Glazed Whipped Squash Food

WHIPPED SQUASH

Steps:

• In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. , Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

GLAZED SQUASH

Steps:

• Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
• Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
• Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
• Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
• Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.

WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice top off butternut squash. Place whole squash in baking and bake in preheated oven for 1 hour.
• Let squash cool. Cut in half to scoop out seeds and remove skin.
• Place skinned squash into food processor with margarine and sour cream. Whip until smooth. Season with salt and pepper.

THE BEST BASQUE BEANS

Steps:

• Combine beans and water in large pot. Bring to a boil over high heat. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Meanwhile, cook chorizo over medium heat in skillet until brown, breaking up as little as possible. Drain and set aside. When beans are finished soaking, drain and return to pot. Add beef broth, pork, onions, garlic, bay leaf and oregano. Bring to a boil. Reduce heat and simmer 1 hour. Add chorizo, salt and pepper and simmer, uncovered, until beans are very tender and broth thickens slightly, about 20 minutes, stirring occasionally. Remove bay leaf.

SWEET AND YUMMY MASHED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
• Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
• Scoop flesh into a bowl and mix in brown sugar until evenly combined.

EASY GRILLED SQUASH

Steps:

• In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.

GLAZED WHIPPED SQUASH

Steps:

• Place 5 lb. hubbard squash, cut in large pieces, cut side down, in 15x10x1" baking pan. Bake in 400* oven till tender, 65-75 minutes. Scoop out pulp into mixer bowl. Whip pulp with 2 Tblsp. butter and 2 Tblsp. brown sugar. Turn mixture into large kettle or dutch oven; cook, uncovered, stirring occasionally, over medium heat until mixture begins to thicken, 5 to 10 minutes. Stir in raisins, salt, nutmeg and pepper. Cook 5 minutes more, stirring frequently. Turn into serving dish. In a small saucepan, heat 1 Tblsp. butter, 1 Tblsp. brown sugar, 1 Tblsp. corn syrup until sugar is dissolved. Stir in chopped pecans. Drizzle over squash.