Sweet Mama Squash Cooking Food

SWEET AND CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large frying pan on low.
• Add squash and spices.
• Stir-cook on low for three minutes and then add water.
• Cover pan and increase heat to level six.
• Allow to steam for ten minutes.
• Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
• Pour food processor mixture into a pot and add Splenda brown sugar blend.
• Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
• Cover and simmer on level 4 for 15 minutes.
• If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
• If serving cold, refrigerate for 2 hours and then follow previous instructions.

MAMA'S SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
• Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
• Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

SWEET SQUASH

Steps:

• In a small bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. , Place cavity side up in a greased 15x10x1-in. baking pan. Fill squash halves with butter mixture. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer.