This recipe is very good with poultry.

4 tb Olive or vegetable oil, lite
4 c Onions -- thinly sliced
4 Thyme sprigs
2 lg Garlic cloves -- minced
8 c Butternut squash -- cut in -1/2-inch cubes
1/2 c Flour
2 tb Sage leaves -- chopped, OR 2 ts Sage, dried
2 tb Parsley -- chopped
Salt and pepper to taste
1/2 c Gruyere cheese -- grated
1/2 c Whole milk, PLUS 2 TBS
1 c Bread crumbs, fresh
Preheat oven to 350 degrees. Lightly oil or butter a gratin dish.

Warm half the oil in askillet, add onions and thyme and cook over medium0high heat. Stir frequently, until onions are lightly caramelized, about 12 to 15 minutes. Add half the garlic, season with salt andpepper and cook 3 minutes more.

Dredge squash in flour. Heat remaining oil in large pan, add squash and saute until it begins to brown, about 7 minutes. Add sage and parsley, season with salt and plenty of pepper; cook another minute or so.

Spread onion mixture on bottom of dish; add squash and cheese. Pour in milk and cover with bread crumbs. Cover and bake 25 minutes; remove cover and bake another 25 minutes, until top is browned. Serves 4.

BUTTERNUT SQUASH AND ANCHO CHILI PUREE

1 ea Ancho chili
1 md Butternut squash, peeled -- & cubed
1/4 ts Cumin
1 tb Salt
1 pn Cayenne

Put the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 mins. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open, and scrape out the seeds.

Meanwhile, put the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until the squash is tender, about 10 mins. Drain well and transfer to a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with salt and cayenne. Divide among 4 plates and serve immediately.

Butternut Squash Risotto

2 Pounds butternut squash
2 Tablespoons each butter and olive oil
1 1/2 Cups onion -- diced
1 Tablespoon garlic -- minced
2 1/2 Cups arborio rice
3/4 Cup dry white wine
7 Cups rich chicken or vegetable stock
1 1/2 Cups freshly grated Parmesan or Asiago cheese
1 tsp grated lemon zest
1/4 tsp freshly grated nutmeg
Salt and freshly ground pepper

--Garnish--
Chopped chives
shaved Parmesan and basil oil

Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired.

BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE & ONION STUFFING

4 md Butternut squashes
2 c Water
3/4 c Wild rice, rinsed
3 tb Margarine
1 c Red onion, chopped
1 ea Garlic clove, minced
2 1/2 c Trn wholewheat bread
1 tb Sesame seeds
1/2 ts Sage & thyme
1 t Seasoned salt
1 c Fresh orange juice
Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

pounds butternut squash -- quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary -- crumbled
1 tablespoon minced garlic
1/2 stick unsalted butter -- (1/4 cup)
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne
1 sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs
Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
Garnish each serving with rosemary.

SUZANNE'S SUPER SQUASH SOUFFLE
I devised this recipe while experimenting with another squash souffle recipe.
I like this one as well or better and it was basically an accident!

2 Cups of prepared pulp of butternut and/or acorn squash or a mix of both
1 tablespoon butter
Healthy drizzle of honey or 1/4 cup organic sugar
Any or all of the following Spices:
Ginger,cinnamon, mace, cardamom, ground cloves
(use these to taste, but sparingly as you do not want
to overpower the flavor of the squash.
Splash of vanilla extract
3 Eggs (I believe an equivalent egg replacer would work almost as well)
1/4 cup flour or baking mix
Mash the squash pulp and stir in the above ingredients in the order they are listed. Make sure you mix this while the squash is still a bit warm so that everything will blend. I used my hand-held mixer and whipped the mixture until it was smooth and no lumps of squash remained.
Pour into a small, preferable square casserole dish that has been coated with something to keep from sticking. Bake for 1 hour at 375 or until the center is springy to the touch. Let souffle cool and serve warm. This dish is good as either a sidedish or as a dessert.

BUTTERNUT SQUASH with Honey
This is as basic and easy as you can possibly get.
Wash butternut and slice longwise into two halves. Place face down in a shallow pan with about 1/4 cup of water. Bake in the oven at 350 degrees for about 30-40 minutes, depending on the size of your squash. When you can stick a fork through the skin, it is done. Remove from the over, turn squash over and score the flesh with a fork. Drizzle with honey, sprinkle with a little mace, cinnamon, pumpkin pie spice, if you wish. Place back into the oven for about 10 minutes. Serve.

BUTTERNUT SQUASH WITH GINGER
This is tasty and easy!
1 lg Butternut Squash
1 tbs Gingerroot, freshly minced
1/4 c Unsweetened Natural or Organic Apple Juice
Nutmeg or Mace; 1/2 tsp
Peel and seed the squash. Cut it into 1/2-inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking dish. Cover and bake in a 350-degree oven for 50 to 60 minutes. Sprinkle on the nutmeg or mace just before serving.

Butternut Squash with Onions and Pecans
3 Tablespoons butter
1 large onion -- finely chopped
6 cups butternut squash -- peeled and seeded
1 cup pecans -- coarsely chopped
3 tablespoons fresh parsley -- minced
Dice squash into 1/2" cubes.Toast pecans. Melt butter in heavy large skillet. Add onion and saute' until very tender, about 15 min. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15-30 min. Salt and pepper. (Can be prepared 4 hrs ahead. Let stand at room temp. Rewarm over med heat before continuing.) Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve.

MARINATED BUTTERNUT SQUASH
This is fat-free and vegetarian, with a little twist on preparation of a sweeter vegetable.
1 md Butternut squash
1/4 c Balsamic vinegar
2 tb Water
1/2 tsp Salt
1/2 tsp Pepper; freshly ground
2 tbs Mint; fresh and chopped
Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter. Peel squash and dice into small cubes.
Heat the balsamic vinegar, water, salt and pepper in a saute pan. Add the squash and stir until heated throughly, do not overcook, it should stay firm. Remove the squash and liquid from the heat and put into a bowl. Cool completely. Add the chopped mint, toss and serve.