'I've made this simple side dish for more than 35 years,' says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.
'You'll find this delicious squash is a welcome change from plain vegetable side dishes,' assures Karen Scaglione of Nanuet, New York. 'It makes a great accompaniment to pork roast.'
This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.
This Penne with Bacon, Butternut Squash and Spinach recipe contains penne rigate pasta, bacon, butternut squash, extra-virgin olive oil, grated parmesan cheese and more.
The perfect autumn soup, this hearty dish with a chicken broth base combines baked butternut squash, spicy turkey sausage, white rice, corn, and a dash of heavy cream, if desired.
This Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole recipe contains eggs, Feta cheese, olive oil, cherry tomatoes, green bell pepper and more.
