I definitely agree with the cornbread casserole. Wyatt's Cafeteria (might have been local chain?) used to serve a yellow squash dressing that was wonderful. I don't have the recipe in front of me, but do a search for Wyatt's Squash Casserole or Wyatt's Squash dressing and the recipe will come up. I've also substituted pepper jack for the cheddar at times, or did a combination. This casserole/dressing also freezes well, both cooked and uncooked, but I prefer to precook it so that it only needs to be reheated as long as it takes to get hot through and through. I buy disposable aluminum casserole pans for my freezer meals. So easy. I make several of these casseroles at one time, so the mess is only once! I love squash now.I used to order this at the cafeteria at a time when I didn't even like squash! Jill

I like mine just cut into cubes, tossed with a little olive oil and roasted with just salt and pepper. I like mine more savory than sweet and so I like this soup: Classic Butternut Squash Soup 2 tablespoons extra-virgin olive oil 1 carrot, diced 1 celery stalk, diced 1 onion, diced 4 cups cubed butternut squash, fresh or frozen 1/2 teaspoon chopped fresh thyme 4 cups low-sodium chicken broth 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender. Three Twists Apple, Gorgonzola and Almond Butternut Soup Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme. Thai-style Butternut Soup Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro. Southwestern-style Butternut Soup Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro. Per Serving:140 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 280mg sodium, 20g carbohydrate (5g dietary fiber, 4g sugar), 6g protein I make these dinner rolls too, everyone likes them. I cut the recipe in half and knead the dough in my bread machine, then shape and bake in the oven. Butternut Squash Dinner Rolls 60 Servings 2 tablespoons plus 1 teaspoon active dry yeast 3/4 teaspoon plus 1 cup sugar, divided 1/2 cup warm water (110° to 115°) 2 cups warm milk (110° to 115°) 1/4 cup butter, softened 2 cups mashed cooked butternut squash 2 teaspoons salt 1/4 cup toasted wheat germ 10 to 11-1/2 cups all-purpose flour Additional butter In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks. Yield: 5 dozen. What a wonderful bounty, I have a great harvest of them myself, I'd better be getting them out of the garden before frost! Annie

I thought I remembered a recipe for Cranberry Walnut bread in my Julia Child - Dorie Greenspan book, so I ran and grabbed it. Turns out it's Cranberry-Walnut Pumpkin Loaves. This recipe takes two days to prepare, so plan ahead and don't plan on being in a hurry. It's good for a rainy weekend. Cranberry-Walnut Pumpkin Loaves From Baking With Julia by Dorie Greenspan Makes 3 small loaves 2 2/3 to 3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 - 90 degrees F.) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bowl, sprinkle in he yeast, and whish to blend. Allow the yeast to rest until it's creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of the bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way a brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a patch of dough red; think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant-read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2-inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7-inch rectangle; keep a short end facing you. Starting at the top of eacch rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans. Baking the bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake theloaves for about 30 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F. oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp. Sally

Buttery Yeast Rolls I found this on Food.com Prep Time: 2 hrs Total Time: 2 hrs 18 mins Yield: 20-24 rolls Ingredients 1/2 cup water 1/2 cup warm milk 1 eggs 1/3 cup butter or 1/3 cup margarine, softened 1/3 cup sugar 1 teaspoon salt 3 3/4 cups all-purpose flour ( NOT bread flour!) 1 package dry yeast ( 2 1/4 tsp) 1/4 cup butter or 1/4 cup margarine Directions Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer. Select the dough cycle and start machine. Shape dough into 20 to 24 balls and place in buttered pan (s). Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking. Cover and let rise in a warm place about 1 hour, or until double in bulk. Bake at 375 degrees F for 15 to 18 minutes. Brush baked rolls with remaining butter. NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns. I made a batch of these today and they are really good. I used real butter and rolled them out jelly roll style and buttered and rolled them up and put them in muffin pans. I use the homemade Pam grease and the recipe made 14 large rolls. I baked mine for 15 minutes. I think I will get out two bread machines and make two batches for Thanksgiving. Sue