baking dish.
Cook squash in preheated 375\u00b0F
In a Corning Ware dish, slice 1 layer of yellow squash thin to cover pan.
Add salt, pepper and slices of butter on top.
Next, add a layer of sliced onions on top.
Repeat with salt, pepper and butter.
Add a layer of sliced tomatoes; repeat salt, pepper and butter.
Add a layer of sliced green bell pepper and repeat with salt, pepper and butter.
Bake in a 350\u00b0 oven until tender.
Add cheese slices on top and put back in oven until cheese melts.
Boil, drain and mash squash to make 4 cups mix with soup mix, pimento and sour cream.
Bake in a greased casserole dish for 20 to 30 minutes.
May top with grated cheese or bread crumbs.
Peel the squash and cut into large chunks.<
Trim the ends off the squash and grate using a box
r roasting pan, add butternut squash and turn pieces to coat
teaming rack, starting with the squash and sweet potato, then the
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
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
br>Remove from heat and quick release the pressure.
Rice
ixture is being prepared, place squash onto baking sheet and roast
r overnight. (Alternatively, use the quick-soak method: Place beans in
Mix together the vinegar, sugar, garlic and chili in a large shallow salad bowl. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
Using a vegetable peeler, peel the zucchini and squash into long thin strips and add to the bowl with the dressing and toss to coat. Top with the smoked mackerel and serve with crusty bread.