Wash and quarter the squash. Steam in a skillet or saucepan over water until al dente. (Time depends on the size of your squash -- usually about 4-5 minutes.).
Heat the butter in a saucepan over medium-high heat. Saute the onions until translucent. Add the steamed squash and season with salt and pepper to taste.
The kabocha is a round squash with a hard, inedible green
ff both ends of the squash, including the stem. Cut the
Steam squash for 10 mins, or until tender.
Heat olive oil in a large saucepan over medium heat. Cook onion and garlic for 3 mins, stirring, until soft. Add spices and cook for 1 min, until fragrant. Add steamed squash and mash together. Transfer to a bowl and let cool.
Once cooled, mix in sour cream, lemon juice and cilantro. Season. Chill until ready to serve. Serve with crusty bread and vegetable crudites.
Take the spaghetti squash and cut it into two
reparing filling.
Steam cubed squash in a large steamer basket
Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam.
10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish.
Immediately stir in margarine, pepper, and sugar. Serve hot.
Slice one medium yellow squash and one medium zucchini (Will be about 1 1/2 cups of each).
Place squash, zucchini, butter and water into a 12-inch sauce pan with lid or a large pot with lid on medium heat and allow to steam. Stir every 5-10 minutes. (NOTE: Margarine may be substituted for butter to reduce fat.).
Allow to steam until sliced squash and zucchini is soft. Salt to taste.
Other spices, like pepper, chilli powder, etc. may be added for extra flavor.
Mix squash and egg together.
Mix dry ingredients together. Add dry ingredients to squash mixture and mix together.
Add sugar and stir until sugar dissolves.
Drop by teaspoon into frying pan of grease.
Brown on both sides.
Melt oleo in heavy skillet and put in onion.
Cover and let steam until tender.
Cut squash in round thick slices and put in skillet with onion and let steam on low heat.
Salt and pepper to taste.
Use a little water if needed.
Saute onions and bell pepper together in 1/2 stick of oleo. Take the other 1/2 stick oleo and melt in skillet.
Crush Ritz crackers, put into melted oleo and stir well until oleo is on the crackers.
Mix squash, onions and bell pepper together.
Mix eggs and mayonnaise together, salt, black pepper with mushroom soup and add to squash mixture.
Bake in long baking dish with crackers sprinkled on top.
You can also put grated cheese on top, too.
Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
Puree steamed squash in a blender or food processor until smooth and free of lumps.
Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
Pour into serving bowls and have with your favorite snack crackers or a sandwich.
Beat egg yolk well.
Add sugar, butter, squash, milk, salt and cornstarch.
Mix together and add vanilla.
Over medium heat, bring mixture to a complete boil.
Pour into baked pie crust. Spoon meringue on top and bake at 400\u00b0 for 10 minutes, until brown.
Mix sugar and cinnamon.
Blend squash.
Add seasonings.
Beat eggs and add evaporated milk. Mix all ingredients and pour into 9-inch unbaked pie shells.
Bake in a preheated oven at 450\u00b0 for 10 minutes.
Reduce temperature to 350\u00b0 and bake additional 35 to 40 minutes or when knife is inserted and comes out cleaned.
Mash squash, add all ingredients, mix well. Put in casserole dish and bake at 350\u00b0 for 30 minutes.
Toss stuffing mix in melted margarine.
Place half in greased 9 x 13-inch dish.
Combine other ingredients and spoon into dish. Top with rest of stuffing.
Cover.
Bake at 350\u00b0 for 20 minutes. Remove cover and cook for 10 to 15 minutes more.
Can use any kind of squash.
baking sheet with the squash.
Add the unpeeled garlic
Wash the squash and leave it wet. Microwave
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.
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!