baking dish.
Cook squash in preheated 375\u00b0F
Preheat oven to 350F and butter a 9 x 12 baking pan.
Boil whole squashes for 20 minutes or until almost tender.
Peel, halve, seed, and coarsely chop cooked squash.
One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
Scatter jalapeno, onions, and bell peppers evenly on each layer.
Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.
Peel the squash and cut into large chunks.<
Wash mirliton, cut in half to remove seed.
Slice lengthwise. Chop onions and peppers into large pieces.
Combine all ingredients except mirliton in pot large enough to hold everything.
Bring to a boil.
Put mirliton in and leave just long enough to heat all the way through.
Don't boil them.
Sterilize jars and pack mirlitons in jars then pour over vinegar mixture. Seal and put in hot water bath for 10 minutes.
I've doubled, quadrupled or even more.
Still comes out wonderful.
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.
Cream together oleo and sugar.
Add eggs, Bisquick, milk and vanilla.
Add 2 cups mashed mirliton.
Pour into greased 12-inch pie plate.
Bake 55 minutes at 350\u00b0 or until brown.
Serve hot or cold.
inutes.
Add the butternut squash puree and bacon and simmer
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
he pot, and put the squash chunks into the steamer. Cover
br>2 Add the butternut squash, apple, broth and water. Bring
an.
Add the Opo Squash and cook over medium-high
uart saucepan,
cook chopped squash in 1 cup water until
Cook squash in boiling water for 10 to 15 minutes or until tender.
Drain; mash enough squash to measure 2 cups.
Reserve any leftover for use in other recipes.
Combine 2 cups squash with egg.
Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onions; stir until blended.
Drop mixture by teaspoonful into hot oil.
Cook until golden brown, turning only once.
75\u00b0C.
Cut acorn squash in half lengthwise. Remove the
ixture is being prepared, place squash onto baking sheet and roast
Cut each squash in half lengthwise and quarter into thin slices.
Cut turnips the same way.
Place vegetables in a large heavy skillet; sprinkle with thyme and pour chicken style seasoning and water broth over.
Heat to boiling.
Reduce heat and simmer, covered.
Stir occasionally for 10 minutes or until vegetables are tender.
Remove vegetables to a serving bowl with slotted spoon.
Sprinkle vegetables with parsley, lemon juice and salt.
Pour reduced broth over and stir well.
or pie filling or cake recipes.
THE HARD WAY: Cut
ff both ends of the squash, including the stem. Cut the
halve, and remove seeds from squash. Cut a 1-inch-thick
irtight container.
For the squash sauce:
Heat 8 tablespoons