baking dish.
Cook squash in preheated 375\u00b0F
Boil squash until tender; drain.
Combine chopped onion, mayonnaise, 1 cup cheese, salt, pepper and oleo; mix well.
Pour in cooked squash and mix.
Pour into buttered casserole.
Cover with cracker crumbs and remaining 1/4 cup cheese.
Bake at 375\u00b0 until cheese is melted and brown.
Cut zucchini and squash into matchstick size pieces.
Add butter to hot pan.
When butter is melted add vegetables and saute for 3 minutes.
Add seasoning and saute for another 2 minutes.
Add Worcestershire and saute until just tender with slight caramelization.
Peel the squash and cut into large chunks.<
Trim the ends off the squash and grate using a box
Squash -- Cut the squash in half and remove the
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.
inutes.
Add the butternut squash puree and bacon and simmer
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
he pot, and put the squash chunks into the steamer. Cover
br>2 Add the butternut squash, apple, broth and water. Bring
an.
Add the Opo Squash and cook over medium-high
uart saucepan,
cook chopped squash in 1 cup water until
Cook squash in boiling water for 10 to 15 minutes or until tender.
Drain; mash enough squash to measure 2 cups.
Reserve any leftover for use in other recipes.
Combine 2 cups squash with egg.
Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onions; stir until blended.
Drop mixture by teaspoonful into hot oil.
Cook until golden brown, turning only once.
75\u00b0C.
Cut acorn squash in half lengthwise. Remove the
Prepare acorn squash ahead of time and store
00b0F.
Deseed and wash squash. Keep the peel on.
Mix together salt, pepper, basil, oregano leaves and garlic powder.
In 2 1/2 quart casserole or baking dish, place a layer of squash.
Sprinkle with 1/3 of seasoning mixture.
Add layer of tomatoes.
Sprinkle with 1/3 of the seasoning mixture.
Add layer of onion.
Sprinkle with the remaining seasoning mixture.
Cover and bake at 400 degrees for 30 minutes.
Uncover, add cheese and bacon.
Bake 10 minutes or until cheese melts.
ixture is being prepared, place squash onto baking sheet and roast
75\u00b0F Split the butternut squash in half lengthways and scoop