rizzle the mixture over the potato salad and stir in lightly
ff both ends of the squash, including the stem. Cut the
read with oil. Top with potato, squash and bacon and sprinkle with
Take the spaghetti squash and cut it into two
/4 cups cream, acorn squash, thyme, kosher salt, and pepper
afe bowl, combine the potatoes, squash and water.
Cover and
Cut potato, squash and shallots in half-length
baking sheet with the squash.
Add the unpeeled garlic
190C.
Cut the sweet potato, squash and shallot in half lengthwise
Preheat oven to 375\u00b0 and cut the sweet potatoes in half.
Cut the butternut squash in half vertically and scrape out the seeds.
Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
Scoop the potato and squash out of the skins, combine them, and mash until smooth.
Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
Discard cinnamon sticks and stir orange syrup into the mashed vegetables.
Wash the squash and leave it wet. Microwave
Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of electric mixer.
Add eggs, one at a time, beating well after each addition.
Stir in sweet potatoes (squash) and milk.
Combine flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Stir in raisins and pecans.
Spoon into muffin pans, filling 2/3 full.
Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle over batter.
Bake at 400\u00b0 for 22 to 25 minutes.
Yields 2 dozen.
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!
Spread the onions in a 9 x 9-inch glass casserole.
Alternate slices of potato and squash, standing on edge, to fill the casserole.
Sprinkle with salt, pepper and flour.
Pour the broth over the entire surface, slowly, so that the flour is moistened. Bake, uncovered, in a 350\u00b0 oven until tender, about 45 to 50 minutes.
Serves 6.
0 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to
br>Brush zucchini and yellow squash with 1 tablespoon oil and
In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
Trim the ends off the squash and grate using a box