rown.
2 Add the butternut squash, apple, broth and water. Bring
Cook squash and drain. (I actually cut the butternut squash in half and bake it in the oven on a cookie sheet if time allows; cover with tinfoil to keep it moist.).
Mix other ingredients together and gently fold in cooked squash.
Pour into greased 9\" x 13\" casserole dish.
Top with crushed cracker crumbs or croutons which have been buttered with cooking oil (use Herbed or Italian seasoned croutons for more flavor).
Bake 45 minute @ 350 degrees.
baking dish.
Cook squash in preheated 375\u00b0F
arge bowl.
Slice each squash in half. Place face up
ogether mashed, cooked squash and buttermilk. Add squash mixture and dry ingredients
Cook squash in 1/2-inch boiling, salted water in covered pan over low heat until tender.
Drain and mash.
Saute onion in butter and add to squash.
Add salt, pepper, celery seed, pimento, 1 1/2 cups cheese and eggs.
Pour in greased, shallow baking dish. Sprinkle bread crumbs and 1/2 cup cheese on top.
Bake at 350\u00b0 for 30 minutes.
Serves 8.
Cut squash in half.
Scoop out seeds.
Place, cut side down in shallow baking pan filled with 1/4-inch water.
Bake at 350\u00b0 for 40 minutes.
Turn squash.
Fill each center with 1 tablespoon brown sugar, 1/2 tablespoon butter and 4 to 5 orange sections. Bake for 20 to 25 minutes longer.
In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
Cook, stirring, until squash is very tender, 15 to 20 minutes.
Cool to room temperature or refrigerate.
Just before serving, stir in vanilla.
Puree mixture in a blender or leave it chunky; serve cold or at room temperature.
Heat oven to 450\u00b0.
Mix baking mix and squash.
Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times. Roll dough into 12-inch circle; spread with margarine.
Cut into 12 wedges.
Roll up, beginning at rounded edges.
Place rolls about 1-inch apart on ungreased cookie sheet.
Bake until golden brown, 8 to 10 minutes.
Makes 12 rolls.
Season chicken on all sides with salt & pepper. Lightly coat with flour. Heat oil in skilet over medium heat until hot. Brown chicken in batches to prevent crowding, about 3-5 minutes, turning once. Remove with a slotted spoon and transfer to slow cooker.
Add fennel, squash and thyme. Sitr well to combine. Cover and cook on low, 5-7 hours OR on high 2.5-4.5 hours.
Slice basil into ribbons; mince fresh rosemary.
Garnish with basil & rosemary.
Serve as is or over rice or pasta. Makes 6-8 servings.
Peel the squash and cut into large chunks.<
2 minutes.
Add the butternut squash puree and bacon and simmer
he pot, and put the squash chunks into the steamer. Cover
ixture is being prepared, place squash onto baking sheet and roast
Take the butternut squash and peel, seed, and cut
aking sheet toss together the butternut squash, 2 tablespoons of olive oil
heet or roasting pan, add butternut squash and turn pieces to coat
75.
Cut ends off butternut squash, peel, and slice lengthwise.
Cut each squash in half lengthwise and quarter into thin slices.
Cut turnips the same way.
Place vegetables in a large heavy skillet; sprinkle with thyme and pour chicken style seasoning and water broth over.
Heat to boiling.
Reduce heat and simmer, covered.
Stir occasionally for 10 minutes or until vegetables are tender.
Remove vegetables to a serving bowl with slotted spoon.
Sprinkle vegetables with parsley, lemon juice and salt.
Pour reduced broth over and stir well.
br>Peel the skin from butternut squash and cut into half lengthwise