|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 ...
Tip: Try squash cream cheese for more results.
1 - 10 of 12 for butternut squash cream cheese
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Cook and mash the butternut squash (it may also ... Adding the sugar, in stages, until the desired consistency. Cover cake generously. Makes 12-15 servings.
Pierce the entire butternut squash with a sharp ... uncovered. Puree in blender. Serve hot with garnish. Yield: 8 servings. NOTE: May be frozen up to 1 month.
In 9 or ... 7 minutes. Add squash, zucchini, corn, ... 8 minutes. Pour cream around sides of ... Sprinkle top with cheese, broil 4 ... minutes. Yield: 6 cups.
Beat eggs; add sugar, then squash. Add remaining ... cake and spread cream cheese mixture onto cake. ... cake roll for about 2 to 3 hours before serving.
Wash squash. Cut into ... Add chopped onions, cheese, mushroom soup, ... in greased casserole dish. Bake at 350 degrees (preheated oven) for 20 minutes.
Beat eggs 5 minutes at high speed, gradually adding sugar, beat well. Stir in pumpkin and lemon juice. Combine dry ingredients and add to pumpkin and ...
Mix and pour into 9 1/2 x 13 inch pan lined with wax paper. Sprinkle with Duncan Hines yellow buttermilk cake mix and 1 cup chopped pecans. Melt and ...
Sauté onions in butter. Add squash, water, bouillon, ... a blender, adding cream cheese until smooth. Return ... well with 8 oz. of cream cheese.
Place onions in ... translucent. Stir in squash, cook 10 ... 20 minutes. Add cream and simmer 5 ... Serve topped with cheese, nuts and chives. Serves 4-6.
Peel squash, slice and ... mash and add cheese. When blended, ... pepper. Mix and pour into buttered casserole dish. Bake 30-40 minutes in 350 degree oven.
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