This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which...
Author: Lorna
A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make...
Author: Carol
Butternut Squash Soup with Ginger
My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder...
Author: blaze
I love this cake. Makes your whole house smell wonderful. If you can't find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice....
Author: SSAN515194
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Author: Andrew Tarlow
Author: Antoinette Muto
Author: Lora Zarubin
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
Author: Barbara
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Author: Susan Spungen
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Nancy Oakes
Author: Anne Stiles Quatrano
Author: Jeanne Kelley
Author: Thomas Keller
This healthy version of lasagna replaces pasta noodles with sheets of butternut squash then tops it off with a creamy bechamel sauce.
Author: craig_08
My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate...
Author: Lisa Crawford
I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect. I wish we had grabbed a photo...
Author: Cindy Anschutz Barbieri
Author: Lane Crowther
This unique way to use fall squash is the most popular seasonal dessert at our house. It's also a nice alternative to pumpkin pie.
Author: LMLS