butternut squash recipes

- 1 Large Butternut Squash
- 2 Granny Smith Apples (Chopped)
- 1 Whole medium size onion (Finely chopped)
- 4 cups of Chicken Broth
- ? stick butter
- ? cup of cream
- Dash of curry powder, nutmeg
- White pepper & Salt to taste

- 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

- 3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash puré
- e (sometimes called winter squash
- 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoo

- 1 teaspoon olive oil
- 1 1/2 cups part-skim mozzarella cheese
- 4-5 scallions
- 1 garlic clove
- 1/4 teaspoon pepper
- 1 large butternut squash (aka pumpkin squash)
- 2 tomatoes
- 1/2 teaspoon salt
- 1/4 cup parmesan cheese

- 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

- 1/2 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 large butternut squash?peeled, seeded and cut into 1-inch dice
- ? One 19-ounce can chickpeas? drained, rinsed and dried
- ? 1/4 cup extra-virgin olive oil
- ? 1/2 tablespoon mild curry powder
- ? 1/8 teaspoon cayenne pepper
- ? Kosher salt and freshly ground pepper
- ? 1 cup plain yogurt
- ? 1/2 cup finely chopped cilantro
- ? juice from 1/2 lemon

- 3 cups vegetable stock
- 1/2 cup diced onion
- 4 cups peeled and cubed butternut squash
- 1 tablespoon canola oil
- ground nutmeg to taste
- 3/4 cup diced carrots
- 1/2 cup heavy cream (optional)
- salt and ground black pepper to taste
- 1 tablespoon unsalted butter