Does anyone have a good recipie for squash that i could cook for Christmas?

Answer 1

Butternut Squash Risotto

Ingredients:

4 tablespoons butter
2 cups winter squash, peeled, seeded and diced
1 onion, minced
1-3/4 cups Arborio rice
1/2 cup white wine
6 cups homemade chicken stock
1-cup freshly grated Parmigiano cheese
1 tablespoon fresh sage, minced
2 tablespoons parsley chopped

Preparation:

Melt butter in a 3 – 4 quart saucepan over medium heat. Add squash and onions and sauté until the onion becomes translucent, about 5 minutes.

Add rice and continue to cook, stirring constantly until the rice looks opaque. Pour in wine and simmer until wine is cooked off.

Add two cups of the reconstituted stock and raise the heat to so you have a slow boil. As the rice absorbs the stock, add one cup at a time until it is gone.

Stir in the cheese and sage. Remove from heat, cover and let stand for a few minutes. Stir in the parsley and top with a little more Parmesan cheese before serving.

Answer 2

This is so simple and really, really good. Even people who have told me they didn't like squash liked this when I served it. Take 2-3 zucchini and 2-3 yellow squash and slice in circles, thickness just depends on your own taste. Slice or chop about 1/2 of a white or yellow onion. Put about 1 TBSP olive oil in a large skillet and add the veggies. Season with a little salt, ground black pepper and some fresh or granulated garlic. Cover and cook on med-low heat until tender. Right before serving, top with fresh butter.

Answer 3

SQUASH CASSEROLE
1 large onion, chopped
3 c. squash, cooked & drained well
1 c. Ritz crackers, crushed
1/2 c. sour cream
salt, pepper & garlic to taste
1 c. cheddar cheese, grated
TOPPING:
2 c. Ritz crackers, crushed
1/2 c. butter, melted

Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into greased casserole dish and top by melting 1/2 c. butter and mixing with 2 c. crushed crackers. Bake for 25 to 30 minutes.

Answer 4

Cut acorn squash in half (one half per person). Scrape out seeds, place heaping tablespoon or two of brown sugar into each half, put one tablespoon butter on top of sugar, get a bag of frozen green peas or green peas and baby onions fill each half with the peas (make sure the peas are frozen. Bake at 350F until squash is very soft to the touch or a knife goes in like soft butter.

Answer 5

Fruity Acorn Squash

2 medium acorn squash, halved lengthwise, seeded
2 Tbsp. butter or margarine, melted
1 can (8 oz.) pineapple chunks, drained, finely chopped
1 medium pear, peeled, cut into 1/2-inch pieces
1/2 cup dried cranberries
1/3 cup PLANTERS Slivered Almonds, toasted
1 Tbsp. honey
2 Tbsp. brown sugar



PREHEAT oven to 375°F. Cut a thin slice off bottom of each squash half to keep it from rolling; discard slices. Remove and discard seeds. Place squash halves in foil-lined baking pan; brush insides lightly with butter.
COMBINE fruit and almonds in medium bowl. Add honey and brown sugar; mix lightly. Spoon evenly into hollowed-out squash halves. Brush filling with remaining butter.
BAKE 1 hour or until squash is tender. Cut each squash in half again to serve.

Answer 6

"Spaghetti Squash Supreme" - 4 servings

1 large 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 a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
In skillet, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels; drain, reserving drippings. Add butter, brown sugar, salt and pepper to the drippings. Stir in squash and bacon; heat through. Remove from 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, 11x7x1"; top with apple slices. Sprinkle sugar mixture over top; cover with foil. Bake 50-60 minutes or until squash is tender.

Answer 7

cut in about 1/4" slices. about 1 cup flour seasoned with salt & pepper. coat squash in flour and fry in skillet until golden brown.