Baked Acorn Squash with Apple Stuffing
Acorn Squash is the most common member of the winter squash family. Its bright-orange flesh bakes beautifully, coming out moist, rich, and tender; and its pretty dark-green and orange-streaked shell makes a perfect container for the delicious apple stuffing.
  • Preheat oven to 400 degrees.
  • Spray a square baking pan with nonstick spray.
  • Place the squash cut-side down in a baking pan.
  • Bake for 20 minutes.
  • While the squash is baking, combine the apples, celery, onion, margarine, and 2 T water in a medium bowl; mix well.
  • Turn the squash cut-side up.
  • Sprinkle with salt and pepper.
  • Divide the apple mixture to fill the cavities of the squash.
  • Bake the stuffed squash halves, covered with foil, for 30 minutes more.
  • Serve hot.


Butternut Cream Pie

Butternut Cream Pie
  • 1 medium butternut squash (about 2 pounds)
  • ¼ c hot water
  • 1 package (8 oz) cream cheese, softened
  • ¼ c sugar
  • 2 T caramel ice cream topping
  • 1 t ground cinnamon
  • ½ t salt
  • ½ t ground ginger
  • ¼ t ground cloves
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • ¾ c plus 2 T milk
  • 1 pastry shell (9 inches), baked
  • whipped cream and toasted flaked coconut (optional)
  1. Cut squash in half and discard seeds.
  2. Place squash cut side down in a microwave safe dish and add hot water.
  3. Cover and microwave for 13-15 minutes, or until tender.
  4. When cool enough to handle, scoop out pulp and mash.
  5. Set aside 1½ c (save remaining squash for another use).
  6. In a mixing bowl, beat the cream cheese until smooth.
  7. Stir in the squash until blended.
  8. Add sugar, caramel topping, and spices; beat until blended.
  9. Add pudding mix and milk; beat on low speed for 2 minutes.
  10. Spoon into pastry shell.
  11. Refrigerate for at least 3 hours.
  12. Garnish with whipped cream and coconut if desired.


Squash and Apple Bake

Squash and Apple Bake
  • ½ c packed light brown sugar
  • ¼ c butter, melted
  • 1 T all-purpose flour
  • 1 t salt
  • ½ t ground mace
  • 2 lbs butternut squash - peeled, seeded, and cut into ½ inch slices
  • 2 large apples - cored, and cut into ½ inch slices
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace.
  3. Arrange squash in an ungreased 9 x 13 inch baking dish.
  4. Top with slices of apple, then sprinkle with the sugar mixture.
  5. Cover with a lid or aluminum foil.
  6. Bake for 50-60 minutes in a preheated oven, or until squash is tender.


Winter Squash

Winter Squash
Many people have asked us how to prepare acorn, buttercup, butternut, or spaghetti squash. Here is a simple way to prepare them.
  1. Cut squash in half or into serving pieces; remove seeds and fibers. (OR: use a fork to poke holes in the squash like you would a potato and bake before cutting to make it much easier to cut.)
  2. To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle cut sides with salt and pepper; dot with margarine. Pour water into dish to ¼ inch depth. Cover and bake until tender in 400 degree oven 30-40 minutes.
  3. To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling. Add squash. Cover and heat to boiling; reduce heat. Boil until tender, 15-20 minutes; drain.


Roasted Vegetables

Roasted Vegetables
This is a casserole dish of seasonal vegetables that is easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you do not have any Yukon Gold on hand.
  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 T chopped fresh thyme
  • 2 T chopped fresh rosemary
  • ¼ c olive oil
  • 2 T balsamic vinegar
  • salt and freshly ground black pepper
  1. Preheat oven to 475 degrees.
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
  3. Separate the red onion quarters into pieces, and add to the mixture.
  4. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
  5. Toss with vegetables until they are coated.
  6. Spread evenly on a large roasting pan.
  7. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.