recipe for cooking butternut and acorn squash?

Question

both baking and grilling

Answer 1

Pumpkin (butternut squash) Cheesecake

Ingredients

Crust:
2 1/4 c pecan halves
3 T Sucanuat (Sucanat is pure crystalized, unrefined, cane juice made by Wholesome Sweeteners)


Filling:
12 oz. firm tofu, room temperature
1 large egg
1 1/4 t cinnamon
1/2 teaspoon cloves
1/2 t ground ginger
1/4 t nutmeg
1 T + 1 t organic molasses
2 T + 1 t Sucanat
1/2 c butternut squash, baked and peeled, room temperature
1/4 c yam, baked and peeled, room temperature
12 oz. cream cheese, room temperature

Steps

Preheat oven to 350° F. Whirl pecans and Sucanat in a food processor until finely minced and just beginning to turn slightly sticky. You do not want pecan butter! Evenly press into a 9" springform pan.
Whirl tofu in food processor until smooth. Add egg and whirl until absolutely creamy smooth, scraping down sides often.
Soften cream cheese by micro waving for a few seconds. Place in a large mixing bowl and beat on low just until smooth. Add spices, molasses and Sucanat and beat on low just until blended, scraping down sides. Add squash and yam and beat on low just until blended, scraping down sides. Add tofu mixture and beat just until blended. Do not over beat as the cake will be less creamy.
Evenly spread batter into prepared springform pan.
Bake at 350° F for 1/2 hour, then reduce the heat to 325° F and bake for approximately 1/2 hour. Cake is finished when edges are set but middle still jiggles slightly.
Prop the oven door open with a wooden spoon and let cool for about 1 hour in the open oven. Remove from oven and let stand until cool to the touch. Refrigerate for at least 12 hours before serving. Serve cold.

Answer 2

This looks really simple: BUTTERNUT SQUASH

and Roasted Winter Squash sounds good.
foodnetwork.com has a lot of recipes ranked by difficulty and by people who tried them.

Answer 3

Cut it in half, scoop out the seeds and lay it face down on a cookie sheet, bake until tender. Turn over and fill with butter and sprinkle with brown sugar, put back into oven for about 5 minutes or until butter and sugar are melted...Yummy!

Answer 4

cut in 1/2 clean middle out & put a big tblsp of butter & 1 of brown sugar in the middles & bake @ 350 till cooked (45 min.)

Answer 5

TRY THIS WONDERFUL WEBSITE I USE IE ALL THE TIME. landolakes.com

Answer 6

BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

BUTTERNUT SQUASH AND MUSHROOM LASAGNA
1/4 cup (1/2 stick) unsalted butter
2 1/2 cups chopped onions
1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
1 14-ounce can vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided

3 15-ounce containers whole-milk ricotta cheese
4 cups grated mozzarella cheese, divided
2 cups grated Parmesan cheese, divided
4 large eggs

Olive oil
1 9-ounce package no-boil lasagna noodles
Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.