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.
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.
00 degrees F. Season the squash with 1 tablespoon of oil
Boil the fresh squash in salted water until tender; drain. If using frozen squash, cook according to package and drain. Combine squash with butter, soup, sour cream, onion, carrot and 1 cup stuffing.
Pour into a greased 1 1/2-quart casserole and top with remaining stuffing.
Bake at 350\u00b0 for 30 to 40 minutes.
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!).
Season the squash with salt and pepper as
Layer squash slices in baking dish; pour soup over squash. Sprinkle with salt and pepper; stir around covering squash. Spread cheese, then top with crumbled Ritz crackers.
Bake 1 hour at 350\u00b0.
If using frozen squash, cook down in saucepan until soft, 1/2 hour on medium heat.
Preheat oven to 350.
if using fresh squash, cut in half, remove seeds, place cut side down in small amount of water, cover and cook in high for 15 minutes.
scrape flesh from skin - should be 3-4 cups.
beat together coconut flour, maple syrup or honey, oil, eggs and milk.
add squash and mix well.
pour into 9x13 glass or ceramic baking dish.
sprinkle with cinnamon if desired.
bake for 60 minutes.
Grate
and salt zucchini.
Set aside for 1/2 hour.
Mix eggs, flour,
baking
powder and milk if using frozen squash. Add cheese.
Saute
onion
in bacon grease after frying bacon (pour off
some
of
grease).
Mix
all and pour into greased 9-inch pie
plate.
Sprinkle with cheese and bake at 350\u00b0 for 30 minutes (no pie crust is needed).
Heat oven to 425\u00b0.
Empty the frozen squash into ungreased casserole.
Cut 2 tablespoons butter into pieces and dot the top of the squash with the pieces.
Sprinkle with 1/2 teaspoon salt. Cover.
Bake in 425\u00b0 oven 30 minutes.
Remove from oven and stir in 2 tablespoons minced onion.
Cover and bake 10 minutes.
Heat frozen squash and chicken broth in a saucepan until squash is defrosted.
Add the rest of the ingredients and bring to a simmer/low boil.
Cook for 5-8 minutes, stirring frequently, to allow flavors to blend and soup to thicken slightly.
Enjoy!
Notes: Soup will thicken more as it cools. I have used baby food pears instead of applesauce and it's also good.
If using butternut squash, pierce flesh and bake in
If using frozen gnocchi, cook in a large
Thaw frozen squash.
In large heavy pot, bring broth to a boil.
Add squash.
Puree onion in processor.
(If using blender, add applesauce and a little of the broth mixture to puree onion.) Add onion and applesauce to broth mixture.
Reduce heat and cover pot.
Simmer 20 minutes.
Heat oven to 400. If using smaller squash (acorn, buttercup, carnival, or sweet
Cook and drain squash (until tender). Add remaining ingredients using only half the cheese. Pour into 1 1/2-quart buttered casserole dish. Bake at 350\u00b0 for 20 to 25 minutes. Top with remaining cheese and bake 20 minutes longer.
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.
Prepare the spaghetti squash: split it in half and
side.
If you're using Chinese long beans, trim the
Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 Tbsp of the melted butter, and eggs.
Place in buttered, 1 1/2 quart, shallow casserole.
Mix together bread crumbs, remaining 2 Tbsp butter, and almonds.
(This can be made a day ahead up to this point.) Bake uncovered at 375 degrees for 35 minutes.
Or it can be frozen and baked later at 375 degrees for 55-65 minutes (if still frozen).