Since fall is here and you're probably looking for something other than winter squash to eat every night, here's a round-up of 20 more delicious fall recipes. I try to make myself not do that for the sake of my blog, but I can't help myself. But this is kind of what I do with my cooking-I find an ingredient I like or a pairing of ingredients that works well together and I cook with it in different ways, each recipe building upon the last. Now that I've used the last of those winter squashes, I'm still on my kick and I've already bought more. I finished it off with some brown butter and sage, my favorite herb to use with winter squash. I made this roasted ambercup squash the same way I made buttercup squash in the past and it turned out perfect. Luckily, winter squash is a very forgiving vegetable and I've found that they can be used pretty much interchangeably. After I finished taking pictures of each one, I realized: Oh, I'm going to have to do something with these winter squashes now. Completely remove seeds and piths from the squash, salt, and pepper inside of the squash. It started when I bought all those squashes from the farmers market to photograph for my Guide to Winter Squash. Remove the top of the squash like carving a pumpkin, clean the seed from the top and keep it to use when baking. Refrigerate until pie is cool and serve with whipped cream and ice cream if desired.I am in the midst of a major winter squash kick with my cooking. If browning occurs early, cover with a crust rim or loose foil. Bake pie at 350 for 45 minute to an hour or until center is baked through. Top with embellishment crust cutouts if desired and flute or decorate edges. In a mixing bowl, mix all remaining ingredients and pour into prepared pie shell. Grease pie plate and fit one crust in the bottom of plate.
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