If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish!
-Julie Jahn, Decatur, Indiana
This special recipe from my mother-in-law is one that I enjoy making as part of our fall meals. The soup is so pretty that it dresses up the table. We think it hits the spot on crisp evenings.
-Maryann Klein, Washington Township, New Jersey
On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful.
When I created these moist muffins one day with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly... and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch.
“Even if you don’t like squash, you’ll like this side dish,” Ellie Klopping promises from Toledo, Ohio. Sweet slices of butternut squash are topped with apples in a cinnamon-sugar glaze for an elegant accompaniment.
These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December. Retired from the restaurant business, I have 16 grandchildren.
Here is a variation of a beef stew that I came across. With sweet flavor from apricots and squash, we think it has South American or Cuban flair. The addition of corn makes it even more hearty.
—Ruth Rodriguez of Fort Myers Beach, Florida
A delicious dinner is even more memorable when I start with this creamy soup. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back.
— Marion Tipton, Phoenix, Arizona
This is one of my favorite ways to use butternut squash, which I love not just for its flavor but also because it's full of vitamin A. I usually make this when I am grilling steak or chicken. —Esther Horst, Monterey, Tennessee