Cut up yellow and green squash in rounds.
Make sauce by sauteing in butter the onion.
Add squash to sauce.
Season and cook under low flame for 15 minutes.
Serves 4 to 6.
Start by melting the butter and adding two tablespoons of spice.
Layer the squash in the pan at a depth of one slice
Saute until golden brown.
Add the rest of the butter and spice.
Finish browning and serve.
Slice large green tomatoes into thick slices.
Peel and cut eggplants into square sticks.
Salt and pepper eggplants; let drain in colander for 1/2 hour.
Dredge eggplant sticks or tomatoes in flour, then dip in egg wash.
Roll in bread crumbs; deep fry until golden brown.
Drain on paper towels.
Cut tops from 4 large green peppers and remove seeds.
Place peppers in a large pan of boiling, salted water and boil, covered, for 10 to 15 minutes, turning once (just until cooked, but not too soft to handle for filling).
Combine ham and rice and fill pepper shells.
Place in baking dish and bake at 350\u00b0 for 30 minutes. Serve plain or topped with white sauce.
Slice tomatoes (can use 2 large green tomatoes and 2 large ripe tomatoes).
Salt and pepper them and then coat with flour. Fry in skillet in oil until brown.
Cut large green tomatoes into 1/2-inch slices.
Coat slices in flour, sugar, salt and pepper mixed together.
Fry in hot oil until golden brown.
Peel the squash and cut into large chunks.
In a medium
nto a large stock pan.
Add the Opo Squash and cook
>large fork or skewer and place in baking dish.
Cook squash
Take the butternut squash and peel, seed, and cut
Brown beef in oil.
Add onion and chilies and saute 5 minutes.
Add squash, tomatoes and corn.
Simmer, uncovered over low heat for 30 minutes.
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!
1. Preheat oven to 400 and line 2 banking sheets with foil. Whisk melted butter, OJ, sugar, and vinegar in a large bowl. Add squash, chiles, garlic, thyme, 1 tsp. salt and a few grinds of pepper; toss to coat.
2. Divide squash mixture and liquid between the prepared baking sheets, spreading squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping squash halfway through, until squash is tender and caramelized in spots and the seeds are lightly toasted (40 minutes). Can be made 4 hours ahead. Serve at room temp.
halve, and remove seeds from squash. Cut a 1-inch-thick
aking dish.
Place the squash into a saucepan with about
he olive oil in a large skillet over medium heat, and
Bring a large pot of water to a boil. Add squash; cook until tender, about 10 minutes. Drain.
Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.
referred way of cooking your squash, cook it and mash it
(175 degrees C). Place squash, cut-side down, in a
o 425\u00b0F Place the squash on a baking sheet and