Peel the squash and cut into large chunks.<
baking dish.
Cook squash in preheated 375\u00b0F
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.
o 10 minutes. Stir butternut squash, apples, and 1 cup water
have any pre-roasted Thanksgiving leftovers --
Halve and scoop
o 450. Peel and dice squash into 1/2 inch pieces
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.
To prepare:
Cook squash, green pepper and onion until tender. Drain and mash.
Add cheese and tomatoes.
Place in buttered 2-quart casserole dish.
Sprinkle broken tortilla chips on top. Bake at 350 degrees for 25 minutes or until bubbly.
he pot, and put the squash chunks into the steamer. Cover
Split acorn squash in half.
Scoop out seeds.
In the center put 1 teaspoon margarine, 1/2 tablespoon brown sugar and 1/2 of the whole cranberries.
Sprinkle cinnamon on top.
Repeat to other 1/2 of squash.
Cover and bake at 350\u00b0 for about 45 minutes or when squash is tender.
May also be done in microwave (times vary on all microwaves).
Great for Thanksgiving and Christmas dinners.
br>2 Add the butternut squash, apple, broth and water. Bring
an.
Add the Opo Squash and cook over medium-high
Preheat oven to 400 degrees.
Salt the squash and place butter inside.
Bake for 30 minutes.
Remove squash meat from the skin.
Mix cottage cheese with the squash.
uart saucepan,
cook chopped squash in 1 cup water until
Cook squash and drain well.
Slice onion, grate carrot, add butter and cook in microwave oven for 3 minutes.
Mix cooked onion and carrot, sour cream, mushroom soup, salt, pepper, squash and 3/4 stuffing mix.
Pour into casserole.
Mix remainder of stuffing with melted butter and top casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Cook squash in boiling water for 10 to 15 minutes or until tender.
Drain; mash enough squash to measure 2 cups.
Reserve any leftover for use in other recipes.
Combine 2 cups squash with egg.
Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onions; stir until blended.
Drop mixture by teaspoonful into hot oil.
Cook until golden brown, turning only once.
75\u00b0C.
Cut acorn squash in half lengthwise. Remove the
In a large bowl prepare Pepperidge Farm stuffing according to directions.
You may reduce the amount of butter though.
Add remaining ingredients.
Halve a butternut squash lengthwise.
Carve out center and spoon stuffing in.
Place squash in pan of water while baking.
Bake for 1 hour or so at 350\u00b0.
This is very good for Thanksgiving.
Simmer squash, onion, salt and pepper until tender and drain well.
Mix well oleo, dry stuffing mix, sour cream, carrots, green pepper and mushrooms.
Add squash and mix together very well. Place in casserole dish and top with stuffing mix.
Bake at 350\u00b0 for 30 minutes (45 minutes at 325\u00b0 if Corning Ware is used).