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Garden: Winter Squash

Recipes for garden squashes including Butternut, Kabocha, Acorn, and Spaghetti Squashes. Also: Pumpkin.
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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

1 Reviews |  By Johnney

Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas

Recipe #101439

Recipe #396525

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

A cold-weather hit from our CSA newsletter.

Recipe #333380

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

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

This is an excellent Holiday season breakfast treat.

Recipe #78198

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

5 Reviews |  By Molly53

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

Recipe #88935

2 Reviews |  By Nose

This is from The New Vegetarian Epicure, by Anna Thomas. I have not tried it yet, but I need to take the book back to the library! She says that if you cannot find kabocha squash, you can use buttercup, Hubbard, Delicata, or, in a pinch, acorn. Read the directions through before you begin, because they are arranged so that while one thing is cooking, you are preparing something else.

Recipe #104275

From the Washington Apple Commission.

Recipe #252459

This pumpkin, pumpkin seed and asparagus frittata makes an ideal breakfast, brunch or luncheon dish. It can also be cut into wedges and served - warm or at room temperature - as finger food, or enjoyed at a picnic or for easy take-to-work lunches. To make this a vegetarian dish, omit the bacon. The cooking time below does not include the time for cooking the pumpkin, so you need to add this if you are cooking the pumpkin at the same time you are making the frittata.

Recipe #169006

This is a delicious, savory vegetarian recipe with butternut squash and cheese. The original recipe called for Gruyere but I used sharp cheddar instead. I think both would work quite well. This was my first time using quinoa in a recipe, and I'm really hooked. The little quinoa spirals are filled with protein, fiber, vitamins and minerals, making it a valuable addition to a vegetarian diet.

Recipe #265441

Acorn, Butternut Squash and Parsnips Gratin

Recipe #325

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

1 Reviews |  By chiclet

I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take; I just don't want to lose them in the move.

Recipe #273958

1 Reviews |  By Marz

I saw this being prepared on the Martha Stewart show and it looked good. So I am posting this for safe keeping.

Recipe #329057

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

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