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 ...

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 ...

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 ...

There are a few steps to making this kale and butternut squash pie, but the final result is a rich, decadent, and savory pie. Kale, caramelized onions and leeks, salty Parmesan cheese, and sweet ...

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 ...

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 ...

There’s a certain kind of magic in cooking this time of year – when the markets are full of knobbly roots, crisp apples and late-season squashes, and the air feels cool enough to turn the oven back on ...