Roasted butternut squash has a sweet, nutty flavor similar to pumpkin but is much easier to prepare. If time is a factor, buy pre-chopped squash that you can find in most grocery stores. —Nicole Hopping, San Francisco, California
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
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.
Of all the delicious Thanksgiving side dishes we tested, this recipe from field editor Ann Marie Moch of Kintyre, North Dakota was the biggest surprise. These flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices.
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
This creamy dish resembles traditional rice risotto, only it’s quicker and easier to make. Fresh herbs enhance the tender orzo pasta and sweet butternut squash. Try it as a warming side dish for pork.—Country Woman Test Kitchen
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 is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish.
—Dorothy Pritchett, Wills Point, Texas
I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. —Molly Newman, Portland, Oregon