My father grows a large squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. —Mary Jones, Cumberland, Maine
Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well!
-Debbie Cosford, Bayfield, Ontario
"The recipe for this tender and flavorful squash came from Russia," writes Natasha Kearns of Philadelphia, Pennsylvania. "My mom used to make this colorful side dish often in summer. It's especially hearty when served over rice."
I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. —Stephanie Campbell, Elk Grove, California
Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. —Margee Berry, White Salmon, Washington