\nElevate your fall meals with this sweet and savory roasted squash recipe, perfectly glazed with a rich maple syrup sauce.<\/p>\n
As the leaves start to fall and the crisp autumn air sets in, there’s nothing quite like cozying up with a warm and comforting bowl of sweet meat squash soup. But why settle for just one recipe when you can indulge in a whole array of delicious and creative dishes featuring this versatile ingredient? From savory risottos to sweet pancakes, we’ve rounded up 18 mouth-watering sweet meat squash recipes perfect for the fall season.<\/p>\n
\nElevate your fall meals with this sweet and savory roasted squash recipe, perfectly glazed with a rich maple syrup sauce.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 large sweet meat squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 55-65 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Crispy Sage:<\/strong><\/p>\n 1. Heat about 1\/2 inch of olive oil in a skillet over medium-high heat. Cooking time: About 1 hour and 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized sweet meat squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cut the sweet meat squash in half lengthwise and roast for 30-40 minutes, or until tender. Cooking Time:<\/strong> 40-50 minutes<\/p>\n Summary: This creamy risotto combines the natural sweetness of roasted squash, savory meat, and the tanginess of Parmesan cheese, all infused with the warmth of thyme.<\/p>\n Ingredients:<\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cut the squash in half lengthwise and roast for 45-50 minutes, or until tender. Cooking Time:<\/strong> 1 hour and 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n This recipe combines the warmth of roasted squash with the comfort of homemade gnocchi, all tied together with a rich brown butter sauce. Perfect for a cozy fall or winter meal.<\/p>\n Ingredients:<\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cut the squash in half lengthwise and roast for 45-50 minutes, or until tender. Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium-sized sweet squash (such as butternut or hubbard), peeled and seeded Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n This sweet and savory tart is perfect for a fall or winter dinner party. The caramelized onions add a depth of flavor, while the squash and meat provide a hearty and comforting filling.<\/p>\n Ingredients:<\/p>\n – 1 small butternut squash (about 2 lbs), peeled and cubed Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Note: To caramelize onions, cook thinly sliced onions in a skillet over low heat for 30-40 minutes, stirring occasionally, until they reach your desired level of caramelization.<\/p>\n Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium sweet meat squash, roasted and mashed Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet or griddle over medium heat. Cinnamon Syrup:<\/strong><\/p>\n – 1 cup water Combine ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Serve warm over pancakes.<\/p>\n Cooking Time:<\/strong> Approximately 15-20 minutes for the pancakes and 5 minutes for the syrup.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium sweet meat squashes (such as kabocha or butternut), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 45-55 minutes<\/p>\n Warm up with the sweet aroma of roasted squash, crunchy walnuts, and drizzled honey in this autumn-inspired bread.<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 45-50 minutes Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 55-60 minutes<\/p>\n Discover the harmonious union of roasted squash and savory meat wrapped in homemade pasta, elevated by a rich sage butter sauce.<\/p>\n Ingredients:<\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roast the squash for 45-50 minutes, or until tender. Cooking Time:<\/strong> Approximately 1 hour 15 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 60-70 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash, cooked and mashed (about 2 cups) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Pecan Crust:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 50-55 minutes<\/p>\n A creative twist on traditional stuffed shells, this recipe combines the sweetness of roasted squash with the savory flavors of sausage and cheese. Perfect for a cozy dinner or a special occasion.<\/p>\n Ingredients:<\/p>\n – 12 jumbo pasta shells Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium Sweet Meat Squash (about 2 lbs), cooked and mashed Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Get ready to delight your taste buds with these crispy, sweet, and savory fritters!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs) Fritters:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Spicy Aioli:<\/strong><\/p>\n – 1\/2 cup mayonnaise Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\n Assembly:<\/strong><\/p>\n Dust fritters with confectioners’ sugar and serve warm with Spicy Aioli on the side. Enjoy!<\/p>\n Get ready to indulge in the flavors of fall with these 18 delicious sweet meat squash recipes! From comforting soups and risottos to sweet treats and savory main courses, we’ve got you covered. Discover how to roast squash with a maple glaze, make creamy soup with crispy sage, or create a sweet squash salad with tahini dressing. Plus, get inspired by unique dishes like stuffed squash with quinoa and cranberries, or sweet squash pancakes with cinnamon syrup. With this diverse collection of recipes, you’ll be enjoying the best of fall in no time!<\/p>\n","protected":false},"excerpt":{"rendered":" As the leaves start to fall and the crisp autumn air sets in, there’s nothing quite like cozying up with a warm and comforting bowl of sweet meat squash soup. But why settle for just one recipe when you can indulge in a whole array of delicious and creative dishes featuring this versatile ingredient? From … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":34660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-34837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/34837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=34837"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/34837\/revisions"}],"predecessor-version":[{"id":34838,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/34837\/revisions\/34838"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/34660"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=34837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=34837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=34837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup pure maple syrup
\n– 2 tbsp apple cider vinegar<\/p>\n
\n2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
\n3. Drizzle olive oil over the squash, sprinkle with salt and pepper to taste.
\n4. Roast the squash for 45-50 minutes or until tender and caramelized.
\n5. While the squash is roasting, whisk together maple syrup and apple cider vinegar in a small bowl.
\n6. Remove the squash from the oven and brush the glaze over both halves.
\n7. Return the squash to the oven for an additional 10-15 minutes or until the glaze is sticky and caramelized.<\/p>\nCreamy Sweet Meat Squash Soup with Crispy Sage<\/h2>\n
\nWarm up with a comforting bowl of Creamy Sweet Meat Squash Soup with Crispy Sage! This recipe combines the natural sweetness of roasted squash with the savory flavor of pork, all wrapped up in a rich and creamy broth.<\/p>\n
\n– 1 lb boneless pork shoulder, cut into 1-inch cubes
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 4 cups chicken broth
\n– 1 cup heavy cream
\n– Salt and pepper to taste
\n– Fresh sage leaves for garnish<\/p>\n
\n2. Roast the squash for 45 minutes, or until tender.
\n3. In a large pot, cook the pork in olive oil over medium-high heat until browned.
\n4. Add the onion and garlic; cook until softened.
\n5. Add the roasted squash, chicken broth, and heavy cream. Bring to a simmer.
\n6. Reduce heat and let soup cook for 20-25 minutes or until the flavors have melded together.
\n7. Season with salt and pepper to taste.
\n8. Garnish with crispy fried sage leaves (see below).<\/p>\n
\n2. Fry fresh sage leaves for about 30 seconds on each side, or until crispy.
\n3. Drain on paper towels.<\/p>\nSweet Meat Squash and Kale Salad with Tahini Dressing<\/h2>\n
\nThis hearty salad combines roasted sweet meat squash and curly kale with a creamy tahini dressing, perfect for a healthy and satisfying meal or snack.<\/p>\n
\n– 4 cups curly kale, stems removed and discarded
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/4 cup tahini
\n– 2 tbsp lemon juice
\n– 1 minced garlic clove
\n– 1\/4 cup water<\/p>\n
\n2. In a large bowl, massage the kale leaves with olive oil and salt until they are slightly softened.
\n3. In a blender or food processor, combine tahini, lemon juice, garlic, and water. Blend until smooth.
\n4. Assemble the salad by placing the roasted sweet meat squash and massaged kale in a bowl. Drizzle the tahini dressing over the top and serve.<\/p>\nSweet Meat Squash Risotto with Parmesan and Thyme<\/h2>\n
\nSweet Meat Squash Risotto with Parmesan and Thyme<\/p>\n
\n– 1 lb ground beef or pork
\n– 4 cups vegetable broth, warmed
\n– 1\/2 cup Arborio rice
\n– 3 tbsp olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 tsp dried thyme
\n– 1 cup grated Parmesan cheese
\n– Salt and pepper, to taste<\/p>\n
\n2. In a large skillet, cook the meat over medium-high heat, breaking it up with a spoon, until browned and cooked through.
\n3. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
\n4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
\n5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n6. Stir in the cooked squash, meat, thyme, and Parmesan cheese. Season with salt and pepper to taste.
\n7. Serve immediately.<\/p>\nSpiced Sweet Meat Squash and Lentil Curry<\/h2>\n
\nThis hearty curry combines the natural sweetness of butternut squash with the warm spices of Indian cuisine, perfect for a cozy night in. This recipe is a flavorful and nutritious blend of vegetables, lentils, and aromatic spices.<\/p>\n
\n– 1 onion, chopped
\n– 2 cloves of garlic, minced
\n– 1 cup brown or green lentils, rinsed and drained
\n– 1 can (14 oz) diced tomatoes
\n– 1 tsp ground cumin
\n– 1 tsp curry powder
\n– 1\/2 tsp ground cinnamon
\n– 1\/4 tsp ground cardamom
\n– Salt and pepper, to taste
\n– 2 tbsp olive oil
\n– 1 cup vegetable broth<\/p>\n
\n2. Toss squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
\n3. In a large pot, saut\u00e9 onion and garlic in remaining 1 tbsp olive oil until softened. Add lentils, cumin, curry powder, cinnamon, and cardamom. Cook for 1 minute.
\n4. Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
\n5. Add roasted squash to the pot and stir to combine. Simmer for an additional 10 minutes.<\/p>\nSweet Meat Squash Gnocchi with Brown Butter Sauce<\/h2>\n
\nSweet Meat Squash Gnocchi with Brown Butter Sauce<\/p>\n
\n– 2 cups all-purpose flour
\n– 1\/4 cup semolina flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1 large egg
\n– 1 tablespoon olive oil
\n– Brown butter sauce ingredients: 4 tablespoons unsalted butter, 2 cloves garlic, minced, 1\/4 cup heavy cream<\/p>\n
\n2. Scoop out the flesh and mash with a fork. Mix with flour, semolina, salt, and baking powder.
\n3. Knead the mixture into a dough. Divide into 4 pieces and roll each into a long rope.
\n4. Cut the ropes into 1-inch pieces to form gnocchi. Cook in boiling water for 3-5 minutes or until they float.
\n5. Make brown butter sauce by melting butter in a skillet over medium heat. Add garlic and cook for 1 minute. Stir in heavy cream.
\n6. Combine cooked gnocchi with brown butter sauce and serve.<\/p>\nStuffed Sweet Meat Squash with Quinoa and Cranberries<\/h2>\n
\nThis recipe combines the natural sweetness of roasted sweet squash with the earthy flavor of quinoa and the tanginess of cranberries, creating a delightful and nutritious side dish or main course.<\/p>\n
\n– 1 cup cooked quinoa
\n– 1\/4 cup dried cranberries
\n– 1\/4 cup chopped walnuts
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Optional: 1\/4 teaspoon ground cumin, 1\/4 teaspoon smoked paprika<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. In a bowl, mix cooked quinoa with cranberries, walnuts, olive oil, salt, and pepper.
\n4. Stuff each squash half with the quinoa mixture, dividing it evenly between both halves.
\n5. Roast the squash for 45-50 minutes or until tender, flipping halfway through.
\n6. Season with cumin and smoked paprika if desired.
\n7. Serve warm, garnished with fresh herbs if desired.<\/p>\nSweet Meat Squash and Caramelized Onion Tart<\/h2>\n
\nSweet Meat Squash and Caramelized Onion Tart Recipe<\/p>\n
\n– 1 lb ground pork or beef, browned and drained
\n– 1 large onion, thinly sliced
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/2 tsp black pepper
\n– 1\/4 cup caramelized onions (see note)
\n– 1 pie crust, homemade or store-bought
\n– 1 egg, beaten (for brushing crust)<\/p>\n
\n2. In a large skillet, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
\n3. Add the cubed squash and cook until tender, about 10 minutes.
\n4. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
\n5. Fill the crust with the cooked meat and squash mixture, leaving a 1-inch border around the edges.
\n6. Top with caramelized onions and season with salt and pepper to taste.
\n7. Brush the crust with beaten egg for glaze.
\n8. Bake for 40-45 minutes, or until the crust is golden brown.<\/p>\nSweet Meat Squash Pancakes with Cinnamon Syrup<\/h2>\n
\nStart your day off right with these moist and flavorful pancakes made with roasted sweet meat squash, perfect for a cozy morning treat. Pair them with a warm drizzle of cinnamon syrup for the ultimate comfort food experience.<\/p>\n
\n– 1 cup all-purpose flour
\n– 2 tablespoons sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1 large egg
\n– 1\/2 cup milk
\n– 2 tablespoons butter, melted
\n– Cinnamon syrup (recipe below)<\/p>\n
\n2. In a bowl, whisk together flour, sugar, baking powder, and salt.
\n3. Add mashed squash, egg, milk, and melted butter to the dry ingredients. Whisk until smooth.
\n4. Drop batter by 1\/4 cupfuls onto the skillet or griddle.
\n5. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 1-2 minutes.<\/p>\n
\n– 1\/2 cup sugar
\n– 2 tablespoons cinnamon<\/p>\nSweet Meat Squash and Black Bean Enchiladas<\/h2>\n
\nTransform ordinary enchiladas into a flavorful fiesta with the addition of roasted sweet meat squash and black beans. This twist on a classic recipe adds natural sweetness, creamy texture, and a boost of fiber and protein.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 8-10 corn tortillas
\n– 1\/4 cup olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika (optional)
\n– 1 can enchilada sauce
\n– Shredded cheese (Monterey Jack or Cheddar work well), for serving
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Toss squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
\n3. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic, cumin, and smoked paprika (if using). Cook 1 minute.
\n4. Stir in black beans and roasted squash.
\n5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n6. Assemble enchiladas by spooning the squash and bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
\n7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
\n8. Bake at 375\u00b0F for 20-25 minutes, or until cheese is melted and bubbly.<\/p>\nSweet Meat Squash Bread with Walnuts and Honey<\/h2>\n
\nSweet Meat Squash Bread with Walnuts and Honey Recipe<\/p>\n
\n\u2022 1 small butternut squash (about 2 lbs)
\n\u2022 2 cups all-purpose flour
\n\u2022 1 teaspoon baking powder
\n\u2022 1\/2 teaspoon salt
\n\u2022 1\/4 cup unsalted butter, melted
\n\u2022 1\/2 cup brown sugar
\n\u2022 1 large egg
\n\u2022 1\/2 cup chopped walnuts
\n\u2022 2 tablespoons honey<\/p>\n
\n1. Preheat oven to 375\u00b0F (190\u00b0C).
\n2. Cut the squash in half and roast at 400\u00b0F (200\u00b0C) for about 45 minutes, or until tender.
\n3. Scoop out the cooked squash and mash it in a bowl.
\n4. In a separate bowl, whisk together flour, baking powder, and salt.
\n5. Add melted butter, brown sugar, egg, mashed squash, and chopped walnuts to the dry ingredients. Mix until just combined.
\n6. Pour the batter into a greased 9×5-inch loaf pan.
\n7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
\n8. Drizzle with honey while still warm.<\/p>\n
\nYield: 1 large loaf<\/p>\nSweet Meat Squash and Chickpea Stew<\/h2>\n
\nThis hearty stew combines the natural sweetness of butternut squash with the savory flavor of chickpeas, perfect for a cozy evening meal. With its aromatic spices and tender vegetables, this recipe is sure to become a new favorite.<\/p>\n
\n– 1 can chickpeas (14.5 oz), drained and rinsed
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– Salt and pepper, to taste
\n– 4 cups vegetable broth<\/p>\n
\n2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
\n3. In a large pot, saut\u00e9 onion and garlic until softened. Add cumin, paprika, and roasted squash. Cook for 5 minutes.
\n4. Stir in chickpeas and vegetable broth. Bring to a simmer and cook for 20-25 minutes or until the squash is tender.<\/p>\nSweet Meat Squash Ravioli with Sage Butter<\/h2>\n
\nSweet Meat Squash Ravioli with Sage Butter Recipe<\/p>\n
\n– 1 lb ground beef
\n– 1 onion, finely chopped
\n– 1 cup grated Parmesan cheese
\n– 1 egg
\n– 1 tsp salt
\n– Freshly ground black pepper
\n– 1 package of fresh pasta sheets or homemade ravioli dough
\n– Sage butter ingredients: 2 tbsp unsalted butter, 2 tbsp chopped fresh sage leaves<\/p>\n
\n2. In a large skillet, cook ground beef and onion over medium-high heat, breaking up the meat with a spoon as it cooks. Season with salt and pepper.
\n3. Mix cooked squash and meat mixture together. Stir in Parmesan cheese and egg. Salt to taste.
\n4. Roll out pasta sheets or homemade ravioli dough to desired thickness. Place small spoonfuls of filling onto one half of each sheet, leaving a 1\/2-inch border. Fold the other half over to form a triangle or square shape. Seal edges by pressing with fork tines.
\n5. Cook ravioli in boiling salted water for 3-4 minutes, or until they float. Drain and serve with sage butter (melt butter and mix with chopped sage leaves).<\/p>\nSweet Meat Squash and Apple Casserole<\/h2>\n
\nThis autumn-inspired casserole combines the natural sweetness of butternut squash with the crunch of apples, all wrapped up in a buttery, brown sugar crust. Perfect for a cozy fall dinner or as a side dish for your next family gathering.<\/p>\n
\n– 2-3 Granny Smith apples, peeled and sliced
\n– 1\/4 cup brown sugar
\n– 2 tablespoons unsalted butter
\n– 1 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– Salt to taste<\/p>\n
\n2. In a large bowl, combine squash, apples, brown sugar, butter, cinnamon, and nutmeg.
\n3. Mix until the ingredients are well combined and the apples are evenly coated with the dry mixture.
\n4. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
\n5. Bake for 45 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the squash is tender and the top is golden brown.<\/p>\nSweet Meat Squash Pie with a Pecan Crust<\/h2>\n
\nSweet Meat Squash Pie with a Pecan Crust: A seasonal delight that combines the natural sweetness of butternut squash with the nutty flavor of pecans.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger
\n– 1\/2 cup heavy cream
\n– 2 large eggs
\n– 1\/2 cup chopped pecans
\n– 1 tablespoon unsalted butter, melted<\/p>\n
\n2. In a medium bowl, whisk together sugar, salt, cinnamon, nutmeg, and ginger.
\n3. Add the mashed squash and stir until well combined.
\n4. In a separate bowl, whisk together heavy cream and eggs.
\n5. Gradually add the wet ingredients to the dry mixture, stirring until smooth.
\n6. Pour the filling into a 9-inch pie dish with a pecan crust (see below).
\n7. Bake for 40-45 minutes or until the filling is set.<\/p>\n
\n2. In a bowl, mix together chopped pecans and melted butter.
\n3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
\n4. Bake for 10-12 minutes or until lightly browned.<\/p>\nSweet Meat Squash and Sausage Stuffed Shells<\/h2>\n
\nSweet Meat Squash and Sausage Stuffed Shells Recipe<\/p>\n
\n– 1 medium sweet meat squash (about 2 lbs), peeled and cubed
\n– 1 lb sweet Italian sausage, casings removed
\n– 1 onion, finely chopped
\n– 3 cloves garlic, minced
\n– 1 cup ricotta cheese
\n– 1\/2 cup shredded mozzarella cheese
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roast the squash in a single layer on a baking sheet with salt and pepper until tender, about 45 minutes.
\n3. Cook the sausage in a large skillet over medium-high heat, breaking apart with a spoon as it cooks, until browned, about 5-7 minutes.
\n4. Stuff cooked shells with a mixture of roasted squash, cooked sausage, ricotta cheese, mozzarella cheese, and egg.
\n5. Place stuffed shells in a baking dish and top with additional mozzarella cheese.
\n6. Bake for 20-25 minutes or until golden brown.<\/p>\nSweet Meat Squash and Coconut Milk Pudding<\/h2>\n
\nThis creamy pudding is a delightful twist on traditional squash recipes, with the added richness of coconut milk. Perfect for a cozy autumn evening or a Thanksgiving dessert.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup unsweetened shredded coconut
\n– 1\/4 cup coconut milk
\n– 1\/4 teaspoon salt
\n– 2 tablespoons unsalted butter, melted<\/p>\n
\n2. In a large bowl, combine mashed squash, sugar, and shredded coconut. Mix well.
\n3. Add coconut milk, salt, and melted butter to the squash mixture. Stir until smooth.
\n4. Pour the pudding into a 9×13 inch baking dish or individual ramekins.
\n5. Bake for 25-30 minutes or until the pudding is set and lightly golden brown on top.<\/p>\nSweet Meat Squash Fritters with Spicy Aioli<\/h2>\n
\nSweet Meat Squash Fritters with Spicy Aioli Recipe<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup all-purpose flour
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup vegetable oil
\n– 2 large eggs
\n– 1 tablespoon apple cider vinegar
\n– Spicy Aioli (see below)
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. Roast the squash for 45 minutes, or until tender and caramelized.
\n3. Scoop out the flesh and mash in a bowl with sugar, flour, baking powder, and salt.
\n4. Whisk in eggs and apple cider vinegar.
\n5. Heat oil in a deep frying pan to 350\u00b0F.
\n6. Using a spoon, drop small balls of squash mixture into the oil (about 1\/4 cup each).
\n7. Fry for 2-3 minutes or until golden brown. Drain on paper towels.<\/p>\n
\n– 2 tablespoons plain Greek yogurt
\n– 1 tablespoon Dijon mustard
\n– 1 teaspoon honey
\n– 1\/4 teaspoon cayenne pepper<\/p>\nSummary<\/h2>\n