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
o 400. If using smaller squash (acorn, buttercup, carnival, or sweet
200 degrees C).
Place squash on a rimmed baking sheet
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.
ff both ends of the squash, including the stem. Cut the
Take the spaghetti squash and cut it into two
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!
br>Brush zucchini and yellow squash with 1 tablespoon oil and
Trim the ends off the squash and grate using a box
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.
A one-pound squash yields 2 cups cooked pulp.
referred way of cooking your squash, cook it and mash it