You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.
In a large saucepan, cook the squash and onion in boiling salted water for 5 to 10 minutes or until crisp and tender.
Drain well.
In a large bowl, combine soup and sour cream (or milk). Stir in carrots and fold in squash and onion.
Toss stuffing mix with melted butter. Spread half the stuffing mix in a 7 x 12-inch baking dish.
Spoon squash mixture on top.
Sprinkle with remaining stuffing mixture.
Bake in a 350\u00b0 oven for 25 to 30 minutes or until heated through.
medium bowl, mix the squash, cream of celery soup, and
he duck. Divide the Butternut Squash Gnocchi among plates. Top with
Cover sliced squash with water and boil for 5 minutes. Drain. Mix squash, stuffing and onion. Butter a 9 x 13-inch casserole dish and place half this mixture in it. Set the rest aside.
In a bowl, combine the flour, soup and sour cream until blended.
Add the vegetables and gently stir to coat.
Combine the stuffing mix and butter; sprinkle half into a 5 quart slow cooker.
Top with vegetable mixture and remaining stuffing.
Cover and cook on LOW for 4-5 hours or until vegetables are tender.
Cook squash in enough water to cover until tender; drain.
Add salt, pepper, margarine, onion, green chilies and beaten eggs. Put in buttered casserole dish, half of the squash, stuffing mix and cheese; repeat layers, ending with cheese.
Bake at 350\u00b0 until cheese cooks through and browns on top.
o 400\u00b0F . Toss the squash with the olive oil on
In a large skillet, saute the squash and onion in butter until tender.
Remove from heat.
Stir in remaining ingredients. Transfer to a greased 1-quart casserole dish.
Bake, uncovered, at 350\u00b0 for 40 minutes.
dd the turkey and the stuffing and mix to combine. In
>Stuff as directed in stuffing recipe, and brush with melted
Stuffing:
Preheat oven to 350
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
et rest.
Press leftover stuffing into a sprayed 9-inch
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.