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Full Online Book HomeLearning KitchenVegetables - Squash - Boston Market Squash Casserole
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Vegetables - Squash -  Boston Market Squash Casserole Post by :Coddie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2200

Click below to download : Vegetables - Squash - Boston Market Squash Casserole (Format : PDF)

Vegetables - Squash - Boston Market Squash Casserole

Serving Size: 8

4 1/2 C. Zucchini (diced)
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped

Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.

Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.
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5 cups (1/2 inch) cubed peeled butternut squash 1 teaspoon olive oil 1 1/2 cups thinly sliced leek (about 2 large) 2 cups (1/2 inch) cubed peeled Braeburn apple (about 1 pound) 1 1/2 tablespoons brown sugar 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon coarsely ground black pepper cooking spray 1/2 cup apple cider or juice 2 (1 ounce) slices white bread 3 tablespoons pine nuts, toasted 1 tablespoon butter, melted Preheat oven to 400 degrees. Steam squash, covered, 9 minutes or until tender. Heat oil in a large nonstick skillet over medium heat. Add leak; saute 5 minutes

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