TALK TKL Chat Room - 01-29-98
Winter Squash Recipes (33)


Cranberry-stuffed Winter Squash
Acorn Squash-and-Bourbon Butter
Sausage-stuffed Turban Squash
Saucy Dilled Winter Squash
Scrumpdelicious Squash
Butternut Squash Soup
Candied Butternut Squash
Wild Rice Stuffed Squash
Candied Squash Rings
Squash Souffle'
Shaker Squash
Autumn Quinoa and Butter Beans
Apple Filled Squash Halves
Winter Squash and Apple Soup
Curried Stuffed Acorn Squash
Mamie's Squash
Acorn Squash Soup
Squash - Cheesy Squash Gratin
Squash - Chive Jalapeno
Squash - Honey Ginger
Squash - Mildly Moroccan
Butternut Squash Gratin
Squash Casserole
Chilean Black-Eyed Peas and Winter Squash
Aunt Fannie's Squash Souffle
Mashed Butternut Squash
Marinated Squash & Bacon Roll-Ups
Squash Fluff
Low Fat Squash Casserole ala Ben
Bulgur-Stuffed Squash
Squash Pie
Squash with Apples
Florentine Squash Bake


Betsy at TKL (07:32:50 am) :
Date: Wed, 7 Sep 1994 22:53:37 -0500
Reply-to: Chris Huffman huffy@INLINK.COM
To: Multiple recipients of list EAT-L

This recipe from "James McNair's Squash Cookbook" is not exactly for
either fried or breaded squash, but my wife and I both like it so
much it has become a weekly staple in our home. We've modified it
somewhat, steamming rather than baking the squash initially, and
adding chopped pecans. The book says that Acorn, Delicata, and Sweet
Dumpling squash work well, but we've found our favorite to be
Kabocha, which should be tried by everyone who thinks they don't
like squash. Our only problem recently is that cranberries have been
completely unavailable, either fresh or frozen. We've been using
dried, but would love to hear from anyone who can get fresh ones.
I'd be willing to pay shipping costs or arrange a trade for any hard
to get items we may have at our local farmer's market (which has
quite a few). All of McNair's book is wonderful, by the way (as are
his many others)--hope you enjoy this recipe.

Cranberry-stuffed Winter Squash

2 small or one large winter squash
1 Tblsp. unsalted butter, melted
salt
2 Tblsp. unsalted butter
1/2 C. minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 C. coarsely chopped unpeeled tart apple
1/2 C. coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 C. unseasoned fine dry bread crumbs
1 C. freshly grated cheddar, jack, or swiss cheese
1/4 lb. sliced smoked bacon

Preheat oven to 400F.

Cut the squash in half lengthwise and scoop out seeds and stringy
portions. Brush the cut sides of the squash halves with the melted
butter and season to taste with salt. Arrange, cut side down, on a
lightly greased baking pan. Pour in hot water to a depth of 1/2 inch
and bake until barely tender when pierced with a wooden skewer,
about 35-45 minutes.

Melt 2 Tblsp. butter in a skillet over medium-high heat. Add the
shallot or onion and saute until almost soft, about 4 minutes. Stir
in the garlic, apple, and cranberries and saute until the apples are
soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.

In a bowl, combine the apple mixture, bread crumbs, and cheese.
Mound in the cavities of the baked squash halves and arranbe in a
baking dish. Bake until the squash is tender, the filling is heated
through, and the cheese melts, about 20 minutes.

Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on
paper towels, then crumble.

Remove the squash from the oven, sprinkle with the crumbled bacon,
and serve hot.
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Betsy at TKL (07:49:04 am) :
Title: Acorn Squash-and-Bourbon Butter
Categories: Butters, Vegetables
Yield: 2 cups

2 lb Acorn squash
1 c Apple cider
1/4 c Bourbon
3/4 c Brown sugar, firmly packed
1/2 ts Ginger, ground
1/2 ts Allspice, ground
More?
1/4 ts Nutmeg, ground

Cut squash in half crosswise; remove seeds. Place
squash, cut side down, in a shallow baking dish or
pan. Add water to dish to depth of 1/2 inch. Bake at
375~ for 45 minutes or until tender. Drain and cool
siightly. Scoop out pulp, discarding shells. Place
pulp in container of an electric blender or food
processor. Process until smooth, stopping once to
scrape down sides. Combine pulp, cider, and bourbon in
a heavy saucepan. Bring to a boil; reduce heat to low,
and cook 35 minutes, stirring often. Stir in brown
sugar and remaining ingredients. Cook 10 minutes or
until mixture reaches spreading consistency. Serve
with biscuits, English muffins, or toast; or serve as
a relish with pork or ham. Store in refrigerator up to
1 month or freeze up to 6 months. From 1994 Southern
Living Annual cookbook.
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Betsy at TKL (08:00:39 am) :
Susan,IN (08:00:13 am) : Sausage-stuffed Turban Squash
Source: Better Homes and Gardens
All Time Favorite Vegetables

Serves: 6

1 3pound turban squash
salt
1 pound bulk pork sausage
1 cup chopped celery
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 slightly beaten egg
1/2 cup dairy sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt

Cut slice from stem end of squash so squash will stand
up-right. Cut out turban end; scoop out seeds. Lightly
salt inside of squash, scooped end down, in shallow
baking pan, Bake at 375 degrees till tender, about 1
hour.

Meanwhile, in skillet combine pork sausage, celery,
mushrooms, and onion; cook till vegetables are tender
and meat is brown. Drain well. Combine egg, sour
cream, Parmesan cheese, and 1/4 teaspoon salt. Stir
into sausage mixture. Turn squash scooped end up; fill
sausage mixture. Bake 20-25 minutes longer Makes 6
servings
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Susan,IN (08:07:02 am) : Saucy Dilled Winter Squash
Source: Better Homes and Gardens
All Time Favorite Vegetables
Serves:6

2 pounds winter squash, seeded and cubed
(about 4 cups)

2 tablespoons sliced green onion with tops
1 Tablespoon butter or margarine
1/2 cup dairy sour cream
2 tablespoons milk
1/4 teaspoon salt
dash pepper
1/4 teaspoon dried dillweed

Cook squash in boiling water. Drain well. Peel squash. Cook onion in butter
till tender; blend in sour cream, milk, salt, and pepper. Heat through, but
do not boil. Arrange squash on serving plate; top with sour cream mixture.
Sprinkle with dillweed.

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Csally/wv (08:08:06 am) : Scrumpdelicious Squash

Simple Squash Soup
Baked Mashed Squash

Baked Mashed Squash

Ingredients

2 butternut squashes
1/4 cup butter
1/4 tsp. nutmeg
2 Tbs. brown sugar
salt & pepper

Instructions

Cut squash in half, and remove seeds.
Place in baking dish and bake at 325° for 1 hour
Once tender, scoop out the flesh, place in a bowl and add butter, nutmeg,
salt, pepper and 1 Tbs. brown sugar
Mash all ingredients together until smooth
Sprinkle squash with remaing brown sugar and a dollop of soft butter.

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Csally/wv (08:11:20 am) : * Exported from MasterCook *

Butternut Squash Soup

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:30
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large butternut squash
6 whole cloves
2 cinnamon sticks
6 allspice berries
1 pint light cream
1 cup heavy cream
1/4 cup maple syrup
ground cinnamon
ground nutmeg

Peel, seed, and cube squash. In a large soup pot, place squash with enough
water to cover. Tie cloves, cinnamon sticks, and allspice berries in a
cheesecloth bag and add bag to pot. Bring to a boil and simmer over low heat
for 40 minutes. Remove spice bag. Drain squash, reserving liquid. Return
cooked squash to pot and mash. (For a smoother soup, squash may be pureed in
blender or food processor before returning to pot.) Stir in creams and maple
syrup.
Cook over low heat for 15 minutes, stirring often to prevent sticking.
Season with cinnamon and nutmeg, if desired. Thin with reserved liquid, if
necessary. Cook 15 minutes more. Serve hot.
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Nancy/CA (09:03:11 am) : * Exported from MasterCook *

Candied Butternut Squash

Recipe By : Better Homes and Gardens
Serving Size : 6 Preparation Time :0:55
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium butternut squash
1/3 cup packed brown sugar
2 tablespoons molasses
2 tablespoons butter
1 teaspoon finely grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up,
in a large roasting pan. In a mixing bowl combine sugar, molasses, butter,
orange peel, cinnamon, and cloves. Spoon mixture into squash halve. Bake,
covered, in a 350 degree oven for 40 minutes. Stir sugar mixture; uncover
and bake 15 minutes more or till squash is tender. Sprinkle with additional
brown sugar and ground cloves, and garnish with orange peel curls, if
desired.
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Nancy/CA (09:10:12 am) : * Exported from MasterCook *

Wild Rice Stuffed Squash

Recipe By : Better Homes and Gardens November 1997
Serving Size : 6 Preparation Time :1:30
Categories : Pilaf Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 ounces chicken broth
1/2 teaspoon dried thyme
1/3 cup wild rice -- rinsed
1/2 cup leeks -- chopped
6 small winter squash
1/4 cup dried cranberries
1/4 cup dried apricots -- snipped
3 tablespoons butter -- melted
1/8 teaspoon salt
1/8 teaspoon pepper

In a heavy edium saucepan bring the chicken broth and thyme to a boil. Add
the wild rice. Reduce heat. Simmer, overed, for 30 minutes. Add the leeks
and long grain rice. over and simmer for 15 minutes more or till rice is
tender. Let stand, covered, for 5 minutes. Drain excess liquid, if
necessary.
Meanwhile, wash squash and cut off the top third including the stem end.
With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow
baking pan. Bake in a 350 degree oves for 30 minutes. Turn cut sides up.
Cover pan with oil and bake about 20 minutes more or till tender. remove
from oven and set aside.
In a large bowl combine rice mixture, dried cranberries or currants, and
dried apricots. Stir in melted butter, salt, and pepper.
Mound stuffing into squash. Place in a shallow baking pan and bake in a 425
degree oven about 10 minutesa or till heated through. Garnish plate with
pansies or other edible flowers and sage leaves.
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Susan,IN (09:14:30 am) : Candied Squash Rings
Source: Better Homes and Gardens, All Time Favorite Vegetables.

2 acorn squash
salt
pepper
1/2 cup packed brown sugar
1/4 cup butter or margarine
2 tablespoons water

Cut squash crosswise into 1-inch slices;
discard seeds. Arrange in single layer in shallow baking pan; season with
salt and pepper. Cover and bake at 350 detrees till almost tender, about 40
minutes. In saucepan combine brown sugar, butter, and water; cook and stir
till bubbly. Spoon over squash. Continue baking till squash is tender, about
15 minutes more, basting often.
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Susan,IN (09:20:12 am) : Squash Souffle'
Source: Better Homes and Gardens, All Time Favorite Vegetables.
Serves: 8-10

3 cups mashed cooked wither squash
1/4 cup butter or margarine
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon finely shredded orange peel
1/8 teaspoon groundnutmeg
4 egg yolks
4 stiffly beaten egg whites

In large mixing bowl combine squash, butter or margarine, brown sugar, salt,
orange jpeel, nutmeg and pepper. Beat till fluffy. Add egg yolks; beat well.
Carefully fold squash into stiffly beaten eggwhites. Turn into 1 1/2 quart
souffle' dish. Bake souffle' at 350 degrees till set. 55-60 minutes.
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Susan, IN (10:56:06 am) : Shaker Squash
Source: Better Homes and Gardens
All Time Favorite Recipes

Serves 6-8

1 2 1/2 to 3 pound hubbard squash, cut into large pieces
2 Tablespoons maple syrup
2 tablespoons butter
1 teaspoon salt
dash pepper
1 tablespoon snipped parsley or green onions with tops

Place squash pieces in a large baking pan. Bake, covered, at 350 degrees
till tender, about 1 1/4 hours. Remove pulp; press through sieve. Place pulp
in saucepan; stir in syrup, butter, salt and pepper. Heat through. (If thin,
heat and stir to desired consistancy) Top with parsley or sliced green
onion.
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Betsy at TKL (12:07:39 am) :
Title: Autumn Quinoa and Butter Beans
Categories: Main dish, Vegetarian
Yield: 4 servings

1/2 c Quinoa
2 tb Margarine
3/4 c Finely chopped onion
1 tb Minced fresh ginger
3/4 c Orange juice
2/3 c -Water
2 tb Honey
1/2 ts Salt
1/4 ts Ground coriander
1/4 ts Ground cardamom
1/8 ts Ground nutmeg
1 c Diced sweet potato
-(1/2" pieces)
1 c Diced butternut squash
-(1/2" pieces)
1 1/2 c Cooked/canned butter beans
-(drained and rinsed)
1/4 c Chopped cranberries

Thoroughly rinse the quinoa by placing it in a large bowl and filling the
bowl with cold water. Drain the quinoa and repeat the rinsing and draining
4 more times; set aside.

Melt the margarine in a 2-quart saucepan over medium-high heat. Add the
onion and ginger, and cook, stirring, until the onion is softened. Stir in
the orange juice, water, honey, salt, coriander, cardamom, and nutmeg;
bring to a boil. Stir in the sweet potato and squash; bring to a boil.
Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and
return to a boil. Reduce the heat and simmer, covered, 15 minutes. Stir
in the cranberries; simmer, covered, 5 minutes longer.

Calories: 345 Total Fat: 6.7 g Protein: 10.8
g Saturated Fat: 1.3 g Carbohydrates: 56.0 g Cholesterol:
0 Fiber: 8.8 g Sodium: 392 mg

Source: Wholesome Harvest - by Carol Gelles
: ISBN: 0-316-30735-1

Typed for you by Karen Mintzias
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Betsy at TKL (12:15:27 am) :
Title: Apple Filled Squash Halves
Categories: Fruits, Meats, Side dish, Vegetables, Beef
Yield: 4 servings

2 ea Acorn Squash; Md
1 lb Lean Ground Beef
1 1/2 ts Salt
1/2 ts Cinnamon
2 c Apples; Pared & Chopped,2 Lg
1/4 c Raisins
1 x Salt
4 tb Brown Sugar; Packed
2 tb Margarine Or Butter; Melted

Heat the oven to 400 degrees F. Cut each of the squash in half and remove
the seeds and fibers. Place the squash, cut sides down, in an ungreased
baking pan. Then add water to the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40 minutes. While the squash is
baking, cook and stir the meat in a large skillet until it is brown. Drain
off the excess fat. Remove the skillet from the heat and stir in the 1 1/2
ts of salt as well as the cinnamon, the coarsely chopped tart apples and
the raisins. When the squash is cooked, turn them so that the cut side is
up and remove them to a platter. Drain off any remaining liquid in the pan
and dry. Scoop out the pulp from the acorn squash, making a shell that is
1/4-inch thick all the way around. Season the shells with salt to taste.
Mash the pulp and mix in the meat mixture. Return to the shells, piling
them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the
melted butter. Bake uncovered until the apple is tender, about 20 to 30
minutes. Serve hot.

NOTE:

You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of
bulk pork sausage for the 1 lb of lean ground beef.
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Betsy at TKL (12:21:44 am) :
Title: Winter Squash and Apple Soup
Categories: Soups, Vegetarian
Yield: 6 servings

2 c Butternut squash or buttercup squash peeled, seeded & chopped
2 c Sweet potato; peeled &
-chopped
3 md Apples; peeled, cored & chopped
-Spartan,McIntosh or similar
-cooking apple
1 md Onion; chopped
2 c -Water or just enough to cover apples & veggies
1/2 ts Sea salt
1/2 ts Chinese 5 spice;or pumpkin pie spice*
1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high
heat. Reduce the heat and simmer 30 minutes, or until all the vegetables
are tender. Add the seasonings and use a blender to process the mixture.
Heat in the saucepan again on low heat until hot. Keeps 3-5 days
refrigerated. *Original recipe by David Tinker, Vancouver chef

SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne
MacLellan
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Betsy at TKL (12:25:35 am) :
Title: Curried Stuffed Acorn Squash
Categories: Vegetables, Squash, Main dish
Yield: 6 servings

3 Acorn squash (about 1 pound each)
1 c Apple juice
1 cn (14-1/2 ounces) Swansons Beef Broth
1/3 c Sliced celery
1/4 c Chutney
2 tb Butter or margarine
2 ts Curry powder
1 pk (7 ounces) Pepperidge Farms Herb Seasoned Cube Stuffing
2/3 c Chopped mixed dried fruit

1. Halve squash; remove seeds. In 13- by 9-inch baking pan, combine apple
juice and 1/2 cup of the broth. Place squash cut-side down in pan. Bake at
375 degrees for 30 minutes.

2. In small bowl, stir together chutney and 2 tablespoons of the broth; set
aside.

3. Turn squash cut-side up. With fork, prick inside of squash. Divide
chutney mixture evenly among squash halves. Bake 20 minutes more.

4. Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat, in
hot butter, cook celery with curry until tender Add remaining broth. Remove
from heat.

5. In large bowl, combine stuffing and fruit. Pour broth mixture over
stuffing mixture; toss to mix well.

6. Spoon stuffing mixture into squash halves, mounding slightly. Cover
loosely with foil. Bake 20 minutes more or until stuffing is hot. Serve
with roast lamb or chicken.

Makes 6 servings.

Source: Stuffing for all Seasons; Campbell's soup pamphlet Found by Fran
McGee
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(1:13:56 pm) : This method of preparing the squash came from Mamie (her last
name now escapes me, it's been 10 years!), my grandfather's nurse. I never really
cared too much for squash; but I love it fixed this way!

In a heavy saucepan with a tight fitting lid, melt some butter or
margarine (anywhere from 1/4 cup to 1/2 cup, depending on how much squash
you've got, and on how decadent you're feeling, and whether your diet can
take it.) Slice 1 or 2 onions *thinly* (again this is to taste, and
depends on how much squash you're preparing and the size of the onions.)
Cut the squash crosswise into slices about 1/4 inch thick. Put the
onions in the saucepan, then put the squash on top on the onions. Cover
tightly and cook over low heat until everything is tender (usually takes
30 minutes or so.)

Enjoy!
Tracy Riggs
Remove NOSPAM from reply to address to answer
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(1:15:45 pm) : Acorn Squash Soup

2 medium acorn squashes
1 can of chicken broth
1-1 1/2 cups of 2% milk
1 white onion, diced
3 garlic cloves, chopped
1 cinnamon stick
1 tblspn of olive oil
1 tspn of grated ginger
1 tspn of sugar
1 tspn of salt
1/8 tspn of black pepper
1/8 tspn of allspice
1/8 tspn of nutmeg (optional)

Bake squashes at 325 degrees for 30 minutes or until soft. Place on a
counter
to cool. When cool, scoop out the seeds and pulp, then spoon the cooked
squash
into a bowl. Set aside. On medium heat, set a two-quart sauce pan and add
olive oil. When olive oil is hot, add onion and garlic. Stir until both are
thoroughly cooked, but not turning dark in color. Empty the onion/garlic
mixture into the bowl with the squash and add the ginger. Empty the bowl
into
a food processor. Pulse the food processor until the contents are pureed.
Return the pureed ingredients to the sauce pan and add the chicken broth,
milk
and dry ingredients. Stir, then cover and cook at medium-low heat for 30
minutes. Refrigerate overnight and reheat for serving the next day.

~~~
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(1:17:03 pm) : Squash - Cheesy Squash Gratin

4 cups squash puree
4 oz light cream cheese; cubed
1/2 teaspoon salt
1/2 cup fresh breadcrumbs

In saucepan over medium heat, combine puree, cream cheese and salt; cook,
stirring for about 8 minutes or until smooth and heated through. Spoon into
6-cup casserole. Sprinkle evenly with bread crumbs and broil until golden
brown.
Yield: 4 servings
-----

Squash - Chive Jalapeno

4 cups squash puree
2 tablespoons fresh chives; snipped
1 teaspoon jalapeno pepper; finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

In saucepan over medium heat, combine puree chives, jalapeno, salt and
pepper;
cook, stirring occasionally, for about 8 minutes or until heated through.

Yield: 4 servings
-----

Squash - Honey Ginger

2 tablespoons liquid honey
1/2 teaspoon gingerroot; grated
4 cups squash puree
1/2 teaspoon salt; grated
1 pinch pepper

In saucepan over medium heat, stir together honey and ginger. Stir in puree,
salt, and pepper; cook, stirring for about 8 minutes or until=
heated
through.
Yield: 4 servings
-----

Squash - Mildly Moroccan

2 tablespoons butter
1 teaspoon orange rind; grated
1 teaspoon cumin
1 teaspoon dried thyme
3/4 teaspoon salt
4 cups squash puree

In saucepan over medium heat, melt butter; heat orange rind, cumin, thyme
and
salt, stirring for 1 minute. Add puree; cook, stirring occasionally, for
about
8 minutes or until heated through.
Yield: 4 servings

Robin Cowdrey
Edmonton, Alberta, Canada
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(1:18:15 pm) : { Exported from MasterCook Mac }

Butternut Squash Gratin

Recipe By: Gourmet: 10 '93
Serving Size: 2

1 1/2 lbs butternut squash, peeled, seeded cut into 3/4" pieces
1 tbsp unsalted butter softened
1/4 c walnuts finely chopped
3 tbsps Parmesan cheese

Preheat the oven to 400 degrees. In a steamer set over boiling water,
steam the squash, covered, for 15 minutes, or until it is tender. In a
food processor puree the squash with the butter, season it with salt and
pepper, and transfer it to a buttered 2 to 3 cup shallow baking dish,
smoothing the top. Sprinkle the top with the walnuts and the Parmesan and
bake it for 15 minutes, or until the cheese is melted and the walnuts are
toasted.

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(1:18:58 pm) : Hi all, I looked in many recipe books and could not find a
recipe for this so I made this from scrach

Squash Casserole

about 4 lbs yellow and zucchini squash sliced thinly
1 green and 1 red bell pepper sliced into thin strips
1 large Spanish or vidalia onion sliced thinly
1 lb fresh ground hot pork sausage
1 1/2 cup homemade or canned stewed tomatoes
1/2 lb Monterey jack and mozzarella cheese, grated

Chop the tomatoes into medium chunks. Fry the sausage, breaking it into
chunks as it cooks, until it is no longer pink. Drain off grease. Spray
a deep baking dish with cooking spray. Layer the squash over the bottom of
the dish. Follow with layers of onion and sausage. Continue layering
until all layer ingredients are used up. Pour tomatoes over top and
sprinkle with cheese. Bake at 325 F for 30 to 45 minutes or until the
squash is tender. (time varies according to the shape of the dish)

When I served this, it wasn't a main dish, but they went back for seconds
and there were no leftovers.

Enjoy richard-grill lover

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(1:23:28 pm) : Chilean Black-Eyed Peas and Winter Squash

1 pound dried black-eye peas, soaked overnight, or 2 1/2 cups fresh
1 tablespoon cold-pressed veggie oil
2 pounds winter squash, peeled, seeded and diced
2 large onions, chopped
4 ears corn, kernals cut off cob, I used 1 cup frozen
2 large tomatoes, sliced
1 small chile if you like it hot, 1/2 if you don't minced
3 to 6 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon dried basil
1 tablespoon dried oregano
3 bay leaves
1/4 teaspoon whole peppercorns
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole corriander seeds
1/4 to 1/2 teaspoon chile powder

Drain the soaked peas. Place them in a large saucepan, cover with water
and simmer for 20 minutes, should be about half cooked. Take off heat.

Heat oil in large skillet and add squash, onions, corn, tomatoes, chile,
garlic, paprika and salt. Cook stirring for 10 minutes.

Add cooked veggies to the black eyed peas, add water to cover.
Add basil, oregano, bay leaves, peppercorns, cumin and corriander seeds
and chile powder. Cover and simmer for about 25 minutes, taste and correct
seasonings.

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(1:25:51 pm) : Aunt Fannie's Squash Souffle

3 lbs Yellow, crook-necked squash
1/4 lb Butter, melted
1/2 cup Onions, chopped
1/2 cup Bread crumbs
2 Eggs, beaten
1 Tbsp Sugar
salt and pepper

Peel and cook the squash til tender. Mash *very* well. Mix with 1/2 of
melted butter, onions, bread crumbs, eggs, sugar, salt and pepper. Pour
into a greased casserole dish. Pour remaining butter on top and sprinkle
with more bread crumbs. Bake at 375 for an hour (but check after 45
minutes).

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Dawn/ny (3:07:47 pm) : Mashed Butternut Squash

Newsgroups: rec.food.recipes
From: esther@rochgte.fidonet.org

Butternut squash may be substituted for sweet potato, pumpkin, or
other types of winter squash in almost any recipe, especially those
calling for the vegetable to be mashed.

Baked and Mashed Butternut Squash

Slice stem end off squash, then split lengthwise (if you have a microwave
oven, place squash in oven for two minutes on high; thismakes it easier to
cut squash up).

If using regular oven, heat to 375 C. Place squash halves face-down in
baking sheet, and bake until a
fork pierces the skin easily, about 45 minutes to an hour depending on
the size of the squash. In microwave, place squash face-down for 8
minutes on high. Turn over and cover loosely with waxed paper;
continue baking for another 8 minutes, or until fork enters the meat
easily. With either way of baking, be sure to pour off any liquid that
collects in the hollows.

Mash squash with potato masher or in food processor with butter, salt,
pepper, and ground ginger (or chopped candied ginger or grated fresh
ginger). Taste; some crops aren't quite as sweet as you'd like, so
you may wish to add a bit of brown or white sugar.

Prepare several days in advance if you like and refrigerate. For state
occasions such as Thanksgiving, you may want to sprinkle the top of the
squash with chopped nutmeats (pecans are particularly nice) before reheating
in oven in an oven-proof serving dish.
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Dawn/ny (3:42:05 pm) : Marinated Squash & Bacon Roll-Ups

Yield: 32 roll-ups

Cooking Temperature and Time:
- In the microwave: 2 minutes (bacon) 2 minutes (butternut squash)

- In the oven - 350 F for 20-30 minutes

8 strips bacon
1/2 cup teriyaki sauce
wooden toothpicks
32 3/4" butternut squash cubes
1/2 cup honey

1.Cut each bacon strip into approximately 3/4" x 5" strips.

2.Cook bacon strips in microwave oven for approximately 2 minutes or until
they are partially done (i.e. still rubbery).

3.Puncture each butternut squash cube with a fork and marinate in the
teriyaki sauce for 2 minutes.

4.Microwave butternut squash cubes in the teriyaki sauce for 2 minutes,
rotating 1/4 turn after 1 minute.

5.Drain cubes from teriyaki sauce.

6.Rinse butternut squash cubes briefly with water, don't drain completely.

7.Marinate in same bowl with honey for 5 minutes.

8.Roll each cube in one strip of bacon and pierce with a toothpick.

9.Put on a cookie sheet and bake as above, rotating every 5-10 minutes.

From: Martin Farms Recipes
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linda/Tn (7:29:58 pm) : This is a great vegetable dish for the holidays.

SQUASH FLUFF

1 1/2 cups milk
2 eggs
2 cups cooked squash
1 Tablespoon brown sugar
salt and pepper

Mash the squash, add milk, sugar, seasonings and beaten egg yolks. Beat
egg whites and fold in. Place in baking dish and dot with marshmallows.

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(7:52:36 pm) : Spaghetti Squash Surprise
2 tbsp. butter or margarine
1 1/2 cup fresh mushrooms, sliced
1 clove garlic, minced
1 cup zucchini sticks, cut into bite-sized pieces
2 green onions, thinly sliced
1 tbsp. flour
3/4 cup light cream or milk
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
1/2 cup ricotta
1/2 cup Swiss or Monterey Jack cheese, shredded
1/4 cup Parmesan or Romano cheese, grated
2 tbsp. white wine (optional)
Half of a 2-lb. Spaghetti Squash, cooked

In a large skillet, melt butter or margarine; add mushrooms and garlic and
saute for 3 minutes. Add zucchini pieces
and onion; saute 3 minutes more. Stir in flour till blended; add cream or
milk all at once. Cook and stir constantly
till mixture bubbles; reduce heat to medium-low and cook 1 minute more. Stir
in peppers, then add ricotta or
farmer cheese. Stir till cheese is blended; repeat with Swiss or Monterey
Jack and Parmesan cheeses. Stir in wine
if desired; cook 2 minutes more.

Using two forks, shred squash; place on two or three individual plates.
Spoon sauce over squash; serve
immediately. Makes 2 or 3 main dish servings.
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Ben/Tn (7:55:49 pm) : Low Fat Squash CASS. ala Ben

4 cups yellow squash
1 cup spanish sweet onion
2 cups chicken broth
1/2 tsp. salt
dash of pepper
1/8 tsp. or less cinnamon
dash or 2 nutmeg
1/2 cup fat-free cheddar cheese

Put all put cheese in a telfa skillet
and cook off the liquid...Add the cheese
and mix well..Continue to cook until
browned.. Serve hot...
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(7:56:14 pm) : A great vegetarian meal in itself:

Bulgur-Stuffed Squash

1/2 of Hubbard Squash
1 tbsp. cooking oil
1 clove garlic, minced
1/2 cup chopped walnuts or pecans
2 cups bulgur or rice, cooked
2 Shallots, chopped
1 large tomato, chopped
1 cup vegetable broth or water
1 1/2 tsp. each fresh rosemary, oregano, and basil, chopped, or 1/2 tsp.
each dried rosemary, oregano, and basil,
crushed
Salt and pepper to taste
3/4 cup Swiss, Monterey Jack, or mozzarella cheese, shredded

Parboil squash in a little water in a Dutch oven or large saucepan for about
20 minutes. Drain and scoop out
seeds; discard. Scoop out the flesh, leaving a 1/2-inch shell. Chop squash;
set aside.

In a large skillet, heat oil; add garlic and walnuts or pecans. Saute 2
minutes over medium heat. Add cooked
bulgar or rice, shallots, tomato, and broth or water. Stir till well
blended; cook 3 minutes. Add herbs; blend well.
Taste mixture; season with salt and pepper, if desired. Add squash pieces;
mix well.

Place squash shells, cut side up, in a baking pan with a small amount of
water in bottom of pan. Spoon filling
mixture into shells. Cover with foil and bake in a 375F oven for 20 minutes.
Uncover and sprinkle shredded
cheese on top. Bake 10 minutes more, or till hot and cheese is bubbly. Serve
immediately. Makes 2 or 3
main-dish servings.
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J-M, Me (8:17:29 pm) : Squash Pie

9- or 10-inch deep-dish pastry shell
1 3/4 cups Australian Blue Squash, cooked and pureed
1/2 cup brown sugar, packed
2 tsp. vanilla
1 tsp. Fresh Ginger, grated
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
3 eggs
1 cup half-and-half or light cream
1/2 cup chopped pecans or walnuts

Topping:
1 cup heavy cream
1 tsp. vanilla, or 1 tbsp. brandy or orange liqueur
1 to 2 tbsp. brown sugar to taste
Whole walnuts or pecans for garnish

Pre-bake pastry shell in a 450F oven for 5 minutes. Meanwhile, combine the
squash puree, brown sugar, vanilla,
ginger, cinnamon, salt, and nutmeg. Stir in eggs and half-and-half or light
cream. Place the partially-baked pastry
shell on oven rack; sprinkle nuts in bottom of shell. Pour filling over;
gently slide into oven. Bake at 450F for 10
minutes; reduce heat to 350F and bake 35 to 45 minutes more, or till knife
inserted halfway between center and
edge comes out clean. (Center will cook as pie cools.)

At serving time, whip the heavy cream on high speed of electric mixer just
till stiff. Fold in vanilla or liqueur and
brown sugar to taste. Spoon some cream onto each serving; garnish with a
whole pecan, if desired. Makes 1 pie.
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J-M, Me (8:56:48 pm) : Borrowewd from Diana Rattray for you crockpot
enthusiasts:
Squash with Apples

5 pounds Butternut squash
4 Baking apples
1/2 cup Butter -- melted
1 cup Brown sugar -- packed
2 tablespoons Flour
2 teaspoons Salt
1 teaspoon Mace

Cut squash in half, remove seeds and fibers; pare and
cut in 1/2 inch slices. Pare and core apples; cut in 1/2
inch slices. Combine the melted butter, sugar, flour,
salt and mace. Layer one half the squash in the bottom
of the removable liner; top with one half the apple
slices and one half the sugar mixture. Repeat layers.
Place in base. Cover and cook on auto 5 hours, low 6-7
hours or high 3 1/2 hours.
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(11:21:51 pm) : * Exported from MasterCook *

Florentine Squash Bake

Recipe By : Cooking Light, October 1994, page 135
Serving Size : 6 Preparation Time :0:04
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour
1/8 teaspoon ground red pepper
2 cups skim milk
Vegetable cooking spray
1/2 cup chopped onion
3 cloves garlic -- minced
2 ounces grated Gruyere cheese -- (1/2 cup)
10 ounces frozen chopped spinach -- (1 package)
thawed and squeezed dry
5 cups cooked spaghetti squash
3 ounces chopped prosciutto -- (2/3 cup)

Place flour and red pepper in a bowl. Gradually add milk, blending with a
wire whisk until smooth; set aside.

Coat a large saucepan with cooking spray, and place over medium-high heat
until hot.

Add onion and garlic; saute 1 minute. Add milk mixture, and cook 6 minutes
or until thickened, stirring constantly. Add cheese and spinach; stir well.
Remove from heat; stir in squash and prosciutto.

Spoon mixture into a 13 x 9-inch casserole coated with cooking spray. Bake
at 375 degrees for 20 minutes. Yield: 6 servings.
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