edium-size saucepan. Add the winter squash and continue cooking for 10 to
00b0F. Toss squash with 1 tbsp oil and sugar and season to taste
Preheat oven to 400\u00b0.
Combine squash, apple, brown sugar, oil, egg and lemon peel.
(If squash and apple are freshly cooked, let them cool before adding egg.)
Sift flour, baking powder, cinnamon and salt.
Fold into squash mixture.
Pour into greased muffin tins.
Bake 20 to 25 minutes.
b>and let it foam up and recede. Add the onion, carrot, and celery and
Preheat oven to 350 degrees.
Pare, seed, and cut squash into small slices.
Place squash and apple slices in oblong baking dish (7x11-inch).
Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
Cover and bake for 45-50 minutes.
Bring a large pot of water to a boil and salt it.
Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
b>and seed the butternut squash and cut into 2-inch chunks.
Peel and
(175 degrees C). Arrange squash, cut-side up, on
Preheat oven to 350 degrees.
Cut squash into half; remove seeds and fibers.
Pare squash and cut into 1/2\" slices.
Arrange squash in 7x13 baking dish and then place apple over squash.
Mix brown sugar, butter, flour, salt and mace.
Top squash and apple with sugar mixture.
Cover with aluminum foil and bake until squash is tender, 50-60 minutes.
(a) Instead of the onion and carrot, I used 1 package
Pare, seed and cut squash into small slices.
Place squash and apple slices in 8 1/2 x 11-inch baking dish.
Blend rest of ingredients, with a fork, fingers or pastry cutter, until crumbly. Distribute over squash and apples.
Prepare to here until ready to bake.
Cover and bake at 350\u00b0 for 45 to 50 minutes.
rugula, nuts, garlic and cheese in a food processor
Heat butter in a saucepan, add squash, onions and cayenne and cook until onions are soft. Add stock and bring to a boil then cover and simmer for 15 mins. Reserve a little squash then puree rest. Mix cornstarch with cream until smooth then add to pureed soup. Season and gently reheat. Add balsamic vinegar then transfer to plates. Garnish with reserved squash and fresh cilantro.
ven to 350\u00b0F. Grease and line a 10 x 6
inch springform pan. Steam winter squash over simmering water for 10
aper. Coat squash in oil, transfer to prepared pan and roast for
Melt the butter and olive oil in a soup
Peel squash and seed it. Cut squash into cubes 1 inch wide
Boil, steam or microwave squash until tender then drain.
Oil a grill pan (or grill) and place over medium-high heat. Working in batches, cook squash and halloumi until browned.
Place radicchio in a large bowl with parsley. Whisk together lemon juice, olive oil and capers then drizzle over salad and toss to combine. Distribute between serving plates and top with squash, halloumi and pumpkin seeds.
Oil a medium saucepan and place over medium heat. Cook curry paste, stirring, until fragrant.
Add soup, coconut milk and stock to pan. Bring to a boil. Add chicken and stir until cooked through. Stir in onions and chopped cilantro.