lid down).
Wash the squash, pat down dry. Trim the
he duck. Divide the Butternut Squash Gnocchi among plates. Top with
Boil the squash in a pot. You can
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.
Combine flour and cornmeal.
Salt and pepper squash slices and dredge in flour/cornmeal mix.
Heat oil in skillet.
Fry squash in hot oil until just golden brown (4 or 5 minutes on each side).
Cook on medium-high heat.
Trim the ends off the squash and grate using a box
ff both ends of the squash, including the stem. Cut the
00 degrees Fahrenheit.
Cut squash in half and remove all
referred way of cooking your squash, cook it and mash it
rust or your favorite crust recipe. On a lightly floured surface
ucchini. Quarter the zucchini and squash lengthwise, then slice at approx
rom burning.
While the squash is roasting, cook the onions
o 350\u00b0F
Cut squash into 3/4-inch-thick
o taste.
Arrange the squash on the baking sheet, cut
our diced or sliced yellow squash in a pot with the
utternut squash in water until it is completely soft and easy to
Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
Bake whole squash in 350F degrees degree oven