Preheat oven to 375 degrees F (190 degrees C).
Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil.
Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!
baking dish.
Cook squash in preheated 375\u00b0F
Peel the squash and cut into large chunks.<
heese filling in half. Stir peanut butter into 1 half; stir
br>Add the water, butternut squash, basil, salt, and sugar and
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
n peanut butter and tomatoes.
Add three-fourths of the squash
Place squash in a microwave-safe bowl.
small bowl. Sprinkle the squash rounds with a teaspoon of
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.
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
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
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
Place the butternut squash in a saucepan with water
Heat oil in a large saucepan on medium-high heat. Cook onion and garlic, stirring, until onion softens. Add curry paste; cook, stirring, until fragrant. Stir in stock and 1 cup water; bring to a boil. Add squash. Reduce heat to low; simmer, covered, 15 mins or until squash is almost tender.
Meanwhile, cook rice in a large saucepan of boiling water until tender; drain. Cover to keep warm.
Add chickpeas and peas to curry; cook, stirring, until heated through. Stir in cream and sprinkle with cilantro. Serve curry with rice.
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.