00. If using smaller squash (acorn, buttercup, carnival, or sweet dumpling), cut
Place squash cubes in a large pot
0 minutes.
Meanwhile, peel squash, chop and scoop out seeds
baking dish.
Cook squash in preheated 375\u00b0F
Score squash halves deeply with knife but do not poke all the way through.
Using a butter knife press margarine into the scores/cuts.
Place pieces of onion on top.
Sprinkle with garlic powder, salt and pepper.
Place into oven at 350'.
Bake for 25 minutes (check for doneness after 15 minutes to calculate correct cooking time).
Open oven and cover squash with cheese.
Continue to bake until cheese is bubbly and squash is baked to your preference (5-10 minutes).
Cut Acorn Squash in half. Remove and discards seeds , rinse well in cool water.
Place Squash in a micorwave bowl. Put 1 Tablespoon butter and one tablespoon sugar in each half. Place in microwave on high for 10 minutes.
To check for doneness pierce squash (do not break through skin) with fork. Slips in easily is ready to eat -- be careful is extremely hot and delicious -- .
Place the squash cubes on a baking sheet
Peel the squash and cut into large chunks.<
Cut squash in half and remove seeds.
Place squash cut side down on microwave safe dish with 1/4 inch water and microwave on high for 10-12 minutes, or until just tender.
Meanwhile, crumble sausage into large skillet and add celery and onion.
Cook over medium heat until meat is no longer pink, drain.
Remove from heat and stir in sour cream.
Spoon sausage into squash halves.
Cover and microwave on high for 1 minute or until heated through.
Mash squash after cooking in food processor.
Blend all other ingredients well with squash and pour into pie shell.
Cook at 400\u00b0 for 10 minutes, then at 350\u00b0 for 40 minutes.
o 400 degrees.
Cut squash in half and remove seeds
he stem end from each squash so it will sit upright
owl.
Combine the thawed squash, eggs, applesauce and apple juice
Halve squash crosswise; remove seeds. Place cut
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.
Preheat oven to 375\u00b0F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.
ith sharp knife, carefully cut squash in half lengthwise and scoop
.Cook couscous according to package directions, but omit butter called for on box.
With margarine in saucepan, saute pepper, squash, broccoli, and celery and cook about 10 minutes or till vegetables are almost tender.
Combine couscous, vegetables, and seasonings and serve.
he pot, and put the squash chunks into the steamer. Cover
inutes.
Add the butternut squash puree and bacon and simmer