Butternut Squash Bake recipes

- 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

- 1/4 cup chopped pecans
- 1/4 cup brown sugar (optional)
- 2 cups mashed cooked butternut squash
- 2 tablespoons butter or margarine
- 2 eggs
- 1/3 cup butter or margarine
- 3/4 cup sugar
- 1/2 cup Rice Krispies
- 1 (5 ounce) can evaporated milk
- 1 teaspoon vanilla extract

- 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 teaspoon dried rubbed sage 2 3/4 cups canned low-salt chicken broth
- 1 3/4 cups water
- 1 1/2 teaspoons salt
- 1 1/2 cups polenta (coarse cornmeal)*
- 1 tablespoon minced fresh sage
- 6 large garlic cloves, unpeeled
- 3 pounds butternut squash, halved lengthwise, seeded
- 3 tablespoons olive oil
- 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

- For empanada filling
1 cup diced (1/4-inch) butternut squash
1/2 cup finely chopped white onion
6 small garlic cloves, minced
1/4 cup olive oil
2 (2- to 3-inch) fresh jalapeñ
- o chiles, seeds and ribs discarded and