(200 degrees C). Place buttercup squash halves cut side-down in
o 40 minutes.
Microwave buttercup squash until flesh is soft and
Preheat oven to 400. Place chicken in 15 x 10 roasting pan and sprinkle with salt and pepper. In medium bowl combine syrup, thyme and butter.
Cut acorn squash into rings, remove seeds and cut rings in half.
Cut buttercup squash into 6 wedges. Place around chicken in pan and drizzle with syrup mixture.
Bake covered at 400 for 40 minutes. Then uncover and baste chicken and sqush wit maple syrup in pan. Bake 10 to 15 minutes longer until chicken is thoroughly cooked and squash is tender.
o 425\u00b0F.
Cut squash in half lengthwise, scoop out
nd bottom end from butternut squash. Place flat end (that you
Preheat oven to 350\u00b0F.
Cut squash in half and scrape out the seeds & pulp.
Place squash cut side down on an aluminum foil lined rimmed baking pan.
Bake for 30 minutes.
Remove squash from oven and turn over.
Put half of the butter and spices in each squash half.
Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
Serve.
(I usually \"mash\" the inside of my half to mix the spices throughout the flesh once it is on my plate).
time.
Beat in squash and vanilla.
Combine dry
Wash and cut squash in quarters, remove seeds and place in 8-inch square pyrex dish that has been sprayed with Pam.
In hollow of squash quarters add 1 Tbsp. brown sugar and dot of oleo. Sprinkle with salt and pepper.
Cover with wax paper and microwave on high for 15 to 20 minutes or until done.
Wash and cut squash in half.
Scoop out seeds and strings. Bake outside down in a dish with a little water at 350\u00b0 for 45 minutes or until tender.
Scoop from shell and mash with butter. Season to taste with salt and pepper.
Trim stems off of squash. Cut each squash in quarters. Scrape away seeds. In a large pot bring 2 quarts of water to a boil. Add squash and boil until tender. Remove from water and add mace and pepper to taste.
(200 degrees C). Place squash cut-side down in a
lace 2 cups chopped buttercup squash and acorn squash in a microwave-safe
Heat oven to 350\u00b0F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
Bake 20 to 25 minutes or until hot.
Pour vegetable broth into a large pot over medium heat. Add buttercup squash, rutabaga, onion, potato, sweet potato, carrot, seasoning blend, garlic, curry powder, pepper, nutmeg, and bay leaf. Simmer until rutabaga and squash are soft, about 1 hour.
Puree soup with an immersion blender until smooth.
Cut squash into chunks. In water, boil squash and onion about 25 minutes.
Transfer to a blender and blend until smooth.
Put back on stove and add rest of ingredients. Simmer until heated through.
Cook squash and onion, uncovered, in boiling
arge bowl, toss the buttercup and butternut squash with 2 tablespoons of
o 400. If using smaller squash (acorn, buttercup, carnival, or sweet dumpling
In a bowl, add the squash or pumpkin. Add all remaining
Peel the squash, parsnips, sweet potato, celery root,