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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.
    3 Reviews |  By IngridH

    From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.

    Recipe #454300

    1 Reviews |  By Rita~

    This recipe by Anjum Anand caught my eye. A vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), also known as Bengali five-spice). I had most the ingredients so I was able to put it together quickly and easily. I did tweak to make the recipe work for us. Serve as a side or main over rice.

    Recipe #445628

    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 would have never thought to use squash this way! It has great flavor and is a hearty meal. I found it on BH&G website.

    Recipe #406435

    I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.

    Recipe #393887

    2 Reviews |  By WiGal

    From Urban Italian by Andrew Carmellini. He suggests serving with a Pork Arrosto. Notice that steps 1 through 7 can be done the day before.

    Recipe #386211

    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

    I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake!

    Recipe #342154

    From Taste of Home's Healthy Cooking Magazine. This casserole looks so great! A nice presentation for the holiday table.

    Recipe #339212

    A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.

    Recipe #337630

    A cold-weather hit from our CSA newsletter.

    Recipe #333380

    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

    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

    From the Washington Apple Commission.

    Recipe #252459

    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

    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

    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

    A tasty side dish:) its another Native American dish thats used as a side. such as if you make roasted duck it taste good with any bird:)

    Recipe #164492

    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

    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

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