Type what you have

Ingredients

• ✓ butternut squash
• olive oil
• onion
• garlic
• vegetable stock
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ butternut squash
• pie crust
• sugar
• milk
• egg
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
2. 2 Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
3. 3 Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

By Lisa Crawford

Ingredients

• ✓ butternut squash
• sweet potato
• egg
• condensed milk
• cinnamon
• nutmeg
• allspice
• pie crust
• mini marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash sweet potatoes and butternut squash together in a bowl; stir in eggs, milk, cinnamon, nutmeg, and allspice. Pour sweet potato-squash mixture into pie crust.
3. 3 Bake in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Continue baking until a knife inserted into center comes out clean, about 30 minutes more.

By Lynnea Cabhewin

Ingredients

• ✓ butternut squash
• pie shell
• brown sugar
• evaporated milk
• egg
• cornstarch
• cinnamon
• allspice
• clove
• ground ginger
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate; set aside.
2. 2 Place squash in a saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce heat to medium; simmer until squash is tender, about 15 minutes. Drain and cool.
3. 3 Combine squash, brown sugar, milk, egg, cornstarch, cinnamon, allspice, cloves, ginger, and nutmeg in the bowl of a food processor or blender; pulse until smooth. Pour filling into crust.
4. 4 Bake in the preheated oven until a knife inserted into center comes out clean, about 50 minutes.

By Barbara

Ingredients

• ✓ butternut squash
• pie crust
• sugar
• cinnamon
• nutmeg
• salt
• butter
• ginger
• milk
• egg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
2. 2 Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
3. 3 Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

By Carol

Ingredients

• ✓ butternut squash
• self-rising flour
• oat
• cinnamon
• ginger
• nutmeg
• butter
• shortening
• white sugar
• brown sugar
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place butternut squash halves, cut-sides down, on a baking sheet.
3. 3 Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes; cool, about 15 minutes. Scoop flesh into a large bowl with a spoon: mash until smooth.
4. 4 Combine flour, oats, cinnamon, ginger, and nutmeg in a bowl. Set aside
5. 5 Beat butter and shortening together in a separate bowl with an electric mixer until smooth, about 30 seconds; beat in white sugar and brown sugar until fluffy. Beat in mashed squash, egg, milk, and vanilla extract until dough is thoroughly combined; fold in flour mixture.
6. 6 Chill dough in the refrigerator until firm, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
8. 8 Drop 1-inch scoonfuls of dough 2 inches apart onto the prepared baking sheets.
9. 9 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets briefly before transferring cookies to a wire rack to cool completely.

By WindlessMeadow

Ingredients

• ✓ butternut squash
• white sugar
• shortening
• egg
• water
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• clove
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Beat sugar and butter together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
3. 3 Mix flour, baking soda, baking powder, salt, cinnamon, and ground cloves in another bowl; stir into sugar mixture. Add walnuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans briefly before removing to cool completely on a wire rack.

By BOLTONLANE

Ingredients

• ✓ butternut squash
• pie crust
• egg
• brown sugar
• milk
• heavy cream
• all-purpose flour
• butter
• cinnamon
• salt
• ginger
• vanilla extract
• nutmeg
• clove

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line the bottom and sides of two 9-inch pie plates with prepared crusts.
3. 3 Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth.
4. 4 Pour into pie crusts.
5. 5 Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

By blaze

Ingredients

• ✓ butternut squash
• white sugar
• brown sugar
• butter
• egg
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• salt
• nutmeg
• ginger
• allspice
• pecan
• raisin

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat white sugar, brown sugar, and butter together in a large bowl until creamy and fluffy. Beat in eggs, one at a time, beating well after each addition; stir in squash. Set aside.
3. 3 Sift flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and allspice into a separate bowl; stir into egg mixture until well blended. Stir in pecans and raisins until evenly distributed. Drop spoonfuls of dough 2 inches apart onto baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 10 to 12 minutes.

By Francine Weston

Ingredients

• ✓ butternut squash
• poppy seed
• buttermilk
• vanilla extract
• orange zest
• orange juice
• egg
• butter
• sugar
• nutmeg
• clove
• cinnamon
• salt
• baking soda
• baking powder
• all-purpose flour
• butter
• nutmeg
• clove
• salt
• cinnamon
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
2. 2 Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
3. 3 Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
4. 4 Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
5. 5 Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
6. 6 Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

By Kim

Ingredients

• ✓ butternut squash
• cooking spray
• water
• polenta
• salt
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
2. 2 Pour water into the prepared dish; stir in polenta and salt.
3. 3 Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By Nancy

Ingredients

• ✓ butternut squash
• vegetable broth
• olive oil
• shallot
• sunchoke
• arborio rice
• white wine
• gorgonzola cheese

Instructions

1. 1 Warm broth in a saucepan over low heat.
2. 2 Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
3. 3 Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
4. 4 Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ butternut squash
• butter
• onion
• arborio rice
• white wine
• chicken stock
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.
2. 2 Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.
3. 3 Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
4. 4 Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.
5. 5 Stir in Parmesan cheese and season with salt and pepper.

By Andrea Longo Policella

Ingredients

• ✓ butternut squash
• salt
• black pepper
• cayenne pepper
• mascarpone cheese
• egg yolk
• parmesan cheese
• wonton wrapper
• butter
• garlic
• sage
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place mashed squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until filling is combined.
3. 3 Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton.
4. 4 Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
5. 5 Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic.
6. 6 Meanwhile, bring a saucepan of lightly salted water to a boil. Drop filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
7. 7 Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
8. 8 Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

By John Mitzewich

Ingredients

• ✓ butternut squash
• olive oil
• butter
• onion
• apple
• garlic
• chicken broth
• milk
• parmesan cheese
• asiago cheese
• romano cheese
• salt
• black pepper

Instructions

1. 1 Place squash in a saucepan, cover with water, bring to a boil, then simmer until very tender, 15 to 20 minutes. Drain. Cooked squash should equal 2 cups.
2. 2 Heat oil and butter in a skillet over medium-low heat. Add onion, apple, and garlic; cook and stir frequently until softened and brown, about 15 minutes. Add butternut squash and chicken broth; bring to a boil over medium heat. Reduce heat to a simmer; stir in milk and cheese until cheese melts and sauce reaches desired thickness, 5 to 10 minutes. Season with salt and black pepper.

By SPEARL20

Ingredients

• ✓ butternut squash
• olive oil
• salt
• black pepper
• avocado
• cherry tomato
• mozzarella cheese
• basil
• olive oil
• balsamic vinegar
• dijon mustard
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 25 to 30 minutes.
4. 4 Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
5. 5 Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.

By MSLIB5

Ingredients

• ✓ butternut squash
• ziti
• olive oil
• garlic
• sage
• thyme
• heavy cream
• spinach
• parmesan cheese
• salt
• black pepper
• walnut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
3. 3 Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper.
4. 4 Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
5. 5 Divide between 8 bowls. Top with walnuts and more Parmesan.

By Melissa Ulmer

Ingredients

• ✓ butternut squash
• breakfast sausage
• sage
• celery
• carrot
• onion
• sherry
• chicken broth
• beef broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ butternut squash
• water
• potato
• egg
• salt
• all-purpose flour
• spinach
• butter
• olive oil
• sage
• garlic
• red pepper
• parmesan cheese

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
3. 3 Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
4. 4 Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
5. 5 Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
6. 6 Bring a large pot of salted water to a boil.
7. 7 Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
8. 8 Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
9. 9 Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ butternut squash
• olive oil
• onion
• carrot
• celery
• garlic
• rosemary
• leek
• arborio rice
• white wine
• vegetable broth
• mozzarella cheese
• parmesan cheese
• balsamic vinegar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
2. 2 Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
5. 5 Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ butternut squash
• salt
• black pepper
• olive oil
• onion
• tomato
• arborio rice
• white wine
• marjoram
• oregano
• basil
• chicken broth
• hot pepper sauce
• white bean
• parmesan cheese
• parsley

Instructions

1. 1 Season butternut squash cubes with salt and black pepper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add butternut squash, cover, and steam until just tender, 10 to 12 minutes depending on thickness. Transfer squash to a bowl and mash.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 3 to 5 minutes. Stir tomato into onions until onions become translucent, 3 to 5 more minutes. Add Arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
3. 3 Stir white wine into rice mixture; cook and stir until wine is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. Pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. Stir squash into rice mixture until fully incorporated. Remove from heat.
4. 4 Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.

By Parker Whittle

Ingredients

• ✓ butternut squash
• olive oil
• mushroom
• garlic
• onion
• spinach
• milk
• cornstarch
• parmesan cheese
• honey
• sage leaf
• nutmeg
• salt
• black pepper
• lasagna noodle
• ginger
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place squash, cut-side up, on the prepared baking sheet. Cover with aluminum foil. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
3. 3 Heat 1 ½ teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.
4. 4 Heat remaining 1 ½ teaspoons olive oil in a separate skillet over medium heat; cook and stir onion until softened, about 5 minutes. Add spinach and cook until spinach is heated through, 3 to 5 minutes.
5. 5 Heat 6 cups milk in a 5-quart saucepan over medium heat until simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; whisk into hot milk. Cook and stir until thickened, about 5 minutes. Whisk 1 ½ cups Parmesan cheese, honey, sage, nutmeg, salt, and pepper into sauce until smooth. Cover and keep warm over low heat.
6. 6 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
7. 7 Reduce oven temperature to 375 degrees F (190 degrees C). Scrape flesh from butternut squash with a fork into a bowl; mash. Stir ginger, salt, and pepper into mashed butternut squash.
8. 8 Spread about 1 cup white sauce in the bottom of a 9x13-inch baking dish. Layer noodles, half the squash mixture, one-fifth of the remaining white sauce, noodles, spinach mixture, one-fifth white sauce, noodles, half the mozzarella, mushroom mixture, one-fifth white sauce, noodles, remaining squash, one-fifth white sauce, remaining noodles, remaining white sauce, remaining mozzarella, and ½ cup Parmesan cheese.
9. 9 Bake in the preheated oven for 30 minutes. Uncover and bake until bubbling and cheese is browned, about 15 minutes more. Let stand for 10 minutes before serving.

By rachaefia

Ingredients

• ✓ butternut squash
• lamb stew meat
• salt
• black pepper
• butter
• sweet onion
• shallot
• garlic
• mushroom
• sweet potato
• carrot
• celery
• beef bone broth
• marsala wine
• rosemary
• thyme

Instructions

1. 1 Season lamb with 1/2 teaspoon salt and pepper.
2. 2 Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
3. 3 Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
4. 4 Cover and cook on High for 3 hours. Lift off fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 1 hour more.
5. 5 Remove herbs before serving.

By Dan Toomey

Ingredients

• ✓ butternut squash
• olive oil
• sage
• salt
• black pepper
• red pepper marinara sauce
• onion
• garlic
• olive oil
• spinach
• ground turkey
• italian seasoning
• red pepper
• lasagna noodle
• ricotta cheese
• egg
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.
3. 3 Bake in the preheated oven until soft, about 20 minutes.
4. 4 Meanwhile, heat marinara sauce in a saucepan over low heat until warm, about 5 minutes. Heat 1 tablespoon olive oil a saute pan over medium heat; cook and stir onion and 2 garlic cloves until golden brown, 5 to 7 minutes. Add onion mixture to marinara in the saucepan and remove from heat.
5. 5 Heat 1 tablespoon olive oil in the saute pan over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer spinach to a plate lined with paper towels to absorb the moisture; move spinach to a bowl. Add turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until brown, 5 to 7 minutes. Season with salt and black pepper and mix into the bowl with the spinach.
6. 6 Remove butternut squash from the oven and leave oven on.
7. 7 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles separately on a plate to keep from sticking.
8. 8 Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.
9. 9 Coat the bottom of a 9x13-inch baking pan with a thin layer of marinara sauce. Layer 3 lasagna noodles over the marinara, followed by ricotta mixture and ground turkey. Repeat marinara, noodles, ricotta mixture, and turkey 2 more times. Top with mozzarella cheese and Parmesan cheese.
10. 10 Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.

By Christine Houser

Ingredients

• ✓ butternut squash
• olive oil
• garlic
• ricotta cheese
• parmesan cheese
• brown sugar
• salt
• semolina flour
• all-purpose flour
• salt
• egg
• olive oil
• canola oil
• sage
• butter
• tarragon
• thyme
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rub squash down with 1 tablespoon olive oil: place on a baking sheet. Trim tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.
3. 3 Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
4. 4 Remove garlic skin. Combine squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor: blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.
5. 5 Meanwhile, whisk semolina, all-purpose flour, and salt together in a bowl: transfer to a work surface. Push flour mixture into a mound, making a well in the center. Add eggs and 2 tablespoons olive oil into well, kneading and folding until batter is combined. Wrap dough in plastic wrap and let rest for 30 minutes.
6. 6 Pass pasta dough through a pasta maker or roll it out using a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.
7. 7 Drop about 2 tablespoons of squash filling 2 inches apart on 1 pasta sheet. Place another sheet over top: press down around each lump of filling. Stamp out and seal each ravioli, using a ravioli stamp.
8. 8 Heat ½ cup canola oil over medium heat in a separate pan. Fry sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.
9. 9 Melt butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low: stir in tarragon, thyme, and salt.
10. 10 Meanwhile, bring another pot of lightly salted water to a rolling boil. Add raviolis: boil until they float, about 5 minutes. Drain and plate.
11. 11 Ladle butter sauce over pasta: garnish with fried sage. Sprinkle with shredded Parmesan cheese. Serve immediately.

By Brian Genest

Ingredients

• ✓ butternut squash
• sage
• cheese blend
• cooking spray
• black pepper
• rosemary
• egg
• ricotta cheese
• red pepper
• salt
• balsamic vinegar
• tomato
• tomato sauce
• italian seasoning
• garlic
• onion
• button mushroom
• olive oil
• lasagna noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
2. 2 Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
5. 5 Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
6. 6 Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

By Juliana Hale

Ingredients

• ✓ butternut squash
• zucchini
• lasagna noodle
• mozzarella cheese
• black pepper
• parsley
• egg
• ricotta cheese
• spinach
• parsley
• black pepper
• italian seasoning
• fennel seed
• basil
• water
• tomato paste
• tomato
• ground turkey
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
2. 2 While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside.
3. 3 Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.
4. 4 Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil.
7. 7 Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.

By carren1105

Ingredients

• ✓ butternut squash
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Brush both sides of butternut squash slices with olive oil.
3. 3 Cook squash on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.

By Adriene Fuller

Ingredients

• ✓ butternut squash
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks, about 1/3 inch thick.
3. 3 Blot any moisture from the butternut squash fries with paper towels, then arrange squash pieces on a baking sheet. Season with salt.
4. 4 Bake in the preheated oven until brown and crisp on the edges, about 20 minutes, turning once.

By CMOYA40

Ingredients

• ✓ butternut squash
• olive oil
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
3. 3 Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
4. 4 Scoop out the squash flesh and mash in a bowl.

By Diana Moutsopoulos