Time 24m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
Time 40m Yield 1 dozen. Number Of Ingredients 7 Steps:
Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Chop the squash into about 1-1/2-inch cubes. Bake, steam or boil until tender; drain the squash very well if boiling then place into a bowl and mash. Set oven to 375 degrees. Butter a 2-quart casserole dish. To the mashed squash add in 1/4 cup melted butter, onions, eggs, sugar, seasoned salt and black pepper to taste; mix to combine. Transfer the mixture to prepared baking dish. In a small bowl mix together the bread crumbs with Parmesan cheese and 1/4 cup melted butter until blended; sprinkle over the squash. Bake for about 45 minutes. Delicious!
Time 1h Yield 4 Number Of Ingredients 5 Steps:
Slice and steam or boil squash until tender. Pour off any remaining water. Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Combine the squash, sugar, mayonnaise, cheese, 1/2 cup of the cracker crumbs, onion and egg. Place into a 1 1/2 quart casserole dish and top with cracker crumbs,melted buter and pecans (I place the cracker crumbs and pecans in a plastic bag and then add the melted butter- mix well.). Bake in a 350 degree oven for 40 minutes. 4-6.
Time 55m Yield 10 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.
