ater to a boil. Add squash chunks, cover, and steam until
he duck. Divide the Butternut Squash Gnocchi among plates. Top with
ith aluminum foil.
Arrange squash on lined baking sheet. Roast
Boil squash until it can be mashed.
Drain the squash; melt butter in hot squash.
In a separate bowl, combine egg yolks, 1 1/2 cups sugar, flour and vanilla.
Stir well and add evaporated milk and water; add to squash and mix well.
Bake in moderate oven (350\u00b0) until firm, about 1 hour.
Remove from heat.
up nonstick muffing cups. Cut squash in half; rmove seeds. Place
Heat oil and butter in large skillet.
Add squash, onion and garlic and saute until vegetables are crisp-tender.
Combine beaten eggs, cheeses, dill, salt and pepper.
Transfer vegetables to buttered 8-inch square baking dish.
Pour egg mixture over.
Bake at 350\u00b0 for 25 to 30 minutes or until set.
Makes 6 to 8 servings.
ooking spray.
Place the squash and onion in a large
Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
Put all ingredients except squash in your blender and whiz on low for a minute or so.
Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
Bake for 30-40 minutes or until just set. The top will puff up and brown.
NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.
Select the small, tender, yellow summer squash, slice and parboil; drain.
Mix eggs, salt, pepper and milk to cover in casserole.
Sprinkle nutmeg over this.
Bake in oven at 325\u00b0 until set, approximately 50 minutes.
Mix sugar, flour, salt and spice.
Add squash, milk and egg. Pour into casserole dish.
Microwave for 13 to 15 minutes.
Boil the squash in a pot. You can
Cook squash
until
tender
enough to mash.
Add sugar, lemon flavor, vanilla, eggs, flour, margarine and milk.
Blend together well.
Pour into
unbaked
pie shell.
This is enough for 3 pies. Bake at 350\u00b0
for
35
to 40 minutes.
Use 9-inch pie pan.
Microwave in covered dish squash, onions and water on High for 4 minutes.
Drain and chop.
Place in a greased pie pan.
Heat oil and butter in large skillet.
Add squash, onions and garlic; saute until vegetables are crisp-tender.
Combine beaten eggs, cheese, dill, salt and pepper.
Transfer vegetables to buttered 8-inch skillet baking dish.
Pour egg mixture over. Bake at 350\u00b0 for 25 to 30 minutes, or until set.
Makes 6 to 8 servings.
Heat oven to 350. Beat eggs, sugar, salt and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top.
Bake in center of 350 oven until knife inserted near center comes out clean, 30-35 minutes.
To Toast Pecans: Spread pecans in small baking pan. Bake in 350 oven, stirring occasionally, about 10 minutes.
Place margarine and garlic into 2-quart casserole dish. Microwave on High (100%) until margarine is melted (1 to 1 1/2 minutes).
Mix in oregano, basil, salt and pepper.
Add remaining ingredients, except tomato.
Toss to coat.
Cover and microwave on High (100%) until squash is tender, 8 to 10 minutes, stirring after the cooking time.
Stir in tomato.
Cover and let stand 2 minutes.
Mix the squash with the salt, coriander, mace, ginger and flour.
Turn into a buttered 1-quart shallow casserole dish. Drizzle with 2 tablespoons melted butter.
Sprinkle evenly with brown sugar.
Mix the bread crumbs with the 3 tablespoons melted butter.
Sprinkle over the squash.
(Recipe may be made ahead to this point and refrigerated.) Bake at 325\u00b0 for 30 minutes or until crumbs are golden and sugar has melted.
Makes 4 servings.
Cook Squash Covered in a small amount of boiling water 10 to 15 minutes or until tender.
Drain Well and Lightly Mash.
Set Aside.
Saute Onion in butter until tender.
Add Onion, Eggs, Cracker Crumbs, salt and pepper to squash.
Stir Well.
Spoon Mixture into a lightly greased 2 quart casserole.
Bake uncovered @ 350 for 20 minutes, or until lightly browned.
ry outside of pumpkin (or squash).
Using a sharp knife
steaming works well) enough yellow squash (crookneck, not butternut or such