he saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic
side.
Wash all the squash, cut up into cubes, set
o 400. If using smaller squash (acorn, buttercup, carnival, or sweet
ff both ends of the squash, including the stem. Cut the
vaporates, about 4 minutes. Add squash blossoms, epazote (if using), and
Melt butter ina large skillet.
Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender.
Stir in corn and chiles; spoon inot a 1 quart casserole.
Top with cheese.
Bake, uncovered at 350 degrees for 10 minutes or until cheese is melted.
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
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 oven to 475\u00b0F.
Remove the seeds and peel the calabaza, then cut into 3/4-inch-wide pieces
Toss with oil, salt, and pepper.
Spread onto baking pans in a single layer.
Roast the calabaza for 20 minutes then turn each piece.
Roast for another 20 to 30 minutes or until they are caramelized.
Serve with lime wedges spritz onto squash.
Trim the ends off the squash and grate using a box
omatoes are wilted.
Add squash and okra, stir-fry for
Stir and brown cut up chicken in oil in a deep pot for about 10 minutes.
Cut squash in small chunks; place over chicken.
Add chopped tomatoes over squash.
Add finely chopped garlic.
Pour canned corn over ingredients.
Add water and salt.
Cover tightly; simmer for about 30 to 35 minutes or until squash is tender.
For added flavor, you may use 1/2 cup tomato sauce and 1/2 bell pepper, sliced.
Serves 8 or more.
Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
Add the seasonings while the soup is simmering, and serve while still hot.
nd hour, add the chopped Calabaza or potato (optional) and sofrito
Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; saute for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.
uart saucepan, heat water and squash to boiling over high heat