|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.
Wash squash. Cut into ... Add chopped onions, cheese, mushroom soup, ... in greased casserole dish. Bake at 350 degrees (preheated oven) for 20 minutes.
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 ...
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.
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.
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 ...
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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