Recipezaar: Squash recipes

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Mon, 26 Oct 2009 12:32:23 -0400

A Turkey dinner! Yes! Turkey sausage with butternut, apples, onions and cranberries. Flavored with crisp sage and garlic. For a quick and easy method look here Recipe #194908. The sausage can be removed from the casing and crumbled and cooked. -- posted by ~Rita~

Baked Vegetable Soup

Mon, 26 Oct 2009 12:55:23 -0400

This recipe is from Vegan Italiano. "From Abruzzi, this homey casserole-type zuppa is a meal in itself with a tossed green salad." -- posted by Eat Your Vegetables!

Turtle Pumpkin Pie

Mon, 26 Oct 2009 13:05:24 -0400

I don't like Traditional pumpkin pie but I love this dressed up version -- posted by GingerlyJ

Squash Mushroom Risotto

Mon, 26 Oct 2009 14:01:50 -0400

A variation of a recipe found on Epicurious. -- posted by Chef #242154

Pumpkin Oatmeal Cake

Mon, 26 Oct 2009 16:18:49 -0400

This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer "whole grain" taste. -- posted by Miss_Elaine

Creamy Bacon, Summer Squash, and Bow Tie Pasta Salad

Mon, 26 Oct 2009 17:49:18 -0400

This is a fun way to use up that excess yellow summer squash in your garden. -- posted by Melanie B.

Spaghetti Squash With Broccoli and Leek

Mon, 26 Oct 2009 18:16:18 -0400

Not my recipe. . but yummy! -- posted by Manda_the_Fox

Warm Pesto Roast Vegetables

Tue, 27 Oct 2009 01:19:39 -0400

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad. -- posted by English_Rose

Pumpkin & Bean Spaghetti

Tue, 27 Oct 2009 01:21:08 -0400

A warming, vegetarian pasta dish that's made mainly with storecupboard ingredients. -- posted by English_Rose

Fall Harvest Smoothie

Tue, 27 Oct 2009 01:42:24 -0400

This recipe tastes like pumpkin pie in a glass! You will never know it is packed with veggies and fruits and "good for you stuff". Top with a little fat free whip cream for an extra-special desert. My teen-age daughter begs for this and sometimes we even heat it up for a thick soup. The key to this recipe is to make sure you use a blender/smoothie maker that has enough power to completely puree alll the ingredients; otherwise the squash will stay stringy. -- posted by RackeSRN

Pumpkin & Parsnip Cassoulet

Tue, 27 Oct 2009 01:49:12 -0400

This warming dish is perfect for a weekend get-together. -- posted by English_Rose

My Take on Sneaky Orange Puree

Tue, 27 Oct 2009 17:05:25 -0400

This is from the Sneaky Chef's recipe but I have added a little more to it. It's still orange! and so nutritious you will want to put it in almost everything! Try it in macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, pizza sauce, throw it in with spaghettios! The options are endless. And have fun putting extra nutrition in your kids(and adults) food! :) -- posted by Sharon123

Curried Delicata and Acorn Squash Soup

Tue, 27 Oct 2009 17:17:40 -0400

This is a nice soup for a cold day. -- posted by Coral_Jayne

Pumpkin Soymilk Smoothie

Tue, 27 Oct 2009 18:51:14 -0400

I had a can of pumpkin puree (leftover from #396754) to use up, so I whipped up -- or rather, blended -- this simple smoothie for breakfast. Increase the honey (or other alternative sweetener) if you want a sweeter flavor. Throw in more pumpkin spice if you want it, well, spicier. -- posted by Kristine at Recipezaar

Thai Inspired Butternut Squash Curry

Wed, 28 Oct 2009 12:32:32 -0400

This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed. -- posted by Jencathen

Butternut Squash Soup

Wed, 28 Oct 2009 14:55:42 -0400

This recipe came from the Culinary Arts Cookbook and it's very easy to make and delicious! The honey and cinnamon bring out the sweetness of the squash. This soup will impress your friends and family! I have tried other squashes with this soup and it's not as good, so stick with butternut. Enjoy! -- posted by Lisa Clarice

Chicken and Veggie Couscous

Wed, 28 Oct 2009 17:17:16 -0400

I love one dish meals. This is an easy way to get the kids to eat their veggies. -- posted by Jencathen

Roasted Pumpkin Soup

Wed, 28 Oct 2009 17:18:08 -0400

This recipe was obtained from the Italian Cooking and Living Website. -- posted by Jencathen

Savory Butternut Squash Stuffing

Wed, 28 Oct 2009 17:36:01 -0400

This stuffing from Better Homes and Gardens is moist from the eggs and cream and almost turns out like a bread pudding. You can make this ahead and reheat. -- posted by Abiner Smoothie

Momosita's Pumpkin Muffins

Wed, 28 Oct 2009 18:02:14 -0400

These are amazing yummy muffins! This recipe is adapted from Southern Foods at About.com. They're perfectly moist, perfect levels of pumpkin and spice and sweet and savory. My one year old LOVES these! -- posted by lolablitz

Butternut Squash and Chicken Pasta

Thu, 29 Oct 2009 17:04:50 -0400

The butternut squash somewhat melts into a delicious sauce coating the chicken and the pasta with all its lovely goodness. I got the idea from Everyday Italian's Giada DeLaurentis but left out the shrimp, eggplant and use chicken instead. -- posted by Texas Ladybug

Pumpkin Pie Cheesecake With Candied Cranberry Topping

Fri, 30 Oct 2009 12:29:19 -0400

I haven't tried this yet, put here for safekeeping! Adapted from Better Homes & Gardens magazine. They say two treasured recipes come together for a light cheesecake that tastes like pumpkin pie! -- posted by Sharon123

Butternut Squash Soup W/Amaretti Cookie Crumbs

Fri, 30 Oct 2009 12:53:34 -0400

I just love Butternut Squash! This soup is so creamy and satisfying, definitely a staple in our home for the colder months. Just warm some crusty bread and add a salad (we love it with the Pear Gorgonzola Salad #397001) and it's a meal! Enjoy -- posted by Munkee's Mom

Dulce De Zapallo - Candied Squash in Spiced Syrup

Fri, 30 Oct 2009 13:01:28 -0400

From http://laylita.com/recipes/2009/02/11/dulce-de-zapallo-or-squash-in-syrup/ -- posted by ThatSouthernBelle

Goat Cheese in Filo Provencal

Fri, 30 Oct 2009 17:15:47 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate. -- posted by Molly53

Chris'es Creamy Crookneck

Sat, 31 Oct 2009 14:14:40 -0400

I first had this recipe at Thanksgiving at our son's house many years ago. It is delicious, great for special occasions, and not at all low in calories. -- posted by Donna Matthews

Butternut Squash Curry

Sun, 01 Nov 2009 09:41:32 -0500

Fabulous recipe!! -- posted by katie in the UP

Butternut Squash Butter

Mon, 02 Nov 2009 11:01:52 -0500

Found butternut squash at bargain prices and wanted to do a butter with it. I found only 1 recipe online and adapted it into this. Great color and flavor. Perfect spread on toast, pancakes or waffles. This recipe produced 11+ half pint jars. Because winter squashes and pumpkins are not acidic enough, the USDA does NOT recommend canning mashed product. These store in the fridge for 2 months or the freezer for longer storage. -- posted by Tiny kitchen, big chef

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Yogurt-Zucchini Bread With Walnuts

Mon, 02 Nov 2009 16:12:42 -0500

"This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat." States that the zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month. Recipe from Food & Wine. -- posted by JanuaryBride

Thai Butternut Squash and Corn Bisque

Mon, 02 Nov 2009 17:02:54 -0500

Ready to shake up the Thanksgiving standards? This is a great way to do it: posted in Barbara Fisher's blog, Tigers and Strawberries (http://www.tigersandstrawberries.com/). The flavors of this soup are amazingit is somewhere between the tangy-spicy herbal flavor of Tom Kha Gai and the best butternut squash or sweet potato soup you have ever had with a little Thai curry mixed in for fun. It is spicy, sweet, tangy and rich all at the same time without being heavy or overly filling. And it's vegan. How can it be velvety smooth without much in the way of rich coconut milk and absolutely no cream? It was the addition of the potato that does it. This is a trick she learned when she was cooking for vegan clients as a personal chef. A good creamy boiling potato like a Red Bliss or Yukon Gold will thicken soups and make them velvety smooth if they are pureed, all without adding fat or any dairy products at all. -- posted by East Wind Goddess

Spicy Stuffed Acorn Squash

Mon, 02 Nov 2009 22:22:31 -0500

A sweet and spicy stuffed acorn squash. No additional sweeteners needed for this one, the squash and apple bring plenty of it on it's own. -- posted by Arimaeis

Chicken and Pumpkin Curried Soup

Tue, 03 Nov 2009 07:56:30 -0500

I made this for my Halloween picnic. Needed something to warm us through. Colorado and snow on the ground! I used sambhal curry it's an African curry and very rich! Most of the taste will depend on which curry blend you use. -- posted by Abi Q

Winter Squash Baked With Maple Syrup

Tue, 03 Nov 2009 08:00:03 -0500

This is a very simple, tried and true recipe from Fannie Farmer, with very minor changes. You must use PURE maple syrup for this to come out right. Butternut Squash can be prepared this way as well. Oh, I forgot to add, it is delicious! -- posted by Karen's Krazy Kitchen

Curried Coconut Butternut Squash Soup or Puree

Thu, 05 Nov 2009 02:00:20 -0500

Can be served thick as a puree to accompany an Indian dinner, or turkey.... and thinned out is a lovely hearty vegetarian soup. -- posted by Raquel Grinnell

Italian Vegetable Stew

Thu, 05 Nov 2009 02:16:38 -0500

This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal! -- posted by loof

Roasted Winter Squash Soup

Thu, 05 Nov 2009 14:58:55 -0500

Pumpkin and winter squash are so nutritious & versatile. I just love them. Rich taste, full of beta carotene, filling but not fattening & inexpensive - gotta love these vegies! Used a Golden Butternut to make this soup last night. It was the first use of our version of Sherry Peppers (habaneros, cinnamon sticks, allspice berries, black peppercorns in dry sherry) - turned out mighty well. I subbed hot pepper & dry sherry into this recipe as Bermuda Sherry Pepper is hard to come by. The squash cooked down to a beautiful thick orange base that did not need pureeing - the carrot bits were soft too but added a bit of texture which was appealing. Keeps well for reheating in microwave without separating too. Posting at request of DN who wants the recipe after tasting. We served with hot fresh Recipe#118283 made with rosemary & sultanas. -- posted by Buster's friend

Marinated Butternut Squash(Scapece Di Zucca)

Thu, 05 Nov 2009 15:37:24 -0500

From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum! -- posted by Sharon123

Butternut Squash Soup Shots With Candied Bacon

Fri, 06 Nov 2009 17:36:08 -0500

This soup is served as a fancy appetizer in a shot glass with half a piece of candied bacon, but you could serve it in a bowl and crumble the bacon as a garnish, if desired. -- posted by Ice Cool Kitty

Quibebe (Butternut Squash Soup)

Fri, 06 Nov 2009 17:44:33 -0500

This is a slightly different take on an Argentina soup recipes. Easy to make a super yummy! -- posted by Chef Q in Oregon

Potato Stuffed Zucchini

Sat, 07 Nov 2009 12:37:56 -0500

Now, I stuff zucchini more ways than I can count. Sausage, chicken seafood, veggies, white cheese orange cheese, bleu cheese, you name it. Well this happens to be a favorite. I love to serve this with grilled steak or a pork roast because it just goes so well with everything. -- posted by SarasotaCook

Light Cream of Tomato and Pumpkin Soup

Sat, 07 Nov 2009 12:53:36 -0500

tastes like summer but warms you through in the middle of winter when there's precious little fresh veggies to be had. this is just a general outline. would lend itself well to substitutions like more milk or evaporated milk, spaghetti squash instead of pumpkin, change the spices, add more veggies, even brown rice maybe -- posted by spiritussancto

Butternut Squash W/ Wilted Spinach and Blue Cheese

Sat, 07 Nov 2009 13:26:25 -0500

from the Whole Foods Market website... I might try it for Thanksgiving dinner. -- posted by Napoleon Dynamite

Pumpkin Ice Cream With Maple Pecan Sauce

Sat, 07 Nov 2009 17:31:36 -0500

It's time for all thing pumpkin! Came across this recipe in The Washington Times. It called for breaking up gingersnaps & adding them to the ice cream when it is almost firm. I prefer to serve them on the side. Better to make the custard ahead of time - it needs a 3 hour minimum chill time (preferably overnight) before processing in ice cream maker. Once churned, eat it quick - it gets grainy when stored beyond a few days in the freezer. Actually it has the best mouth feel after about an hour in the freezer after being churned. -- posted by Buster's friend

Pumpkin Bran Muffins

Sat, 07 Nov 2009 17:33:15 -0500

This is an adaptation of a muffin recipe I found. I reduced the flour and added flax seed for more fiber and omega-3's. I also added spices and pumpkin puree. These are a great fall treat, and convenient if you have leftover pumpkin (those cans are huge!) -- posted by BEmily

Beef Ranch Zucchini Gnocchi

Sun, 08 Nov 2009 19:41:41 -0500

Recipe is from the 2009 National Beef Cook Off. -- posted by SweetJezebel

Acorn Squash With Citrus and Chile

Mon, 09 Nov 2009 10:04:43 -0500

I really enjoy acorn squash and can't wait until the fall crop is ready each year. Zaar has a ton of recipes with acorn squash stuffed with just about everything, but after an extensive search I couldn't find one similar to this one. I was surfing the 'net and found this recipe at the Care2 website @ http://www.care2.com/greenliving/acorn-squash-with-citrus-and-chile.html Care2 says this about recipe: Something magic happens when you roast an autumn squashit transforms from a hard, grainy, starchy thing to a mellow, creamy, sweet miracle. Matching autumn squash with flavors like cinnamon and brown sugar is a natural; but we found a recipe that adds tart and spicy to the sweet taste of acorn squash, that is fresh and surprising but still warm and comforting. Why not switch things up a bit with this roasted acorn squash with chili and citrus! -- posted by SassiFras

Aunt Gerry's Squash / Eggplant Casserole

Mon, 09 Nov 2009 16:39:59 -0500

My aunt always made this squash casserole. She usually used eggplant and zucchini or whatever my uncle picked fresh out of the garden. You can use any combination of zucchini, yellow squash, and eggplant. -- posted by JenJenMarie

Spice-Crusted Roasted Butternut Squash

Tue, 10 Nov 2009 01:20:52 -0500

Roasting cut-up vegetables at high heat until lightly carmelized brings out their inherent sweetness. Found this in Cooking Club magazine. -- posted by CJAY

Disappearing Pumpkin Pie

Tue, 10 Nov 2009 16:45:42 -0500

The first time I used this recipe was in 2002, I believe, when I was living with my mom. I made this and a Deep Dish Apple Pie that were so good they didn't last the night, even after the turkey coma! I hope you enjoy this as much as I do. -- posted by Sweets Princess

Martins Butternut and Apple Bake

Wed, 11 Nov 2009 10:25:18 -0500

I first had this dish at a function, I loved it, and the chef kindly gave me the recipe. He wasn't specific on quantities so I had to guess a bit when I made it, and I didn't feel mine was as nice as his, so feel free to play a little and adjust to your own taste! -- posted by Karen Elizabeth

Pumpkin Cheesecake Cupcakes

Wed, 11 Nov 2009 10:26:33 -0500

Delightful personal cheesecakes! My daughter requested these from a Rachel Ray magazine for her girl scout troup on her birthday, BIG hit! Fairly easy to make, but everyone will marvel at your amazing baking talents... only you will know how simple they really were :) -- posted by spreadnjoy

Ww Squash Casserole

Wed, 11 Nov 2009 10:26:35 -0500

I got this recipe on the Weight Watchers website. It is 2 points per serving. -- posted by GibbyLou

Bacon, Rice and Summer Squash Casserole

Wed, 11 Nov 2009 10:43:31 -0500

Paula Deen recipe from Smithfield.com. -- posted by SweetJezebel

Spicy Pumpkin Soup

Wed, 11 Nov 2009 16:18:32 -0500

This is a recipe from a German cookbook that my husband made, it is supposed to be Asian-style. We made some changes to it to fit our tastes more. It is a lot of work, but it is really wonderful, warm and filling. It is important to chop everything before you start. For the pumpkin seeds at the end, I would suggest making your own with Mirj's recipe with salt and cayenne pepper: http://www.recipezaar.com/Roasted-Pumpkin-Seeds-13549 Prep time includes the chopping. -- posted by Tea Girl

Yummy Gluten Free Pumpkin Muffins

Wed, 11 Nov 2009 16:41:35 -0500

I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Recipe #391326 (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating. -- posted by WI Cheesehead

Granny's Squash Casserole

Thu, 12 Nov 2009 00:09:09 -0500

Another Squash Casserole. This is the one we have used for 4 generations. Need I say more? Always a favorite. -- posted by debbies dishes

Curried Roasted Squash Soup

Thu, 12 Nov 2009 01:02:41 -0500

I love winter squash. I've made this recipe with Delicata, Sweet Dumpling, Butternut, and/or Kabocha squash. You need to adjust the amount of broth according to the juiciness of the squash. I've also mashed the squash with just a little broth and some yogurt to serve as a side dish. From Sunset Magazine. -- posted by CaliCook

Butternut Leek Soup

Fri, 13 Nov 2009 12:03:24 -0500

Wonderfully warm and filling soup full of fantastic nutrients and flavor. Serve with a crusty bread or cornbread. -- posted by MsTeechur

Rhyming Zucchini Ricotta Frittata (With Sausage)

Fri, 13 Nov 2009 12:47:06 -0500

I enjoy making breakfast on the weekends so I'm always looking for new recipes. I found this on another site & ended up really liking it so sharing with other Zaar cookers. I like using fresh herbs but you can sub in dried if you prefer. -- posted by Mustang Sally 54269

Roasted Butternut Squash and Leek Soup

Fri, 13 Nov 2009 17:14:23 -0500

This is my adaptation of several squash recipes I've seen. This is a great recipe for a first course of dinner, lunch or snack. It can be prepared up to 2 days ahead of time (bring to work!). Reheat refrigerated soup before adding garnish. For vegan option, use Vegetable stock rather than chicken stock, substitute olive oil for the butter and omit the cream. Make sure to use a vegan wine as well. -- posted by Austin Vegas

Grilled Vegetables

Sat, 14 Nov 2009 02:03:52 -0500

From my collection of handwritten recipes. -- posted by CJAY

Winter Squash Soup

Sun, 15 Nov 2009 21:50:17 -0500

Yummy on a cool Indian Summer evening. I used hubbard squash because I had it, but any winter squash could be used. -- posted by The Rabbit

Pumpkin Cheesecake Frozen Yogurt

Sun, 15 Nov 2009 22:44:08 -0500

Recipe is from Relish.com. -- posted by SweetJezebel

Easy Oven-Baked Pumpkin Polenta

Sun, 15 Nov 2009 22:44:27 -0500

Recipe is from Relish.com. -- posted by SweetJezebel

Green Bean & Zucchini Bundles

Mon, 16 Nov 2009 00:47:41 -0500

Requires 24 hour marinade. You will not regret taking the time. -- posted by SB6

Toretelli Di Zucca Gialli (Pumpkin Ravioli)

Mon, 16 Nov 2009 00:58:21 -0500

A modern healthier version of the specialty of Mantua, Italy. -- posted by Feeding my Family

Pumpkin Eggnog Custard Pie

Mon, 16 Nov 2009 01:36:53 -0500

This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please! -- posted by CoreyMB

Weight Watchers Slow-Cooker Pumpkin Oatmeal

Mon, 16 Nov 2009 10:03:40 -0500

have not tried yet but this sounds like breakfast pie to me -- posted by spiritussancto

Whole Wheat Pumpkin Waffles

Mon, 16 Nov 2009 12:25:37 -0500

This recipe is high in fiber and low in salt, great for diabetics or those with high blood pressure, and no one will ever know, they taste so great! -- posted by PattiNYC

Spiced Pumpkin Soup

Tue, 17 Nov 2009 00:44:04 -0500

Grade B maple syrup is preferred for this recipe; it has a richer flavor and is not as highly filtered as Grade A. The mini pumpkins can be roasted several hours ahead. Place the roasted pumpkins in a 250-degree oven for 5 to 10 minutes to warm them before filling. -- posted by Karen in OC

Eggplant Fritters

Tue, 17 Nov 2009 00:52:17 -0500

I love eggplant and these fritters are just delightful. -- posted by Acadia

Squash, Chickpea & Red Lentil Stew (Healthy; Slow-Cooker)

Tue, 17 Nov 2009 20:28:29 -0500

great healthy winter option. Use a slow-cooker and save an evening! -- posted by GoldsmithLissa

Autumn Vegetable Frittata (Weight Watchers)

Tue, 17 Nov 2009 21:16:55 -0500

This recipe is from the September/October 2009 Weight Watchers magazine. A light, delicious frittata made up of egg substitute, zucchini, onion, red bell pepper and carrots then topped with Parmesan cheese and torn fresh mint leaves. Points Value: 3 -- posted by Crafty Lady 13

Butternut Squash, Green Bean & Dried Cranberry Succotash W/

Tue, 17 Nov 2009 21:40:52 -0500

Great holiday or cold-weather meal! -- posted by GoldsmithLissa

Butternut Squash, Red Lentil, and Coconut Soup

Wed, 18 Nov 2009 01:23:23 -0500

Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it! -- posted by GoldsmithLissa

Turnip-Squash Vegetarian Budget Casserole

Wed, 18 Nov 2009 01:39:05 -0500

I'm currently on a budget casserole roll here. Feel free to sub the cream of potato soup for any other cream soup (my other favorites are mushroom and celery), they're pretty packed with flavor. It's just that not as many use cream of potato like I do! I like Stovetop traditional sage stuffing mix and the turkey one, any kind of boxed stuffing will do. You can used canned french-fried onions like French's or Durkee but I prefer homemade, Recipe #44115 those are sooooo good. -- posted by the80srule

Butternut Squash Gratin With Creamed Spinach

Wed, 18 Nov 2009 16:14:01 -0500

by famed chef Daniel Boulud Can be made the day before. (individual gratins will be neatest if you use squash with long, even necks.) -- posted by GoldsmithLissa

Butternut Squash Soup Using Skim Milk & Tomato Soup

Wed, 18 Nov 2009 17:01:51 -0500

I didn't have a recipe and just threw together a few items I had on hand to to make this quick soup. I used leftover butternut squash from the night before and a can of tomato soup. Tasted pretty good, especially with a grilled cheese sandwich! I'll try to get the amounts right so it can be replicated. -- posted by Becca's Suwanee Kitchen

Spice-Kissed Pumpkin Pie

Thu, 19 Nov 2009 11:51:29 -0500

I usually don't like pumpkin pie but I had to try this one and I loved it. It's different with the hazelnuts and coconut milk. From the Heidi of the blog 101cookbooks. I didn't do the spice blend and I used only cinnamon. I used a frozen tenderflake crust and I got too much filling and had to put in ramekins. -- posted by Boomette

Veggie Stir Fry With Spaghetti Squash

Thu, 19 Nov 2009 22:09:30 -0500

I made up this recipe with some leftovers in the fridge, and my husband loves it! Its really quite easy to make. It does take awhile to let the squash cook though, so think ahead if you plan on making it. -- posted by militarywife

Mock Cheesy Hash Brown Casserole (Low Carb)

Fri, 20 Nov 2009 01:36:19 -0500

This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved to save time. -- posted by Chef #250389

Kielbasa Gouhlash

Fri, 20 Nov 2009 01:36:47 -0500

after looking for a recipe using kielbasa and spaghetti squash and finding none I went to the kitchen to experiment.The results where well liked by the wife and kids so I'll write it down to share. -- posted by Cafe, Cook Auburn ma.

Curry Pumpkin Soup

Fri, 20 Nov 2009 02:07:31 -0500

From BHG.com website -- posted by Veghead

Mirliton, Andouille, & Gulf Shrimp Dressing

Fri, 20 Nov 2009 15:21:12 -0500

My "tweaked" version of a Commander's Palace recipe. This has quickly become an instant Thanksgiving favorite. Really, a taste of New Orleans! If mirliton (or chayote squash) is unavailable, you can substitute eggplant. Important: Boil the mirlitons BEFORE peeling them, as peeling raw mirliton is murder on your hands! -- posted by spaghetti_soprano

Baked Squash With Apples and Cranberries

Sat, 21 Nov 2009 13:14:13 -0500

The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut. -- posted by Annacia

Pumpkin Soup

Sun, 22 Nov 2009 17:40:50 -0500

A big hit at Thanksgiving, even with the kids! (Based on a recipe from "Woman's World" magazine, 2004) -- posted by chakrates

Italian Stir-Fry

Sun, 22 Nov 2009 17:44:53 -0500

This is a tasty throw together dish that even picky kids like. -- posted by Chef Buggsy Mate

Classic Crustless Pumpkin Pie - 2 Ww Pts.

Sun, 22 Nov 2009 20:49:53 -0500

Delicious and no guilt attached. Heck - eat half the pie! :) No, it doesn't slice and serve like a pie with a crust, but it's worth giving that up if you are watching your calories. I like it and so do my DS's! Enjoy! -- posted by Nif

Moist Pumpkin Spice Bread

Mon, 23 Nov 2009 14:14:34 -0500

This may be the most delicious pumpkin bread recipe I've ever baked. I came up with this for my brother's 18th birthday and it has been devoured in just two days. I believe the applesauce in the recipe is what makes it so ooey-gooey moist. It's also low in fat as the applesauce replaces the oil that would normally be used. The recipe makes two loaves, one of which can be frozen or given to a friend. -- posted by EntirelyEmily

Thanksgiving Pumpkin Blondies

Mon, 23 Nov 2009 14:15:40 -0500

From The Best 50 collection of cookbooks. This is straight out of the Brownies and Blondies edition. A little of this goes a LONG way! Not really a blondie by my standards, but it passes off as an interesting bar-type dessert. PLEASE NOTE: Because most people are not really used to tasting molasses, it may take a few bites to fall in love with this recipe. I did not like it at all when I first tried it. But, after giving it a second bite, I found I can't get enough of it. This seemed to happen with EVERYONE who tried it. So, please, before giving an unhappy review, try it again. If you find that the molasses is just too much to handle, try cutting the topping ingredients in half. It really does make a lot of topping as it is. I hope you enjoy this! -- posted by the_cookie_lady

Sweet and Savory Squash Stew

Mon, 23 Nov 2009 15:41:31 -0500

This recipe combines some of the most iconic tastes of fall--butternut and acorn squash, sweet potato, apple--in a sweet and savory pot of deliciousness. I recommend serving with a dollop of sour cream. And cornbread. All amounts for seasonings are estimates--I tend to season as I go and according to taste; I have a feeling these are underestimates. I will be sure to update the next time I make this with adjusted amounts. I used a smoked (pre-cooked) ham steak for this; I have also made it with other kinds of ham, with turkey sausage, and without meat altogether with positive results. -- posted by Tlharin

Ww Pumpkin Pie With Graham Cracker Crust

Mon, 23 Nov 2009 17:18:08 -0500

POINTS® Value: 3 Servings: 8 Preparation Time: 10 min Cooking Time: 65 min Level of Difficulty: Moderate Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice. -- posted by SVSOUZA

Chipotle-Pumpkin Soup

Mon, 23 Nov 2009 18:15:15 -0500

This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil -- posted by swissms

Bourbon Yams With Pecan Topping

Tue, 24 Nov 2009 02:13:02 -0500

Best ever Bourbon Yams. I don't really remember where I got this recipe, but it is always requested on the holidays. The pecan topping really helps to make the dish. -- posted by Lighthouse Rita

Spicy Zucchini Bars

Tue, 24 Nov 2009 16:02:56 -0500

My grandma's recipe; she was a wonderful baker. My favorite part of these bars is the frosting! Servings listed are a guess. -- posted by The Wallaces

Amazing Chicken Noodle Soup With Acorn Squash

Tue, 24 Nov 2009 16:57:12 -0500

Don't be deceived by the lack of added seasonings. It is full of flavor! Adding the squash makes the whole thing rich and smooth, with a color and consistency similar to Kraft Mac'N'Cheese! Delicious! Even my daughters loved it! (3 yrs & 7 mos) I just took the chicken out for my baby girl, mashed it up, and she couldn't have enough! This recipe makes a whole stock-pot full, and it's super easy to make, so it's a great one to make and freeze the leftovers. I was going to, but it we scarfed it all up in 2 days! -- posted by Chef #1459874

Butternut Squash Souffle

Tue, 24 Nov 2009 17:47:21 -0500

A girlfriend of mine made this for a dinner party years ago and I liked it so much I made it for my own family. It has been requested at every holiday dinner since. I don't like carrots, but the squash really steals the show, so no worries on a "carroty" taste (it alwasys falls just a little so I recommend saving a little topping to fill the little dip :-) -- posted by JojoBean #2

Susanne's Yams

Tue, 24 Nov 2009 18:03:29 -0500

I have baked this for Thanksgiving for years. Everyone requests these yams over the marshmallow variety. I'm not sure where I collected the recipe or why it is named. -- posted by Boise Boy

Butternut Squash With Roasted Apples, Pears and Onion Soup

Wed, 25 Nov 2009 12:14:14 -0500

A fun fall soup. Roasting of the vegetables and fruits to me just really makes this the best. A drizzle of maple syrup, chopped candied walnuts, cranberries, and a dollop of creme fraiche finishes this over the top. What a wonderful Holiday soup, but also just a good comfort soup. I make this often with grilled cheese. Smoked gouda, multi grain bread and maple smoked bacon make for an amazing sandwich. I often make a bunch of these walnuts for the garnish and store them in the freezer in a baggie to use throughout the Holiday season. They are really easy and don't take any time. -- posted by SarasotaCook