Heat oven to 425\u00b0.
Empty the frozen squash into ungreased casserole.
Cut 2 tablespoons butter into pieces and dot the top of the squash with the pieces.
Sprinkle with 1/2 teaspoon salt. Cover.
Bake in 425\u00b0 oven 30 minutes.
Remove from oven and stir in 2 tablespoons minced onion.
Cover and bake 10 minutes.
Heat frozen squash and chicken broth in a saucepan until squash is defrosted.
Add the rest of the ingredients and bring to a simmer/low boil.
Cook for 5-8 minutes, stirring frequently, to allow flavors to blend and soup to thicken slightly.
Enjoy!
Notes: Soup will thicken more as it cools. I have used baby food pears instead of applesauce and it's also good.
baking dish.
Cook squash in preheated 375\u00b0F
If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.
Saute onin in a small amount of Miracle Whip dressing until tender.
Combine all ingredients except bread crumbs and margarine.
Spoon into a greased 6 cup casserole.
Combine bread crumbs and melted margarine; sprinkle over squash.
Bake at 375 degrees for 40 minutes or until golden.
Melt butter over medium-high heat in a large, heavy skillet. (I prefer my cast iron chicken fryer).
Saute onions until about half-cooked if you are using fresh squash or 3/4 cooked if using frozen squash.
Add squash and saute until onions are finished (soft and well-browned), and squash is just barely cooked through and beginning to brown.
Toss with parmesan. Pass pepper grinder at the table.
Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 Tbsp of the melted butter, and eggs.
Place in buttered, 1 1/2 quart, shallow casserole.
Mix together bread crumbs, remaining 2 Tbsp butter, and almonds.
(This can be made a day ahead up to this point.) Bake uncovered at 375 degrees for 35 minutes.
Or it can be frozen and baked later at 375 degrees for 55-65 minutes (if still frozen).
00 degrees F. Season the squash with 1 tablespoon of oil
o a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until
Boil the fresh squash in salted water until tender; drain. If using frozen squash, cook according to package and drain. Combine squash with butter, soup, sour cream, onion, carrot and 1 cup stuffing.
Pour into a greased 1 1/2-quart casserole and top with remaining stuffing.
Bake at 350\u00b0 for 30 to 40 minutes.
Parboil squash (zucchini for three minutes, yellow crooknecks or small white pattypans for five minutes).
If you use frozen squash, do not parboil.
Thaw frozen squash.
In large heavy pot, bring broth to a boil.
Add squash.
Puree onion in processor.
(If using blender, add applesauce and a little of the broth mixture to puree onion.) Add onion and applesauce to broth mixture.
Reduce heat and cover pot.
Simmer 20 minutes.
Season the squash with salt and pepper as
owl.
Meanwhile, place the frozen squash and milk into a large
Cook squash according to directions on the package; drain. Sliver raw carrots on coarse side of grader.
Mix squash, carrots, pimentos, sour cream and undiluted soup in saucepan.
In separate bowl mix herb stuffing and margarine.
Line baking dish with half of herb stuffing mixture.
Pour in squash mixture and top with remaining half of herb stuffing mixture. Salt and pepper to taste. Bake at 350\u00b0 for 30 to 40 minutes.
Yields 8 servings.
Cook squash, drain and mash.
Mix squash with soup, sour cream, carrot and onion.
Add salt and pepper to taste.
Dot with butter and bread crumbs.
Bake, uncovered, at 350\u00b0 for 30 to 40 minutes.
preheat oven to 350.
if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
Scrape flesh from skin- should be 3-4 cups.
beat together flour, sugar, oil, eggs, and milk.
add squash and mix well.
bake in 9x13 glass or ceramic baking dish for 60 minutes.
can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).
In saucepan, cook sliced squash and chopped onions until tender in salted water for about 5 minutes.
Drain.
Combine sour cream and cream of chicken soup.
Stir in shredded carrots.
Fold in drained onion and squash.
Combine stuffing mix and oleo. Spread half of stuffing mix in bottom of large buttered baking dish.
Spoon squash mixture over this.
Sprinkle remaining stuffing mixture over squash.
Bake at 350\u00b0
for 25 to 30 minutes.
Cut fresh squash into chunks.
Put squash in boiling water. Add salt
Cut squash in thin slices and put