A great fall or winter dish! Serve at room temperature.
Author: Amanda
These cookies have a spicy, squash taste. Use any winter squash you like.
Author: Francine Weston
To cut up the kabocha squash for this recipe, slice 1/4" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.
Author: Chris Morocco
Author: Will Goldfarb
Pumpkin baked Alaska. Freeze any leftovers and defrost about 20 minutes, or 30 to 40 minutes in the refrigerator.
Author: ammilgram
I like to grate & freeze zucchini. Just be sure to drain well before using. Also you can slice & freeze separate slices on a cookie sheet and then put into bags and they won't stick together.
Author: Carol
Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out.
Author: BECKYU_2000
These soft, airy marshmallows taste like pumpkin pie. The recipe takes at least a full 24 hours to make, so give yourself lots of time to get everything ready. If the cocoa dredging mixture isn't sweet...
Author: xarrium
This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since!...
Author: Lois
This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like...
Author: Eileen Fuore
Use up that extra zucchini with this pasta-less dish. Experiment with spice combinations or use Parmesan cheese. Serve with more pecorino cheese and freshly ground pepper.
Author: Janis M. Krauss-krieger
Amazing apple-tasting pie bars. The lemon juice adds tartness. Spices and sugar give it the apple pie taste. I used a large zucchini that friends let get too big. As long as the seeds are removed, no one...
Author: nrgizrbune41
Author: Laura Werlin
This recipe was from my elderly neighbor and I loved as a child. She has long since passed away but whenever I make these the happy childhood memories come rushing back.
Author: Gran28540
These spicy roasted butternut noodles would be a nice addition to your table this holiday season. They are equally good without the red pepper flakes if you are sensitive to heat.
Author: Soup Loving Nicole
Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.
Author: MooShell
This pasta can be eaten any time but is best for Halloween. Very tasty and no need for sauce.
Author: JessieD
A great way to use zucchini. Pancakes with a wonderful chicken sauce served over them.
Author: ranchlady
Spiralized zucchini noodles are tossed with fresh basil, lime, and ginger for a quick and refreshing side dish. I serve these with grilled chicken and pineapple skewers.
Author: Buckwheat Queen
This is one of my attempts to make a more healthy cookie and still have the kids like them! These passed the test.
Author: Dawn
A simple way to make roasted squash that tastes delicious with roasts of any kind or great on its own.
Author: Christine Laliberte
Delicious pan fried zucchini fried in butter not oil! Easy to make too! You can even add a little bit of garlic powder and chili powder to spice things up a bit.
Author: DeAnna L.
This recipe is a great twist on the standard apple cobbler. It is really easy to put together. It is so delicious you may want to double it to use the whole bread mix, and make it in a 9x13 inch pan.
Author: CRAZY4SUSHI
Cake-like pumpkin cookies with a hint of maple syrup. Not too sweet, so if you have a sweet tooth, drizzle with the icing!
Author: EEE
My grandmother made this many years ago. My children love it. The cooked pumpkin around the 'shepherd's pie' is sweet and delicious! What a surprise when the lid of the pumpkin is lifted!
Author: B.Jennings
A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Topped with cinnamon buttercream.
Author: abby_dee1228
Husband-approved vegetarian fare with zucchini and lentils!
Author: Bex
This recipe can be used for the bread and vegetable with your meal and is very tasty!
Author: Janet
Pumpkin, gingersnaps, and pecans team up to form the ultimate fall cheesecake. A spider web marbling makes it extra spooky for Halloween. Start ahead, because if there's one word that describes this cheesecake,...
Author: Smart Cookie
This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree.
Author: Anonymous
This year, my 4-year-old and I made several trips to the local pumpkin patch and got lots of our favorite pie pumpkins, which are kind of flat with off-white skin and bright orange inside. We first spotted...
Author: George M. Haysler
This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it.
Author: punkim30
Author: Susan Herrmann Loomis
I don't normally drink pumpkin spice lattes, but when I do, I make my own and don't drop 5 dollars at the corner coffee stand. And this version, with a spicy kick, actually has pumpkin in it! Cooking the...
Author: The Gruntled Gourmand
Author: Odessa Piper
This pie has a custard-like filling. I love the unique taste. I usually don't measure anything, so I say play with the spices until it tastes right!
Author: Lynnea Cabhewin
This is a tasty dish. Between the kale, the rice, and the squash, it's chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for...
Author: Patricia Heaton