Thanks Mama!
I got a chicken out of the freezer to thaw for tomorrow and Im def gonna make your Parmesan Mashed Butternut Squash. I have six total so I can make a couple of the others you posted in the next few days.

Thanks again!

I hope you enjoy them!!!

Butternut Squash & Prune Gratin

1 1/2 lb butternut squash, peeled, halved lengthwise, cut into 1/4 slices
1 1/2 cup heavey cream
1 1/8 cup chicken stock
3/4 cup sour cream
2 egg yolks
Kosaher salt
White pepper
3/4 cup prunes in medium dice

Preheat oven to 350F. Butt an 8x8 baking dish.

Combine sauash with salt & pepper. Tosss gently. Arrange half the sqush in bottom of baking dish. Top with the prunes ina single layer, then cover with remaining squash.

Put the cream and stock in a bowl and whisk together. Season with salt & pepper. Pour mixture over the gratin, shaking gently to help cream seep down. Gently press down on squash to settle them evenly. Cover loosely with foil and poke a few holes in the foil. Bake 55 minutes or until tender.

Whisk together the sour cream and egg yolks. Season with salt and pepper. Spread eveyly over gratin. Bake, uncovered, until godlen-brown, about 15 minutes. Remove from oven and let rest 10-15 minutes. Gratin will be wet & lose when right out of oven, so wait for it to set up.

Squash Pancakes

1 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground allspice
1/2 tsp ground cinnamon
1 egg
2 cups pureed cooked winter squash (from about 1 pound raw squash)
3 tbls maple syrup or molasses, or to taste
3 tbls milk or buttermilk
1 tbls unsalted butter, melted

In a bowl sift together the flour, baking powder, salt, all spice and cinnamon. Reserve.

Beat the egg in a separate bowl, add the squash puree, maple syrup or molasses, milk or buttermilk, and melted butter. Blend in the dry ingredients to form a smooth batter.

To make each pancake, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle, flatten with a spoon to about 1/2-inch thickness, and cook until the bottom side is golden brown, about 3-4 minutes. Turn and cook on the other side until golden brown, about 5 minutes longer. Grease griddle as needed to prevent burning. Serve immediately.

Makes about 24 3-inch pancakes; serves 4-6

Variations: Stir 1/2 cup chopped walnuts, pecans, or hazelnuts into the batter just before cooking.

from James McNair's Squash Cookbook

Squash & Corn Chowder

1 medium butternut squash (about 1 1/2 lbs)
1 heaping cup onion, chopped
2 tbls butter
2 medium potatoes, diced
1/2 tsp dried thyme
2 bay leaves
1/2 tsp dried savory
3 ears corn, scrapped
1 cup milk
3-4 drops hot sauce
Salt & pepper to taste
Water or stock

Slice squash into 1/2 inch rings and disks. Deseed, peel, and cut into small dice.

Put squash, potatoes and onions in a large pot. Add water or stock to 1 inch below level of veggies. Bring to boil, add butter, bay leaves, thyme and savory. Cover and simmer over low heat, stirring once or twice, until vegetables are tender, 20-25 minutes.

Scoop out two heaping cups of solid ingredients, mash them well, and return to soup. Add the cooked corn kernels and enough milk to achieve desired consistency. Season to taste and simmer over very low heat for 10-15 minutes.

Tastes best if allowed to sit at least an hour. Overnight is even better.