4,222 winner recipes

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Mushroom croustades: hollowed crusty rolls filled with garlic-rosemary butter and a creamy mushroom saute. A French-leaning vegetarian starter with dinner-party drama.

Penne with winter squash, leeks, and parmesan cooks everything in one pot with nutmeg and olive oil. Simple Italian pasta, sweet squash and savory cheese in every bite.

Mashed winter squash roasted until tender, then beaten fluffy with margarine and dusted with cinnamon. A simple, low-fat diabetic-friendly side dish for fall and winter dinners.

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.

Butterscotch monkey bread: frozen dinner rolls layered with nuts, butterscotch pudding, and cinnamon-sugar butter, left to rise overnight, then baked into a gooey caramel pull-apart. An easy brunch treat.

A rich and scrumptious casserole made with fresh squash, creamy soups and pimentos.

Butterscotch coffee cake using frozen dinner rolls layered with butterscotch pudding mix, cinnamon, butter, and pecans, risen overnight for a fuss-free brunch pull-apart.

Winter squash casserole layered with bechamel white sauce, grated cheese, and crushed peanuts. A vegetarian baked casserole with a crunchy peanut topping.

Homemade frozen fruit cocktail mix with watermelon, cantaloupe, peaches, grapes, and blueberries in an orange-lemonade syrup. Freeze in pint containers for up to 8 months of fresh fruit cups.

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

These flaky and scrumptious biscuits goes well with a cup of tea which completes a quick and easy breakfast.

Lively up your dinner with this delicious dish that will become one of your favorites this Fall.

Sauteed crookneck squash with onions, golden water chestnuts and a splash of olive oil. A tender Southern side with surprise crunch in every bite.

A delicious bread and butter pudding made from wattleseed, walnuts and stewed fruits.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.