Wash the squash, remove the seeds and cut into u-shaped pieces (the peel of this squash is edible). Place them on a paper-lined baking tray.
Peel the garlic, press it into a small bowl and mix with the oil. Season with salt and pepper.
Brush the pieces of squash with the marinade. Sprinkle with gomashio.
Bake at 200\u00b0 C in the preheated oven for about 20-25 minutes .
Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices.
In a heavy pot heat the oil. Add the garlic and the squash. Saute for about 4 minutes. Add the water, cover and let simmer until squash is tender (about 20 minutes).
Puree using a hand-held blender. Add milk and vegetable broth. Season to taste.
Serve with pasta of your choice.
Wash the squash outside well, dry it, then cut it in quarters. With a large spoon scoop out the seeds.
Cut the quarters into thick slices.
Arrange the slices in one layer on a baking try, drizzle with olive oil and sprinkle with sea salt and cayenne pepper. Toss (with hands) to coat each slice with oil, salt and cayenne pepper. Add torn rosemary sprigs.
Roast the slices in the oven at 200\u00b0C for 20 to 30 minutes, flipping them midway during baking, until they're cooked through and golden.
Serve as a side dish to meat roasts.
ff both ends of the squash, including the stem. Cut the
Take the spaghetti squash and cut it into two
baking sheet with the squash.
Add the unpeeled garlic
Wash the squash and leave it wet. Microwave
teak over salad; top with blue cheese, bacon and remaining croutons
Place chicken breasts in the crock pot.
Pour chicken stock and wine on top of filets.
Top with sliced pears and dot with 2 tablespoons of butter.
Cook on low heat for 4-5 hour or until the chicken slides off a knife.
When done, stir in the whipping cream and blue cheese simmer until cheese melts.
Add salt and pepper to taste.
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!
br>Brush zucchini and yellow squash with 1 tablespoon oil and
Preheat the oven to 425\u00b0F. Toss squash with oil in a baking pan. Roast 10 mins, until golden and slightly soft. Cool.
Meanwhile, cut eight 4 3/4-inch circles from pastry sheets. Place four on a parchment paper-lined baking pan. Using a 4-inch round cutter, cut rings from remaining 4 pastry circles. Place rings on 4 3/4-inch circles and press to seal. Prick inner circle with a fork and fill with squash.
Bake 10 mins, until puffed and golden. Crumble blue cheese over the squash. Sprinkle with rosemary. Bake another 3-5 mins. Serve.
Squash -- Cut the squash in half and remove the
Trim the ends off the squash and grate using a box
Clean and cut up zucchini/squash. I like to cut them
ightly browned. Add onions and squash/pumpkin and saute a little
onstick cooking spray.
Cut squash in half lengthwise; remove seeds
Combine all ingredients for the marinade add fish and chill 1-2 hours.
Grill on high for 4-7 minutes on each side.
Serve immediately over spaghetti squash.
he chicken. Stir in the squash and broth and season with