Cut butter squash into bite-size chunks.
Steam squash with salt.
Drain and pour squash in baking dish.
Drain pineapple and add to squash.
Slice butter over top.
Sprinkle the brown sugar on top.
Bake at 350\u00b0 for about 25 to 30 minutes.
baking dish.
Cook squash in preheated 375\u00b0F
Preheat oven to 350\u00b0.
In a saucepan, saute onion in 1 tablespoon butter.
Add the rest of the butter, squash, salt, pepper and enough water to cover and cook until squash is tender. Mix squash mixture with cornbread, eggs and sage.
Grease a 9 x 13 x 2-inch pan.
Pour dressing in pan and sprinkle cheese on top. Bake for 25 to 30 minutes.
220 degrees C).
Spread squash into a baking sheet. Drizzle
Slice squash about 1/4-inch thick; cook in boiling salted water until tender.
Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside.
In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked.
In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, then bacon and cheese.
Bake at 350\u00b0 until hot and cheese is melted.
br>STEP 2.
Melt butter in same frying pan and
Add butter, squash, peppers and sugar to a soup pan.
To roast peppers; blister skin over open flame or roast in oven.
Scrape off the skin and seed.
Saute ingredients in pan on low flame for 5 to 10 minutes.
Add thyme and chicken stock.
Simmer for 1 hour or until squash has broken down and soup has a smooth texture. Add roux to thicken, then add heavy cream.
Season to taste.
nd dirt particles.
Combine butter, squash, onion, garlic, bouillon cubes, spices
Fry bacon until crisp.
Save drippings.
Crumble bacon and set aside.
Boil squash until tender; drain.
Brown onion in drippings.
Add butter, squash, eggs, salt and pepper.
Cook, stirring constantly, until eggs are done.
Place half squash mixture in 2-quart casserole.
Sprinkle with half of cheese and bacon.
Add remaining squash and top with remaining cheese and bacon.
Bake at 350\u00b0 until cheese melts.
Serves 4 to 6.
Melt butter. In a large bowl, mix butter, squash, milk, cheese, salt, pepper and onion. Pour in a greased casserole dish. Top with cracker crumbs. Bake at 375\u00b0 for 40 minutes.
Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Cut each squash in half lengthwise.
Remove seeds.
Cut squash into half-inch slices and peel.
Layer squash in a lightly greased 12-inch round glass dish.
Top with apple slices.
Mix all remaining ingredients and spoon over squash and apples.
Seal with foil.
Bake in preheated 350\u00b0 oven for 1 hour or until squash is tender.
Remove foil during last 5 minutes of cooking time. Serves 6 to 8 people.
Beat egg yolk well.
Add sugar, butter, squash, milk, salt and cornstarch.
Mix together and add vanilla.
Over medium heat, bring mixture to a complete boil.
Pour into baked pie crust. Spoon meringue on top and bake at 400\u00b0 for 10 minutes, until brown.
aking dish.
Bake the butter squash on the prepared baking sheet
Combine cukes, squash, onions& peppers and sprinkle with about 3 Tbls. of salt.
Let set for 1 hour and then drain.
Mix other ingredients and bring to a hard boil
Add vegetables and bring to boil again.
Fill jars & put in water bath for 10 minutes.
Cover squash, onions, peppers and salt with water.
Soak 3 to 4 hours; drain well, then combine sugar, vinegar, celery seed and turmeric.
Bring to a boil; simmer 3 minutes.
Add vegetables to vinegar mixture and bring to boiling point; put in jars; seal. Makes approximately 6 pints.
Bring to boil; add squash.
Bring to boil again.
Boil only 2 minutes.
Pack into jars, fill with liquid and seal.
e pot, and put the squash chunks into the steamer. Cover
uart saucepan,
cook chopped squash in 1 cup water until
75\u00b0C.
Cut acorn squash in half lengthwise. Remove the