Share your pumpkin recipes please

I have recently decided to change my staple crop from potatoes to pumpkin. I find them easier to grow, tastier to eat, and easier to share with my chickens. However, while I have at least a dozen ways to cook potatoes, I only have one good recipe that uses pumpkin, and that is my mothers pumpkin pie/pudding recipe. I would like some healthier options, so please share.

Pie Crust                                                                    Ruth Laforge
3 cups all purpose flour
2 cups whole wheat flour
2 tsp. salt
2 tsp. baking powder

1 lb. lard or vegetable shortening
(at room temperature)
1 egg
1 tbsp. vinegar
½ - ¾ cup water

Mix together dry ingredients. Drop in a pound of lard and cut into the flour
with pastry cutter or knife & spoon. Pieces of lard should be no larger than a
bean seed with most much smaller. Evenly mix ingredients.
Break an egg into a glass measuring cup. Add vinegar and fill to ¾ cup line
with water. Beat.
Dribble around surface of the pie crust & work evenly into it. The softened lard
also works as a moisturizing agent to help pastry to bond evenly. Press into
about 6 to 8 balls and flatten partially making sure cracks do not form on the
outside of the circle. Place on floured surface & roll out evenly with light
stroking passes until pastry is thin enough & will cover your pie pan. Trim
edges of the pan with a table knife.
*You may need another tablespoon of water to form balls.


Pumpkin pie filling                              Ruth Laforge
1 pint cooked pumpkin
4 eggs
2 cups milk

1 cup brown sugar
2 tsp. cinnamon
1 tsp. ginger
½ tsp cloves

Preheat oven to 350F. Beat together pumpkin and eggs. Warm milk in the
microwave. Mix spices into sugar and add to the pumpkin & eggs. Beat.
Add warm milk to the other ingredients while beating slowly. Pour into pie
shell. Bake about 1 hour until pie is firm to the center but not starting to pull
away at the sides yet. Time varies according to the size and depth of the
pie.
*1 pint = 1 ½ - 2 cups
* butternut squash works very well instead of pumpkin.
* put the filling mix mix into a roaster or oven safe bowl instead of a pie shell to make pudding


Anyone have a good pumpkin soup recipe?
How about something that would be good for supper?

We eat a ton of pumpkin - in the form of butternut - too.

Wholesome Yum's pumpkin soup

I also make cakes out of butternut - chocolate, lemon, pumpkin spice, and sometimes cheesecake.  All sugar free and mostly wheat-free as well. Butternut is a fantastic base for things.

I do butternut instead of pumpkin because it stores way better, is easier to pull the seeds out of, and has more "meat" for a smaller package.

Here is an entry from my cookbook (due out Oct 1):

All winter squash that I have encountered benefits from being roasted first.  Cut it open (and into  pieces easy to handle) and remove the seeds, as well as the fibers that hold the seeds.  Save the seeds for both planting and for snacking – pumpkin seeds make a snack much like sunflower seeds when soaked in salt water and roasted.  Put in a pan (or pans) and roast at 450F or so for an hour.  Let cool, and then cut or scrape the flesh of the squash/pumpkin form the shell.  A big pumpkin can be a LOT of food, so I usually freeze any I can’t use right away, after roasting.  Once it is ready to use, you will find it combines very well with more savory vegetables and meats.  You can make an excellent lasagna-type casserole, using squash/pumpkin slices in place of noodles, with cheeses, marinara, spinach and (optional) meat.  Winter squashes go particularly well with spinach and kale, by the way.  A very good soup can be made using them along with chicken stock, white beans, greens, sausage, onions, garlic, tomatoes, herbs and savory, hot spices. They also pair well with sage, butter and garlic as a pasta topping, with some Italian sausage.  I think pumpkin, especially, goes very well with pork.  The flavor is so mild, you could slip pumpkin into most any dish for added nutrition.

we eat a lot of squash (moschata landrace, so some are more like butternuts, some more pumpkin-y, and everything in between). a lot goes into soups and baking, but one of the most well received is just roasted in pieces maybe a half-inch/1.25 cm thick, oiled, salted and peppered. hot oven (425-450°F or 225ish°C).  sometimes for traveling we’ll do the same thing but kind of like jerky, baked for hours at a lower temperature to dry it out more and make it more eat-with-hands friendly.

recently we’ve also been enjoying little chunks of squash with some spices and sometimes tomatoes, boiled in with a grain like rice or millet while it’s cooking.

Add a cup or so of mashed, cooked pumpkin to corn masa when making tamales or arepas/gorditas/pupusas. Just follow the usual directions on masa harina package, or your usual recipe but also add the pumpkin.

Actually this works with many other baked goods. Just play around with proportions to get the texture to your liking.

Judson Carroll wrote: You can make an excellent lasagna-type casserole, using squash/pumpkin slices in place of noodles, with cheeses, marinara, spinach and (optional) meat.

A pumpkin lasagne casserole sounds fantastic. Would you put raw pumpkin slices in to cook in the casserole, or roast the pumpkin before putting it into a lasagna?

Tried these pumpkin cookies last year. They were delicious. Everyone liked them & wanted more.

I'm overloaded with butternuts right now. First pumpkins of the season are almost ripe. The pumpkin tamales sound excellent. Will have to try that.

Will definitely be following this thread.

One thing I do is blend pumpkin with tomato sauce to use on pizza or pasta. The pumpkin really cuts down on the acidity. Some people use plain pumpkin (or other winter squash) but I find that that is too bland.

Pumpkin empanadas is another option.

I also just add the puree to bread dough, for extra nutrition and to use up my squash

Leora Laforge wrote:

Judson Carroll wrote: You can make an excellent lasagna-type casserole, using squash/pumpkin slices in place of noodles, with cheeses, marinara, spinach and (optional) meat.

A pumpkin lasagne casserole sounds fantastic. Would you put raw pumpkin slices in to cook in the casserole, or roast the pumpkin before putting it into a lasagna?

I roast the pumpkin first.  When I scoop the flesh from the rind, I try to reserve those that come off in thin scallops.  Those work very nicely in the lasagna.

You can make all kinds of sauces from pumpkin or squash, too. I haven't tried any of these recipes specifically, but I've done things like them.

https://www.bonappetit.com/recipe/pumpkin-hot-sauce

https://www.allrecipes.com/recipe/245025/creamy-pumpkin-sauce/

https://thehomeintent.com/pumpkin-spice-sauce/

https://www.mashed.com/596373/pumpkin-curry-sauce-recipe/

If you have a spiralizer, you can make noodles. I often just use a vegetable peeler to make a pappardelle type noodle. A creamy sauce or a herby brown butter would be nice on them. I usually eat mine sauceless with chives, toasted sunflower seeds and rosemary.

Pumpkin puree is really good in dinner roll type buns.

Best is just roasted hard in a hot oven with herbs or chili flakes.

Mashed, seasoned pumpkin goes well as a layer in normal noodle lasagna, too.

Substitute pumpkin for zucchini in your favorite zucchini bread. Sprinkle the top with some roasted seeds if you’re feeling fancy. Like applesauce, pumpkin can also be substituted for eggs in many baking recipes. I also love curried pumpkin soup: make a basic cream soup with the pumpkin, adding curry powder. Coconut milk is especially yummy in this.

Pumpkin makes a good salad pickle also.  Here is a thread about that : https://permies.com/t/190509/Giant-pumpkins-tropics

Pumpkins can be picked very young & cooked like baked or mashed potatoes. Rind & all.

DeeDee Stovel has a book called The Pumpkin Cookbook, I have it but haven't dug into it yet and so I can't tell you whether they are good or not, but it had good reviews on Goodreads.

The most interesting thing I found on goodreads was someone from Australia who was saying that there Pumpkin is an absolute staple and used in everything and therefore the recipes in this book were not revolutionary enough for her. So I wonder if our Australian friends have a wealth of recipes on their cooking sites?? Could be a good place to look.  Here's a few https://myfoodbook.com.au/search-recipes?search=pumpkin and https://www.allrecipes.com/search/results/?search=australian+pumpkin

I was reading that you can also feed pumpkins to cows and goats over the winter, so I think it's a great staple to grow instead of potatoes, although really you could do both in some zones.

We grow a lot of winter squash.  Over the years, we've found that we can substitute winter squash for sweet potato in most recipes, so that might be a good starting point for you.  Our favorite squash recipes are stuffed pumpkin (stuffed with rice, sausage, onions, and celery, and seasoned with poultry seasoning and sage), squash tortilla casserole (we use a mixture of cubed squash, corn, black beans, and enchalada sauce, layered, lasagna-style, between layers of tortillas, with cheese shredded over top, then baked), and squash-and-spinach fritatta, with feta cheese, onion, and Italian seasoning for flavors.  

I've got a few pumpkin recipes on my website, some of which are fermented:

Pumpkin butter
Pumpkin kimchi
Roasted pumpkin skins
Sourdough pumpkin muffins
Pumpkin kombucha
Kefir pumpkin pie

We eat them as a side to breakfast and other meals.  Sauté slices in butter and sprinkle with ginger.   My best soup recipe had a sweet potato, an Irish potato, minced onion, garlic added.   Add, salt, ginger, cumin and cinnamon ad lib.  Just  throw the roasted pumpkin or butternut slices in the blender with peeled baked potatoes, add a little cream or whole milk, simmer half an hour until flavors blend.   More pumpkin or butternut than total of all other ingredients.  Add puréed garbanzo beans as an option, or not.  

My husband likes them roasted with just butter, ginger and/or cinnamon.  I like a little honey on top and a sprinkle of nuts.  Use in stir fry, in sweet bread as someone already mentioned, or made into pumpkin butter to use on toast or in cookies, etc.  I also use it in pancakes or waffles.  

Our pigs love them too, and keep breaking down the fence or lifting the big gate off the hinges and ravaging the patch. Oh well, as my great Grandmother used to say, “it all comes back to the table.”  We were growing most of them for winter feed for the pigs anyway, they just got a head start.  Makes them put on weight like crazy when they eat a lot of them.   Meanwhile we keep reinforcing the fence, but damage already done for this year.

The seeds are good roasted, and high in protein, zinc and other nutrients.  

Butternuts store better than regular pumpkin.  I still have one from last year, blemish free, but a little dehydrated.  Just keep in a room, off the floor where they get good ventilation and do not freeze.  I usually grow the long neck butternuts because they get up to 25 pounds and seem to be more productive, but a lot depends on how much compost is under them.  

Here the recipe of sweet & sour pumpkin east Frisian style (as our northern German relatives did since centuries)

If you have a 10-12 lbs pumpkin you need:

2 liter Water
2lb Sugar
0.1 liter Vinegar Essence
10 Cloves
1-2 Cinnamon sticks
1 Teaspoon Salt
30 Grams Ginger

You peel the pumpkin and make sure the hard rind is complete peeled and also take the spongy seed chamber completely out.
You want to end up with the dense flesh in blocks of 3/4".

Bring all ingredients to boil until the sugar is dissolved

Give the pumpkin pieces into the cooking mix and just make it boil again.
As soon its boiling remove it from the heat, switch the oven off and then put the pot back on the heat plate and let it rest as hot as it is for about 20 minutes.
Steer it carefully from time to time.

The pumpkin pieces should look slightly glassy and not so soft that they falling apart.

put them hot as they are into jars, close the lid and turn the glass over on a towel where it cools down.

The pumpkins will go well along with roasts and stewed meats/gravy...

Here is the last 1/3 of my pumkin harvest this year. These are all sugar pumpkins. Keep those recipes coming please?

I was just reading about pumpkin flour, made from dehydrating the flesh. I haven't tried it yet, so I can't comment on how the recipes turn out. Next time I grow pumpkins, I plan to make flour and substitute some in my baked goods. Some sources say you can sub up to 1/4 of the flour, and other say 1/4-1/3 cup for every 2-3 cups of flour.

Here are two recipe threads that you or others might enjoy:

https://permies.com/t/94242/kitchen/Pumpkin-Pie-Soup




https://permies.com/t/150350/kitchen/Turn-Fall-Vegetable-Soup

I can't think of a recipe for potato that I wouldn't substitute pumpkin or another winter squash for.  

Fries,  soups, mashed,  roasted, cold salads etc!  

Judson Carroll wrote:Here is an entry from my cookbook (due out Oct 1):

All winter squash that I have encountered benefits from being roasted first.  Cut it open (and into  pieces easy to handle) and remove the seeds, as well as the fibers that hold the seeds.  Save the seeds for both planting and for snacking – pumpkin seeds make a snack much like sunflower seeds when soaked in salt water and roasted.  Put in a pan (or pans) and roast at 450F or so for an hour.  Let cool, and then cut or scrape the flesh of the squash/pumpkin form the shell.  A big pumpkin can be a LOT of food, so I usually freeze any I can’t use right away, after roasting.  Once it is ready to use, you will find it combines very well with more savory vegetables and meats.  You can make an excellent lasagna-type casserole, using squash/pumpkin slices in place of noodles, with cheeses, marinara, spinach and (optional) meat.  Winter squashes go particularly well with spinach and kale, by the way.  A very good soup can be made using them along with chicken stock, white beans, greens, sausage, onions, garlic, tomatoes, herbs and savory, hot spices. They also pair well with sage, butter and garlic as a pasta topping, with some Italian sausage.  I think pumpkin, especially, goes very well with pork.  The flavor is so mild, you could slip pumpkin into most any dish for added nutrition.

Thank you, Judson, for sharing this entry from the book.

What is your favorite way to eat squash?

Curried butter pumpkin..  You can melt butter and mix in your favorite curry spices.   Toss cubes of pumpkin in the melted butter and then roast in the oven for 45-50mins.   If you do fruit,  you can make it "fancy" with some apples and raisins as well.   I get requests to make this for holidays most years.  

I posted 3 of my favorite recipes here: https://permies.com/t/168143/Cooking-Fall-Decor-pumpkins-squash#1329243 (scroll down)
The cookies and fruit bread are low sugar and have a lot of redeeming characteristics - more like a breakfast bar than a desert.

The healthiest alternative pumpkin recipe I have created that calls for
preheat oven to 300 degrees Fahrenheit
Toss 1 small to medium pumpkin (seeds removed), peeled, sliced into  1/2 inch cubes or 1 inch wide by 6 inch long wedges, best guess approximately 2 to 4 cups.
into a 2 quart sauce pan with just enough water to almost cover the pumpkin.  

Bring the water and pumpkin mixture to a boil over a medium-low heat  approximately 15 - 30 minutes, or until the wedges are just fork tender,
remove the wedges from the water and pat them dry with paper towels.

Layer the wedges onto a baking liner lined large cooky sheet,  single layer only
Drizzle with just enough olive oil that will lightly coat all sides of the pumpkin wedges, seasoning them as you wish.
(I prefer to sprinkle with a light shake of everything bagel seasoning and a scant dash of sea salt.)

Place the cooky sheet into the oven and bake them, setting the timer for about 15 minutes at a time, turning the wedges  over once between turns until the wedges have gotten a light crispiness to them.
serve with a glass of cool tea or as a side to you favorite sandwich.

please note... if you do not like to bake, you may consider frying them in a large skillet with 1/4 cup or 1/2 cup water  with a lid over a medium low heat.
a preferred dipping sauce with this for my meal is typically ranch or honey-mustard.

Be safe in the kitchen, and Enjoy.
Much love,
Larry

I knew Permies wouldn't let me down!

I've got a number of pumpkins to use this year, thanks to getting it wrong in the shop for Halloween. It's not a vegetable I usually cook so it's nice to get some recommendations. I'll surely just roast some and make cake or muffins, I also fancy having a go at Kimchi for the first time - thanks Austin for those links. I'm hoping that it will work well with kale rather than cabbage.

See Hes, that sweet and sour pumpkin sounds like it will keep well in the pantry, is that your experience with it?

Thank you all for the great inspirations!

@ Larry Jackson: how would you say your recipe compares to Yam Fries in taste and texture?  I have a friend who loves yam fries, and I might try your recipe on them depending on your opinion.

Nancy Reading wrote:I also fancy having a go at Kimchi for the first time - thanks Austin for those links. I'm hoping that it will work well with kale rather than cabbage.

Be very careful fermenting kale.. it's often considered one of the few ingredients that doesn't ferment well.. but perhaps it will be to your taste!

As others have mentioned, we like to bake and purée pie pumpkins in advance and freeze for later use. I pack the puree into ice cube trays first, so I have gallon freezer bags of ~1oz cubes ready to go anytime, premeasured. Sometimes we use canned pumpkin, and the freezer cubes are a good way to preserve what we aren't going to use right away.

Every few weeks we make a big batch of these pumpkin waffles and freeze the extras for quick weekday breakfasts:
https://foodal.com/recipes/waffles/sweet-potato-or-pumpkin/

They taste great and not necessarily pumpkin-y, depends on the pumpkin you use, I suppose. So it's good year-round. If you are craving that seasonal pie/pastry/"pumpkin spice latte" flavor though, you'll want to add spices :)

@ Jay Angler, sorry for the late reply, have been busy getting ready for the cold here in Kansas. I would say in my opinion that the Pumpkin fries are probably just as good in their own right compared with Yam fries or sweet potato fries, They taste like pumpkin to me. I prefer to pre-boil the pumpkin a until just fork tender, drying them with a paper towel and then frying them. yummy :)

One of my friends grows huge Blue Hubbard squashes alongside many pumpkins.  She has a commercial shredder she runs them through raw, then dehydrates them.  She puts the shreds in 5 gallons buckets and substitutes the blends for flour.  Her squash waffles are my favorites!  So tender and moist!  

A local garden centre was giving away their pumpkins and gourds for free after Halloween. We've been slowly working our way through them. We have a batch of pumpkin quickbread muffins pretty much weekly. I've been adding 2-300 grams of the puree to my sourdough loaves, and making sourdough pumpkin pancakes on the weekend. We really love adding the flesh to pasta dishes and casseroles, as well. Currently I have one of the buttercup squash I grew roasting and I will make miso with it to give away as Christmas gifts.

Here are a few of mine:
Sesame Butternut Squash Pie
Tested size: 6-7 servings
FOR THE CRUST
5 ounces (about twenty-five 1 1/4-inch cookies) gingersnap cookies, crushed into crumbs (about 1 cup)
2 1/2 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt
FOR THE FILLING
1 1/2 large eggs, separated into whites and yolks
3/4 cup canned or home-cooked butternut squash puree from one 15-ounce can or a 3-pound squash (see NOTE)
1/2 cup full-fat coconut milk
1/8 cup maple syrup
1 tablespoon unsalted butter, melted
1 tablespoon white miso
1/2 tablespoon peeled, grated fresh ginger root
1 teaspoon toasted sesame oil
3/8 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
FOR THE TOPPING
1/2 cup plain full-fat or Greek-style yogurt
1 tablespoon toasted/roasted sesame seeds
________________________________________
DIRECTIONS
Crust: Preheat the oven to 350 degrees. Use a rimmed baking sheet
Stir together the cookie crumbs, melted butter and salt in a mixing bowl until the crumbs are thoroughly coated. Press them across the bottom of the baking sheet and slightly up the sides using a metal cup measure or the flat bottom of a glass. Bake for 17 minutes to form the crust, which will darken a bit. Let cool.
Filling: Increase the oven temperature to 400 degrees.
Place the egg whites in the bowl and beat the egg whites on high speed long enough to form stiff, tall, somewhat dry peaks.
Whisk together the egg yolks, butternut squash puree, coconut milk, maple syrup, butter, miso, ginger, toasted sesame oil, pepper and salt in a large, deep bowl, until smooth. Stir in one-third of the beaten egg whites to lighten the mixture, then swiftly and gently fold in the remaining egg whites; it’s okay if some white streaks remain.
Use a light touch to spoon the filling evenly over the crust. Bake for 40 to 45 minutes, until the filling has browned in spots and a knife inserted into the center of the pie comes out clean. Let cool for 10 minutes.
Topping: Use an offset spatula to gently spread the yogurt over the pie, from corner to corner. Sprinkle the sesame seeds generously across the surface.
Serve warm or at room temperature.
NOTE: butternut squash puree, pierce the entire squash with a sharp paring knife in a dozen places. Microwave on HIGH for 20 to 25 minutes, until a knife plunges easily into the neck of the squash. Let the squash cool, then peel away the skin and scoop out the seeds and strings. Mash the squash until smooth using a potato masher. The extra may be stored in the refrigerator for 3 days. Mix it with ricotta and stuff pasta shells, stir it into soups, or add to muffins or scones. No microwave? Roast at 375 degrees on an aluminum-foil-lined baking sheet until fork tender, about 1 hour; then peel, scoop out the seeds and mash.
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Prosciutto and Winter Squash Lasagna
(This recipe is a hit without the prosciutto too.)

1 to 1-1/2 (450-600 grams) fresh winter squash
Salt
White pepper
2 tbsp butter (1 tbsp each for the squash and onions)
1 medium (230 grams) yellow onion, minced
2 tbsp chopped fresh oregano
8 oz. (230 grams) lasagna or other pasta
olive oil (to oil the lasagna noodles if needed)
½ cup cream
4 oz. (115 grams) fresh mozzarella, thinly sliced (lasagna) or diced (all other pasta)
8 oz. (230 grams) prosciutto ham, thinly sliced (lasagna) or dice (all other pasta)

INSTRUCTIONS:
Cook the pasta in boiling salted water. (If you’re using lasagna noodles, cook a few pieces at a time, and then remove to a baking pan and coat with a little olive oil to keep them from sticking.) Drain, reserving about a cup of pasta water, cover and set aside.
Cut the squash in chunks and steam it until done. Peel it or not, depending upon the type of squash you’re using. Add the butter to the squash, cover and set aside.
Sauté the onions with the oregano in the remaining butter until soft and translucent.
Leave the prosciutto in slices if making lasagna, dice for any other pasta.
TO ASSEMBLE (LASAGNA)
Preheat oven to 350º. In an oven or microwave-proof serving dish begin layering the lasagna. Spread a little squash on the dish, then layer pasta, mozzarella, prosciutto, squash, onions, and a little drizzle of cream and a sprinkle of salt and white pepper. Continuing layering three or more times. Bake 350º for 10 to 15 minutes, or microwave until it’s hot.
OTHER PASTA ASSEMBLY: Transfer squash into a bowl (or use the pasta pan) large enough for all ingredients. Stir in onion/oregano mix. Add the diced prosciutto, stir to mix, then mix in the pasta and cream.  Stir, using the pasta water to thin enough so that the pasta is coated. Turn into a heatproof serving dish, dot with cheese, and bake at 350º for 10 to 15 minutes, or microwave until it’s hot.
NOTE: This should be free form in all respects. Basically, the squash, onion, oregano, and cream make a delicious side dish. Add the cheese to fancy it up. Add the pasta to stretch it, and the meat to make it a complete meal.
*******************************************************

Pierogi (or any filled dumpling)
This is my grandmother's recipe, but for you, it's a double bonus since you use mashed potatoes to make the wrap.

Pierogi Dough
1 cup mashed potatoes
3 cups unsifted flour
1 egg
¼ cup water and ¼ cup milk mixed together
Stir together, adding liquid a little at a time. Knead for 8-10 minutes on a floured board.  
Roll out to 1/8” thickness, then let the dough rest for about 10 minutes.
Cut 3” circles, and fill less than half the circle with the desired filling.
Fold dough circle in half and pinch closed with a fork, or make a small fold over with your fingers. (Moisten half the edge with the water/milk to make a good seal.)
Boil in salted water uncovered for 5-8 minutes, or until the pierogi float. Turn once.
Cool in cold water, dry on a cloth towel.  Refrigerate or freeze. Fry pierogi in a skillet in melted butter and bread crumbs.

Pierogi Fillings
Cheese:
2 cups dry cottage cheese
8 oz. cream cheese
1 egg yolk
2 tsp. granulated sugar
¼ tsp vanilla

Fruit:
Add drained canned peaches, plums or blueberries to the cheese filling.

Sauerkraut:
2 cans sauerkraut, rinsed and cut
½ medium onion
¼ cup bacon drippings
1 rounded Tablespoon flour
½ tsp salt and ½ tsp pepper
Sauté onions in bacon drippings, add other ingredients and cook for 15-20 minutes until hot and golden brown.  Allow to cool completely before filling the pierogi.

Squash
Cut and clean the squash, roast at high heat until soft. Flavor with any of the herbs or spices you like -- you can make it savory or sweet. All the usual herbal suspects can give a flavor boost.  For spices, I've used caraway, cumin, cloves, and Indian or other country mixes. You get the picture.

Keep moisture to a minimum, but enough so that the filling isn't dry. (Sorry, that's not very specific, but it's all we got from Grammie.)
*******************************************************************************

Potstickers -- Use as a guide
https://www.lazycatkitchen.com/spicy-butternut-squash-potstickers/
********************************************************

There are a billion bread and biscuit recipes, here are one each of my favs:  https://chocolatewithgrace.com/harvest-squash-bread/#wprm-recipe-container-5871
Squash and Sage biscuits: https://plantbasedonabudget.com/butternut-squash-sage-biscuits/

BONUS! Salad https://www.allrecipes.com/recipe/231413/roasted-acorn-squash-salad/

Also the simple simmered Japanese pumpkin as an attachment

I love roasting any type of squash seed, even cantaloupe seeds are great.

I just took some roasted pumpkin and topped it with butter, peanut butter, maple syrup, salt, cinnamon, lime, cayenne and whole peanuts to make a killer spread the other day. Almost like thai-ish but also pancake vibes?

Earlier this evening i mix mashed pumpkin with rice flour and grated zucchini, onion, celery etc and fried it in in a touch of oil to make a crispy cake thing- topped with a dipping sauce of sesame seed oil, soy sauce, lime, chilis, ginger, garlic, cilantro… watermelon radish was a pretty touch.

You can also cube and steam pumpkin like 3/4 of the way and then smash them and bake into crispy little bites that can be seasoned any which way… curry powder or whatever. They are really good with a dip of roasted eggplant, greek yogurt, lemon zest, herb, za’atar, salt etc

Another thing is to cook the pumpkin with golden plums in cocococonut butter and mash together, spread onto baguette, top with goat cheese and sliced pear and serrano peppers.

I also like roasting beets inside any squash because then when i cut it into crescents it has this beautiful ombre pink to orange to yellow thing going on. I often put that on salads and pair with honey coated whole cranberries that pop in your mouth.

Great thread people…so many great recipes. Thank you!
I grew about 50 sugar pumpkins & about the same butternut squash.
I cleaned, sliced & cooked down 2-3 at a time pumpkins on my cook top. Hardly any water needed. Once fork tender & cooked, I cut off the skin, squeeze excess water out & fill freezer bags. When ready to use, I continue to drain & squeeze out excess water (which I retain & drink!) This makes for a delicious concentrated pumpkin purée for muffins, pancakes, soup, pie.
My favorite way to prepare Butternut squash is to slice it in rounds, peel the skin & take out seeds, line the squash pieces in a flat baking dish, dot generously w butter & pour on some maple syrup, cover (will be more juicy) or not (will be more roasted & dry) & bake til tender. Can’t stop eating this!!

Some of what I do are soup--similar to one someone posted, with coconut milk (my recipe uses red curry paste too)--and the parmigiana. For that you peel and slice the butternut into 1/4" slices, then toss them with 2 T oil and 1 1/2 t salt. You put 1/2 C of tomato sauce in the bottom of the pan, then layer the butternut slices with a mix of 3/4 C finely grated parmesan 1/4 C yogurt and 8 ounces shredded mozzarella, top with more tomato sauce and some kinda cheese and bake. Top with bread crumbs and bake ten minutes more.
I also have a recipe for butternut muffins and one for biscotti--those are only good for dipping in coffee, in my opinion, and it only uses 1/2 cup of mashed squash. Incidentally, my recipes are mostly for butternuts because moschatas like butternut grow well here in the warm wet east, while maximas get borers and produce little. I understand from  Carol Deppe's books that in the Northwest, moschatas don't get enough hot days while maximas do fine since borers need wet ground and it isn't wet there in summer. As for pepos, well moschatas keep longer.
Why don't you do squash AND potato staple crops? Potatoes have so much going for them! Nutritious, easy to grow, easy to store, and I think nothing is good so many different ways as potatoes.

Last year (2021) we had a few butternut squash plants grown from South Anna Butternut Squash seed that was bred in Virginia by Edmund Frost for high yields, sweetness and resistance to downy mildew. We are not very talented annual gardeners and I don't really water but we got something like 33 large and medium butternuts off our plants. I had the privilege of working with Edmund and the Common Wealth Seeds team briefly during my commune touring days and I was so happy to buy the seed from the Experimental Farm Network. It's the only vegetable I've ever grown that was an unqualified success. Don't mean to sound like an ad over here, but I really cannot recommend EFN or Common Wealth Seeds highly enough.

Anyway -- then we needed to USE 33 butternut squash. This is my favorite recipe, and one I haven't seen mentioned in the thread yet: https://40aprons.com/butternut-squash-casserole/

It's not really a lasagna because it's put in all together, not in layers. The pre-cooking on the stovetop then transferring to the oven is a bit fussy for me, but it does turn out amazing. I mostly make it for company, so I haven't dared to experiment very much with just putting it all in the oven right off (after browning just the sausage for food safety), but plan to in the future.

I'm copying the recipe in case the link ever goes dead. Notes in parentheses by me.

Butternut Squash Casserole with Parmesan Breadcrumbs by Jasmine Comer

Rich, savory butternut squash casserole is begging to be part of your holiday dinner. Topped with buttery parmesan breadcrumbs, this mix of butternut squash, sautéed kale, and sweet Italian sausage says autumn in every bite. Make this cozy dish for Thanksgiving dinner or anytime you want to embrace the season.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Jasmine Comer

Equipment

   Large skillet
   2-quart baking dish
   Aluminum Foil

Ingredients
For the Casserole

   ½ pound sweet Italian sausage
   1 tablespoon olive oil (we use a lot more)
   1 medium onion sliced (we use 2)
   2 tablespoons sage chopped (or whatever herbs are available; I've used sage but also bee balm, fresh Pennsylvania bayberry leaf, oregano, and thyme)
   3 cloves garlic minced (we use 4-6)
   2 cups kale chopped (I also substitute thawed and drained spinach, beet greens, violets, nettles, or whatever we have around)
   ¼ cup chicken stock
   4 cups butternut squash cubed, approximately 1 ½ pounds total
   salt to taste
   pepper to taste

For the Breadcrumb Topping

   3 tablespoons butter
   ¾ cup panko breadcrumbs (I've also used regular breadcrumbs I made from stale bread; it doesn't matter)
   ⅓ cup freshly grated parmesan cheese
   1 tablespoon sage chopped
   salt to taste
   pepper to taste
   (I'll also add other fresh herbs we have on hand here like parsley or the others I mentioned above, and if I'm doing that I definitely add the topping to the casserole halfway through instead of at the beginning)

Instructions

   Preheat oven to 350° Fahrenheit. Lightly grease baking dish with butter or non-stick cooking spray and set aside.
   In large skillet over medium-high heat, cook sausage until browned and crumbled. Drain any liquid that's produced. (I don't drain it but if I did, I'd save it to add back in place of some of the chicken broth.)
   Add olive oil to skillet with sausage, then stir in onion slices, cooking 2 to 3 minutes until onions are softened.
   Add sage, garlic, kale, and chicken stock to skillet. Sauté everything 2 to 3 minutes, stirring occasionally.
   While sausage-kale mixture sautés, place butternut squash cubes in baking dish. Pour sausage-kale mixture over butternut squash and toss or stir everything together to combine. Season with salt and pepper to taste.
   Add 3 tablespoons butter to skillet over medium-high heat. Once butter is melted and starts to bubble, stir in panko breadcrumbs and continue stirring until breadcrumbs are golden brown and lightly toasted. (I do NOT bother doing this in the skillet; I microwave the butter and stir it in a bowl. I've also substituted oil. Melting the butter in advance in a hot spot in the kitchen would also work for the microwave-averse.)
   Remove skillet from heat and stir in parmesan, sage, salt, and pepper until cheese has melted and ingredients are well combined.
   Spread breadcrumb mixture over top of sausage-kale mixture in baking dish. Place in oven and bake approximately 20 minutes. After 20 minutes, cover dish with foil so breadcrumbs don't burn, then return dish to oven and bake 20 more minutes, or until squash is tender. Serve warm. (I add the breadcrumb mixture halfway through instead of bothering with the foil, especially if I'm adding fresh herbs to the topping, so they don't overcook.)

Notes

   Make it Vegetarian: Use your favorite meat substitute instead of sausage (or skip the "meat" entirely) and use vegetable stock instead of chicken stock.
   Make it Vegan: Use your favorite meat substitute instead of sausage (or skip the "meat" entirely), use vegetable stock instead of chicken stock, and use dairy-free butter and parmesan cheese.

 
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.

I never would have thought to add squash to chili, but since tying it, I can't consider making chili any other way! Hands down, this is my favorite chili recipe now and my first go-to when I want to make chili. I'll post the original recipe below, which calls for butternut squash, but pumpkin works equally well (trust me, I've tried it!). Deep orange winter squash adds a nice sweetness that compliments the spices really well. The original recipe calls for 1 tsp of sugar, but I have never included it. I really don't think it needs it. If you like a hotter, spicier chili and want to increase the heat, then I would maybe consider a dab of sweetener for balance. I have made this chili in several variations. Sometimes I will switch a fresh bell pepper for a couple of fresh jalapenos and the recipe works just as well with kidney beans vs black beans. I do like to make things from scratch, so I will use dry beans and pre-cook them the week before. I use way less garlic, because I often have large garlic around, so I usually just peel three cloves. I have made this recipe with fresh tomatoes or re-hydrated dried tomatoes instead of the suggested fire-roasted canned tomatoes and it still turns out yummy! And the best part is, you can often utilize one whole squash in a batch of chili. I often top a bowl of this chili with a dollop of sour cream, but shredded cheese is great too!

Butternut Squash Chili

Ingredients
2 tbsp olive oil
1 onion, diced
7 cloves garlic, chopped
1 tsp sugar
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp ground cinnamon
2 tsp dried oregano
2 tsp ground coriander
1 lb ground turkey
3 Tbsp tomato paste
2 green bell peppers, seeded and chopped
2 cans (14.5 oz each) fire-roasted tomatoes, with juices
2 cups chicken or turkey broth
2 cans (14 oz each) black beans, rinsed well and drained
1 medium butternut squash, peeled/seeded, and cubed into 1/2-inch pieces
Kosher salt and freshly ground black pepper
Shredded cheddar cheese for topping, optional

Method
In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili power, cumin, cinnamon, oregano and coriander. Stir to combine, 10 seconds.
Add ground turkey to pot and sprinkle 1 tsp salt over it; stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes.
Add beans and squash. Bring chili back to a simmer and simmer covered for another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. serve warm, with shredded cheddar if desired.

Source: chewoutloud.com