i love squash. it depends on what kind you get. grocery stores i go to usually have stickers on each squash with cooking instructions, since each type is different. if yours have those you can just follow the directions or get more creative<br><br>
we usually do butternut squash, cut off outside skin, cut into cubes, boil until you can stick a fork in it, drain the water. add margarine and brown sugar and mash. eat it just like that or dump it in a casserole dish and bake it til the edges brown a little bit. halfway through you can add sliced almonds on the top if you like.<br><br>
don't remember the exact temperature or baking time unfortunately but at xmas and thanksgiving my mom usually puts it in the oven at the same temp as everything else, so probably 350F
I make a good squash casserole. Everyone who has tried it really likes it. Give it a try; maybe you will, too.<br><br><br><br>
4 or 5 yellow squash<br><br>
1 medium-sized white onion<br><br>
tbsp of margarine<br><br>
2 tbsp fat-free sour cream (or a vegan substitute)<br><br>
salt and pepper<br><br>
Slice up the squash and onions. I like cutting the onions into large chunks instead of small cubes. Put the squash and onions into salted boiling water. Boil for about 7-10 minutes, or until the vegetables are tender. Drain.<br><br><br><br>
Put the squash and onions into a casserole dish safe for the oven. Add a tablespoon of margarine, and two tablespoons of sour cream (or vegan sour cream). Mix it all together, then crumble some Ritz crackers over the mixture. I usually just guess at the amount, but you want enough crackers to soak up a bit of the liquid from the squash. Stir the crackers into the mixture. You can add a dash of salt and pepper if you like.<br><br><br><br>
Bake the casserole at about 350 degrees for 20 minutes. Then, remove the casserole, crumble more crackers over the top of squash, then pop the casserole back in the oven for about five minutes. This will brown the crackers on the top.<br><br><br><br>
Now the casserole is ready to eat! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">
I make a curried lentil soup with cubes of squash added.<br><br>
Or I split squash in half, gut out the seeds (which you could later roast if you want), I then season the meat with allspice, cinnamon, black pepper and salt. Pour about two tablespoons of toasted sesame oil over it then roast it at 350 degrees for about 25 to 30 minutes.
Oh oh. Baby is stealing my recipes. Down to the cinnamon, allspice, and the all-important black-pepper, on baked squash. Though I used untoasted (or lightly toasted) unrefined sesame oil I figure, if you spread oil on squash, before baking, it is going to be "toasted" enough. No need to kill off vitamins and minerals ahead of time, in addition to those killed off by the baking process.<br><br><br><br>
Squash hint. Want to make peeling a squash easier? Let the raw squash sit in a pot of boiling water for about 2 minutes. Allow to cool for 2 minutes. Peel with an ordinary paring knife or depth-regulated carrot-peeler.
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