recipes
Filed Under: winter  

- 1 butternut squash- peeled, seeded and cubed
- 1 teaspoon brown sugar
- salt and pepper to taste
- 1 egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/4 cup crushed saltine crackers
- 1/2 cup finely chopped onion
- 1 tablespoon butter, melted

- 4 cups peeled and seeded butternut squash, cut into 1-inch cubes, divided
- 1 tablespoon olive or vegetable oil
- 1/3 cup whipping cream
- 1/2 cup chopped onion
- 1 (3 inch) cinnamon stick
- 4 cups chicken broth
- salt and pepper to taste
- 1/3 cup packed brown sugar
- 1/4 cup butter or margarine
- 1 cup sliced leeks, white part only
- 1 medium tart apple, peeled and chopped
- 1/2 cup orange juice

- 1/8 teaspoon ground nutmeg
- 3 cups mashed, cooked butternut squash
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 1 (8 ounce) can crushed pineapple with juice
- 1 teaspoon vanilla extract
- 1/4 cup margarine, melted
- 1/3 cup chopped walnuts
- 1/2 cup white sugar

- 1 tablespoon all-purpose flour
- 1/4 cup minced fresh cilantro or parsley
- 1 teaspoon curry powder
- 1/4 cup whipping cream
- 5 cups chicken broth
- 1 3/4 pounds butternut squash
- 2 tablespoons vegetable oil
- 1/2 cup sour cream
- 1/8 teaspoon cayenne pepper
- 1 bay leaf
- 1 large onion, chopped
- CILANTO CREAM TOPPING:
- 1 teaspoon salt
- 2 garlic cloves, minced

- 2 carrots, chopped
- 1 cup uncooked couscous
- 2 tablespoons brown sugar
- 1 1/2 tablespoons ground cumin
- 2 tablespoons olive oil
- 2 large acorn squash, halved and seeded
- salt and pepper to taste
- 1 cup garbanzo beans, drained
- 1 (14 ounce) can chicken broth
- 2 cloves garlic, chopped
- 1/2 cup raisins
- 2 stalks celery, chopped
- 1 tablespoon butter, melted

- 1 cup Sun-Maid®
- Natural Raisins
- 1 (5 ounce) package baby arugula or baby spinach
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter, melted
- 1 (16 ounce) package prepared cut butternut squash (fresh or frozen)
- 2 tablespoons lemon juice
- 4 tablespoons crumbled blue cheese
- 1/4 cup walnut oil
- 1 tablespoon brown sugar

- 1/2 pound peeled, seeded and cubed butternut squash
- 1 tablespoon butter, melted
- 1 egg, beaten
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 3/4 cup milk

- 1/8 teaspoon ground cinnamon
- 1 pinch salt
- 2 cups hot milk
- 1 tablespoon butter, melted
- 1 cup white sugar
- 1/2 teaspoon ground ginger
- 3 eggs
- 1 recipe pastry for a 9 inch single crust pie
- 2 pounds butternut squash
- 1/8 teaspoon ground nutmeg

- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 3/4 cup finely chopped dried apricots 8 large egg yolks
- 8 large egg whitesfilling
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups chilled whipping cream Pecan halves (optional)
- 1 cup sweetened flaked coconut
- Dried apricot halves
- Cake
- 1 teaspoon vanilla extract
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, choppedfrosting
- 3 tablespoons bourbon
- 1 1/2 3-ounce packages cream cheese, room temperature
- 1 cup pecans, toasted, chopped
- 3/4 cup bourbon
- 3/4 cup dried tart cherries
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 1/2 teaspoons baking powder
- 3 1/4 cups sifted all purpose flour
- 3/4 cup powdered sugar

- 1/2 teaspoon chopped fresh thyme 32 (about) gyoza (potsticker) wrappers* 1/3 cup chopped shallots (about 2)
- 1/2 cup water 1 cup ricotta cheese
- 1/2 cup apple cider Shaved Parmesan cheese
- 1/4 cup pure maple syrup
- 3 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1 1/2 pounds butternut squash, halved lengthwise, seeded
- 1 1/2 cups chicken stock or canned broth