Fresh ginger and jalapeno pepper spice up this silky soup. Sour cream and fresh thyme cool it down.
This is a great way to use up yellow squash out of the garden or out of the freezer.
Even the most ardent squash haters will find it difficult to resist this tender baked squash with a buttery apricot filling.
Roasted acorn squash is blended with eggs, half and half, sugar, vanilla, and butter, then baked with a crunchy crumble topping made with brown sugar, butter, and chopped pecans in this Thanksgiving family favorite.
This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.
Chicken stock is the base for this pureed butternut squash soup seasoned with garlic, thyme, cumin, and allspice.
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts – I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.
Cooked, mashed buttercup squash–or your favorite winter squash–is baked with sliced apples and a cornflake-pecan topping in this colorful side dish.