You will have a wide variety with this one! Use any squash that is available!

I changed a rule, highlighted in red, for those concerned about the amount of entries!
******THE RULES******
1) Recipe must be ORIGINAL! It can be adapted, but I will trust the good citizens of VB to point out to me in a PM if you have a cookbook or something someone snatched the idea from. If it is found out that you have stolen a recipe, you will be disqualified. You must post all ingredients, in each dish and describe the cooking process as if you were giving the recipe. Measurements are not required.
2)There will be a 2 course MINIMUM! Feel free to go haywire, but try to keep it 4 or less. On each dish, squash must be a fairly decent component.
3) If you would like, you can create a blog JUST for the competition, or use your own blog- that would be a great format and very easy to read. However, if you are not interested in getting a blog, you should get an account at or and type out the entry here. Pics are required of the final product, only. Include process pictures if you are so inclined.
4) Post your entry in this thread. No need to create a new thread for it.
5) Have fun! :D

All entries must be submitted in this thread by SUNDAY, OCTOBER 28th at 11:59pm! PST You will have 3 weeks for this competition, starting today. Make it worth your time guys! After entries are received, the voting will last one week. The following day after voting begins, the new ingredient will be announced.
If you have any questions about what is allowed, please PM me. try to keep the posting in this thread to a minimum. :) Thanks.
LET THE BATTLE BEGIN!
ALLEZ CUISINE!



Bless you FaFa!
I'm not cook enough to post, but I love squash and plan to steal ideas ruthlessly. You go, you Iron Cheffers you!


So far, everything I can possibly think of (Pumpkin Pretzels, Spaghetti Squash Sushi, Butternut Blintzes, Chayote Chili) has been done, many different ways, somewhere on the web...
I guess as long as the recipe is still "mine" i.e. somehow different/different ingredients/amounts/directions than it's OK?


:yes: I have lots of foods I make at home-and have for years-that I am sure are detailed in cookbooks somewhere that I haven't ever read. Those foods, the way I make them etc. are no less "mine". There is nothing new under the sun and all that. :chef:
FafaFrappy, I sent you a PM with a question a while ago. I hope you check it and send me one back! :)


Yes, as long as YOU created your recipe, or changed one so that it no longer resembles the original, then you're good. :D


yay squash! I'm not entering but highly anticipating the entries :lick:


My entries:
**This is taking a bit longer than I thought it would to post - I'll come back and post the blog URL as I post each one, so stay tuned... EDIT: OK, all three recipes finally posted with pictures.
#1.)
#2.)
#3.)


What are you defining as "squash"? For me pumpkin is pumpkin and squashes are squashes - but I see people are being more fluid than that. Are all pumpkins considered squashes or only butternut pumpkin?


So, there is a week left to submit? (A date in the OP would be really helpful). :D