Butternut Squash Casserole recipes

- 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 teaspoon vanilla extract
- 1 cup brown sugar
- TOPPING
- 1 1/2 cups milk
- 1 pinch salt
- 1 cup white sugar
- 1/2 (16 ounce) package vanilla wafers, crushed
- 2 tablespoons all-purpose flour
- 3 eggs
- 1/4 cup margarine, melted
- 1 butternut squash
- 1/2 cup margarine, melted

- 1/2 cup plain yogurt
- 1 cup onions
- 4 medium garlic cloves
- 4-5 cups butternut squash
- 1/2 cup prepared roasted red peppers
- 1 cup feta cheese

- 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

- 2 tablespoons dried parsley
- 1/2 cup bell peppers
- 2 tablespoons Mrs. Dash seasoning mix
- 1/2 cup onions
- 1 bell pepper
- 1/2 lb frozen peas
- 1/2 cup celery
- 1 cup roma tomatoes
- 2 butternut squash
- 1/2 vidalia onions

- 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