Winter Squash like Butternut

[Zana]

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Zana

[Zana]

Amish Butternut Squash Casserole

The fall is the perfect time of year to enjoy recipes with butternut squash, and there may not be any other better way to enjoy squash then in a cozy casserole recipe. Amish Butternut Squash Casserole is made with fresh butternut squash, carrots and peas, and seasoned with cinnamon and vanilla to give you a sweet casserole side dish perfect for a family dinner.

Ingredients
2 1/2 pounds butternut squash
2 carrots
1 cup rolled oats (uncooked oatmeal )
12 ounces green peas
1 tablespoon butter
2 eggs, beaten frothy
pinch salt
5 tablespoons cinnamon sugar
1/2 tablespoon vanilla

Instructions
• Preheat oven to 350 degrees F.

• Boil squash and carrot together until the carrot is tender.
• Allow both to cool.
• Slide skin off carrot.
• Being careful with squash, remove its seeds and peel.

• Blend carrots and squash together.
• Don't over-blend: preserve some texture.
• Add cinnamon sugar and salt to taste .
• Add frothy eggs to carrot/squash mixture.

• Grease an 8-inch loaf pan.
• Coat the grease with oatmeal.

• Mix about 1/2 cup oatmeal into carrot squash/mixture.
• Gently fold in green peas, then put mixture in casserole pan.
• Sprinkle remaining oatmeal on top and dot with butter.
• Bake at 350 degrees F. for 30 to 40 minutes until brown on top.
• Once cooked , it can be served immediately or frozen for later consumption.

[Zana]

Baked Butternut Squash with Thyme

A bit of butter and a dash of salt and fresh herbs are all you need to transform this fresh, colorful squash into a mouthwatering autumn side dish.

Makes: 8 servings
Bake 350°F 30 mins to 40 mins

ingredients
2 
tablespoons butter
2 
butternut squash (2 lbs. each), halved lengthwise and seeded
1/2
teaspoon coarse salt
3 - 5 
sprigs fresh thyme

directions
1.
Preheat oven to 350 degrees F. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tbsp. of butter in each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30 to 40 minutes or until tender. Remove from oven and let cool slightly.
2.
Slice squash into individual servings or scoop out flesh from squash into bowl (discard skin and thyme sprigs). Makes 8 servings.

nutrition facts (Baked Butternut Squash with Thyme)
Servings Per Recipe 8, cal. (kcal) 137, Fat, total (g) 6, chol. (mg) 15, sat. fat (g) 4, carb. (g) 22, Monosaturated fat (g) 2, dietary fiber (g) 4, sugar (g) 4, protein (g) 2, vit. A (IU) 199, vit. C (mg) 40, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, sodium (mg) 249, Potassium (mg) 674, calcium (mg) 91, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Butternut Squash Bake

Filled with butternut squash, noodles, shallots, and squash, this rich casserole makes a delicious side dish with beef.

Makes: 8 servings
Prep 30 mins
Bake 425°F 10 mins
Cook 3 mins to 5 mins
Roast 425°F 30 mins

ingredients
1 1/2
pounds butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
2 
tablespoons olive oil
8 
ounces dried extra-wide noodles
4 
tablespoons butter
6 
shallots, chopped
1 
tablespoon lemon juice
1 
8 ounce carton mascarpone cheese
3/4
cup grated Parmesan cheese
1/2
cup fresh Italian (flat-leaf) parsley, snipped
1 
cup panko (Japanese-style) bread crumbs or soft bread crumbs

directions
1.
Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.
2.
Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter. Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.
3.
Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish.
4.
In small saucepan melt remaining 2 tablespoons butter; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8.

nutrition facts (Butternut Squash Bake)
Servings Per Recipe 8, cal. (kcal) 413, Fat, total (g) 26, chol. (mg) 82, sat. fat (g) 13, Monosaturated fat (g) 9, carb. (g) 37, Polyunsaturated fat (g) 2, dietary fiber (g) 2, sugar (g) 3, protein (g) 15, vit. A (IU) 6171, vit. C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 93, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 278, Potassium (mg) 356, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Butternut Squash Gratin

Filled with butternut squash, spinach, cheese, and rich crème fraiche, this tasty side dish is a surefire crowd-pleaser.

Makes: 8 servings
Prep 40 mins
Bake 10 mins 425/475 degree F

ingredients
1 3/4 - 2 
pounds butternut squash
1 
tablespoon olive oil

Salt and ground black pepper
16 
cups fresh spinach
1 
cup half-and-half or light cream
1 
tablespoon cornstarch
1 
cup finely shredded Parmesan cheese
1/2
cup creme fraiche*

directions
1.
Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F.
2.
Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.
3.
In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings.
from the test kitchen
To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.

nutrition facts (Butternut Squash Gratin)
Servings Per Recipe 8, cal. (kcal) 408, Fat, total (g) 28, chol. (mg) 72, sat. fat (g) 17, Monosaturated fat (g) 9, carb. (g) 11, Polyunsaturated fat (g) 1, dietary fiber (g) 7, sugar (g) 2, protein (g) 29, vit. A (IU) 6317, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1297, Potassium (mg) 608, calcium (mg) 959, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Butternut Squash Lasagna

Makes: 8 to 10 servings
Prep 45 mins
Bake 375°F 50 mins
Roast 425°F 25 mins to 30 mins
Stand 10 mins

ingredients
3 
pounds butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices
3 
tablespoons olive oil
1/2
teaspoon salt
1/4
cup butter
6 
cloves garlic, minced
1/4
cup all-purpose flour
1/2
teaspoon salt
4 
cups milk
1 
tablespoon snipped fresh rosemary
9 
no-boil lasagna noodles
1 1/3
cups finely shredded Parmesan cheese (5-1/2 oz.)
1 
cup whipping cream

directions
1. Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 teaspoon salt; toss gently to coat. Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375 degrees F.
For sauce::
2. Meanwhile, in a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.
3. Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. To assemble, spread about 1 cup of the sauce in the the prepared baking dish. Layer three of the noodles in dish. Spread with one-third of the remaining sauce. Sprinkle with 1/3 cup of the Pamesan cheese. Repeat layering noodles, sauce, and Parmesan cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3 cup Parmesan cheese.
4. Cover dish with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving. Makes 8 to 10 servings.
from the test kitchen

Make-ahead tip:
Prepare as directed through Step 3. Cover unbaked lasagna with foil; chill for 2 to 24 hours. To serve, bake, covered, in a 375 degree F oven for 45 minutes. Uncover and bake for 10 to 15 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving.

nutrition facts (Butternut Squash Lasagna)
Servings Per Recipe 8, cal. (kcal) 525, Fat, total (g) 29, chol. (mg) 76, sat. fat (g) 15, carb. (g) 53, Monosaturated fat (g) 10, Polyunsaturated fat (g) 1, dietary fiber (g) 4, sugar (g) 10, protein (g) 16, sodium (mg) 628, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Butternut Squash Ravioli Filling

Spoon this cozy filling into wonton wrappers and then top with browned butter for easy homemade ravioli.

Makes: 6 servings
Yield: 1 cup
Prep 20 mins
Roast 30 mins 350°F

ingredients
1 
1 pound butternut squash
2 
tablespoons olive oil
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper
1/4
cup finely shredded Parmesan cheese (1 ounce)
1/8
teaspoon ground nutmeg

directions
1. Preheat oven to 350 degrees F. Cut squash in half lengthwise. Seed and peel squash; cut into 1-inch pieces (you should have about 2 2/3 cups).

2. Place squash in an 8x8x2-inch or 9x9x2-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Roast, uncovered, about 30 minutes or until tender, stirring once.

3. Transfer squash to a medium bowl. Mash with a fork or potato masher. Stir in cheese and nutmeg.

nutrition facts (Butternut Squash Ravioli Filling)
Servings Per Recipe 6, cal. (kcal) 232, Fat, total (g) 8, chol. (mg) 108, sat. fat (g) 2, Monosaturated fat (g) 5, carb. (g) 32, Polyunsaturated fat (g) 1, dietary fiber (g) 2, sugar (g) 2, protein (g) 8, vit. A (IU) 67, vit. C (mg) 1

[Zana]

Pappardelle with Butternut Squash and Blue Cheese
Ribbons of pasta are tossed with salty-sharp blue cheese and sweet butternut squash for a robust fall dinner idea.

Yield: 6 (1-1/2) cup servings plus leftovers
Start to Finish 45 mins

ingredients
1 
large butternut squash, 2-3/4- 3-1/4 lbs., or 1-3/4 lbs. ready-cubed (6 cups)
1 
large onion, finely chopped
2 
tablespoons olive oil
3/4
teaspoon smoked paprika
1 
tablespoon unsalted butter
3 
tablespoons Marsala
1/2
cup water
2/3
cup pine nuts
1 
pound pappardelle or other robust pasta
6 
fresh sage leaves
5 
ounces soft blue cheese, such as Saint Agur

directions
1. Peel, halve, and seed the butternut squash; cut into roughly 1-inch cubes.
2. Cook onion in olive oil in a large, heavy saucepan that can accommodate the pasta later. When the onion starts to become golden, add the paprika.
3. Stir butter and squash into onion mixture in pan. Add Marsala and water. Bring to a simmer. Cover and reduce heat. Simmer about 10 minutes or until squash is tender but still holds its shape.
4. Meanwhile, bring a large saucepan of water to boiling; add hefty pinch of salt. Cook pasta according to package directions. Toast pine nuts in a hot, dry frying pan on the stove top until dark gold. Pour them into a bowl or onto a plate to cool.
5. Lightly season squash mixture to taste with salt (the blue cheese will add additional saltiness). Remove from heat.
6. Finely chop sage; sprinkle over the squash, reserving some for serving.
7. Remove about 1/2 cup of the pasta cooking water with a ladle or mug; drain pasta. Add drained pasta to the squash mixture. Gently stir to combine. If sauce is too dry or mixture won't come together, add some of the reserved cooking water; the starch in it encourages the sauce to emulsify and cling to the pasta. Stir in most of the pine nuts and blue cheese. Transfer to a large serving bowl. Sprinkle with remaining sage, pine nuts, and cheese. Makes 6 (1-1/2 cup) servings plus leftovers.

nutrition facts (Pappardelle with Butternut Squash and Blue Cheese)
cal. (kcal) 409, Fat, total (g) 17, chol. (mg) 15, sat. fat (g) 5, carb. (g) 55, Monosaturated fat (g) 6, Polyunsaturated fat (g) 4, dietary fiber (g) 5, sugar (g) 5, protein (g) 13, vit. A (IU) 123, vit. C (mg) 26, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 165, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 325, Potassium (mg) 648, calcium (mg) 162, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Vegetable Stew with Cornmeal Dumplings

A hint of Parmesan cheese in cornmeal dumplings pairs beautifully with the butternut squash in this Italian stew.


Makes: 6 servings
Prep 25 mins
Cook 8 hrs to 10 hrs (low) or 4-5 hours (high) plus 50 minutes

ingredients
3 
cups peeled butternut or acorn squash cut into 1/2-inch cubes
2 
cups sliced fresh mushrooms
2 
14 1/2 ounce can diced tomatoes, undrained
1 
15 ounce can Great Northern beans, rinsed and drained
1 
cup water
4 
cloves garlic, minced
1 
teaspoon dried Italian seasoning, crushed
1/4
teaspoon ground black pepper
1/2
cup all-purpose flour
1/3
cup cornmeal
2 
tablespoons grated Parmesan cheese
1 
tablespoon snipped fresh parsley
1 
teaspoon baking powder
1/4
teaspoon salt
1 
egg
2 
tablespoons milk
2 
tablespoons cooking oil
1 
9 ounce package frozen Italian green beans or frozen cut green beans

Paprika

directions
1. In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
For dumplings::
3. In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.
4. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.

nutrition facts (Vegetable Stew with Cornmeal Dumplings)
Servings Per Recipe 6, cal. (kcal) 288, Fat, total (g) 7, chol. (mg) 37, sat. fat (g) 2, carb. (g) 45, dietary fiber (g) 7, protein (g) 12, sodium (mg) 442, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Savory Butternut Squash Dressing

Butternut squash, dried cranberries, shallots, and sourdough bread combine in this seasonal stuffing recipe.


Yield: 8 (1/2 -cup) servings plus leftovers
Prep 50 mins
Cook 45 mins
Bake 50 mins 350°F

ingredients
2 
tablespoons butter
2 
shallots, finely chopped
1 
cup fresh cranberries
2 
cups chicken stock or reduced-sodium chicken broth
1/2
cup uncooked wild rice, rinsed
1 
pound butternut squash, peeled, seeded and cut in 1/2-inch cubes
1 
tablespoon finely chopped fresh thyme
1 
medium onion, finely chopped
3 
stalks celery, chopped
1 1/2
cups half-and-half or light cream
8 
eggs
1 1/2
cups turkey or chicken stock or reduced-sodium broth
3/4
cup dried cranberries
1 
tablespoon finely chopped fresh sage
8 
cups dried sourdough bread cubes

directions
1. In Dutch oven melt 1 tablespoon of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries; cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain.

2. Heat oven to 350 degrees F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.

3. In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden. 8 (1/2-cup) servings plus leftovers

from the test kitchen
Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes.

nutrition facts (Savory Butternut Squash Dressing)
cal. (kcal) 149, Fat, total (g) 5, chol. (mg) 79, sat. fat (g) 2, carb. (g) 21, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, dietary fiber (g) 2, sugar (g) 4, protein (g) 6, vit. A (IU) 2672, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 48, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 426, Potassium (mg) 197, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Butternut Squash Potatoes Au Gratin

2010 ANNUAL CONTEST WINNERS
http://www.betterrecipes.com/blogs/d...ntest-winners/
Written on January 25, 2011 at 5:00 am , by Kristina Vanni

In 2010 we not only hosted several monthly and weekly contests, but there was also the on-going "Annual Recipe Contest." There wasn't a specific theme or qualifications, we simply asked you to submit your best recipes! After a year of outstanding submissions, we have narrowed it down to these lucky winners. We have a $1000 Grand Prize winning dish and 5 Runner-Up recipes, each winning $400.

Without further ado, let's meet our Grand Prize Winner. A huge congratulations to Allison Luxenberg for her Butternut Squash Potatoes Au Gratin!

Let's hear from Allison!
"I am a 30 year old woman living in Austin, TX with my two Rottweilers, Atticus and Violet. If asked, one of the first things all my friends would say about me is that I love to cook and they love to eat my cooking.If my dogs could talk they would say the same thing because I cook for them as well. I have loved being in the kitchen for as long as I can remember. When I went off to college my mother equipped me with a food processor, stand mixer, and hand me down Le Creuset and All Clad cookware. At one point I considered Culinary School but decided I wanted to reserve cooking and recipe creating as my hobby."

How did you come up with your recipe?
"I have been making this recipe at Christmas for years! I was never a fan of potatoes au gratin growing up. I thought the flavor was bland and boring and often times the dish was overcooked and it became dense and dry. About 6 years ago I was invited to a holiday pot luck and was assigned a potato dish. I decided to try rotating sweet potatoes and russet potatoes and sure enough, I was now a HUGE fan of potatoes au gratin. By adding sweet potatoes made the dish more flavorful than the traditional recipe. Then I tried another variation on the classic by adding butternut squash soup. The butternut squash soup really adds to the moisture and flavor explosion to it as well. My friends raved about my invention and asked me to make it again, and again, and again. It is now my signature dish at Christmas!"

What made you decide to enter the Better Recipes annual recipe contest?
"I wanted to win the money and see my recipe in a magazine. Of all the dishes I make, this one is always the most requested and there are never leftovers so I thought I had a good chance at winning."

Do you enter recipe contests often?
"Yes I do. My mother got me hooked around 2004. I was a grad student until a few years ago so I wasn't able to enter as many as I do now. My friends love when I test out my creations before I submit them. I think it is important to have others try your recipe before you submit it so you can get feedback and make any necessary tweaks."

Why do you think this recipe stood out to the judges?
"I knew this was the type of dish that Better Recipes would like because it is a fun twist on a traditional classic."

What advice would you have for others who enter Better Recipes contests?
"Pick a classic and make it unique. I felt that the audience reading Better Recipes were probably more inclined to stick to home style cooking that was easy to prepare in large quantities for families and holidays than an intricate and complicated recipe."

Thanks Allison! Now, let's take a look at this winning dish!

BUTTERNUT SQUASH POTATOES AU GRATIN

Ingredients:
3 tablespoons butter
2 tablespoons flour
1/2 cup whole milk
1/2 cup chicken broth
1 cup purchased or prepared butternut squash soup
10 russet potatoes, peeled and thinly sliced
1 medium yellow onion, diced
Salt and pepper, to taste
1 cup shredded Italian-blend cheese 1/2 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese

Directions:
• Preheat oven to 375 degrees.
• Lightly grease a 9×9-inch baking dish or pan.
• In a large skillet, melt butter.
• Whisk in flour until blended.
• Add milk, broth, and soup; bring to slow rolling boil.
• Reduce heat to a simmer.
• Add sliced potatoes and onions, stirring until all are coated.
• Season with salt and pepper to taste.
• Allow to simmer for 15 minutes.
• Combine the cheeses in a bowl.
• Using a large spoon, layer potatoes into the baking dish.
• Spoon some of the sauce over the potatoes, then sprinkle with cheeses.
• Repeat until all the potatoes and cheese are used.
• Cover with foil and bake for 1 hour.
• Remove foil and bake for 20-30 minutes, or until golden brown.

Number of Servings: 6-8

[Zana]

New World Chili

Fresh butternut squash, dried cranberries, jalapeno peppers, and turkey put a fresh spin on classic slow-cooker chili.

Makes: 6 servings
Prep 25 mins
Cook 10 hrs on low; 5 hours on high

ingredients
1 
pound turkey breast tenderloin, cut into 1-inch pieces
1 
28 ounce can diced tomatoes
1 
15 ounce can black beans, rinsed and drained
1 
8 ounce can tomato sauce
1 
cup peeled, seeded and cubed butternut squash or pumpkin
1 
medium onion, chopped
1/2
cup chicken broth
1/2
cup frozen whole kernel corn
1/2
cup dried cranberries
1 
fresh jalapeno pepper, seeded and finely chopped
1 
tablespoon chili powder
1 
clove garlic, minced

Chicken broth
2 
cups shredded fresh spinach
4 
ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)

directions
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.

nutrition facts (New World Chili)
Servings Per Recipe 6, cal. (kcal) 301, Fat, total (g) 7, chol. (mg) 64, sat. fat (g) 4, Monosaturated fat (g) 2, carb. (g) 35, Polyunsaturated fat (g) 1, dietary fiber (g) 8, sugar (g) 15, protein (g) 29, vit. A (IU) 4519, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1051, Potassium (mg) 961, calcium (mg) 242, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Spaghetti with Roasted Butternut Squash

Butternut squash is the star in this hearty pasta dish featuring a combination of bacon, nuts, roasted garlic, and browned butter.

Makes: 8 servings
Bake 15 mins to 18 mins 425°F
Start to Finish 40 mins

ingredients
1 
2 pound butternut squash, peeled and cut in 2-inch pieces
1 
bulb garlic, separated into cloves and peeled, (halve large cloves)
3 
tablespoons olive oil
1 
14 - 16 ounce package dried multigrain, whole wheat, or regular spaghetti
1/4
cup butter
3 
slices bacon, crisp-cooked and crumbled
1/2
cup walnuts, chopped and toasted
1/2
teaspoon freshly grated nutmeg or 1/4 tsp. ground nutmeg
1/3
cup shredded Pecorino cheese

Sliced green onion (optional)

directions
1.
Heat oven to 425 degrees F. In 15x10x1-inch baking pan toss together squash, peeled garlic cloves, oil, and 1/4 teaspoon each salt and black pepper. Evenly spread squash in pan. Bake 15 to 18 minutes or until squash is tender and lightly browned.
2.
Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.
3.
In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.
4.
In serving bowl toss spaghetti with about half the browned butter. Toss squash, garlic, bacon, nuts, and nutmeg with remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions. Makes 8 servings.

nutrition facts (Spaghetti with Roasted Butternut Squash)
Servings Per Recipe 8, cal. (kcal) 398, Fat, total (g) 19, chol. (mg) 22, sat. fat (g) 6, carb. (g) 47, dietary fiber (g) 6, protein (g) 13, vit. A (IU) 100, vit. C (mg) 21, sodium (mg) 250, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

[SQWIBB]

• Butternut Squash Quick Bread

Ingredients

• 3 cups sugar
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons baking soda
• 3 1⁄2 cups flour
• 4 eggs
• 1 cup vegetable oil
• 2⁄3 cup water
• 2 cups butternut squash, cooked and mashed
  

Directions

1. Combine dry ingredients in one bowl.
2. Combine wet ingredients in another bowl.
3. Add dry ingredients to wet and mix just until combined.
4. Put in two ungreased loaf pans.
5. Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

Original Recipe here