Whats your favorite squash recipes?

Ok. Cut up your squash into slices (I like smaller pieces, but the overall size is up to you). Dice/mince some onions as well. Put some olive oil in pan, heat it up and throwin the squash and onions. Add some curry or cajun seasoning. Now you can eat this along (once it gets soft) or you can cook some brats and then slice then and add them to the squash and onion mix (cook down awhile). Either way I used to make this all the time and it was very tasty!

what kind of squash?

Hi, I have a great squash casserole that got rave reviews from everyone who tried it. It's very flexible, so you can trade out squash for whatever is on sale. I use 3 different squash and a sweet potato or two for sweetness. My fave's to use are butternut, acorn, and delicata, but as I said, it's versatile I also include a sweet potato (yam) to add natural sweetness and color.

1/2 butternut squash
1/2 acorn squash
1/2 to 1 delicata squash,(depending on size)
1 to 2 sweet potatoes
2 cup shredded mozzarella or mexican cotija cheese
1 T chopped fresh basil
1/2 T rubbed sage
4 T unsalted butter
1/4 tsp sea salt or kosher salt
1/4 tsp fresh ground pepper
2 T flour
1/2 C heavy cream
olive oil spray

Cut down the baking time by partially pre-cooking the squash in the microwave. Cut each squash in half, remove the seeds, wrap the squash with plastic wrap, and cook 1/2 squash on high for around 4 minutes for each half. Save the other half for another meal. Cut the sweet potato in half and pre-cook for 4 minutes. Allow to cool for 5 minutes. Remove the wrap and peel the loosened skin from the squashes and the sweet potato. Evenly slice the squash and sweet potato into half-inch slices, keeping the slices consistent so that they will all finish cooking at the same time.

Add sage and basil to shredded cheese and toss together. Reserve 1 cup.

Use an 8x8 casserole (. Preheat the oven to 375 degrees and spray casserole with a light coat of olive oil.

Make a basic bechamel sauce: in a medium saucepan, heat 4 tablespoons unsalted butter until bubbly and just turning brown. Stir in 2 tablespoons flour and wisk until incorporated. Add salt and pepper. Slowly stir in 1/2 cup heavy cream. Stir over low heat until sauce thickens and clings to the spoon. Remove from heat.

Place a layer of butternut squash, overlapping the slices. Sprinkle 2 tablespoons of cheese mixture. Add a layer of sweet potato, then more cheese. Add a layer of acorn squash, then cheese, then delicata squash. Pour the sauce over the top. Bake at 375 degrees for 45 minutes. Increase temperature to broil. Remove casserole and sprinkle the reserved cheese over top. Return to oven and broil for 5 to 10 minutes, until cheese is browned and bubbly. Makes approximately 8 to 10 1 cup servings.

Roasted veggies:

dice potatoes
cut up onion
cut up zucchini/yellow squash
mushrooms
bell peppers, red or yellow or both
salt, pepper, garlic powder, ect.

spray Pam in a baking dish start baking the spuds at 425 after 20 minutes add the other veggies for about 25 minutes

Yummy with grilled chicken and salad

pasta sauce (no tomatoes) (sorry for the lack of measurements, but I always do this to taste and desired consistency)
cook winter squash (I like butternut best in this, but acorn, Hubbard, etc. should all work) (I roast, but boiling or steaming should work)
mash the flesh and thin (just a little, you don't want it runny; it should be as thick as tomato sauce, or a little thicker) with a combination of hot chicken broth/stock and cream, milk, or half-and-half
season with salt, fresh herbs (I like sage, but I think rosemary, thyme or oregano would all work), and, if you like, a little grated parmesan (or just top with parmesan after you've added the sauce to the pasta).

My favorite is very simple. Cube a butternut squash, toss with a little olive oil, salt, pepper, cumin and cayenne. Spread out on a baking dish and cook for 30-45 minutes or until soft (at 400 degrees). Be sure to toss every 10 minutes or so to achieve even browning. YUM!