4 lb yellow squash (10 medium), trimmed, halved lengthwise, and sliced crosswise 1/8 inch thick
1/4 cup vegetable oil
2 teaspoons salt
2 teaspoons black pepper
2 medium onions, chopped (2 cups)
1 green bell pepper, chopped
1 red bell pepper, chopped
7 tablespoons unsalted butter
4 slices firm white sandwich bread with crust, coarsely ground in a food processor (about 2 1/4 cups)
1/4 cup all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup sour cream
yellow, squash, casserole

3/4 cup dried kidney beans
1 pound beef chorizo sausages, casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cups water
2 14 1/2-ounce cans beef broth

3 cups 1/2-inch pieces peeled seeded butternut squash
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 1/4 cups frozen corn kernels

2/3 cup shelled pepitas, toasted
butternut, squash, soup

Chile-Yogurt Marinade
3 garlic cloves
1 jalapeño, halved lengthwise and seeded
1 large onion, cut into large chunks
1/4 cup packed fresh cilantro, basil, or parsley leaves
One 16-ounce container plain low-fat yogurt
Grated zest of 2 limes
1/4 cup fresh lime juice
2 tablespoons chili powder or pure ground mild chile, such as ancho
1 teaspoon salt

4 large (8 to 9 ounces each) chicken breast halves, each cut in half crosswise to make 8 pieces total
6 chicken drumsticks
6 chicken thighs
acorn, squash,