Cook squash and onion, uncovered, in boiling
Steam squash for 10 mins, or until tender.
Heat olive oil in a large saucepan over medium heat. Cook onion and garlic for 3 mins, stirring, until soft. Add spices and cook for 1 min, until fragrant. Add steamed squash and mash together. Transfer to a bowl and let cool.
Once cooled, mix in sour cream, lemon juice and cilantro. Season. Chill until ready to serve. Serve with crusty bread and vegetable crudites.
The kabocha is a round squash with a hard, inedible green
Wash and quarter the squash. Steam in a skillet or saucepan over water until al dente. (Time depends on the size of your squash -- usually about 4-5 minutes.).
Heat the butter in a saucepan over medium-high heat. Saute the onions until translucent. Add the steamed squash and season with salt and pepper to taste.
he squash and bake in the oven at 400 degrees for about
I like to buy the squash a month or two ahead
nd proceed with recipe.
Depending on size of squash, cut into
reparing filling.
Steam cubed squash in a large steamer basket
For the spiced pumpkin seeds:
Slice one medium yellow squash and one medium zucchini (Will be about 1 1/2 cups of each).
Place squash, zucchini, butter and water into a 12-inch sauce pan with lid or a large pot with lid on medium heat and allow to steam. Stir every 5-10 minutes. (NOTE: Margarine may be substituted for butter to reduce fat.).
Allow to steam until sliced squash and zucchini is soft. Salt to taste.
Other spices, like pepper, chilli powder, etc. may be added for extra flavor.
and sugar. Chill in refrigerator for at least 6 hours.
Wash the squash.
Poke holes in the
For the squash:
Cut squash into 3/4 inch dice.<
ix thoroughly. Chill in freezer for 2 hours, or in refrigerator
Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
Puree steamed squash in a blender or food processor until smooth and free of lumps.
Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
Pour into serving bowls and have with your favorite snack crackers or a sandwich.
Toss stuffing mix in melted margarine.
Place half in greased 9 x 13-inch dish.
Combine other ingredients and spoon into dish. Top with rest of stuffing.
Cover.
Bake at 350\u00b0 for 20 minutes. Remove cover and cook for 10 to 15 minutes more.
Can use any kind of squash.
Beat egg yolk well.
Add sugar, butter, squash, milk, salt and cornstarch.
Mix together and add vanilla.
Over medium heat, bring mixture to a complete boil.
Pour into baked pie crust. Spoon meringue on top and bake at 400\u00b0 for 10 minutes, until brown.
Mix sugar and cinnamon.
Blend squash.
Add seasonings.
Beat eggs and add evaporated milk. Mix all ingredients and pour into 9-inch unbaked pie shells.
Bake in a preheated oven at 450\u00b0 for 10 minutes.
Reduce temperature to 350\u00b0 and bake additional 35 to 40 minutes or when knife is inserted and comes out cleaned.
he cut sides of the squash with olive oil and season
Mash squash, add all ingredients, mix well. Put in casserole dish and bake at 350\u00b0 for 30 minutes.