Use canned squash or, if fresh, boil until tender.
In separate container, dilute mushroom soup with milk.
Layer ingredients, starting with squash and ending with cheese.
Bake at 350\u00b0 for 30 minutes.
If using butternut squash, pierce flesh and bake in
dd dried, precooked beans (NOT canned beans), chicken broth, rosemary, crushed
umpkin, cream, salt (omit if using canned stock), and cayenne into the
If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.
Heat oven to 400. If using smaller squash (acorn, buttercup, carnival, or sweet
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
Melt butter over medium-high heat in a large, heavy skillet. (I prefer my cast iron chicken fryer).
Saute onions until about half-cooked if you are using fresh squash or 3/4 cooked if using frozen squash.
Add squash and saute until onions are finished (soft and well-browned), and squash is just barely cooked through and beginning to brown.
Toss with parmesan. Pass pepper grinder at the table.
Prepare the spaghetti squash: split it in half and
side.
If you're using Chinese long beans, trim the
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
Cook squash and onion together and drain.
Add the can of chicken soup, the sour cream and all of the seasons.
Mix well. Layer the stuffing mix and the squash mix in casserole dish (bottom stuffing mix, squash mix, etc.).
Melt the butter or margarine and pour over top of mix.
Bake at 375\u00b0 for 30 minutes.
Season the squash with salt and pepper as
Combine squash, sugar, oil and egg.
Sift together flour, baking powder, cinnamon and salt.
Add to squash mixture.
Add soda, dissolved in milk.
Add vanilla.
Drop on greased baking sheet.
Bake 10 to 12 minutes in 375\u00b0 oven.
b>using crookneck squash, cut off most of the narrow crookneck.
Slice squash
Cook prepared squash (or use canned squash) and onion in enough water to cover for 8 to 15 minutes.
When tender, drain and mash.
Add other ingredients and mix thoroughly.
Bake in a long, buttered casserole dish for 1 hour at 300\u00b0.
Serves 8.
Place squash or okra in a large pot.
Barely cover with water. Add canning salt and vinegar.
Bring to a light boil. Boil gently until squash or okra changes color.
Pack into jars.
Pour liquid into jars over squash or okra.
Seal.
preheat oven to 350.
if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
Scrape flesh from skin- should be 3-4 cups.
beat together flour, sugar, oil, eggs, and milk.
add squash and mix well.
bake in 9x13 glass or ceramic baking dish for 60 minutes.
can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).
00 degrees F. Season the squash with 1 tablespoon of oil