Golden Squash Bake Recipes

Steps:

• In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil. , Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.

Steps:

• Preheat oven to 400°F.
• Cut each squash into 6 wedges and scoop out and discard seeds and strings. In a large shallow baking pan drizzle squash with oil, rubbing to coat flesh. Season squash with salt and pepper and arrange, cut edges down, in pan.
• Bake squash, turning it over halfway through baking, until tender, about 40 minutes.

Steps:

• Preheat oven to 350.
• In a covered saucepan, cook the squash in a small amount of salted water until tender (about 5 minutes); drain.
• In a medium bowl, combine egg yolks, cottage cheese, flour and salt.
• Beat the egg whites until stiff but not dry.
• Fold into the cottage cheese mixture.
• In a greased 11x7 inch baking dish, layer half the squash, half the egg mixture, half the cheddar cheese and half the crumbled bacon.
• Repeat the layering.
• Bake 20-25 minutes.
• Refrigerate leftovers.

Steps:

• Place a large skillet over medium heat.
• After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
• Add the onion and salt.
• Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
• Transfer to a bowl and set aside.
• Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
• Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
• Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
• Toss in the garlic, and return the onions to the pan.
• Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
• Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
• NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
• Peeling the squash is optional.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
• In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
• Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick square; transfer to a greased 8-in. square baking dish. Trim to 1/2 in. above edge of dish; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly., Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top., Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 350°F.
• In a large nonstick skillet, sauté onion in 2 T butter over med-high heat until soft, about 10 to 12 minutes.
• Add the cumin and cook for another minute.
• Using a rubber spatula, scrape the contents of the skillet into a 12 inch baking dish.
• Sprinkle the onions with the thyme and brown sugar.
• Wash off the butternut squash, then cut it open and remove the seeds.
• Cut into manageable chunks and peel with a vegetable peeler.
• Cut into 1 1/2 inch cubes.
• Melt the remaining butter in the same skillet.
• Divide the squash cubes in half and brown them in the butter, turning occasionally.
• Sprinkle the squash with salt and pepper.
• Scrape the cubes and any remaining butter into the baking dish with the onion mixture.
• Pour the cream over the top and bake, uncovered, for 60 minutes, or until squash is meltingly tender.
• Allow to cool for 10 minutes before serving.