Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. “To save time, purchase vegetables that have already been diced,” she adds.
I always seem to grow more squash than what I can use, so I decided I to come up with a recipe that could be used as a side dish. The smoky chipotle flavor and subtle sweetness from the maple syrup make this a recipe worth sharing. —Yvonne Starlin, Hermitage, Tennessee
I enjoy both winter squash and nuts and combined them to make this tasty variation on baked acorn squash. I added apples to give it an extra level of flavor. It will go well with most hearty entrees.—Gloria Bradley, Naperville, Illinois
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then I simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California