1 package herb flavored stuffing mix
3 tablespoons butter, melted
1 pound yellow squash
1 pound zucchini
2 carrots, peeled and grated
1/2 cup chopped onion
1 (4 ounce) jar diced pimentos, drained
1 can cream of chicken soup
1 (8 ounce) container sour cream
Salt and pepper to taste

Methods:

Combine stuffing and butter. Spoon 2 cups of stuffing into a 9 x 13-inch baking dish. Set the rest aside.

Cook sliced squash, drain, mash, then drain again(10 minutes). Add remaining ingredients, mixing well. Spoon into dish. Top with remaining stuffing. Bake at 350 degrees F for 30 minutes.

1 (8 ounce) package stuffing mix
1/2 cup (1 stick) butter, melted
1/2 large onion, sliced
6 cups sliced yellow squash (2 pounds)
1 can cream of chicken soup, undiluted
1 cup sour cream
1 cup grated carrots
Salt and pepper, to taste

Methods:

Combine stuffing mix with melted butter and press half of it into 13 x 9-inch or 3-quart casserole dish. Lightly steam squash and onion until barely cooked. Drain thoroughly.

Combine soup, sour cream and grated carrots. Fold in cooked squash and onion. Gently spoon mixture over stuffing. Mix in casserole dish and top with remaining stuffing mix. Bake at 350 degrees F until stuffing mix begins to brown and bubbles around the edge, about 30 minutes.

1 small spaghetti squash
1 small onion
6 to 8 large fresh basil leaves or 1 teaspoon dried crushed leaves
2 tablespoons olive oil
2 ripe tomatoes, cored and chopped
Salt and pepper, to taste
Grated Parmesan cheese

Methods:

Heat oven to 350 degrees F. Place spaghetti squash on cookie sheet and bake in oven 1 hour, or until fork pierces skin with relative ease.

Meanwhile, peel and chop onion. Mince basil leaves. Heat olive oil in medium-size skillet. Add onion and basil, and saute 5 minutes.

Add tomatoes and simmer another 10 minutes. Season to taste with salt and pepper. (The sauce will taste milder when mixed with the squash.) Remove from heat and set aside.

When squash is tender, remove from oven. Use pot holder or towel to hold hot squash; cut squash vertically in two. Scoop out seeds and dark yellow pulp; run fork along inside squash flesh — it will separate into spaghetti-like strands. Keep working with fork until skin is reached. Repeat with second half.

Spoon spaghetti squash into skillet with tomato sauce. Toss over moderate heat briefly to heat through. Taste and adjust seasonings, if necessary. Sprinkle about 2 tablespoons grated Parmesan cheese on each helping before serving.

1 (10 ounce) jar peach preserves
1/4 cup butter
2 acorn squash, cut in half and seeded
1/4 cup flaked coconut, toasted

Methods:

In 1-quart saucepan, cook peach preserves and butter over medium heat, stirring occasionally until butter is melted (4-5 minutes). Place squash halves, cut side up, into ungreased 13 x 9-inch baking pan. Pour about 1/3 cup peach mixture into each half. Brush mixture over all cut surfaces to glaze. Bake at 350 degrees F for 40 to 50 minutes or until squash is fork tender. Garnish each half with 1 tablespoon toasted coconut.

3 pounds butternut squash, peeled
1/2 cup apple cider
1/4 cup water
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped toasted pecans
1 tablespoon chopped fresh or 1 teaspoon dried sage

Methods:

Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges. Cut wedges into 2-inch pieces.

Stir together squash apple cider, water, butter, sugar, salt and pepper in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer gently, stirring occasionally, for 25 minutes.

Uncover and cook for 5 minutes or until liquid thickens and squash is tender.Gently stir in pecans and sage until well combined.

20 to 30 fresh squash blossoms
3 eggs
1/3 cup milk
1 teaspoon pure ground chili
Salt, to taste
1 1/2 cups cornmeal
Vegetable oil

Methods:

Wash blossoms gently, then pat dry. Beat together the eggs milk and seasonings. Dip each blossom in the mixture, roll it in the cornmeal, lay on a cookie sheet, and refrigerate for 15 minutes before frying.

Heat oil in a heavy skillet and dry the blossoms a few at a time until crisp and golden brown, about 3 minutes. Tongs will help to turn them over. Drain on paper towels and serve immediately.

2 tablespoons packed brown sugar
2 tablespoons milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 teaspoons ground cinnamon
1 large acorn squash, cut crosswise into 1/2-inch slices and seeded
1/3 cup butter, melted

Methods:

Heat oven to 400 degrees F.

Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat once more. Place squash slices in an ungreased 13 x 9-inch baking pan. Drizzle with butter. Bake uncovered until squash is tender, about 35 minutes.

1 acorn squash
4 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of ground cloves
Pinch of salt

Methods:

Heat oven to 350 degrees F. Grease a baking sheet and a baking dish.

Halve the squash lengthwise. Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes. Don’t turn off the oven. While the squash cooks, melt the butter, and stir in the remaining ingredients. Keep the mixture warm until it is needed.

Arrange the squash, cut sides up, in the baking dish. Spoon the butter and seasonings equally over the sections. Bake the squash another 15 minutes, until it is very soft. Serve the squash hot.

1 large acorn squash
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 cup crushed pineapple, canned in its own juice, drained

Methods:

Heat oven to 350 degrees F.

Cut squash in half and remove the seeds. Place each half, cut side down, on a baking sheet. Bake the squash for 45 to 60 minutes until soft and tender. Turn the acorn squash over and scoop out all the squash.

In a bowl, mix the squash with all the remaining ingredients. Place in a casserole dish and bake for 5 more minutes, until pineapple bubbles.

1 1/2 qt. of chicken stock
2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
2 med. green pippin, Granny Smith, or other tart apples, peeled, cored and cut into 2-inch pieces
1 lg. onion, finely chopped
2 med. shallots, finely chopped
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried
2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
1/2 c. half and half
1/2 tsp. salt
1/4 tsp. finely ground pepper

For Garnish:
1/2 c. sour cream
Extra rosemary and thyme leaves

Methods:

Heat chicken stock in 6 quart enamel or stainless steel casserole until simmering. Add squash, apple, onion, shallots, and herbs. Simmer covered for 30 minutes or until all vegetables are soft and tender.
Puree in food processor fitted with steel blade or in blender. Return to pan and add half and half. Add salt and pepper and simmer for 6 minutes. Taste for seasoning. Ladle into soup bowls and garnish with spoonfuls of sour cream and rosemary and thyme leaves.