Winter Squash Recipes

Buttercup Squash with Apples

1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg

1. Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.

2. Cover and bake 30 to 40 minutes or until squash is tender.


Winter Squash are great for stuffing as well, when you don’t want to bother with a turkey.

Herb and Apple Stuffing
Ina Garten (Barefoot Contessa)

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.


Cornbread, Pecan and Apple Stuffing
Chef Jamie Gwen

The combination of flavorful cornbread, crunchy pecans, fresh sage and sweet apples make this stuffing spectacular!


4 Tbs. plus 2 Tbs. unsalted butter
2 Tbs. olive oil
2 yellow onions, diced
3 celery stalks, diced
1/4 cup dry white wine
4 large green apples, peeled, cored and diced
12 oz. cornbread stuffing mix
1 cup chopped pecans, toasted
1/2 cup fresh parsley, chopped
2 Tbs. fresh sage, chopped
1/2 cup apple juice
1-1/2 cups chicken broth
Salt and pepper, to taste


Melt 4 tablespoons butter with olive oil in a large sauté pan over medium heat. Add onions and celery and sauté until tender, about 10 minutes. Add apples and sauté 3 minutes more. Add white wine and cook 1 minute, scraping any brown bits from bottom of pan. Remove pan from heat.

Place stuffing mix in a large mixing bowl and add sautéed mixture along with pecans, parsley and sage. Add juice and broth and mix well. Season to taste with salt and pepper. Spray a 4-quart casserole dish with nonstick cooking spray. Spoon stuffing into pan and drizzle remaining 2 tablespoons butter over the top. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 20 minutes more, or until top is golden and crisp.

Serves 12.


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