Anyone have a good winter squash recipe?

I bake them until their soft then put them in a blender with cinnamon and nutmeg and a vanilla shake product to make a yummy shake. You could use ice cream and milk if you don’t care about the calories, or a Slim-fast shake and ice.
You can also use just about any fruit smoothie recipe and add it. Add baked apples in a creamy smoothie would be good.

It’s not really a “recipe” Slice it in half, remove the seeds, fill the cavity with butter and cinnamon sugar and bake in the oven until it’s done.

I enjoy simple preperations of foods.

But they are also good as a portion in a nice ratatouie enjoyed on crusty slices of toasted sour dough bread.

Go to a rifle range set them up 100–300 yards away and make mashed squash with your deer rifle.

Seriously, my mom used the squash to make pies. Just take a pumpkin pie recipe and substitute the squash for the pumpkin.

@WestRiverrat Mash root veggies are always a go to perfect thing of beauty!

Try roasting a whole clove of garlic, cut it in half place it in the oven on 350 inside a little foil pouch, with oilve oil and cracked salt and pepper, and when it is both crisp as well as soft inside,

Scrape the cloves into the mash mxture and OMG!

Orgasmic!

I wasn’t sure if you don’t like soup, or just didn’t like the looks of the soups that you found.

I make a really easy curried butternut squash soup, but you could use any or all of those squashes if you want to.

I peel the squash (and remove the seeds to roast) and cut it up into 2 inch chunks, then roast it on a cookie sheet or roasting pan with a little bit of olive oil and a few turns of freshly ground pepper and about a half teaspoon of sea salt. Roast on 375 for about 20 minutes, turning once or twice (and checking with a fork to see when it is fork tender, because then it’s done). Then I puree the roasted squash, in batches with a little bit (¼ cup of broth at a time) of vegetable broth, so it whirls better. I use one of those 12 oz. cartons of either Trader Joe’s Organic Low Sodium Vegetable Broth or Pacific Brand Vegetable Broth (but you can use chicken broth if you want). After you’ve pureed all of the squash and poured it into a large stock pot, take one 15 oz can of white beans, rinsed and drained, and puree them with a little bit of the broth until they are just a little bit still chunky, then pour them into the stock pot with the squash. Then add one jar of Trader Joe’s Indian Curry Simmer Sauce and heat through. You can swirl a little bit of non fat plain yogurt into it for presentation and added tang if you like.

For the sweet potatoes by themselves, you might like these Spicy Sweet Potato Oven Chips

Or this Sweet Potato Hash

Or these Sweet Potato Cakes which are a nifty alternative to Latkes.

I’ve made my own version of these “Squash Enchiladas” and they were really yummy!

And here’s another one for Squash Enchiladas that has the additions of spinach and sundried tomatoes and goat cheese. I’m drooling as I read it.

Here is a site that explains how to prepare and use fresh pumpkin in recipes.

Here’s a yummy sounding recipe for Acorn Squash and Chicken Chili

And here is a great recipe for a dish that I’ve had many times in Asian restaurants, Butternut Squash Curry

And here is a recipe for Lentil, Chickpea and Acorn Squash Stew

And one for Chicken and Acorn Squash Stew

And Acorn Squash with Wild Mushroom and Cranberry Stuffing

And Butternut Squash and Mushroom Lasagna

And one of my favorite Go-To potluck recipes Aloha-Style Sweet Potato Slaw

Or Savory Sweet Potato Salad which is a new twist on traditional tater salad.

Or Fresh Spring Rolls with Sweet Potato

Or Butternut Squash Ravioli with Sage Brown Butter Sauce

Or Sweet Potato Pudding

Or Acorn Squash Corn Chowder

Or Smoky Tomato and Butternut Squash Soup

Or Soba Noodles with Peanutbutter (or almond) Sauce

These recipes should tide you over for awhile : )

My company makes a butternut squash ravioli with a sweet cinnimon-pumpkin-ish (not sure what’s in it?) sauce. I’m sure you could google something similar. Yummmm…

The main tip is to not overcook. They should have just a touch of crispness left, not cooked to mush. Mild seasoning is all that’s required. I cook mine by poaching them at 350° F in my toaster overn. I put just a tiny bit of water in to keep them moist, and slather them in heart-safe margarine. Cover lightly with aluminum foil to keep the moistness in. A bit of Ms. Dash will add some zest. You can tet with a fork for doneness. When it passes easily through, they’re done.

Don’t forget to clean the seeds and roast them too for a yummy snack

I like sweet potatoes, squash, fresh asparagus and some red capsicum (pepper) tossed with olive oil, salt and pepper (if I have time I saute garlic and chilli, if I am in a hurry, I use garlic powder and chilli flakes) just pop it into the oven and roast until its soft. It’s great, we are not vegetarian so I sometimes throw in some chicken breast, but I know you are not of the carnivorous mob so you could use some lentils to boost the protein.

Did you not want soups at all? I wasn’t sure from what you said. But I have a butternut squash soup recipe that I, personally, LOVE.

Apple-Chedder Butternut Squash Soup

Ingredients

5 tbsp unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1½ cups chopped peeled butternut squash, fresh or frozen (I get fresh and microwave it for 10 minutes beforehand)
salt and freshly ground pepper
½ tsp dried sage
2 tbsp all-purpose flour
⅓ cup apple cider (I use apple juice)
4 cups chicken broth
1 cup milk
2 oz thinly sliced bacon, torn into bite-size pieces
2 cups grated sharp cheddar cheese

Directions

Melt 4 tbsp butter in a large pot over medium-low heat and add the onion, apples, potato, and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring until the potato is soft, 8 to 10 inutes.

Heat the remaining butter in a large skillet over medium-high heat, and fry up that bacon!

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth, season with salt and pepper, garnish with grated cheddar and bacon.

Slice the squash thinly. Beat an egg into submission. Put flour in a plate with salt and pepper to taste. Dip the squash in the egg and the flour and fry it.

If you add a pinch of sugar to the flour it makes the most beautiful shades of brown and has a wonderful effect on the flavor. But don’t overdo it.