Squashed Squash Hubbard Or Butternut Recipes
SPICED HUBBARD OR BUTTERNUT SQUASH BAKE
This recipe was put out by the makers of Miracle Whip a number of years ago and it's one of my favourite side dishes for chicken or turkey dinners.
Provided by Carrie Ann
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onin in a small amount of Miracle Whip dressing until tender.
- Combine all ingredients except bread crumbs and margarine.
- Spoon into a greased 6 cup casserole.
- Combine bread crumbs and melted margarine; sprinkle over squash.
- Bake at 375 degrees for 40 minutes or until golden.
Nutrition Facts : Calories 146.8, Fat 4.9, SaturatedFat 0.9, Sodium 596.9, Carbohydrate 23.2, Fiber 1.1, Sugar 3.9, Protein 3.7
SQUASHED SQUASH ( HUBBARD OR BUTTERNUT )
A friend phoned me this evening, asking how to do squash (she hasn't been cooking at home for long; she's always been a takeout kind of gal). So, here is the method I use, for everyone who wondered how but were afraid to ask. Go for it -- it's easy and delicious!
Provided by Lennie
Categories Vegetable
Time 13m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pierce the squash in several spots with a fork or skewer.
- Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
- Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
- Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
- Add the butter and nutmeg, and mash well.
- Taste; add salt and pepper if desired; serve.
- A wee bit of cream can also be added when mashing, if you're feeling decadent.
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