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Dick Clark

Store Director

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A Chef Louis Discovery


At bigg’s, we carry a wide variety of squash for your cooking delight.

Look for squash that is heavy and the skin is firm and free from blemishes. Squash is great for roasting, pureeing and baking.

We have a beautiful selection at bigg’s- where good things are just around the corner.

Download the following recipes

Louis’ Baked Whole Butternut Squash

INGREDIENTS:

  • 1 whole squash, cut in half and seeds/core removed
  • 1/2 stick of unsalted butter
  • 1/8 cup of brown sugar
  • juice of one lemon
  • dash of cinnamon

DIRECTIONS:
Preheat oven to 350 degrees. Place the squash halves core side down in a baking dish and cook for about an hour or until flesh is soft and fork tender. Carefully remove the skin and cut into chunks: toss with the butter, sugar, lemon juice and cinnamon. Serve warm.

Louis’ Cider Glazed Squash

INGREDIENTS:

  • 1 whole large squash, any variety or 2 medium ones
  • 3 tablespoons of unsalted butter
  • 1/4 cup of fresh sage leaves, roughly chopped
  • 2 tablespoons of fresh rosemary, chopped
  • 1-1/2 cups of apple cider
  • 1 cup of water
  • 2 teaspoons of sherry vinegar
  • 1 teaspoon of kosher salt
  • freshly ground black pepper to taste

DIRECTIONS:
Carefully peel the skin of the squash, seed and core: then cut the squash into medium chunks. Add the butter to a saute pan and saute the sage and rosemary for about 5 minutes. Add the squash, apple cider, water and sherry vinegar and cook on medium heat until the squash is tender and the cider has turned into a glaze. Adjust the taste with salt and pepper, serve warm.

Louis’ Winter Medley

INGREDIENTS:

  • 2 gourds of squash, different varieties,skin removed, cored and seeded
  • 1 yellow onion, cut into slivers
  • 1 red bell pepper, cored, seeded and julienned
  • 1 green bell pepper, cored, seeded and julienned
  • 1 clove of fresh garlic, skin removed and left as whole pieces (toes)
  • 4 oz. baby carrots
  • 4 oz. of red grape tomatoes
  • olive oil to coat
  • salt and pepper to taste
  • 4 fresh rosemary sprigs for flavor

DIRECTIONS:
Preheat oven to 375 degrees. Toss all the vegetables and rosemary with olive oil and add a dash of salt and pepper. Place on a baking sheet pan and cook until all vegetables are soft and somewhat charred. Adjust salt and pepper to taste and serve hot!

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