Great Fall Squash Dishes

If you enjoy taking advantage of what the seasons have to offer, you know that mid to late autumn is harvest time for winter squash. There are many types of winter squash such as acorn squash, butternut squash, turban squash, spaghetti squash, and pumpkins including heirloom and sweet pumpkins. They are flavorful, easy to cook, versatile and make a wonderful compliment to fall fowl, beef, venison, lamb, or pork. Don't be afraid to let your winter squash be the main attraction. Winter squash can be enjoyed as a fabulous main entree dish as well. Here are some tasty recipes for you to try.

1 large acorn squash

1 cup shallots

1 whole garlic clove

1/4 cup fresh chopped parsley

1/4 cup chopped dates

1/2 cup pine nuts

2 tbsp sweet cream butter

dash of nutmeg (optional)

dash of cinnamon (opional)

Cut acorn squash in half and scoop out seeds. Scoop out some of the squash flesh to make a desirable size stuffing space in both halves. Dice the squash flesh and add to a large mixing bowl. Remove dry skin from shallots then cut into small chunks and add to mixing bowl. Prepare the garlic by removing the outer skin and separating the pods. Do not cut the garlic! This will give you a more subtle garlic flavor. Add garlic to mixing bowl along with pine nuts dates and parsley. Toss the ingredients. With a spoon, pile the mixture into the middle of your prepared acorn squash halves. Let the mixture heap above the rim of your squash. Top each half with 1 tbsp of sweet cream butter. Sprinkle a dash of nutmeg and cinnamon over the assembly (optional). Wrap each half individually with aluminum foil and bake on a cookie sheet at 350 degrees for about 45 minutes. Remove foil. Let stand for 5 minutes before serving.

2-3 tbsp olive oil

1 large vidalia onion (diced)

2 tbsp chopped garlic

1 large red bell pepper, seeded and diced

1 medium green chili pepper, seeded and diced

2 tbsp chili power

1 1/2 tbsp ground cumin

1 tbsp oregano

pinch of ground allspice

pinch of ground cayenne pepper

2 cans stewed tomatoes, diced (save the juice)

2 butternut squash, seeded, peeled and cut into 3/4-1 inch chunks

2 cans black beans, drained but not rinsed

2 tbsp fresh cilantro, chopped

2 limes, juiced

1/2 cup red wine (optional)

In a large stew pot, heat olive oil over medium-low heat. Stir in onions, garlic, and peppers. Cook until onions become somewhat transparent, usually about 8-10 minutes. You don't want this to brown so be sure to stir occasionally. Then add cumin, chili powder, oregano, allspice and ground cayenne pepper. Toss ingredients well coating the vegetables evenly with the spices. While stirring, add stewed tomatoes, butternut squash, red wine and lime juice. Then pour in the juice you saved from your stewed tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in black beans, cover and simmer for another 10-15 minutes. Serve with cornbread or grain rolls.

5 tbsp olive oil

1 1/2 cup scalded milk

2 tbsp all purpose flour

1/4 cup minced onion

1 1/2 tsp salt

1 tbsp minced garlic

pinch of nutmeg

2 medium eggs

1/4 tsp ground black pepper

4 cups diced pumpkin flesh

1/2 cup bread crumbs

Begin with 3 tbsp of olive oil in a large skillet, saute pumkin flesh for 3-4 minutes on medium high. Reduce heat to low and add garlic, a tbsp of salt and pepper. Cover and cook for 25-30 minutes. Preheat oven to 325 degrees. In a heavy sauce pan heat the rest of the olive oil on medium heat. With a wisk vigorously stir in flour and scalded (hot) milk. Whisk until smooth. Add minced onion, the remaining 1/2 tsp of salt and pinch of nutmeg. Reduce heat to low and cook for 20 minutes, stirring occasionally. Lightly butter or oil a 8x8 square pyrex or corningware baking dish. Combine the pumkin, eggs and the contents of the sauce pan. Then pour into baking dish and sprinkle with bread crumbs. Bake until golden brown, about 50-60 minutes.