LONG SQUASH RECIPE RECIPES

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BUTTERNUT SQUASH SOUP WITH CREAM CHEESE RECIPE | ALLRECIP…



Butternut Squash Soup with Cream Cheese Recipe | Allrecip… image

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

Provided by Allrecipes Member

Categories     Butternut Squash Soup

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Steps:

  • Combine onions and margarine in a large saucepan over medium-low heat and saute until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
  • Bring to a boil over medium-high heat, reduce heat, and simmer until squash is tender, about 20 minutes.
  • Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Nutrition Facts : Calories 397.5 calories, CarbohydrateContent 20.2 g, CholesterolContent 82.5 mg, FatContent 33.4 g, FiberContent 3 g, ProteinContent 7.7 g, SaturatedFatContent 17.7 g, SodiumContent 1081.4 mg, SugarContent 3.7 g

CHAYOTE SQUASH SIDE DISH RECIPE | ALLRECIPES



Chayote Squash Side Dish Recipe | Allrecipes image

A simple and elegant, EASY side dish made from an exotic, but inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper.

Provided by Navy S

Categories     Squash Side Dishes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 cups

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
1 chayote squash, cut into 1/2-inch strips
½ teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
¼ teaspoon red pepper flakes
1 tablespoon red wine vinegar

Steps:

  • Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
  • Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

Nutrition Facts : Calories 89.8 calories, CarbohydrateContent 7.2 g, FatContent 7 g, FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 1 g, SodiumContent 584.1 mg, SugarContent 2.8 g

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