Combine butter and oil in a large Dutch oven.
Add onion and garlic; saute until tender.
Stir in squash and chicken broth; cover and simmer 15 to 20 minutes.
Spoon a third of squash mixture into container of electric blender and process until smooth. Repeat with remaining squash mixture.
Combine oil and oleo in large Dutch oven. Add onion and garlic; saute until tender. Stir in squash and chicken broth; cover and simmer until squash is tender. Spoon 1/3 of squash mixture into blender; process until smooth. Repeat with remaining mixture. Return squash mixture to Dutch oven. Stir in half and half, salt and pepper. Cook over low heat, stirring constantly, until well heated. Garnish with parsley. Yields 10 cups.
Chop up all of the squash in thin slices.
Dump the flour and water in different bowls.
Dip each slice of squash in the water and then dip into the flour.
Layer on a cookie sheet sprayed with butter spray.
Cook at 400\u00b0 for 10 to 15 minutes or until crispy. Add any seasonings that you like.
pot of water large enough to hold the whole squash.
ch-thick slice off one of the squash halves; set aside. Place
br>2 Add the butternut squash, apple, broth and water. Bring
>Peel and seed the squash, cut lengthwise into pieces
ven to 400\u00b0F. Place squash and garlic on 2 baking
Cook squash: Place halves of squash (with seeds and pulp scraped
00 degrees Fahrenheit.
Cut squash in half and remove all
oss together the butternut squash, 2 tablespoons of olive oil, herbs de
n a medium bowl, toss squash slices with oil until coated
boil. Add the butternut squash to the pan and simmer
Cook Spaghetti Squash, your choice, I microwave. Drain all liquid. Remove all seeds and use fork to remove the cooked squash.
Saute' garlic in oil. Add cooked squash, turn several times. I do this to take the \"squeak\" out of the squash.
Put in baking dish, add some Pasta sauce, probably won't need more than 1/2 a jar depending on size of squash. Mix in 1/3 Parmesan Cheese.
Top generously with rest of Parmesan Cheese and fresh basil, bake about 30 minutes on 350.
o 400. Pierce a spaghetti squash 8-10 times with a
thyme and salt.
Add squash and toss until evenly coated
toss a few of the zucchini and squash at a time with
Cook squash and onion (in pot with just enough water to coat bottom or steam them),
drain and set aside. Mix the soup (do not add water) with the sour cream; combine with
squash and onion. Melt butter and combine with stuffing. Put layer of stuffing along bottom of 6 X 10 inch baking dish. Alternate layers of squash and stuffing ending with stuffing. Bake at 350\u00b0 for 20-25 minutes.
Wash the squash, remove the seeds and cut into u-shaped pieces (the peel of this squash is edible). Place them on a paper-lined baking tray.
Peel the garlic, press it into a small bowl and mix with the oil. Season with salt and pepper.
Brush the pieces of squash with the marinade. Sprinkle with gomashio.
Bake at 200\u00b0 C in the preheated oven for about 20-25 minutes .
eel the skin from butternut squash and cut into half lengthwise