Not exact matches
Slather each piece of
squash with
butter, sprinkle generously with salt,
place on a baking sheet skin sides down, and
place in the oven.
Directions: Preheat oven to 400 /
Place squash halves cut side up on baking dish, dotting each side with
butter / Bake until very soft, 45 min.
to an hour /
Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop
squash out of skin into a mixing bowl and strain bay
butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.
Step # 2: Either
place the
squash on a baking dish and drizzle 1 tablespoon
butter on it along with the garlic cloves and roast until soft.
I made a couple of substitutions though; I used pureed butternut
squash in
place of pumpkin and almond
butter instead of tahini.
I have tried a number of riffs on this recipe over the years (replacing some of the cheese with roasted butternut
squash puree, replacing some of the
butter with sour cream or cream cheese, using more eggs, fewer eggs, using whole milk or even cream in
place of evaporated milk).
Either
place the
squash on a baking dish and drizzle 1 tablespoon
butter on it along with the garlic cloves and roast until soft.
Place cauliflower and
squash in the bowl of a food processor along with
butter, half and half, vanilla extract, thyme and salt; process until slightly chunky.
Place squash in a baking pan, and rub with melted
butter (or melted coconut oil if you are dairy - free).
We also cook the
squash in the microwave and serve with
butter, and I've heard of it being used in
place of pumpkin in pies.
While the chicken and
squash are cooking
place the onions with the
butter in a pan on the stove over medium low heat until very soft.
I used raw almond
butter in
place of the sun
butter and subbed out the spaghetti
squash for more snap peas and zucchini noodles and it was fantastic!