arge baking dish bake the banana squash (butternut will work as well
Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
Add hot sauce if desired.
Ladle soup into bowls and sprinkle with chopped chives.
Cut squash pieces into about 4 x 6-inch pieces.
Brush melted butter evenly inside part of the squash.
Sprinkle nutmeg and 1 tablespoon brown sugar over each piece of squash.
Place in shallow pan in oven.
Preheat oven to 350\u00b0.
Bake for 45 minutes or until tender.
Serves 6.
baking dish.
Cook squash in preheated 375\u00b0F
200 degrees C).
Place squash on a rimmed baking sheet
Note Butternut squash should be peeled and seeded
Scrub squash, cut in half, and remove seeds.
Place cut side up in a large roasting pan.
In a mixing bowl, combine the rest of the ingredients.
Spoon mixture into squash halves.
Cover squash with aluminum foil and bake for 30 minutes.
Spoon sugar mixture over squash, leave uncovered, and bake another 20 minutes, or until squash is tender.
nd tender.
Place the squash in a pot with enough
ater to a boil. Add squash chunks, cover, and steam until
Prepare squash, either by peeling and boiling or bake in oven until tender. cool and mash. Yield for cooked squash is about 2 cups of puree.
Saute onion and carrot in frying pan with tsp oil.Cool.
In small bowl combine cooled onion, carrot, sour cream, maple syrup and soup.
Fold in squash. Prepare stuffing according to package directions.
Spread half of stuffing in bottom of prepared 8x8 baking dish.
Spoon squash mixture on top, sprinkle with remaining stuffing.
Bake at 350 for 30 minutes.
Mash the banana very well with a fork, or in a food processor or blender.
Add the breast milk or formula and the yogurt and mix until well combined, and it is a good consistency.
If the blend seems a little too thick you can add more formula, breast milk or yogurt.
Store this in a sealed plastic or glass container in the fridge.
hilst --
Leaving peel on banana, chop it in half. (You
Combine mandarin oranges, sugar, pina colada mix, banana, milk, and food coloring in a saucepan. Bring to a gentle boil, stirring until fully combined. Transfer immediately to a small bowl. Cover with plastic wrap and freeze until firm, 8 hours to overnight.
Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
Toss with 1 pound cooked pasta and enjoy!
Preheat oven to 350 degrees F (175 degrees C).
Slice top off butternut squash. Place whole squash in baking and bake in preheated oven for 1 hour.
Let squash cool. Cut in half to scoop out seeds and remove skin.
Place skinned squash into food processor with margarine and sour cream. Whip until smooth. Season with salt and pepper.
Slice squash in food processor slicing blade.
Cover squash and margarine with plastic wrap.
Microwave 6 minutes on High. Stop and stir once.
75\u00b0.
Place banana in a food processor; process until smooth
Put cut squash in food processor.
Process until consistency is as small as possible; add 4 eggs, sugar, oil, vanilla and dry ingredients.
Mix in chopped walnuts at end.
Bake at 350\u00b0 in greased pan for 1 hour.
In a bowl, mash (or in a juicer 'puree') the bananas.
Spoon into a serving bowl, top with fresh fruit, a proper raw food granola, or nothing at all, & enjoy!
Sift flour once; measure and sift again with salt, soda and baking powder.
Cream shortening, 2 tablespoons buttermilk and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Add banana pulp, then melted chocolate.
Combine remaining milk and vanilla; add dry ingredients alternately with milk to creamed mixture.
Beat well.
Pour into oiled 10 x 14-inch pan.
Bake in a 350\u00b0 oven for 45 minutes.