|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 butternut squash for more results.
1 - 10 of 27 for frozen butternut squash
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Cook squash in boiling, salted ... well. (Or cook frozen squash according to ... smooth with butter, brown sugar, nutmeg, and salt. Makes about 6 servings.
Boil pasta ahead ... Add bag of frozen butternut squash (good fiber-I like ... oven long enough to heat through and melt cheese and/or soften the pasta.
Preheat oven to ... thickened. Stir in squash until smooth and ... thyme. Sprinkle over pasta mix. Bake until bubbly and golden brown, about 15 minutes.
Boil and drain squash. Mix together ... nutmeg over top. Drizzle maple syrup over top. Place pats of butter on top. Cover and bake 350 degrees, 20-30 minutes.
Place squash in a pot; ... minutes. Serve hot. Serves 6. Per serving: 184 calories, 6 g protein, 6 g fat, 29 g carbohydrates, 0 cholesterol, 283 mg sodium.
Combine squash, butter, evaporated ... Combine nuts with corn syrup in a small bowl. Sprinkle over squash. Bake in 350 degree oven for 30 minutes. 6 servings.
Grease bundt pan ... is smooth. Fold squash and cranberries into ... prepared pan. Bake cake 50 to 55 minutes. Cool cake. Sprinkle on additional powdered sugar.
In a skillet, ... taste. Arrange the squash in baking pans ... Cover the pans with foil and bake at 375 degrees until the squash is tender (an hour or so).
Wash chicken portions ... cut up 1/2 butternut if frozen one is not ... and bake in 350 degree oven until brown and crisp - no other addition necessary.
Grease a 10 ... smooth. Fold in squash and cranberries; spoon ... Transfer cake to serving plate and sprinkle with additional powdered sugar if desired.
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