Butternut Harvest Stew

2 Tbsp butter
1 1/2 pounds boneless pork, cut in 1/2-inch chunks
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
3/4 tsp salt
1/4 tsp dried rosemary
1/4 tsp rubbed or ground sage
1 bay leaf
1 medium butternut squash, peeled and chopped in bite-size chunks
2 medium apples, peeled and roughly chopped

1. Melt butter in a large saucepan.  Add pork, onion, and garlic and sauté until meat is no longer pink; drain off fat.
2. Add broth and spices (including bay leaf).  Bring to a boil, reduce heat, cover and simmer for 20 minutes.
3. Add squash and apples and simmer, uncovered, until squash is tender.  About 20 minutes.
Discard bay leaf and serve.

Note: Does not freeze well.

Source: Let's Eat!

I made this several times this fall/winter and loved it!  A delicious soup.

Squash Lasagna

2 cups marinara sauce, homemade or purchased
9 lasagna noodles, cooked
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh pepper
2 cups roasted winter squash
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 cup grated Parmesan
2 cups shredded mozzarella, divided

1. Preheat the oven to 350F.
2. In the bottom of an 8×10 casserole, spread 1/2 cup of marinara sauce and top with three lasagna
noodles.
3. In a medium bowl, whisk the egg, salt and pepper together until foamy. Add the roasted squash and beat it into the egg until combined. Don’t worry if there are a few lumps.
4. Sprinkle the thyme and the Parmesan into the squash mixture and mix well. Spread the mixture over the lasagna noodles in the pan. Sprinkle with 1 cup of mozzarella cheese.
5. Layer another 3 noodles in the casserole and top with 1 cup of marinara sauce. Place the remaining 3 noodles in the dish and spread the last 1/2 cup of sauce over the top of them.
6. Finish the lasagna with 1 cup of grated mozzarella cheese and a few sprigs of fresh thyme. Top with 5-7 roasted tomatoes, if you wish.
7. Place in the middle rack of the oven and bake for about 45 minutes or until the cheese is golden and the sides of the lasagna are bubbling.
8. Remove from the oven and let stand for 10 minutes, then slice and serve.

Source: Let's Eat!

North African Lentil Stew

1 to 2 tablespoons olive oil
1 cup chopped onions
3 jalapeño peppers, seeded and minced
4 garlic cloves, minced
1 tablespoon New Mexico style chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 cup dried gray-green lentils, rinsed
3 large tomatoes (about 1 pound), peeled (drop in boiling water for 45 seconds, remove and let cool, peels will slip off easily) and chopped (I used canned)
3 cups vegetable broth
2 pounds hard-shelled winter squash, peeled and cubed
1 bunch red or green Swiss chard, chopped (including stems)
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

1. Heat oil in a large, heavy-bottomed soup pot, over medium heat. Add onion, chilies, and garlic and sauté for about 5 minutes, until tender.
2. Add chili powder, cumin and coriander and cook 1 minute more. Add lentils, tomatoes and vegetable broth, and heat to boiling. Reduce heat to low and simmer for about 30 minutes, until lentils are soft and tender.
3. Add squash cubes and a little water (if necessary) and simmer an additional 10 to 15 minutes, or until squash is tender. Add chopped chard, pushing it underneath, and cover. Simmer for about 5 minutes or so — don't overcook — just until the chard is wilted, and still brightly colored. Add lemon juice, salt and pepper, and serve at once. Eat with good bread or serve it piled on plain steamed basmati or other rice or hot grains.

Note: It is delicious carefully reheated, but not allowed to cook again.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/north-african-lentil-stew

Try #1 - February 2013
This was pretty good, and better the next day.  I didn't use Swiss chard because I didn't have any.  I also omitted the jalapeno peppers because my children don't really appreciate spicy foods... but I threw in some colorful bell pepper strips I had in the freezer.  I served it over bulgur.

Baked Spaghetti Squash with Beef and Veggies

1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese

1. Preheat oven to 375 degrees F.
2. Place squash on a baking sheet, rind side up, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3. Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish.
4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Source: allrecipes.com

Try #1 - November 25, 2012
This was very good.  I used 1/2 lb ground beef and doubled the amount of tomatoes.  The kids really liked it - Abby had seconds!  A good use of spaghetti squash.

Couscous-Style Stuffed Squash

2 Tbsp brown sugar
1 Tbsp butter, melted
2 large squash, halved and seeded
2 Tbsp olive oil
2 cloves garlic, chopped
2 stalks celery, choped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 Tbsp ground cumin
Salt and pepper to taste
1 (14oz) can chicken broth
1 cup uncooked couscous

1. Preheat oven to 350 degrees.  Arrange squash halves cut side down on a baking sheet.  Bake 30 minutes, or until tender.  Dissolve the sugar in the melted butter.  Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
2. Heat the olive oil in a skillet over medium heat.  Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins.  Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
3. Pour the chicken broth into the skillet, and mix in the couscous.  Cover skillet, and turn off heat.  Allow couscous to absorb liquid for 5 minutes.  Stuff squash halves with the skillet mixture.

Source: Tiny's Organic Newsletter, October 10, 2012

Try #1 - October 2012
Not bad... although the filling could have used a bit more flavor, in my opinion.  I think next time I might up the cumin, and maybe add some paprika... something similar to a plov spice would be good.  I used a spaghetti squash, which I'm not sure was the best vehicle for this, but it was still good.  This recipe really makes enough filling for 2 squash (as noted in the recipe), so I froze half of the filling for a future stuffed squash.  Next time I might just halve the recipe for one squash.

Pumpkin Pecan Muffins

2 cups whole wheat pastry flour (I used regular whole wheat flour)
1 cup unbleached white flour
1 Tbsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom (I omitted this)
1/2 cup unrefined cane sugar or brown sugar
1/2 cup butter
1/4 cup molasses
1/4 cup honey
1 cup mashed, cooked pumpkin or winter squash
1/2 cup milk or water
2 eggs
2 tsp vanilla extract
1/2 cup pecans, chopped

1. Preheat oven to 375. Lightly oil muffin tin or line with paper muffin cups. Mix together flours, baking powder, salt, spices, and unrefined cane sugar in large bowl; set aside.
2. Melt butter in a small saucepan. Add molasses and honey to warm butter and stir together. Put cooked pumpkin or squash in blender, add butter mixture and milk; blend until smooth. Add eggs and vanilla and pulse to blend.
3. Add wet ingredients to dry mixture and fold gently, using a minimum of strokes. Fold pecans into batter. Fill muffin cups full with batter. Bake 25 to 30 minutes.

Source: Feeding the Whole Family, by Cynthia Lair

Try #1 - September 13, 2012
These baked up big, dense, cake-like muffins, and were fun to make with Abby.  We ate them with quinoa chili.  The molasses and spices reminded me of my Christmas spice cookies... mmmmmm.  Will make these again!

Yellow Squash Muffins

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 egg, lightly beaten
1-1/2 cups all-purpose flour (I used 1 cup all-purpose flour, 1/2 cup whole wheat flour)
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

1. Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
2. Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Source: http://www.tasteofhome.com/Recipes/Yellow-Squash-Muffins

Try #1 - July 23, 2012
Mmmmm, these were a hit with the family!  I think I used too much squash (I used a fairly large yellow eight ball squash), so the muffins were literally heavy and kind of goopy on the inside, but they were still yummy. As Nathan said, "a delicious way to eat squash!"  I think you could reduce the sugar and still have a good tasting muffin.  Best when still warm.

Try #2 - August 7, 2012
This time I used 1 cup whole wheat flour and 1/2 cup all-purpose flour.  Still turned out fine.  I reduced the sugar slightly.  I also weighed the squash this time (we just bought a kitchen scale), and the consistency of the muffins was much better.

Three Sister's Casserole

Polenta Topping:
1 1/2 cups yellow cornmeal
1 Tbsp chili powder
3/4 tsp salt
4 1/2 cups water

Filling:
3 Tbsp olive oil, divided
1 small onion, chopped (about 1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (about 2 cups)
1 lb kabocha squash, peeled and cut into 1-inch cubes (about 2 cups)
1 15-oz can diced tomatoes with chiles
2 cloves garlic, minced (about 2 tsp)
1 tsp ground coriander
1 tsp ground cumin
1/2 cup water
1/2 tsp salt
1 15-oz can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed

To make polenta topping:
1. Whisk together cornmeal, chili powder, salt and water in double boiler, or in a large metal bowl over barely simmering water. Cover 40 minutes, or until polenta is thick and stiff, stirring 3 to 4 times. Remove from heat.

To make filling:
1. Preheat oven to 375. Heat 2 Tbsp oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
2. Stir in squash, tomatoes, garlic, coriander and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until slightly thickened, stirring occasionally.
3. Coat 8x11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
4. Score casserole into 6 squares with knife. Brush top with remaining 1 Tbsp oil. Bake 30 minutes, or until heated through and top is lightly browned.

Source: Vegetarian Times, Nov/Dec 2006

Try #1 - January 22, 2012
So, this was not a big hit with the family. The green chiles in the tomatoes made it too spicy for the kids. I thought it was good enough... but maybe not worth the work, as it was fairly time-consuming to make. I should note that the polenta cooked perfectly - I used a metal bowl inside a big pot, covered with our large saucepan lid. I served it with Apple Cranberry Slaw, which was actually perfect - the crisp salad went nicely with the spicy casserole.

Roasted Butternut Squash and Garlic Lasagna

From allrecipes.com

3 pounds butternut squash, halved and seeded
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 cup unsalted butter
2 tablespoons minced garlic
1/4 cup all-purpose flour
1 quart milk
salt and ground black pepper to taste
1 cup heavy cream
9 no-cook lasagna noodles
1 1/3 cups finely grated Parmesan cheese

1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
3. Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
4. Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
5. Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
6. Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

Try #1 - October 26, 2010
This was very good, although a bit time-consuming. I also skipped the whipped cream step - it seemed a bit excessive to me, and I didn't have heavy cream nor did I want to take the time (or extra dishes) necessary to make it. I think the dish was rich enough without the addition of the cream. But very good - I would make it again.

Butternut Squash Stuffed Shells

2 butternut squash, quartered and seeded
3 cloves garlic
1/2 cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin (or sweet onion)
2 tablespoons brown sugar
1/4 cup butter
3 tablespoons all-purpose flour
3 1/2 cups cream (can use whole milk)
2 tablespoons goat cheese (can use feta cheese)
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley

1. Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
2. Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Preheat an oven to 375 degrees F (190 degrees C).
3. Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
4. Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.

Note: Some reviewers of this recipe suggested adding the cheese to the squash mixture inside the shells, instead of putting it in the sauce.

Butternut Squash Bake

From allrecipes.com

1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese (can use feta)
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
4. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Butternut Squash Soup with Sage

1 tablespoon vegetable oil
2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 cups chicken broth
1 tablespoon butter or margarine
12 fresh sage leaves (or 1 tsp dried)

1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Source: allrecipes.com

Try #1 - October 8, 2010
This was a thick, creamy, filling soup. We didn't have any sage, so I added a little cinnamon to the soup instead. We served it with fresh bread. A delicious fall soup!

Try #1 - November 5, 2012
I guess the last time I made this was 2 years ago... and it was just as good this time around!  I do now have rubbed sage, so I added 1 tsp of that to the soup.  Really yummy, although Abby said she didn't like it... not sure why, since at first she told me it tasted like honey...