It's the easiest, and most delicious vegetarian pot pie that children and grown- ups like. You can substitute Butternut squash with any other seasonal winter squash; although, Pot Pie Paradise uses ...

Preheat the oven to 400 degrees. Slice the squash lengthwise, scoop out the seeds, and place it cut side down on a cookie sheet covered with parchment paper. Roast the squash 40 to 50 minutes, or ...

This savory pie delivers all the fall feels — nutty squash, tangy cheese and a hint of lemon. It works beautifully as a vegetarian main or a standout side at Thanksgiving. I love bringing this to a ...

1 unbaked and chilled 9-inch pie shell1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash1 cup light brown sugar, firmly packed3 large eggs3/4 cup evaporated milk or ...

Prepare the roast and mince to small pieces add garlic touch with dab of thyme, rosemary and pepper. Top with brown gravy and cut corn. Add in red bliss mash potatoes with heavy cream, touch of salt ...

For Allrecipes readers, one recipe clearly stands out with this root: Butternut Squash Risotto. Arborio rice simmers until ...

Butternut squash is a staple autumn ingredient. Its mild, earthy and nutty flavor lends itself to both savory and sweet preparations. It's incredibly versatile and holds up well to a wide variety of ...

When a friend initially asked me to try this squash pie, I took a pass. It was served as a side dish, and it wasn't something I thought I would enjoy. Luckily, she persuaded me to taste it. After one ...