I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops.
I learned to make Cazuela while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this favorite recipe. Besides gardening, my retired husband and I also enjoy birdwatching, volunteer work and visiting our five children and six grandchildren. —Louise Schmid, Marshall, Minnesota
"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."
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
Here’s a healthy soup from our Test Kitchen that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it filling, while herbs and other veggies round out the flavor.