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    You are in: Home / Cookbooks / Garden: Winter Squash
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    49 recipes in

    Garden: Winter Squash

    Recipes for garden squashes including Butternut, Kabocha, Acorn, and Spaghetti Squashes. Also: Pumpkin.
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    Displaying up to 20 pages of results. To see all results, or register.

    This recipe can be substituted in ANY pasta sauce or recipe, and it can be eaten hot or cold. Very versatile main or side dish - and very hard to screw up.

    Recipe #162765

    This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!

    Recipe #108926

    26 Reviews |  By Rita~

    This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies. The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in the puree. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup, candied ginger, spices and or nuts.

    Recipe #194908

    26 Reviews |  By Kim127

    This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.

    Recipe #155604

    A cold-weather hit from our CSA newsletter.

    Recipe #333380

    This is an excellent Holiday season breakfast treat.

    Recipe #78198

    These are the softest and most delicious rolls I've ever had. There's NOT a bit of pumpkin flavor....the pumpkin just seems to add moistness and color. My father and brother (who don't eat pumpkin) love these rolls when I make them at holiday dinners. I have to make a double batch because some people just sit and fill up on these rolls instead of dinner. They stay soft for days if wrapped. Prep time includes the waiting time for rising.

    Recipe #116224

    Inspired by the flavors of North Africa, this vegetarian stew replaces the tagine with the crock pot. The combination of saffron, ginger and cinnamon give of a wonderful aroma and flavor. It would tempting to substitute canned chickpeas here but you will get a different result. In this dish the chickpeas while tender have greater firmness than the canned type. Time saving tip: Prepare the ingredients the night before, placing the cubed squash, carrots, onions, tomato paste, garlic and ginger in one sealable bag or covered container, the lentils and dried spices in another. In the morning add the contents of both bags/containers, the soaked chickpeas and broth to your crock pot, turn it on and go.

    Recipe #217244

    A knockoff recipe from a great little local pasta place. Goes with many different sauces: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil.

    Recipe #76285

    9 Reviews |  By Dotty2

    A recipe that is enjoyed at out house. Great flavor and very healthy. Have an extra serving and you need not feel guilty. Accompanied with a salad and a crusty roll makes for a complete meal.

    Recipe #343134

    8 Reviews |  By kamgriz

    This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.

    Recipe #410089

    I am often astounded at how few people know how to make pumpkin pie filling from scratch. In my opinion, it makes all the difference in the world when you're looking to make a truly spectacular pie for Thanksgiving or any autumnal dinner. Remember: A pumpkin is a squash, and the meat can be prepared in the same way any other large squash can. When shopping for your pumpkin, the standard "Veggie Rule" applies: Smaller specimens tend to pack a lot more flavor, and the heavier pumpkin will be denser. Little pie pumpkins are available in the fall, should weight about a pound and a half to two pounds a piece, and are the ones that you'll need for this recipe. You can use the big ones, but they just don't pack the same punch. Also, just as a tip, keep some exam gloves handy for easy clean-up after de-seeding your pumpkins.

    Recipe #256585

    7 Reviews |  By MSMD310

    I had this at a restaurant in Los Angeles called JAR. When the LA Times posted the recipe, I HAD to try it- delicious and easy (I have cut the butter by half)

    Recipe #146020

    These are so light and delicious, they give a new spin to traditional pumpkin pie! These are great to bring to potlucks and parties. They are a real eye catcher with a dollop of whipped cream on top. The batter can also be poured into a 9 inch pie shell rather than the tart shells.

    Recipe #117531

    This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp. Acorn squash or pumpkin is a good substitute for butternut squash.

    Recipe #227674

    Some vegetable dishes, using the right ingredients, can be transformed into a sweet and interesting side dish that has the flavor of a dessert. Butternut squash is naturally sweet that can be made to taste like dessert.

    Recipe #48436

    5 Reviews |  By Molly53

    A lovely pumpkin soup posted in response to a recipe request from an online source.

    Recipe #88935

    5 Reviews |  By Derf

    I finally found a squash recipe that DH likes and enjoyed. This is so simple, revised to suit our taste, from Chef Micheal Smith, my favourite TV chef.

    Recipe #124174

    We tried this slow-cooker recipe last week and it was outstanding. It has a long list of ingredients, but since it is a prize-winning recipe, I went ahead and made it, and I'm glad I did!

    Recipe #281006

    4 Reviews |  By KelBel

    This is amazingly easy, light and sweet. Much lighter then pumpkin pie. I found the recipe on the label of Carnation Fat Free Evaporated Milk. Deeeelicious! Time does not including cooling.

    Recipe #97449

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