edium-size saucepan. Add the winter squash and continue cooking for 10
nd slice. Combine with spinach, winter squash, pepper, onion and feta then
inch springform pan. Steam winter squash over simmering water for 10
o 350\u00b0F
Cut squash into 3/4-inch-thick
To make roasted winter squash: Heat oven to 375 degrees
alf, remove seeds and place squash face down on an oiled
To make roasted winter squash: Heat oven to 375 degrees
Combine breadcrumbs, parsley, salt, oregano, thyme and pepper in a large bowl; stir well.
Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat.
Spoon squash mixture into a 2 quart casserole coated with cooking spray.
Cover and bake at 325 degrees Fahrenheit for 1-1/2 hours.
Sprinkle with cheese.
Bake, uncovered, an additional 15 minutes.
Garnish with oregano, if desired.
NOTES : Use any combination of winter squash to equal 6 cups, if desired.
br>Depending on size of squash, cut into half or fourths
ack to preheat.
Divide squash in half lengthwise and remove
he cut sides of the squash. Place squash halves face down.
Mix squash, 2 tablespoons butter, cream, salt and pepper and pour into a buttered 2-quart casserole.
Grate rind and squeeze juice from oranges.
Combine rind, juice, cornstarch and brown sugar and heat over low heat until thickened.
Stir 1/4 cup butter into orange mixture.
Pour over squash.
Bake in a preheated 350 degree oven for 20 minutes.
Preheat oven to 350.
Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
Remove from oven and let cool to handle.
Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!
A one-pound squash yields 2 cups cooked pulp.
ixing bowl. Add egg and squash. Beat at low speed 30
br>For the gnocchi, toss squash with oil in a large
Heat butter in a saucepan, add squash, onions and cayenne and cook until onions are soft. Add stock and bring to a boil then cover and simmer for 15 mins. Reserve a little squash then puree rest. Mix cornstarch with cream until smooth then add to pureed soup. Season and gently reheat. Add balsamic vinegar then transfer to plates. Garnish with reserved squash and fresh cilantro.
ven to 400\u00b0F. Toss squash with 1 tbsp oil and
For the squash:
Cut squash into 3/4 inch dice.<
ith parchment paper.
Arrange squash on prepared tray. Drizzle with