Yields 8-10 servings. Recipe by Teresa B. Day. 4 pounds butternut squash (10 cups cubed) 1 onion, chopped ½ cup (1 stick) butter 2 teaspoons salt 2 cups shrimp stock 2 pounds medium shrimp 2 cups ...

To make roasted squash, cut a squash of your choice in half, scoop out the seeds, and roast it cut-sides facing down on an oiled baking sheet at 400F for about 45 minutes or until soft.

Preheat oven to 400. Line a baking tray with foil. Toss squash with olive oil, cinnamon and a pinch of salt and pepper. Lay in a single layer on the foil and roast for 15 minutes, or until ...

The table was full of fare I was used to, plus traditional Southern dishes like squash casserole, ... but Edwina shared how she has made her cornbread dressing for almost 70 years.

Trust us, don't knock it until you try it. Leftover cornbread can really take your ice cream to a whole new (and absolutely delicious) level.

Pour the butternut squash or pumpkin puree into the pan, then combine all ingredients and continue stirring over heat about 5 minutes, until the squash mixture is hot.