baking dish.
Cook squash in preheated 375\u00b0F
br>Depending on size of squash, cut into half or fourths
uree.
Add cubed sweet potato and butternut squash, and then stir
Preheat the oven to 425 degrees F.
Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
Roast in the oven for 40 minutes.
oil the water and the squash. Cover, reduce heat, and simmer
Mix first 4 ingredients and set aside for 2 hours after putting ice on top of mixture. Mix vinegar, celery seed, sugar and turmeric in large stockpot. Drain the mixture of peppers, squash, onions and salt. Add the mixture to the pot. Bring to a boil. Add to clean, dry, warm jars and seal.
Cut squash in half; remove seeds and place face down in shallow pan.
Add 1/2-inch water to pan and bake uncovered at 350\u00b0 for 50 minutes, then turn cut side up.
Mix all ingredients in small bowl and pour over squash evenly.
Bake another 15 minutes.
Mix first 5 ingredients together and blend well.
Spoon into lightly greased medium size baking dish.
Mix sugar and flour well; sprinkle over squash mixture.
Sprinkle the coconut, nuts or both on sugar and flour mixture.
Melt 3 tablespoons oleo and drizzle over top of all and bake at 350\u00b0 for 30 minutes or until golden brown.
Peel the squash and cut into large chunks.<
nd set aside.
Cut sweet potato in 1\" cubes. Peel
00b0C.
Prepare the sweet potatoes and squash by peeling and cubing
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
rush sweet potatoes and squash with olive oil. Arrange sweet potatoes
Place squash in a microwave-safe bowl.
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.
br>Cut ends off butternut squash, peel, and slice lengthwise.
t 250F degrees.
Cook Sweet Potatoes on medium high for
inutes.
Add the butternut squash puree and bacon and simmer
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
he pot, and put the squash chunks into the steamer. Cover