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Ingredients: 4 medium Acorn Squash 1/2 Cup(s) Tofu, soft 1 Egg 2 Egg whites 1/8 Teaspoon(s) Allspice, ground 2 Tablespoon(s) Honey 2 Tablespoon(s) Butter, melted Directions: Preheat the oven to 350 degrees. Cut the squash in half lengthwise, scrape out the seeds, place cut side down on a baking sheet and bake until soft, about 1 hour. When cool enough to handle, scoop out the flesh into a mixing bowl and mash well. Add the tofu and blend thoroughly. In another bowl beat the egg and egg whites lightly, then add the squash mixture, spices, honey pepper, and butter. Mix well. Turn the puree into a shallow 1 quart baking dish. If preparing ahead to this point, cover the dish with wax paper. Bake for 30 minutes. Serve hot, sprinkled with additional cinnamon, allspice or nutmeg (or all three) if desired. Calories per serving: 65
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Set aside. (May be prepared one day ahead. Refrigerate.) Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat. Add rice and r Butternut squash bisque salt, pepper, ground nutmeg to taste 1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender. 2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with sal Aduki and squash soup Prepre beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1" cubes. Place squash and remaining ingredients (except miso) in a largesoup kettle. Bring to a boil, reduceheat and simmer until veget Sweet potato and carrot puree 1. Scrub potatoes and cut a small, deep slit in the top of each. Set on the center rack of a a preheated 375øF. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. 2. Meanwhile, peel and trim carrots and cut Acorn squash corn bread dressing Preheat oven to 350 F. Slice acorn squash in half, dot with 1 tablespoon butter and bake for 40 minutes. Cool, remove skin, chop into 1/2 inch cubes. In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and Herbed spaghetti squash with mozzarella 1. Prehead oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover thightly with foil; bake 1 1/2 hours or Spaghetti squash soup * Bring 4 cups of vegetable broth to boil. * Add chopped squash. * Cook for 10 minutes or until tender, drain. * In a separate large sauce pan, melt margarine over medium heat. * Cook onion & red pepper, stirring, 3-5 minutes or until softened. * Stir Baked orange squash Preheat oven to 375. In a medium bowl, combine all ingredients, mixing well. Place mixture in a 1-quart baking dish that has been sprayed with a nonstick cooking spray. Bake, uncovered, 20 minutes. Per serving: 2g protein, 2g fat, 19g carb., 48 Erbsenpuree (yellow split-pea puree) Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 ho Carrot parsnip puree In a 2-quart saucepan, cover the carrots and parsnips with cold water. Add salt and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender but not mushy, then drai Butternut squash soup In large saucepan, cook squash pieces in olive oil over med-hi heat 3-5 min. You may also saute fresh diced onion along with the squash if you prefer it to dry minced onion. Add water, spices, dry minced onion and broth and bring to a boil. Turn heat to Acorn squash souffle Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 minutes. Remove from oven. Using tongs turn squash halves over. Put 1 tb Celery-root puree with truffle butter Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes. While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to Acorn squash w/ apple filling Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, Saucy spaghetti squash Place whole squash in microsafe 9x13-inch baking dish. Microwave on HIGH for 10 minutes. Halve squash lengthwise. Remove seeds and membrane. Place squash, cut side up, in same baking dish. Add 1/3 cup water. Cover with vented plastic wrap. Microwa 15 bean and winter squash not chili In a large saucepan, combine bean mixture and water; bring to a simmer. Cook uncovered over med low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain, reserve 3c cooking liquid. In another large saucepan, heat oil. Ad Squash casserole Preheat oven to 350 degrees F. Grease 9 x 13 inch pan. Squash Preparation: Cook squash in 2 quart sauce pan filled half way with water and a pad of butter, salt and pepper. Boil until the squash is done. Mix: In a large mixing bowl add melted butter, grat Asparagus and acron squash rings Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcoo Marinated squash In saucepan of boiling, salted water, cook vegetables 1 minute. Drain; rinse with cold water until cool. Pat dry; place on platter. Pour dressing on top. Summer squash saute Heat oil in large skillet over medium-high heat until hot. Add zucchini, simmer squash, garlic and onion; cook 2 to 3 minutes, stirring frequently. Add mushrooms, dill, chives, salt and pepper; mix gently. Cook 3 to 4 minutes or until vegetables are crisp Butternut squash with applesauce Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 tablespoons of the melted butter,and eggs. Place in buttered 1 1/2 quart shallow casserole dish. Mix together bread crumbs, remaining 2 tablespoons of butter, and the almo Chicken squash pesto 1. Put water on to cook pasta. 2. Cut up zucchini and summer squash into thin slices. Cut up mushroom into pieces as well. 3. Add about 2 tablespoons olive oil to a skillet. Cover. Heat and then add garlic (for a mintue) then squashes and mushrooms. 4. Fresh squash and onion * Use your favorite sugar substitute Wash squash and cut into 1-1/2" slices. Place in saucepan with onion, salt, and sugar; add 1/2 cup water. Cover tightly and steam about 10 minutes. Add butter and stir gently. Food Exchange per serving Butternut squash with wholewheat, wild rice & onion stuffing Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes Butternut squash bisque 3 * salt and freshly ground black pepper to taste DIRECTIONS 1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to