CRANBERRY SQUASH BAKE -- Mix winter squash in chunks with apple/pear chunks and cranberries (and cinnamon, allspice). Bake in covered casserole. Or use cranberry juice and bake uncovered. --Emily, Oregon

Acorn Squash Soup -- Add cooked squash flesh to sautéed onions, along with beef broth, butter, ground clove, nutmeg, pepper, ginger and cinnamon. Cover and simmer for 30 minutes. Cool, add heavy cream and then process until smooth. Reheat, but do not boil, to serve. Can garnish with Parmigan cheese.

Baked Squash and Apples -- Peel, seed and slice winter squash and combine in a baking dish with sliced apples and onion separated into rings. Top with brown sugar, butter, s little flour, salt, cinnamon and nutmeg. Bake at 350 for a little less than an hour.

Baked Stuffed Squash -- Scrape most of the flesh from cooked halved acorn squash. Mash and mix with crumbled bacon, chopped onion and green peppers. Return to the shells, top with buttered bread crumbs and bake at 375 for 20 minutes.

Butternut Puree -- Peel and slice squash. Heat 3 tablespoons butter in skillet and cook the squash until it is soft and begins to caramelize a bit. Add sherry. Put 4 tablespoons butter in the food processor, add the squash and purée until light and fluffy. Season to taste with salt and pepper. Stir in toasted pecans.

Mashed Squash With --- Bake, boil or nuke any of the winter squashes. Remove and whip the pulp as with potatoes. Add butter, salt, allspice, and little mace.
-- Or add coarsely chopped walnuts or peanuts and skip the spices
-- Or stir shredded raw zucchini into the hot puree.

Nuke and Bake Squash -- Halve acorn squash lengthwise, strip seeds and nuke, either face down or face to face for 5 minutes. This will partially cook the squash. Set face up in a baking dish and fill with any of the following,or almost anything else that appeals. Once stuffed , bake at 350 long enough to cook the stuffing.
-- Apple sauce or chopped apple, cinnamon, clove, butter
-- Reconstituted dried apricots and raisins, butter, black pepper and salt.
-- Diced green pepper, onions and crushed tomatoes, butter, topped with Parmesan
-- Canned corned beef hash
-- Fresh pineapple topped with ground cloves
-- Left over chile
-- Orange segments, black pepper and butter.
-- Pieces of uncooked bacon and a little minced garlic. Or skip the garlic and use maple sugar or syrup.

Raspberry Stuffed Squash -- Strip seeds and bake or nuke acorn squash halves until tender. Scoop out the flesh, mash and mix with butter, a little milk and a small handful of raspberries. Return to the shells and bake briefly. -- Mariette Brown, Old Lyme, Ct

Squash Casserole -- Combine cooked, mashed squash with chicken broth, grated onion, grated carrot and sour cream into a fairly liquid glop. Butter a baking dish and spread with commercial stuffing mix. Pour in the squash and top with more stuffing. Bake at 350 for half and hour.

Squash with Pecans and Ginger -- Whip cooked winter squash with butter, add chopped pecans, candied ginger and a little dry sherry. Dot with more butter and bake until hot.