What is your favorite recipe for squash?

Question

Butternut squash, acorn squash - any squash you like! :-))

I am a big fan of squash, and all these recipes sound so GOOD :-))

Thanks you guys, and keep it comin' :-))

Answer 1

Squash dressing...so good...
Boil or steam squash (I use yellow crookneck) about 2 cups of sliced pieces or 5-6 medium squash. You need to end up with 2 cups cooked squash. Cook a pan of cornbread(1 pkg white cornbread mix). Drain the squash very well and mix together with the cornbread, small onion chopped,2 stalks celery chopped, black pepper, salt to taste, and 1 can cream chicken soup. I use a potato masher to mash it all up. Pour into a baking pan and bake at 350 degrees for 45 minutes or until bubbly and top light brown. Even people who do not like squash will eat this and you can easily double it for a large family.


My second favorite recipe is this Baked Cheesy Squash.
Cut up and boil 5-6 medium squash until tender. Drain and add salt, pepper, one stick butter or marg., one teaspoon sugar, one tablespoon flour, one egg and 1/2 small onion chopped finely. Mash all together and put into a buttered dish and bake at 350 degrees for 45 minutes. Take out of oven and top with shredded cheddar cheese and return to oven until cheese is melted and bubbly. Yummmmmmmy!!!!!!!!

Answer 2

2 pounds butternut squash
1 tablespoon butter
2 teaspoons Worcestershire sauce
2 tablespoons raisins
PREPARATION:
Peel squash; remove seeds and cut into small pieces. Cover with water in a large saucepan and cook over high heat for about 10 minutes, or until squash is tender. Drain well and mash with butter and Worcestershire sauce.

Stir in raisins.
Serves 4.

Answer 3

You take a spaghetti squash and cut it down the middle. Then you put a few pats of butter in each half. Sprinkle it with cinnamon and bake until the strings turn golden brown. Use a fork to pull apart the strands and add butter and salt to taste. Yummy!

Answer 4

"Spaghetti Squash Supreme" - 4 servings

1 largee spaghetti squash (about 3 1/2 lbs.)
4 bacon strips; diced
3 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese

Cut squash in half lengthwise; discard seeds. Place one squash half cut-side down on a microwave-safe plate. Cover and microwave on HIGH 8 minutes or until easily pierced with fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with fork; set aside.
In skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash and bacon; heat through. Remove from the heat; stir in cheese just until blended. Serve immediately.


"Squash and Apple Bake" - 6 servings

2 lbs. butternut or buttercup squash
1/2 cup brown sugar (packed)
1/4 cup butter or margarine; melted
1 tbsp. flour
1 tsp. salt
1/2 tsp. mace
2 baking apples; cored and cut into 1/2" slices

Heat oven to 350*. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2" slices.
Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish (11 1/2,x7 1/2,x1 1/2"); top with apple slices. Sprinkle sugar mixture over top; cover with foil. Bake 50-60 minutes or until squash is tender.

Answer 5

Apple-Squash Soup with Chive-Sour Cream

This soup pulls in some of the best foods autumn has to offer.

Serves 8

Ingredients:

Soup:

2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 10 ounce packages puréed squash, defrosted
4 cups chicken stock
12 ounces apples (approximately 1 1/2 apples), peeled and finely chopped
2 teaspoons fresh lemon juice
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup cream

Chive sour cream:

1/2 cup sour cream
2 tablespoons fresh minced chives
1/4 teaspoon freshly ground black pepper

Preparation:

Heat olive oil in a medium-sized soup pot set over medium-low heat and sauté onion and garlic for 10 minutes. Add squash, stock, apples, lemon juice, thyme, salt and white pepper and bring to a boil.

Reduce heat and simmer for 20 minutes. Purée soup. Stir in cream and heat for 10 minutes longer over low heat.

Combine sour cream with the chives and pepper. Top each serving of soup with a spoonful of the chive-sour cream.

Answer 6

butternut, acorn,spaghettie squash all taste good cooked like this

cut the squash in half length wise and put 1tbl spoon of butter on each half sprinkle with brown sugar and cover with aluminumn foil put in oven at 350 degrees untill soft and mix it all in and yuuuuuuuummmmmmmmm

Answer 7

Fried for me!
I take 1/2 c. cornmeal and just a teas of flour and mix together.
Slice the squash and dip it in the cormeal put in a skillet of hot
oil fry till brown on both sides.Put them on paper towels to drain sprinkle a little salt a little pepper.

Answer 8

i'm not a huge fan of squash but if i must (and growing up on a farm i had to) i'll eat it sliced very thin dredged in flour or corn meal and fried till golden brown.

Answer 9

Zucchini Bread
Ingredients
4 eggs
2 cups sugar
1 cup oil
3-1/2 cups flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
3/4 teaspoon baking powder
2 cups grated zucchini
1 cup coarsely chopped walnuts
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease 2 loaf pans.
In a large mixing bowl, beat eggs. Gradually add sugar, then oil, beating until well combined. Combine dry ingredients; add to oil mixture (3 times) alternately with zucchini (2 times) and mix until well combined. Stir in nuts and vanilla. Transfer to prepared pans. Bake for approximately 50 to 65 minutes until a cake tester comes out clean. Cool loaves in pans for 10 minutes, then remove from pans and finish cooling on wire rack.

Pumpkin Patch Bread
Ingredients
3-1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1-1/2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
2/3 cup water
One 15-ounce can pumpkin
walnuts
In a large bowl combine flour, sugar, baking soda, cinnamon, nutmeg and salt. In a separate bowl combine eggs, oil, water and pumpkin. Mix well. Stir into dry ingredients. Pour into 3 greased 9 x 5-inch loaf pans. Top with walnuts. Bake in a 350-degree oven for 1 hour.

Answer 10

I slice up yellow squash and saute it with sliced onions. You can use zucchini,too. It's delicious. Even people who hate vegetables love it.