ith aluminum foil and arrange squash chunks, flesh-side up, on
Wash the squash.
Poke holes in the
Cut squash into pieces that will fit
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.
Cut Hubbard Squash in two pieces.
Put
ith aluminum foil.
Arrange squash on lined baking sheet. Roast
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 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.
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.
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.
Mix sugar, salt and spices.
Blend well into squash filling. Beat the eggs separately.
Add milk to eggs and stir well.
Blend into squash mixture.
Pour into 9-inch pie plate lined with crust. Preheat oven to 425\u00b0.
Bake 20 minutes at 425\u00b0 and then 45 minutes at 375\u00b0.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
he pot, and put the squash chunks into the steamer. Cover
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.
5 minutes.
Stir in Hubbard squash, broth, salt, pepper and coriander
nd a pie pumpkin, here's a tip: butternut squash taste almost
o 400. If using smaller squash (acorn, buttercup, carnival, or sweet
Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.