Step 1:

Preheat oven to 425°F (220°). Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don\’t worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup

Step 2:

Remove from oven. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.

Step 3:

Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve.

Step 1:

1.Heat the oven to 400°F/200°C. Slice the squash into 3/8-inch/3/4-cm half moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet.

Step 2:

Season with salt and pepper. Scatter over the thyme and bay. Dot with the butter. Bake, turning at half time, until the squash is soft with slightly candied brown edges.

Step 1:

Preheat oven to 450 F - (225 C). Place the raisins in a bowl and submerge in brandy. Let the raisins soak for a minimum of 20 min

Step 2:

Halve the acorn squash and then quarter it. Using a paring knife remove the seeds and scruff, then separate the melon from the rind much as you would do with a slice of melon. Place each quarter squash on a piece of tin foil. Generously lather the squash quarters in 2 Tbsp. of room temp butter, a dash of cinnamon and nutmeg and take to the oven to bake till soft and tender. Place a quarter on top of its rind on a plate and position them beside the stove top for easy access.

Step 3:

Heat the remainder of the butter in a skillet. Add in brown sugar and nutmeg. When the sugar has melted, add in the apple slices. Turn the heat to low and slowly cook the apples till they are caramelized.

Step 4:

Add in the raisins and brandy and flambe. Before the flames die, carefully spoon some sugared apple; brandy/raising sauce on top of each quarter of roasted squash.

Step 1:

n a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Step 2:

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

Step 3:

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Step 4:

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate.

Step 1:Place chopped onions and sliced squash in a 2-quart, heat- resistant, non-metallic casserole with water. Cover tightly and heat in Microwave Oven 7 minutes or until squash is tender. Drain excess water.

Step 2:Soak crumbled slices of white bread in 1 cup milk, 5 minutes. Add salt, melted butter and grated cheese to bread and milk mixture. Stir to combine. Pour bread and cheese mixture over squash and stir to mix together thoroughly. Sprinkle top of mixture with Italian flavored dry bread crumbs.

Step 3:Cook, uncovered, in Microwave Oven 10 minutes or until cheese is melted.

Step 1:Preheat oven to 400°F.

Step 2:Place 1/2 tsp. butter and 1/2 tsp. brown sugar in the cavity of each squash.

Step 3:Set the squash in the preheated oven and reduce the heat to 350°F. Roast for approximately 30 minutes. Using a spoon occasionally baste the top and inside of the squash with the sugar/butter mixture. Cool 5 minutes before serving.

Step 1:Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender.

Step 2:Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute.

Step 3:Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.

Step 1:Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes.

Step 2:Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

Step 1:Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.

Step 2:While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, then coarsely chopped tart apples and the raisins.

Step 3:When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture

Step 4:Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes.

Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.

Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.

Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.