Preheat the oven to 350\u00b0. Grease the bottom and sides of a 13\"x9\" glass baking dish with vegetable oil or cooking spray.
With a hand grater or food processor, shred zucchini, squash and onion. Add to a large mixing bowl. To the bowl, add the shredded cheese, eggs, milk and oil. Stir to combine.
Once combined, add the corn muffin mix and your salt and pepper. Stir again to completely incorporate all ingredients. Pour into prepared baking dish and bake on middle rack of oven for 1 hour. Serve warm or room temperature, and enjoy!
baking dish.
Cook squash in preheated 375\u00b0F
Mash squash.
Add onion, soup, sour cream, carrot, salt and pepper.
Butter casserole; sprinkle layer of crumbs in bottom. Add squash mixture.
Cover with crumbs and generous dots of butter on top.
Bake at 350\u00b0 for 30 minutes.
Cook squash; add butter, bouillon, onion and Cheddar cheese. Cook 10 minutes; then add eggs, bread crumbs and sour cream.
Put in a 9 x 13-inch baking dish.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 400\u00b0.
Beat squash with 3 tablespoons melted butter and the eggs.
Slowly stir in cranberries, sugar, salt and pepper; spoon mixture into a 2-quart casserole.
Drizzle on remaining butter; sprinkle with nutmeg.
Bake, uncovered, for approximately 35 minutes.
Peel the squash and cut into large chunks.<
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.
inutes.
Add the butternut squash puree and bacon and simmer
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
he pot, and put the squash chunks into the steamer. Cover
br>2 Add the butternut squash, apple, broth and water. Bring
an.
Add the Opo Squash and cook over medium-high
uart saucepan,
cook chopped squash in 1 cup water until
Cook squash in boiling water for 10 to 15 minutes or until tender.
Drain; mash enough squash to measure 2 cups.
Reserve any leftover for use in other recipes.
Combine 2 cups squash with egg.
Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onions; stir until blended.
Drop mixture by teaspoonful into hot oil.
Cook until golden brown, turning only once.
75\u00b0C.
Cut acorn squash in half lengthwise. Remove the
f water. Place the acorn squash halves cut-side-down into
ittle into the cookiing -- the squash is definatly going to take
ixture is being prepared, place squash onto baking sheet and roast
Bake squash in microwave or oven; be sure to put an X (using a small knife) in each squash prior to baking to prevent exploding. Bake until squash is soft, but not mushy. Remove squash from shell and place in a medium size bowl. Add 1/4 stick of butter and 1 to 1 1/2 teaspoons ginger (according to taste), salt and pepper (according to taste) and add 1/4 cup of half and half; whip with beaters. Bake in oven for approximately 1/2 hour or until bubbly and lightly browned.
o make any of the recipes in this collection.
Makes