ut the top off the turban squash, as you would for a
200 degrees C).
Place turban squash halves cut-side in a
Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
Whip with an electric mixer, or mash by hand, until smooth.
Slice bottom stem so squash stands upright.
Cut out top turban end.
Lightly salt inside.
Bake squash; scoop end down in shallow pan with small amount of water at 375\u00b0 for one hour or until tender.
In skillet, brown sausage and vegetables.
Drain well.
Combine egg, sour cream and Parmesan cheese.
Stir into sausage.
Turn into squash.
Bake 20 to 25 minutes more.
ut the top off the squash using a serrated knife and
emove the flesh from the squash. If you cut-off the
200 degrees C).
Place squash on a rimmed baking sheet
o 400. If using smaller squash (acorn, buttercup, carnival, or sweet
brown the short ribs.
place the ribs in the bottom of the crock pot.
add the onions, garlic, bay leaf, squash, tomatoes.
Season with salt and lemon pepper.
Pour ale and canned tomatoes over the meat and vegetables.
Cover and cook about 5 1/2 hours on high, or 7-8 on low.
Correct seasonings to taste.
baking dish.
Cook squash in preheated 375\u00b0F
Butter inside of casserole.
Mix all ingredients well, except nuts.
Pour mixture into casserole.
Sprinkle with the chopped walnuts or pecans.
(I use more over top.) Bake at 375\u00b0 for 30 to 40 minutes, uncovered.
Peel the squash and cut into large chunks.<
A one-pound squash yields 2 cups cooked pulp.
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.
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
br>2 Add the butternut squash, apple, broth and water. Bring
an.
Add the Opo Squash and cook over medium-high
uart saucepan,
cook chopped squash in 1 cup water until