mnutes. Add carrots, celery, squash and another pinch of salt
200 degrees C).
Combine delicata squash and 2 tablespoons olive oil
165 degrees C).
Put squash halves into a large baking
Brush inside surface of delicata squash halves with about 1 teaspoon
Preheat oven to 400 degrees F (200 degrees C).
Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.
Heat oven to 400 degrees.
Cut off squash ends, halve lengthwise, seeded and sliced into 1 inch half moons.
In a small saucepan, combine maple syrup and sage, bring to simmer, reduce heat to low, cover and cook 15 minutes, set aside, covered.
In a bowl, toss squash slices with olive oil and salt.
Transfer to a a foil lined baking sheet in a single layer, bake at 400 for 20 minutes.
Pour maple syrup mixture evenly on top of squash, bake 20 minutes more until squash is browned and tender.
FOR SQUASH:
1. Preheat the oven
toss the buttercup and butternut squash with 2 tablespoons of the
o low, cover and simmer for 1 hour.
Meanwhile, increase
owl. Arrange half of the squash slices in baking dish; sprinkle
Preheat the oven to 425 degrees F.
Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
Roast in the oven for 40 minutes.
Heat oven to 350 degrees. Place squash cut side down on a baking pan with sides. Add 1/2 inch water to pan.
Bake for 30 minutes or until squash is slightly soft. Remove squash from oven. Pour water off pan and carefully turn over so cut side is up.
Combine all ingredients for stuffing mixture.
Place mixture into the 4 squash cavities. Return to oven, continue baking for 30 minutes or until squash is soft and topping is browned.
Serve immediately.
o 350 degrees. Place the squash, cut side down, on a
auliflower and squash to be about the same size for even roasting
Place squash halves, hollow-side down, into
Preheat oven to 350 degrees.
Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch.
Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper.
Spoon the butter mixture into baked squash cavities and serve hot.
Saute onions and garlic in olive oil for a couple of minutes, then add squash and chicken. Saute until chicken is cooked through. Add remainder of ingredients and simmer for 30 minutes.
he mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes
Slice squash to 1/4 inch thickness.
Remove seeds and membranes.
Mix in small bowl with olive oil and salt.
Arrange in baking dish.
Spread Parmessan cheese over squash.
Place in 350 degree oven.
Bake for approximatly 15 minutes and check.
If you want, you can move to broiler for a few minutes to brown the cheese.
Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
Bake in preheated oven for 30 minutes, or until tender.