squash recipe?

Question

need recipes that include ueing squash?

yellow squash recipes?

Answer 1

Butternut squash has a mild taste . I cut it in half and scrape out the seeds. Turn it upside down in a baking pan and punch a few holes in it. fill with a bout a half an inch of water. cover tight with foil and bake for an hour.
To serve, scrape out all the squash from the shell, mix with butter, salt and pepper.
Some people like to do the brown sugar cinnamon or nutmeg thing , but I don't for this delicious squash.

Answer 2

Squash Soup

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Answer 3

I like butternut squash soup. You can either cube fresh squash yourself, or Costco sells it cubed in the refrigerated vegetable section.

Cubed butternut squash
cubed potatoes, 6 or 8
sliced leeks (bottom part)
chicken broth

cook vegies in broth until tender, about 35 minutes, whiz with hand blender or in blender til smooth. Put back in pot, and add heavy cream, salt and pepper to taste. Serve with drizzles of heavy cream over the top. It's yummy with fresh bread and butter.

Answer 4

ROAST CARROT SQUASH SOUP: (makes 12 cups)
Put 1 lb sliced carrots, 1 lb acorn squash sliced,
1 cup chopped onion, 10 garlic cloves (skins on),
in a large bowl, drizzle with 2 tbsp olive oil.
Toss until coated, spread evenly on baking sheet,
bake in 425F oven about 30 minutes, until browned.
Cool & transfer squash & garlic to cutting board.
Discard peels & skins, then dice squash.
Heat 2 tsp olive oil in Dutch oven on medium.
Add 2 tsp finely grated ginger-root.
Heat & stir fo 1 minute until fragrant.
Add vegetables, 10 cups chicken broth,
1 tsp chili paste, 1/4 tsp dried thyme, 1/4 tsp ground cumin.
Stir, bring to a boil on medium high. Reduce to low.
Cover & simmer for 20 minutes, stirring occasionally.
Remove from heat, let stand 10 minutes.
Process 4 batches in blender until smooth. Return to pot.
Add 3 tbsp lime juice, 1 tsp lime zest, 1/2 tsp pepper.
Before serving, drizzle with plain yoghurt, cilantro to garnish.

Answer 5

what kind of squash? Yellow, zucchini, butternut, banana, acorn, pumpkin, cucumber, ambercup, Chayote............?

soups, salads, casseroles, pies.................