|The Adventurous Vegetarian|
|by Colin Spencer|
This is a collection of authentic meatless regional recipes from many cultures. Every recipe is accompanied by a brief explanation of the cultural...
111 - 120 of 3,960 for can squash
(If using cooked squash, add about ... and half. Milk can be substituted. Bring ... temperature but do not boil. Add salt and pepper to taste. Serve hot.
Bring large pot ... to boil. Add squash, return to ... and cinnamon. Sprinkle over top of dish. Bake at 350 degrees for 1 hour or until squash is tender.
Wash squash; cut in ... preheated 400 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Test squash with a fork to be sure it is tender.
Cut squash in half crosswise ... for topping. Spoon into shells and top with nutmeg and remaining pecans. Bake at 350 degrees for 10 minutes. 4 servings.
Peel squash; cut into ... cooked squash with enough broth to puree easily. Stir puree back into reserved broth. Add more broth if needed. Season to taste.
Cut squash into 1/2-inch slices. ... MEDIUM 17 to 20 minutes or until squash is tender. Let stand, covered, 3 minutes before serving. Yield: 4 servings.
Melt butter in ... in curry. Peel squash, discard seeds ... just to boiling. Serves 6. Lovely fall supper with fresh crusty bread and fruit of the season.
Cut squash in half. Scoop ... apples, raisins and nuts. Grease casserole, pour mixture into casserole. Sprinkle with nuts. Bake at 350 degrees for 45 minutes.
Cut squash in half lengthwise, ... tablespoons butter, honey and lemon juice. Mix well. Spoon into squash. Bake uncovered at 350 degrees for 30 minutes.
Cut squash half lengthwise, scoop ... squash halves with apple mixture, place in baking dish, add 1/2 inch boiling water, cover and bake 30 minutes longer.
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