****.
Beat cream cheese and butter until smooth.
Add box
baking dish.
Cook squash in preheated 375\u00b0F
Cook squash till tender and allow to drain well.
Saute onion in butter.
Add eggs to squash and blend well.
Add onions and butter to squash and blend.
Add salt and brown sugar.
Alternate adding cracker crumbs and the half and half to the squash.
Add vanilla.
Mix well.
Pour into greased baking dish.
Bake 45 minutes at 375*.
Makes 6-8 servings.
In shallow, microwave-safe dish, microwave acorn squash according to microwave manufacturer's directions.
Halve lengthwise and remove seeds.
Combine honey, walnuts, raisins, butter or margarine and Worcestershire sauce.
Spoon into squash in dish.
Microwave at High (100%) for 30 seconds or until thoroughly heated and lightly glazed.
Makes 2 servings.
Using fingertips, cut in butter. Add squash, 1/2 the onion and
cks evenly apart. Cut each squash in -half lengthwise and scoop
large bowl; stir in squash and cheese. Combine cornmeal, and
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Place each squash half in the baking dish, cut side down.
Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.
Cut up squash; boil or steam until tender.
Drain, then mash and add all ingredients, except half of butter, to squash.
Melt remaining butter.
Put squash mixture in a baking dish; spread melted butter on top, then sprinkle bread crumbs on top.
Bake at 375\u00b0 for 1 hour or until top is brown.
jelly roll size) toss together squash, peeled garlic cloves, oil and
large roasting pan.
Butter sides of a heavy medium
Wash and cut up squash.
Boil until tender.
Drain thoroughly, then mash.
Add all ingredients, except 1/2 of the butter to squash.
Melt remaining butter.
Pour mixture into baking dish, then spread melted butter over top and sprinkle with crumbs.
Bake in a 375\u00b0 oven for approximately 1 hour or until brown on top.
Wash and cut up squash.
Boil until tender; drain thoroughly, then mash.
Add all ingredients except 1/2 of butter to squash. Melt remaining butter.
Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
Bake in 375\u00b0 oven for approximately one hour or until brown on top.
175 degrees C).
Arrange squash halves cut side down on
Cut squash in half lengthwise; scoop out centers.
Place squash in baking pan.
Combine apples, nuts, jelly and butter. Fill squash with mixture.
Pour a small amount of boiling water in bottom of pan around squash.
Cover with foil.
Bake in 400\u00b0 oven for 45 to 60 minutes or until fork-tender.
Remove foil during last 5 minutes of baking.
Makes 4 servings.
50\u00b0F.
Carefully cut squash in half lengthwise. Scoop out
Slice and peel squash.
Slice into 1/2-inch squares or slice solid part.
Boil in small amount of salted water.
Lift out after 20 minutes.
Place in a baking dish.
Sprinkle bits of butter over squash and cinnamon and brown sugar.
Bake at 350\u00b0 for 30 minutes.
Saute onions and bell pepper in melted butter. Place squash in casserole dish and arrange water chestnuts, onions and bell pepper over squash. Mix together other ingredients and pour over squash and cover with grated cheese. Bake at 350\u00b0 about 30 minutes.
Wash and cut up squash.
Boil until tender; drain thoroughly, then mash.
Add all ingredients except 1/2 of butter to squash. Melt remaining butter; pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal.
Bake at 375\u00b0 for 1 hour or until brown on top.
Slice squash and place in bottom of baking dish.
Saute onion in melted butter until tender.
Pour onion and butter over squash. Spread soup over squash.
Sprinkle cheese on top.
Crush crackers; sprinkle over cheese.
Bake at 350\u00b0 until soup bubbles through, about 30 to 35 minutes.