Squash & Pumpkin Recipes For Fall | Favorite Fall Recipes

Ingredients

• 3 cups of 1½” cubes of peeled, seeded pumpkin or butternut squash
• 1 finely chopped jalapeno (remove the seeds)
• 12 8” flour tortillas
• 10 ounces of feta cheese crumbles
• 1½ cups of chopped cilantro
• 2 limes cut into 12 wedges
• ¾ cup finely chopped onion
• 5 tablespoons of unsalted butter
• 12 oz. of butternut squash puree
• 2½ cups water
• 2 cups of whole milk
• 1¼ teaspoons of salt
• ¼ teaspoon black pepper
• ¾ cup instant polenta
• 1 oz. finely grated Parmigiano-Reggiano (about ½ cup)
• 1 – 1½ to 1¾-pound acorn squash halved lengthwise and seeded
• ½ cup dried cranberries
• ¼ cup hot water
• 4 tablespoons butter
• 4 ounces fresh wild mushrooms stemmed and chopped
• ¼ cup chopped onion
• 1 teaspoon dried sage
• 1 cup whole wheat bread crumbs