Italian squash recipe

Italian squash recipe

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Use at least a 6/4 pot, 8/4 is even better. In medium heat brown the sausage and ground beef or turkey until loose and crumbly. Drain fat. (Even I use a paper towel to run around the bottom of the pan.) Add chopped onions and Italian squash. Saute for a few minutes. Now for the pumpkin, you should go for the most part all the time (usually I cut myself while the darker meat). You will have to fill the pot at least 3/4 cup full of pieces of squash bite size. You cook so as not to be wary of how much you put into it. It usually takes about a Italian squash. Ratios are truly know that the preference and if you have the maximum. What pleases me most is the eggplant 2 parts, 2 parts of summer squash and zucchini 1 part. You’ll want to skip this squash, braised not, so you have to turn the heat as much as possible to avoid soaked in the background, but not so high that sheet. Stir frequently and condiments announces that progresses until the Italian squash is tender. I like salt or seasonings are salt, garlic powder, onion powder and basil. When it is tender, taste and make sure that you have seasoned to taste Italian squash. Go shy in salt to make way for grated Parmesan at the table. Remove from heat and the announcement of diced tomatoes with Italian squash, juice and all. Mix well and serve drinks. Italian squash with grated Parmesan cheese.