baking dish.
Cook squash in preheated 375\u00b0F
he pot, and put the squash chunks into the steamer. Cover
Boil carrots for 5 minute Add Hubbard squash boil 3 minute.
Add zuccini and boil 2 minute Drain.
Mix in bowl:
1 can cream of mushroom soup and 1 cup sour cream.
Add squash.
Melt butter in frying pan. Add 8 oz. package of stuffing.
Stir half of dressing into squash mixture.
Put mixture in 9 x 13 casserole dish. Top with other half of stuffing.
Bake at 375 deg. for 30 minute.
Wash the squash.
Poke holes in the
Cut Hubbard Squash in two pieces.
Put
ith aluminum foil and arrange squash chunks, flesh-side up, on
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.
ith aluminum foil.
Arrange squash on lined baking sheet. Roast
referred way of cooking your squash, cook it and mash it
Preheat oven to 400\u00b0; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.
Pierce the squash in several spots with a
Cut squash into pieces that will fit
o 350\u00b0F
Cut squash into 3/4-inch-thick
Cut the squash into fairly large pieces.
Boil in salted water 15 minutes. Drain. Sprinkle with pepper.
Make a sauce by combining the remaining ingredients.
Pour over hot, drained squash and toss gently. Serve immediately.
Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
It takes about 10 minute.
per half, depending on how big your squash is.
When cool, pare off rind, and cut in chunks, placing in large bowl.
Add butter, sugar, cinnamon.
Mash with potato masher or hand mixer.
Put puree in baking dish.
Bake at 350 for 30 minutes.
Preheat the oven to 425\u00b0F. Toss squash with oil in a baking pan. Roast 10 mins, until golden and slightly soft. Cool.
Meanwhile, cut eight 4 3/4-inch circles from pastry sheets. Place four on a parchment paper-lined baking pan. Using a 4-inch round cutter, cut rings from remaining 4 pastry circles. Place rings on 4 3/4-inch circles and press to seal. Prick inner circle with a fork and fill with squash.
Bake 10 mins, until puffed and golden. Crumble blue cheese over the squash. Sprinkle with rosemary. Bake another 3-5 mins. Serve.
Slowly cook onions in butter, add the apples and cook until soft.
Add squash and allow to sweat if necessary.
Add broth to cover veggies and the sprig of rosemary.
Simmer for 10 minutes.
Remove rosemary.
Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
Add curry to taste and serve.
Preheat oven to 375 degrees.
Pierce squash all around and place in large roasting pan in preheated oven and bake until soft enough to cut in half (about 30 minutes).
Remove from oven, cut in half, remove seeds.
Return to pan, placing cut side down, and add water or broth.
Bake until soft (approx 30 minutes more).
Carefully remove flesh from shell and place in appropriate sized mixing bowl.
Mash, adding more or less butter and cream as needed.
add salt and pepper to taste.
oth spinach and potatoes. Crumble blue cheese on top for the
Squash -- Cut the squash in half and remove the