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
ith aluminum foil.
Arrange squash on lined baking sheet. Roast
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 squash into pieces that will fit
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.
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.
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
o 400. If using smaller squash (acorn, buttercup, carnival, or sweet
Stir fry the minced green onions and shrimp flakes in the oil for 1 minute.
Add the salt, sugar, pepper, squash and broth to the mixture and cook over a low to medium flame until the squash is tender, about 10 minutes. Add more broth if necessary.
When the squash is tender, add the clams and heat through. Add the cooked rice noodles.
Stir constantly to blend the ingredients and heat through. Garnish with sliced green onions and minced chili pepper.
Peel squash and cut in 1-inch cubes. Melt butter.
Add brown sugar, lemon juice and salt.
Mix well.
Place cubes of squash in shallow well-greased baking dish.
Pour other ingredients over squash.
Bake in 400\u00b0 oven for 45 minutes or until tender.
Baste several times during baking time.
Cut squash into serving pieces; remove seeds, fibers and rind. Cut into cubes.
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Add squash.
Cover and heat to boiling; cook 15 to 20 minutes or until tender.
Drain.
Heat oven to 400\u00b0. Mash squash; stir in remaining ingredients.
Turn mixture into ungreased 1 quart casserole.
Bake, uncovered, 20 to 30 minutes.
Prepare and boil cubed squash until tender.
Heat oven to 400\u00b0.
Mash squash.
Stir in remaining ingredients.
Turn mixture into ungreased 1-quart casserole. Bake uncovered 20 to 30 minutes.
Cook the squash (in water) until tender (apprx 25 minutes), drain.
Puree in a food processor until smooth.
Blend in the butter, maple syrup, salt, pepper& nutmeg.
Spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or You may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks If you freeze the caaserole thaw in the fridge for 3 days before planning to serve it.
Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.