – not that there’s any other kind of produce… organic is the only variety we carry – obviously!

Fall Harvest Warm Salad


For the Balsamic Vinaigrette

  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Dijon Mustard
  • 1 1/2 tbsp Maple Syrup
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 2 cloves Garlic, minced

For the Salad

  • 4 cups cubed and Roasted Organic Acorn Squash
  • 1 19 oz can of Chickpeas, drained and rinsed
  • 4 handfuls of Organic Kale; de-stemmed and finely chopped
  • 4 cups Wild Rice
  • ½ cup Dried Cranberries
  • ½ cup Walnuts


To Make the Balsamic Vinaigrette

  1. Whisk all ingredients together in a small bowl or container.

To Assemble the Salad

  1. Place the finely chopped kale in a bowl and massage with a tiny drizzle of olive oil and if desired, some fresh lemon juice. Let that sit for 5 minutes.
  2. Add the roasted squash, hemp seeds, cranberries, walnuts and chickpeas.
  3. Top with a generous drizzle of vinaigrette and enjoy

Butternut Squash Soup



  • 1 Organic Butternut Squash; peeled and chopped
  • 2 Chopped Organic Apples
  • 3tbsp of Olive Oil
  • 2 cloves of Chopped Garlic
  • 2 cups of Organic Vegetable Stock
  • Pumpkin Seeds (to garnish)


  1. Preheat the oven to 375F
  2. Place chopped butternut squash onto a baking pan with the chopped garlic & drizzle with the olive oil
  3. Bake for 45 minutes or until butternut squash is tender
  4. Take butternut squash out of the oven & set aside
  5. In a large saucepan or soup pot, add in 3 cups of vegetable stock, chopped apples & the baked butternut squash
  6. Let sit on low-medium heat for 15-20 minutes
  7. In batches of two or three, transfer contents from sauce pan into a blender & blend
  8. Garnish with pumpkin seeds
  9. Serve!

Pumpkin Walnut Chocolate Chip Cookies


  • 1/2 cup unsalted butter (melted)
  • 3/4 cup Coconut Sugar
  • 1 teaspoon Ambrosia’s Own vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and 1/2 cups Bob’s Red Mill all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon Bob’s Red Mill baking powder
  • 1/4 teaspoon Bob’s Red Mill baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 cup Enjoy Life Chocolate Chips
  • 1/4 cup crushed walnuts


  1. Whisk the melted butter and brown sugar together in a bowl until the brown sugar de-lumps.
  2. Whisk in the vanilla and pumpkin until well combined and smooth. Set aside.
  3. In a large bowl add the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves) together until combined.
  4. Add the wet ingredients into the dry ingredients and mix together with a spatula.
  5. Add in 1/2 cup Enjoy Life chocolate chips and crushed walnuts.
  6. Cover the dough and chill for 30 minutes.
  7. Meanwhile, preheat oven to 350°F and line two large baking sheets with parchment paper.
  8. Remove the dough from the refrigerator and roll it into 1.5 tbsp size balls. Slightly flatten the dough.
  9. Put the cookie trays into the oven and bake for 10 minutes. Remove from the oven and press a few more chocolate chips onto the tops.
  10. Allow the cookies to cool for at least 10 minutes!
  11. Serve!

What are some of your favourite recipes using squash?!