Sweet squash and spicy sausage...Mmmm! A great fall dish. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing.
This recipe has been passed all around in my extended family, and we don't even have an Aunt Winnie. I wish we did though because she must be a good cook. You're sure to love this Thanksgiving tradition. It's simple and super tasty!
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
I found this recipe in our local grocery store's (Hannaford) sale circular. I plan on making this as one of my side dishes on Easter Sunday so posting on Zaar for safe keeping. The only changes I will make with the recipe is in place of the canned spinach, I will be using 2 10 oz. boxes of frozen chopped spinach that I will defrost and squeeze dry. I will probably also double the recipe because we are all spinach lovers here.
A method I have been using for over 30 years, you will never boil corn in just water again once you try this, this method produces a very tender and sweet corn on the cob, I promise! --- do not add in any salt to the water as it will make the corn tough
This is a pretty good recipe. I haven't had a chance to try many yet. I'm new to eating squash so I had to think of many different ways to enjoy it. I have also found out that you can make this ahead of time and freeze it in either a vacuum sealed bag or freezer zip lock bag in the aluminum pans. When your ready for it just take out of freezer and pop right in the oven. Allow 15- 20 extra minutes to cook.