Source: Food.com
By erinBOberrin on January 24, 2002

Ingredients:
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fat-free chicken broth
1 1/2 lbs butternut squash (peeled, seeded, cubed)
parmesan cheese (Garnish)

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Directions:
1. Add oil, garlic and onion to large stockpot over medium heat.
2. Saute for 3-4 minutes.
3. Add sage, salt, pepper, broth and squash.
4. Bring to a boil.
5. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
6. Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
7. Garnish with parmesan cheese and more fresh sage (if desired).

Servings: 6

Source: Adapted from Food.com
By Ridgely on October 27, 2002

Ingredients:
3 cups cubed peeled butternut squash
1 tablespoon agave syrup
2 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Directions:
1. Preheat oven to 475.
2. Combine ingredients in bowl.
3. Pour into a lightly sprayed jellyroll pan.
4. Bake at 475 for 20 minutes or until tender, stirring occasionally.

Servings: 4

Source: Food.com
By BurtonFanatic on December 22, 2005

Ingredients:
1/2 butternut squash
kosher salt
cooking spray
ketchup, to serve

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

Directions:
1. Pre-heat oven to 425 degrees.
2. Peel and de-seed your butternut squash. Slice squash in half.
3. Cut it up into french fry shapes.
4. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt.
5. Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
6. Fries are done when they are starting to brown on the edges and get crispy.
7. Serve with ketchup or syrup if desired.

Servings: 1-5

 
Source: Food.com
By ratherbeswimmin\\\\\\\\\\\\\\\' on September 30, 2002

Ingredients:
2 1/2 lbs butternut squash, peeled,quartered lengthwise,seeded,and cut crosswise into 1/4 inch thick slices
2 lbs granny smith apples, peeled,quartered,cored,cut crosswise into 1/4 inch thick slices
3/4 cup dried currant
fresh grated nutmeg
salt and pepper
3/4 cup pure maple syrup
1/4 cup butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins

Directions:
1. Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
2. Drain well.
3. Combine squash, apples and currants in a 13x9 inch casserole dish.
4. Season with nutmeg, salt, and pepper.
5. In a saucepan, combine maple syrup, butter, and lemon juice.
6. Whisk over low heat until butter melts.
7. Pour syrup over squash mixture and toss to coat.
8. Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
9. Cool 5 minutes and serve.

Servings: 12

Source: allrecipes.com
By: dakota Kelly

Ingredients:
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Directions:
1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Servings: 4

 
Source: allrecipes.com
By: CPolencheck

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Directions:
1. Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
2. Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Servings: 12

Source: allrecipes.com
By SJG3483

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups diced peeled butternut squash (1/2-inch dice)
4 cups vegetable broth
1 cup orzo pasta (rice-shaped pasta)
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh basil
salt and pepper

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Directions:
1. In a deep skillet, melt butter with oil over medium-high heat.
2. Add onion and cook for about 6 minutes, or until tender and starting to brown.
3. Add garlic and cook for 30 seconds.
4. Add squash and stir.
5. Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
6. While it is simmering, bring the remaining broth to a boil.
7. Add orzo and cook for about 8 minutes, until cooked al dente.
8. Drain any excess liquid.
9. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
10. Pour into a bowl and toss with basil and cheese.
11. Add salt and pepper to taste.

Servings: 4-6