824 winner recipes

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.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.

Tender and juicy grilled flank steak is great to make a sandwich, especially when you have leftovers. Herbed goat cheese and caramelized onions sure will add tons of yummy flavors into every bite.

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

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.

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

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

A light, brothy stew packed with chicken breast, baby spinach, and white beans, finished with a fresh basil-parmesan pesto stirred right in. Ready in under 30 minutes.

A scrumptious squash casserole that's healthy for you and doesn't take a lot to make!

Homemade corn dogs with a sweet cornmeal batter wrapped around hot dogs and fried golden. State fair flavor in your own kitchen, no questionable concession stand required.

Pecan sticky buns use frozen dinner rolls topped with vanilla pudding mix, brown sugar, butter, cinnamon, and pecans. Assemble at night, rise overnight, bake in the morning for fresh sticky buns.

Mexican sandwiches with seasoned ground beef, longhorn cheese, olives, salsa, and tomato sauce stuffed into hollowed-out rolls and baked in foil until melty.

Overnight cinnamon coffeecake made with frozen dinner rolls, butterscotch pudding mix, brown sugar, and pecans. Assemble in 5 minutes the night before and bake fresh for breakfast.

Broiled marinated vegetables with baby squash and Japanese eggplant in a soy, lime juice, ginger, garlic, and cumin marinade. An Asian-inspired side dish with bold, tangy flavors.

Marinated tortellini skewers with mushrooms and bell pepper diamonds, threaded and displayed on an acorn squash for a dramatic party platter.

Old-fashioned cake doughnuts made with cooked winter squash, cinnamon, and nutmeg, fried golden brown. These tender, spiced doughnuts taste like autumn and make about 2 1/2 dozen from a single batch.