Ingredients
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
- Crisco® Original No-Stick Cooking Spray
- 2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1/3 cup sugar
- 1/4 cup Crisco All-Vegetable Shortening, chilled
- 2/3 to 3/4 cups milk or buttermilk, plus additional as needed
- 1 cup fresh or frozen blueberries, if frozen, do not thaw
- 1/2 box Dreamfields Linguine
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 4 cups butternut squash pieces (about 1-inch pieces)
- 1/2 cup dry white wine or reduced-sodium, fat free chicken broth
- 1/4 teaspoon salt
- 1/4 cup chopped fresh sage or 4 teaspoons dried sage
- 1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
- Crumbled cooked prosciutto or bacon, optional
- Additional cheese, optional
- Toasted chopped walnuts, optional
Donuts
- 2 cups all-purpose baking mix
- 1/4 cup granulated sugar
- 2/3 cup milk
- 1 egg, lightly beaten
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1 teaspoon McCormick® Pumpkin Pie Spice
Vanilla Glaze
- 4 cups confectioners' sugar
- 1/2 cup milk
- 11/2 teaspoons McCormick® Pure Vanilla Extract
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup prepared pesto
- 1/4 teaspoon salt
- 1 (12-ounce) box Mrs. T's Potato & Onion Mini Pierogies
- 1/3 cup roasted red pepper strips, well drained
- 2 tablespoons pine nuts, toasted
Glazed Pecans and Cranberries
- 1/4 cup granulated sugar
- 1 tablespoon orange juice
- 1 teaspoon meringue powder
- 1/2 teaspoon vanilla extract
- 1/2 cup pecan halves
- 1/4 cup dried cranberries
Pie
- 1 package (15 oz.) refrigerated pie crusts
- 2 eggs
- 1 can (16 oz.) solid pack pumpkin
- 1 can (10 oz.) undiluted evaporated milk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves