Harvest Squash Recipes

Steps:

• In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.

Steps:

• Preheat oven to 325. Prepare squash by cutting in half. Remove seeds and membranes. Score squash by making 1/4 inch deep slices approximately 1/2 inch apart in a criss-cross pattern. Do not go all the way through the shell. Bake squash halves at 325 for 30 minutes.
• While squash is baking, prepare filling. Peel, core, and chop apples. Toss apples with raisins and lemon juice. Set aside.
• Just before removing squash from oven prepare glaze. Combine butter, brown sugar, maple syrup, and cinnamon in a small saucepan over medium-high heat. Stir frequently. Bring to a boil. Boil for one minute. Remove from heat.
• Remove squash from oven. Drain and discard any liquid in squash cavities. Fill cavities with heaping mounds of apple raisin mixture. Drizzle glaze mixture over apples and raisins. Bake at 325 for 45 minutes.
• Remove squash from oven, sprinkle lightly with salt and let stand for 5 minutes. Serve squash in the shell or scoop sqash, apples, and raisins into a serving dish.

Steps:

• Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half lengthwise and scoop out seeds and pulp.
• Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
• Bake for 1 hour or until tender.
• Set aside to cool.
• When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
• Add chicken broth and simmer for 10 minutes.
• Scoop out squash flesh from the skin, and add to onion/broth mixture.
• Puree in batches in food processor or blender till smooth.
• Return soup to saucepan; cook over medium heat until hot.
• Add milk, salt and pepper to taste.