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    You are in: Home / Cookbooks / Squash! Butternut, Pumpkin, to Zucchini!
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    42 recipes in

    Squash! Butternut, Pumpkin, to Zucchini!

    Butternut, Pumpkin, to Zucchini! If suffering from dysentery, eczema, and edema you can benefit from eating pumpkin. It helps regulate blood sugar balance and benefits the pancreas (great for those with diabetes and hypoglycemia.) Bronchial asthma and cough are also improved due to pumpkin's ability to promote the discharge of mucus from the lungs, bronchi, and throat. Ahh Pumpkin or Butternut soup! Try applying the fresh pulp to burns, said to cool and relieve pain. Pumpkin, and especially pumpkin seeds, destroy intestinal worms, too. So don`t throw them away check out my recipe for roasting them. Disclaimer: Statements contained herein have not been evaluated by the Food and Drug Administration. This recipe is not intended to diagnose, treat and cure or prevent disease. Personally, I make these home remedies that I researched. I believed in it and hope you give it a try.
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    1 Reviews |  By Rita~

    Spicy pumpkin pie topped with whipped cream and sprinkled with candied ginger. This Recipe #194908 is very informative on how to make puree out of fresh squash be it pumpkin, acorn, butternut .......

    Recipe #197915

    This (Biscuit Roulade) cake is a jelly roll style filled with pumpkin ice cream. It's a bit of work, but can be done days ahead and well worth it!

    Recipe #197890

    2 Reviews |  By Rita~

    You may get confused when eating this yummy side. Yes! It is a side not a dessert. The flavor of this is so yummy. You have the sweetness from the potatoes, brown sugar, dried cranberries and juice. Yet tanginess from the cranberries & juice. And a nice bite and sweetness from the Ginger. Real Comfort food!This recipe uses my optional Recipe #66040 or your choice and Recipe #102933 or store bought. Enjoy!

    Recipe #195748

    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

    19 Reviews |  By Rita~

    These are yummy, creamy & pretty swirled bars. Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.

    Recipe #145325

    5 Reviews |  By Rita~

    This lovely golden Savory bread is made using Pumpkin but butternut, sweet potato, or any hard cooked squash can be used. Canned or fresh cooked. It's very lightly flavored with cinnamon and ginger. Receiving it's beautiful golden color from the squash, the saffron and turmeric. You can use saffron and or turmeric.

    Recipe #189771

    5 Reviews |  By Rita~

    Low fat made with a puree of winter squash be it pumpkin, acorn or butternut any hard squash. You can use canned pumpkin or roast and puree your own. Very nicely seasoned with sage, parsley, turmeric, cumin a bit of heat from pepper flakes and of course onions and GARLIC!

    Recipe #192361

    8 Reviews |  By Rita~

    I've made this soup fast, tasty, and easy! It 's creamy fruity with a slight kick from the ginger. A real comfort soup. I don't peel my squash just blend it up smooth in a vita mix or any high powered blender. You never know it's in there. But your body will love you for it! This I tried to keep low in fat and sugar by using low fat milk and pears in a light syrup. In the picture I garnished with recipe #50958 and fresh ripe pears slices. Alternate method for pureeing butternut Recipe #194908

    Recipe #102830

    3 Reviews |  By Rita~

    This I came up with a combo of a couple of recipes. Hey sweet potato will be an other good one to use in here to replace the butternut. Go easy adding wet ingredients or if the dough is to sticky go ahead and use a little more flour. Give a basket full of these for a house warming gift. Method for pureeing butternut Recipe #194908

    Recipe #77352

    13 Reviews |  By Rita~

    This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.

    Recipe #81544

    1 Reviews |  By Rita~

    Use the rest of the sauce for dipping the chicken pieces into at the table. Can also serve with fluffy white rice seasoned with cummin seed toasted in butter or ghee.

    Recipe #52946

    2 Reviews |  By Rita~

    You Can slice after cooked for appetizers. Serve as a side dish. Or just make a meal out of it with a green salad. For vegetarians, skip the sausage and use vegetable stock instead of chicken stock.

    Recipe #52139

    4 Reviews |  By Rita~

    That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp. Alternate method for pureeing butternut Recipe #194908

    Recipe #43697

    2 Reviews |  By Rita~

    Creamy rich and really good for you! If you want you can add some cream to thin or make richer! Left overs make a great soup, Just add some more broth and or cream blend and enjoy. Alternate method for pureeing butternut Recipe #194908

    Recipe #47595

    2 Reviews |  By Rita~

    If you like pumpkin pie you'll like this! Serve with whipped cream! I've also made it without a crust just lightly spray oil then pour filling into pan. Butternut is also known as the African Bell. Method for pureeing butternut Recipe #194908

    Recipe #49853

    3 Reviews |  By Rita~

    I've been making something similar to this most of the fall! My Son has no idea it was butternut he thought he was eating pumpkin! Method for pureeing butternut Recipe #194908

    Recipe #52072

    8 Reviews |  By Rita~

    Give it a try! Comfort Food! A lower fat version of Recipe #15276

    Recipe #52075

    4 Reviews |  By Rita~

    (Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, "pop" when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding - preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice.

    Recipe #83156

    6 Reviews |  By Rita~

    Fall is a great time to start up those ovens and bake these muffins! Nice warming comfort food!

    Recipe #142016

    3 Reviews |  By Rita~

    A beautiful fall side. Nicely spiced comfort food!

    Recipe #142014

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