Wash the squash.
Poke holes in the
Boil carrots for 5 minute Add Hubbard squash boil 3 minute.
Add zuccini and boil 2 minute Drain.
Mix in bowl:
1 can cream of mushroom soup and 1 cup sour cream.
Add squash.
Melt butter in frying pan. Add 8 oz. package of stuffing.
Stir half of dressing into squash mixture.
Put mixture in 9 x 13 casserole dish. Top with other half of stuffing.
Bake at 375 deg. for 30 minute.
Cut Hubbard Squash in two pieces.
Put
ith aluminum foil and arrange squash chunks, flesh-side up, on
Cut squash into pieces that will fit
Slowly cook onions in butter, add the apples and cook until soft.
Add squash and allow to sweat if necessary.
Add broth to cover veggies and the sprig of rosemary.
Simmer for 10 minutes.
Remove rosemary.
Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
Add curry to taste and serve.
Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
It takes about 10 minute.
per half, depending on how big your squash is.
When cool, pare off rind, and cut in chunks, placing in large bowl.
Add butter, sugar, cinnamon.
Mash with potato masher or hand mixer.
Put puree in baking dish.
Bake at 350 for 30 minutes.
ith aluminum foil.
Arrange squash on lined baking sheet. Roast
Preheat oven to 400\u00b0; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.
Cut the squash into fairly large pieces.
Boil in salted water 15 minutes. Drain. Sprinkle with pepper.
Make a sauce by combining the remaining ingredients.
Pour over hot, drained squash and toss gently. Serve immediately.
Preheat oven to 375 degrees.
Pierce squash all around and place in large roasting pan in preheated oven and bake until soft enough to cut in half (about 30 minutes).
Remove from oven, cut in half, remove seeds.
Return to pan, placing cut side down, and add water or broth.
Bake until soft (approx 30 minutes more).
Carefully remove flesh from shell and place in appropriate sized mixing bowl.
Mash, adding more or less butter and cream as needed.
add salt and pepper to taste.
Cook squash and onion, uncovered, in boiling
ot, and put the squash chunks into the steamer.
FOR THE SOUP: Cook and stir
Saute onin in a small amount of Miracle Whip dressing until tender.
Combine all ingredients except bread crumbs and margarine.
Spoon into a greased 6 cup casserole.
Combine bread crumbs and melted margarine; sprinkle over squash.
Bake at 375 degrees for 40 minutes or until golden.
ourths.
Remove seeds.
For spicy squash, drizzle (roughly 1/2
Cook the squash (in water) until tender (apprx 25 minutes), drain.
Puree in a food processor until smooth.
Blend in the butter, maple syrup, salt, pepper& nutmeg.
Spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or You may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks If you freeze the caaserole thaw in the fridge for 3 days before planning to serve it.
Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.
Prepare squash, either by peeling and boiling or bake in oven until tender. cool and mash. Yield for cooked squash is about 2 cups of puree.
Saute onion and carrot in frying pan with tsp oil.Cool.
In small bowl combine cooled onion, carrot, sour cream, maple syrup and soup.
Fold in squash. Prepare stuffing according to package directions.
Spread half of stuffing in bottom of prepared 8x8 baking dish.
Spoon squash mixture on top, sprinkle with remaining stuffing.
Bake at 350 for 30 minutes.
Stir fry the minced green onions and shrimp flakes in the oil for 1 minute.
Add the salt, sugar, pepper, squash and broth to the mixture and cook over a low to medium flame until the squash is tender, about 10 minutes. Add more broth if necessary.
When the squash is tender, add the clams and heat through. Add the cooked rice noodles.
Stir constantly to blend the ingredients and heat through. Garnish with sliced green onions and minced chili pepper.
Mix ingredients and bake at 350\u00b0 for 55 minutes or until a knife comes out clean.