f a pan. Place the squash into a steamer basket fitted
ore the apple; cut into rough chunks. Peel squash and cube. Note
Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
Add apple, squash and potato. Combine well. Add stock and seasonings. Bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until squash is very tender.
Puree soup. If too thick, add more stock or water. Taste and adjust seasoning if necessary. Sprinkle each serving with grated cheese.
ff both ends of the squash, including the stem. Cut the
Take the spaghetti squash and cut it into two
To Make The Apple Filling: In a large skillet
Cut squash in half and remove seed.
Lay squash halves in baking dish.
Fill dish with 1/2 inch water.
Sprinkle inside of squash with salt, pepper and nutmeg.
Cut apples into pieces 1 x 1/2 x 1/2-inch.
Fill opening in squash with pieces of apple, raisins, pieces of walnut (fill to almost overflowing).
Put a pat of butter on top and sprinkle with cinnamon, nutmeg and ground cloves.
Bake, covered, at 400\u00b0 for about 1 hour.
stirring often.
Add cubed squash, chopped apples, and stock, and
Conventional Directions:
Peel and seed squash.
Cut into 1/2-inch cubes.
In medium saucepan, combine squash and cider. Cover.
Cook over medium heat for 10 to 12 minutes or until squash is almost tender.
Add remaining ingredients.
Cover.
Cook over medium heat 4 to 5 minutes or until squash and apples are very tender.
Combine leek, ginger and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash, 1 cup of broth and 1 tsp splenda. Cover and simmer 1 hour or until very tender.
Puree soup using a hand-held immersion blender or in small batches in a regular blender.
Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half and half. Serve and enjoy.
Heat oven to 400\u00b0.
Half squash and scoop out seeds.
Rub cut surfaces and cavities with oil.
Put, flesh down, on a baking sheet or bake until tender, 30 to 40 minutes.
Scoop out flesh from squash.
baking sheet with the squash.
Add the unpeeled garlic
Wash the squash and leave it wet. Microwave
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!
owl mix 3/4 cup apple butter, apple juice, butter and egg
br>Brush zucchini and yellow squash with 1 tablespoon oil and
Spread a layer of potatoes, squash, and apples in the bottom of buttered casserole.
Sprinkle with some brown sugar, cinnamon and nutmeg.
Pour a little melted butter over top.
Repeat 1 or 2 more layers of the same.
Bake at 350 degrees for 30 minutes.
Top with mini marshmallows and bake 30 minutes longer, till veggies are done and marshmallows light golden brown.
Bake squash at 425\u00b0 for 45 minutes to 1 hour. Halve and remove pulp and seeds. Combine remaining ingredients and simmer 45 minutes. Add squash. Blend well in blender. Reheat before serving. Garnish with parsley.