Heat oil in a large pan. Add onions and garlic cook till translucent about 3 minutes.
Add ground turkey and cook for 5 more minutes stirring to break up. Sprinkle ingredients 1/2 the sage through the curry over the turkey mixture and mix inches Add pureed squash and milk. Stir to mix and thicken. Add peas and remaining sage toss to mix.
Serve over noodles.
If need be, you can butter or oil the noodles. I did avoid to keep the fat down! Garnish with sage.
inutes.
Add the butternut squash puree and bacon and simmer
50 degrees.
Cut each squash in half and discard seeds
rimmed baking sheets. Roast the squash until soft-30-40 minutes
arge baking sheet. Cut the squash in half, scoop out the
baking dish.
Cook squash in preheated 375\u00b0F
egrees C).
Place the squash, cut side down, on baking
Slice squash in half, remove seeds, fill
Cut Squash in half lengthwise. Remove seeds.
Cut top off kabocha squash like a lid; reserve. Scoop
emove seeds.
Place squash halves, cut sides down, on
Halve the squash and scoop out seeds and pulp.
Cut squash into 1-inch cubes and steam until tender (about 15 minutes).
Let cool a bit.
Use a spoon to scrape flesh off peel.
Puree squash in a food processor until smooth.
Place 1 3/4 cup pureed squash in a food processor bowl.
Add all remaining ingredients; mix well.
Pour into crust and bake in a preheated 425\u00b0 oven for 15 minutes.
Turn heat down to 350\u00b0 and bake another 45 minutes.
Top with whipped cream.
ooking spray.
Place kabocha squash skin-side down on the
egrees F. Steam the fresh squash until very tender on top
nch pie pan.
Steam squash until tender;
puree until
Preheat oven to 350.
Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized.
Remove from oven and let cool to handle.
Slice in 1/2 and remove seeds. (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!).
Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth.
Cool and place 2 cups in freezer ziplock bags. Freeze till ready to use in your favorite pie, soup, bread or sauce!
In 3 qt saucepan, cover squash with water and cook until tender.
Place in blender and puree.
In the saucepan, melt butter, add onion and garlic.
Cook until tender.
Add pureed squash, broth, and spices.
Heat to boiling; reduce heat and simmer 5 minutes.
Add milk, heat through, stirring.
Cover squash and water in saucepan. Cook for 15 to 20 minutes. Puree top with scallions.
Beat oil, eggs and squash together.
Sift next 6 ingredients together; stir in pudding mixture and add nuts.
Add to pumpkin mixture; mix until well moistened.
Place batter in well-greased 8 1/2 x 4 1/2-inch loaf pans.
Bake in preheated 350\u00b0 oven for 1 hour or until bread tests done.
Peel the squash and cut into large chunks.<