mnutes. Add carrots, celery, squash and another pinch of salt
200 degrees C).
Combine delicata squash and 2 tablespoons olive oil
165 degrees C).
Put squash halves into a large baking
Brush inside surface of delicata squash halves with about 1 teaspoon
Preheat oven to 400 degrees F (200 degrees C).
Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.
FOR SQUASH:
1. Preheat the oven
owl. Arrange half of the squash slices in baking dish; sprinkle
Heat oven to 400 degrees.
Cut off squash ends, halve lengthwise, seeded and sliced into 1 inch half moons.
In a small saucepan, combine maple syrup and sage, bring to simmer, reduce heat to low, cover and cook 15 minutes, set aside, covered.
In a bowl, toss squash slices with olive oil and salt.
Transfer to a a foil lined baking sheet in a single layer, bake at 400 for 20 minutes.
Pour maple syrup mixture evenly on top of squash, bake 20 minutes more until squash is browned and tender.
toss the buttercup and butternut squash with 2 tablespoons of the
Place squash halves, hollow-side down, into
Preheat oven to 350 degrees.
Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch.
Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper.
Spoon the butter mixture into baked squash cavities and serve hot.
Preheat the oven to 425 degrees F.
Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
Roast in the oven for 40 minutes.
o 350 degrees. Place the squash, cut side down, on a
Heat oven to 350 degrees. Place squash cut side down on a baking pan with sides. Add 1/2 inch water to pan.
Bake for 30 minutes or until squash is slightly soft. Remove squash from oven. Pour water off pan and carefully turn over so cut side is up.
Combine all ingredients for stuffing mixture.
Place mixture into the 4 squash cavities. Return to oven, continue baking for 30 minutes or until squash is soft and topping is browned.
Serve immediately.
egrees.
Cut cauliflower and squash to be about the same
175 degrees C).
Place squash cut side-down on a
Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.
Saute onions and garlic in olive oil for a couple of minutes, then add squash and chicken. Saute until chicken is cooked through. Add remainder of ingredients and simmer for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
ogether in a cup. Place squash on a baking sheet and