|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 33 for boiling butternut squash
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Peel squash and cut in ... pour over squash and apples. Dot with butter. Cover and bake at 350 degrees for 20 to 25 minutes, or until apples are tender.
Place squash in a pot; ... bring to a boil. Lower heat ... large pot of boiling water and cook ... fat, 29 g carbohydrates, 0 cholesterol, 283 mg sodium.
Mix well and pour in unbaked pie shell and bake at 350 degrees for 1 hour.
In large bowl mix first 7 ingredients, then in small bowl mix next 4 ingredients. Combine both bowls together. Mix well. Pour into unbaked pie crust, ...
Combine squash, apples, onions, ... Bring to a boil and simmer about ... hot soup and then whisk back into rest of mixture. Heat through but do not boil.
Cut the butternut squash in half and ... Bring to a boil, simmer, uncovered ... cream. Serve hot and garnish each serving with chopped parsley. Serves 8.
Cover salt pork ... saucepan. Bring to boil. Reduce heat ... quarts chicken broth, squash, carrots, potatoes, ... Fold into whipped cream. Season with salt.
Combine stock, squash, apples, onion, ... saucepan. Bring to boil, reduce heat ... Blend in some hot soup. Mix mixture back into soup. Do not boil. Serves 6.
Bring 2" depth of water to boiling in large kettle. Wash squash. Cut in ... oven 30 to 45 minutes or until heated. Sprinkle with chopped parsley if desired.
Peel and cut squash. In 4 ... spices. Bring to boil; reduce and ... boil. Reduce heat to simmer. Add cream and stir. Garnish with parsley. Serves 6 - 8.
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