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squash down
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squash down
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41.
BUTTERNUT SQUASH SOUP
Peel and dice apples. Peel and seed
squash
and cut into chunks. Combine ... low. Before serving, add cream. Serve hot with fresh parsley on top.
Ingredients: 10 (apples .. broth .. cream .. marjoram .. parsley ...)
42.
BUTTERNUT SQUASH CRISP
Beat eggs until lemon colored. ... well. Cover butternut
squash
with topping and return to ... baking another 10 to 15 minutes. Serves 6 to 8.
Ingredients: 11 (cornflakes .. eggs .. pecans .. salt .. sugar ...)
43.
BUTTERNUT SQUASH CASSEROLE
Cook butternut
squash
and onions in boiling salted ... sprinkle remaining stuffing on top. Bake in a preheated 350°F degrees for 25-30 minutes.
Ingredients: 7 (cream .. soup ...)
44.
BUTTERNUT SQUASH CAKE
Cook and mash the butternut
squash
(it may also be frozen). ... stages, until the desired consistency. Cover cake generously. Makes 12-15 servings.
Ingredients: 14 (cheese .. cinnamon .. eggs .. flour .. oil .. salt ...)
45.
CHEESE STUFFED SUMMER SQUASH
Cut off stem ends of the
squash
(zucchini, yellow crookneck, or patty ... Bake at 400 degrees for 15 minutes or until browned. Makes 6 servings.
Ingredients: 9 (crumbs .. salt ...)
46.
BUTTERNUT SQUASH SOUP
Peel
squash
and seed it. Cut into ... to sauce pan and bring to boiling point. Reduce heat. Before serving add cream and sprinkle with parsley.
Ingredients: 10 (each .. half .. optional .. salt ...)
47.
BUTTERNUT SQUASH SOUP
6 to 8 servings. Peel
squash
and seed. Cut into chunks. ... chopped fresh parsley sprinkled on top. Can be made 2 days in advance and reheated.
Ingredients: 10 (broth .. marjoram .. salt ...)
48.
BUTTERNUT SQUASH BISQUE
Place
squash
, onions and apple pieces ... dash of nutmeg or to taste. (Can be frozen at this stage.) If desired, add heavy cream (about 1/2 cup).
Ingredients: 7 (nutmeg ...)
49.
BUTTERNUT SQUASH CASSEROLE
Peel, seed, and dice the
squash
. Combine with the onion, ... crumbs and sprinkle over top of casserole. Bake at 350 degrees for 30-40 minutes.
Ingredients: 7 (cream .. crumbs .. onion .. soup ...)
50.
BUTTERNUT SQUASH SOUP WITH GINGER AND LIME
In a large saucepan, cook ... and add the
squash
, the broth, 2 cups ... and top it with some of the fried ginger root. Makes 6 cups, serving 4.
Ingredients: 10 (broth .. cloves .. oil .. onion .. root .. slices ...)
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