baking dish.
Cook squash in preheated 375\u00b0F
n color.
Add the squash and continue cooking over low
Depending on size of squash, allow 1/2 per person.
Parboil whole squash in salted water until tender.
Remove; slice in half lengthwise.
Scoop out center of squash and place in bowl on equal amount of finely diced yellow cheese.
Add a little cream or milk, salt and pepper lightly, and return to squash shell.
Top with fine bread crumbs, dot with butter, and bake until cheese is melted.
In a large bowl, mix squash, 3/4 cup crumbs, 6 tablespoons oleo, onion, egg, salt and pepper.
Turn into a greased 1 1/2-quart casserole.
Dot with remaining oleo and crumbs.
Bake at 350\u00b0 for 45 minutes.
Thinly slice the squash,about 1/4 inch thick,
ver medium heat.
Add squash and shallots and cook, turning
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
Select tender squash, light yellow in color and free from blemishes. Do not peel; slice in wheels. Prepare green chiles; chop chiles and season with garlic salt. Grate cheese. Using an 8-inch baking dish, line with a layer of squash, then layer cheese, cracker crumbs and repeat ending with a layer of cheese. Bake 30 to 35 minutes at 350\u00b0.
nch pie pan.
Steam squash until tender;
puree until
I like to buy the squash a month or two ahead
Cut tops (stem ends) off squash and reserve. Scoop out and
Scoop flesh from squash, leaving 1/4-inch thick shell. Dice flesh. Cook sausage and diced squash in a large nonstick skillet, breaking up sausage with a spoon, 5 minutes or until browned and cooked. Remove to a bowl; stir in tomatoes. Put squash halves cut side down in skillet. Add 2 tablespoons of water. Cover and cook 2 minutes. Turn squash over. Cover and cook 2 minutes. Fill with sausage mixture. Cover; cook over low heat 2 minutes to reheat. Serves 4.
Heat oil in pot over medium heat. Add onion, and saute 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes.
Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.
Note: I used an ovenproof grill pan to prepare this side dish.
Place the baby squash in the grill pan.
Add all the ingredients except for the fresh mint. Toss gently to coat the vegetables with the olive oil.
Roast at 425 degrees for 15 minutes. Stir the vegetables at the halfway mark.
Remove from oven and garnish with the fresh mint.
Serve hot.
Servings are estimated.
Cook squash with onion in boiling water 5 to 10 minutes. Combine cream of chicken soup and sour cream.
Stir in carrots. Fold in drained squash and onions.
Combine stuffing mix with butter.
Place in a 12 x 7 1/2 x 2-inch casserole dish.
Save a little stuffing mix for topping.
Spoon squash mixture on stuffing mix.
Sprinkle remaining stuffing mix on top.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
egrees F. Steam the fresh squash until very tender on top
Wash squash, but don't peel.
Slice in 1/4 to 1/2-inch slices and boil in slightly salted water until tender, then drain thoroughly and mash up the cooked slices.
Combine in a large bowl the sour cream, onion, soup and seasonings and mix thoroughly. Melt butter and pour over cornbread crumbs and mix well.
Make sure crumbs are well buttered.
Line the bottom of a greased baking dish with 2 cups of crumbs, then pour squash mixture over the crumbs.
Top with 2 remaining cups of crumbs and bake at 400\u00b0 for 30 minutes.
br>Slice or dice the squash and steam/boil it for
Cook squash.
Drain.
Add other ingredients except crumbs and cheese.
Mix well.
Put in casserole.
Add bread crumbs and cheese on top and bake at 375\u00b0 until hot, about 45 minutes.
Slice squash in 1/2-inch pieces, cook in salted water until soft.
Mix sour cream and cheeses in a separate bowl.
Spray a 9 x 12-inch baking dish with Pam.
Drain squash and put into dish. Top with cheese mixture.
Sprinkle on croutons and pats of margarine.
Bake at 350\u00b0 for 30 minutes.