Time 1h Yield 12 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.
Time 40m Yield 4 dozen. Number Of Ingredients 15 Steps:
In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners’ sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.
Time 50m Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary. Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot. Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
Yield serves 6 Number Of Ingredients 9 Steps:
Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the onions; season with salt and pepper. Cover; cook until the onions are soft and release their liquid, about 15 minutes. Uncover; raise the heat to medium. Cook, stirring, until the onions are browned, 20 to 25 minutes. Stir in 1 teaspoon of the rosemary. Meanwhile, cook the pasta in a large pot of boiling salted water for 2 minutes less than the package instructions suggest. Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot. Stir squash and reserved pasta water into the onions; simmer for 2 minutes. Toss the squash mixture and 1/2 cup of the Parmesan with the pasta. Transfer to the prepared dish. Combine the bread cubes with the remaining Parmesan, rosemary, and oil; season with salt and pepper. Top the pasta with the bread cubes; bake until golden brown, 10 to 15 minutes. Substituting Fresh Squash Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on the size of the squash. When cool enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Purée until smooth. You will need 2 cups (from about 3/4 pound squash).
More about “baked shells with winter squash recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Cut squash in half lengthwise; remove and discard seeds. Place squash, skin sides down, in a 13- x 9-inch baking dish. Place 1 tablespoons butter and 1 teaspoons honey in the cavity of each squash half; sprinkle squash evenly with salt and pepper. Add water to baking dish to a depth of 1/4 inch. Bake, covered, at 400° for 30 minutes; uncover and bake 15 more minutes or until squash is tender.
