Search Results for "Squash"
Recipe Results 2 of 56 pages
Roasted Butternut Squash Fries
Roasted Butternut Squash Fries Ingredients: 1 medium butternut squash 1 tablespoon olive oil 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt Directions: Heat oven to 425˚F. Lightly coat a baking sheet with nonstick cooking spray. Peel skin from butternut squash and cut into even sticks, about 1/2 inch wide and
Baked Spaghetti Squash Carbonara
Baked Spaghetti Squash Carbonara Ingredients: 1 Medium Spaghetti Squash about 3 pounds 8-10 slices Bacon, diced 1 Small Yellow Onion diced 4 Large Eggs 1/2 Cup Ricotta Cheese 1 1/4 Cups Parmesan cheese 1 Teaspoon Salt 1 Teaspoon black pepper Directions: Heat the oven to 350°F. Cut the squash in half lengthwise with a sharp
Summer Squash Casserole
Ingredients 2 small yellow summer squash, sliced 1/4 onion, chopped 1/2 teaspoon salt, divided 1 egg 1/4 mayonnaise* 2 teaspoons sugar pepper to taste 1/4 shredded Cheddar cheese 2 tablespoons cornflakes, crushed 1 1/2 teaspoons butter, melted Directions In small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to boil. Reduce
Honey Chipotle Roast Acorn Squash
Honey Chipotle Roast Acorn Squash Ingredients: 2 small acorn squash 2 chipotle peppers in adobo 2 Tbsp. honey 2 limes, juiced 1 generous pinch salt 2 Tbsp. olive oil 1/8 cup loosely packed fresh cilantro, chopped Directions: Cut the acorn squash in half, stem to root. Scoop out the seeds and pulp. Cut the squash
Squash Dressing
Ingredients: 1 package (8-1/2 ounces) corn bread/muffin mix 1/2 cup water 4 cups chopped yellow summer squash 1/2 cup butter 1/2 cup each chopped onion, celery and green pepper 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup milk 1 teaspoon salt 1/2 teaspoon pepper Directions: Prepare corn bread according to package
Simplest Squash Salad
Simplest Squash Salad Ingredients: 1 lb. yellow squash or zucchini (or mixture of both, about 4 small) 1 Tbsp. extra virgin olive oil 1 Tbsp. fresh lemon juice, if needed 1/4 tsp. pepper 1/4 tsp. garlic or onion powder 1 Tbsp. chopped, fresh parsley -or- 1 tsp. dried parsley 1 Tbsp. Parmesan cheese (grated) Directions:
Winter Squash Soup
Ingredients: 4 pounds sorted winter squash 4 tablespoons unsalted butter 2 medium onions, halved and thinly sliced 2 tablespoons minced shallots 4 to 5 cups chicken/vegetable stock 1 teaspoon freshly ground nutmeg Salt and white pepper to taste Sour cream for garnish Directions: Preheat oven to 325° and line a baking sheet with foil. Quarter
Squash Casserole
Ingredients 2 lbs. yellow summer squash or zucchini, thinly sliced (about 6 cups) 1/2 medium onion chopped 1 cup carrot, peeled and shredded 1 (10 3/4 oz.) can condensed cream of chicken soup 1 cup sour cream 1/4 flour 1 (8 oz.) pkg. seasoned stuffing crumbs 1/2 butter or margarine, melted Directions Combine squash, onion,
Creamy Butternut Squash Risotto
Creamy Butternut Squash Risotto For the squash: 1 small butternut squash (1 1/2 pounds, about 4 cups diced) 2 tablespoons olive oil 1/2 teaspoon kosher salt Fresh ground pepper For the risotto: 1 quart vegetable broth 1 quart water 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons salted butter 2 medium shallots
Squash Stuffing Casserole
Ingredients: 3/4 cup water 1/4 teaspoon salt 6 cups sliced yellow summer squash (1/4 inch thick) 1 small onion, halved and sliced 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup (8 ounces) sour cream 1 package (6 ounces) corn bread stuffing mix 1 can (4 ounces) chopped green chilies Salt
