Squash Are Not Just Fall Decorations

Yep. I said it. I see them all over people’s yards, hanging from their doors, used in planters….but did you know that those fall beauties are edible? Delicious? Can be served as a main dish? Well guess what? I am here to show you how to make some of the yummiest squash recipes ever!

Stuffed Butternut Squash

2 butternut squash, cut in half lengthwise and seeds removed
1 package JC Potter sausage
1/2 onion, chopped
4 celery ribs, chopped
4 pieces bread, dried and crumbled
2 tablespoons butter
2 tablespoon Suan’s Pepper Jelly
Daddy Hinkles Seasoning Salt

Preheat oven to 375 degrees. Place the butternut squash halves on a foil lined baking sheet and set aside. To make stuffing saute sausage, onion and celery till cooked through. Pour meat mixture into a medium sized bowl. Mix in the dried bread cubes, butter, and pepper jelly. Stir well and then fill the squash cavities. Sprinkle with seasoning salt and bake for 40-50 minutes or until squash is fork tender.

White Chocolate Pumpkin Cheesecake Bars

1 package Betty Crocker Pumpkin Spice Cookie Mix
1 egg
1/2 stick Braum’s unsalted butter, melted
2 (8 ounce) Braums’s cream cheese, softened to room temperature
1 tablespoon Griffin’s vanilla extract
1 cup pure pumpkin puree
3 eggs
1/3 cup Shawnee Mill’s All Purpose Flour
1/3 cup brown sugar
1 teaspoon pumpkin pie spice
1 cup white chocolate chips

Streusal Topping:
1/4 cup brown sugar
3/4 cup Shawnee Mill’s All Purpose Flour
1 cup chopped pecans
1/2 stick Braum’s unsalted butter, chilled

Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick cooking spray and then line with parchment paper to create a “sling”. (For easy bar removal!)

To make the crust:
Mix together the cookie mix, melted butter and 1 egg till a ball is formed. Press the cookie dough into the bottom of the baking sheet.

Pumpkin Filling:
Beat together the cream cheese and sugar till smooth. Add in the eggs, pumpkin puree, vanilla and pumpkin pie spice. Mix well. Slowly sprinkle in the flour continuing to beat well for 2 minutes. Add in the white chocolate chips. Pour onto the top of of the cookie crust. Sprinkle with the streusal topping and bake for 45 minutes or until the bars do not jiggle. Allow to completely cool. Cover and place in the fridge overnight. To serve: Cut into squares and place on a platter!