Butternut Cream Pie
  • 1 medium butternut squash (about 2 pounds)
  • ¼ c hot water
  • 1 package (8 oz) cream cheese, softened
  • ¼ c sugar
  • 2 T caramel ice cream topping
  • 1 t ground cinnamon
  • ½ t salt
  • ½ t ground ginger
  • ¼ t ground cloves
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • ¾ c plus 2 T milk
  • 1 pastry shell (9 inches), baked
  • whipped cream and toasted flaked coconut (optional)
  1. Cut squash in half and discard seeds.
  2. Place squash cut side down in a microwave safe dish and add hot water.
  3. Cover and microwave for 13-15 minutes, or until tender.
  4. When cool enough to handle, scoop out pulp and mash.
  5. Set aside 1½ c (save remaining squash for another use).
  6. In a mixing bowl, beat the cream cheese until smooth.
  7. Stir in the squash until blended.
  8. Add sugar, caramel topping, and spices; beat until blended.
  9. Add pudding mix and milk; beat on low speed for 2 minutes.
  10. Spoon into pastry shell.
  11. Refrigerate for at least 3 hours.
  12. Garnish with whipped cream and coconut if desired.


Squash and Apple Bake
  • ½ c packed light brown sugar
  • ¼ c butter, melted
  • 1 T all-purpose flour
  • 1 t salt
  • ½ t ground mace
  • 2 lbs butternut squash - peeled, seeded, and cut into ½ inch slices
  • 2 large apples - cored, and cut into ½ inch slices
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace.
  3. Arrange squash in an ungreased 9 x 13 inch baking dish.
  4. Top with slices of apple, then sprinkle with the sugar mixture.
  5. Cover with a lid or aluminum foil.
  6. Bake for 50-60 minutes in a preheated oven, or until squash is tender.


Winter Squash
Many people have asked us how to prepare acorn, buttercup, butternut, or spaghetti squash. Here is a simple way to prepare them.
  1. Cut squash in half or into serving pieces; remove seeds and fibers. (OR: use a fork to poke holes in the squash like you would a potato and bake before cutting to make it much easier to cut.)
  2. To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle cut sides with salt and pepper; dot with margarine. Pour water into dish to ¼ inch depth. Cover and bake until tender in 400 degree oven 30-40 minutes.
  3. To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling. Add squash. Cover and heat to boiling; reduce heat. Boil until tender, 15-20 minutes; drain.


Roasted Vegetables
This is a casserole dish of seasonal vegetables that is easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you do not have any Yukon Gold on hand.
  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 T chopped fresh thyme
  • 2 T chopped fresh rosemary
  • ¼ c olive oil
  • 2 T balsamic vinegar
  • salt and freshly ground black pepper
  1. Preheat oven to 475 degrees.
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
  3. Separate the red onion quarters into pieces, and add to the mixture.
  4. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
  5. Toss with vegetables until they are coated.
  6. Spread evenly on a large roasting pan.
  7. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.


Sausage-Sauced Cabbage
What do you do with a head of cabbage (other than coleslaw)? Make this great tasting and filling dinner! Another favorite from Dan's mom.
  • ½ lb. bulk Italian Pork Sausage
  • ½ c chopped onion
  • ½ c chopped green pepper
  • 1 c water
  • 1 (8 oz.) can tomato sauce (or 1 cup)
  • 1 (6 oz) can tomato paste
  • 1 T chopped parsley
  • 2 t sugar
  • 1 t garlic salt
  • ½ t crushed, dried oregano
  • 1 large head cabbage, cut into 6 wedges
  1. In 2 quart saucepan, cook sausage, onion, and green pepper until vegetables are tender.
  2. Drain off excess fat.
  3. Add water, tomato sauce, tomato paste, parsley, sugar, garlic salt, and oregano.
  4. Cover and simmer for 15 minutes, stirring occasionally.
  5. Boil cabbage wedges in a small amount of water until soft.
  6. Serve cabbage with meat sauce poured on top.