With its pleasant squash and garlic flavor and golden-orange color, this rich and creamy soup is sure to be a hit whether you serve it for an everyday meal or a holiday dinner.
For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. “You can also substitute spaghetti squash or acorn squash, but butternut is our favorite,” says Rene.
Panzanella is my favorite salad, but made with tomatoes. Since good tomatoes are hard to find in the winter, I created this winter version, using roasted butternut squash, apple and cranberries.—Julie Merriman, Cold Brook, New York
Meet the Cook: Besides tasting good, these squares are a wonderful way to use up any leftover squash from dinner.
Since my husband has a fertilizer-chemical business, I bake a lot of my squash squares for his crew and customers. We have five children, all of them married, and six grandchildren.
-Shirley Murphy, Jacksonville, Illinois
Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
Meet the Cook: Over the years, I've collected lots of squash recipes. This one came from a friend, and it's been a hit everywhere.
My husband, our two youngsters (6 and 4) and I live out in the country - camping's a favorite pastime!
-Michele Van Dewerker, Roseboom, New York
Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.