Saut onion in butter.
Add mashed squash or pumpkin and mix well.
Slowly add broth and half and half, stirring constantly. Season to taste and bring to boiling point, stirring constantly. Serve in hollowed and baked small pumpkins or squash.
Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
In a saucepan, saute margarine and onions.
Add milk and mushroom soup. Bring to a boil and add stuffing mix. Add cooked, mashed squash. Put into a casserole dish. Top with Cheddar cheese. Bake at 350\u00b0 for 35 minutes.
Combine the 1 cup mashed squash and beaten egg; stir well. Combine flour, corn meal, baking powder and salt; stir well.
Add squash mixture and onion; stir until blended.
Drop mixture by level tablespoons into hot oil.
Cook until golden brown, turning once.
Drain on paper towel.
Saute the onion and pepper in the butter. Add to the cooked and mashed squash.
Add the egg.
Salt and pepper to taste.
If too soupy, crumble saltines until suitable. Bake at 350\u00b0 until set.
Melt margarine.
Add to cooked and well drained mashed squash. Add remainder of ingredients.
Mix together.
Pour in greased casserole dish and top with crumbled Ritz crackers.
Bake at 350\u00b0 for 45 minutes.
n a whole grain or squash bread) I sometimes add milk
ff both ends of the squash, including the stem. Cut the
Boil squash and onion until tender.
Drain and mash.
Melt 1/4 stick margarine in casserole and line with bread crumbs.
Combine all ingredients using more bread crumbs.
Sprinkle a few bread crumbs on top.
Put in a hot oven for a short time.
Very flexible recipe.
You can use 2 to 4 cups squash to same quantity of other ingredients.
Freezes well.
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.
aucepan, cover peeled and chopped squash with water. Bring water to
I cook ahead \"buttercup\" squash and put in freezer. (Can use canned, but not the same flavor.) Line plate with uncooked crust. Put squash, sugar and spices in electric beater.
Add eggs.
Beat well.
Add scalded milk and pour into uncooked crust.
Bake at 425\u00b0 for 15 minutes, then at 350\u00b0 for balance of time, approximately 45 minutes.
ough is drying, boil butternut squash in water until it is
o 400\u00b0F Cut 1 squash in half lengthwise. Peel other
00b0F Keep one of the squash whole and cut the other
Place squash in a saucepan with just enough water to cover. Add crushed bouillon cube, bring to a boil, cover then simmer gently for 15-20 mins, until tender. Drain. Add milk and mash.
Meanwhile, melt butter in a saucepan, add apple and cook over low heat for 4 mins, or until just beginning to soften then add to mashed squash along with mustard.
an. Boil, steam or microwave squash until just tender. Drain then
Take the spaghetti squash and cut it into two
ut the top off the squash using a serrated knife and
Drain cooked, mashed squash to consistency of mashed potatoes. Cream the sugar, syrup and butter.
Add egg and squash; blend. Mix or sift together the flour, soda and salt.
Beat with squash batter and fold in pecans if used.
Fill muffin pans that have been greased or sprayed with cooking spray about half full; bake at 375\u00b0 for 20 minutes.
Makes about 15.
Preparation:.
For every recipe version: Bring a large pot