xiaoxl/recipe_data huggingface dataset:
Creamy Summer Squash Soup
Category: soups-stews-and-chili
By User

I adapted this recipe from another I'd come across and created something a little more hearty and creamy.  All it needs is the right combination of spices. This is an extremely simple soup to create, and it goes well with any type of hearth or grainy bread.

Ingredients:
6 small yellow summer squash, trimmed and coarsely chopped
1 large zucchini, trimmed and coarsely chopped
2 cups vegetable stock
1 cup half-and-half cream
2 tablespoons chopped fresh tarragon
1 cup shredded Cheddar cheese
ground white pepper to taste
coarse sea salt to taste
2 tablespoons lemon juice, or more to taste
1 teaspoon chopped fresh tarragon

Directions:
Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 162.6
Fat: 11.4 g
Saturated fat: 7 g
Carbohydrates: 8.8 g
Sugars: 3.9 g
Dietary fiber: 2 g
Protein: 8.2 g
Cholesterol: 34.7 mg
Sodium: 286 mg
Monster Cookies I
Category: desserts
By Rene Kratz

A former student gave me this recipe.  He made it for lab one day and everyone thought they were awesome.  I've made them since and gotten similar reviews.

Ingredients:
6  eggs
2 ⅓ cups packed brown sugar
2 cups white sugar
½ tablespoon vanilla extract
4 teaspoons baking soda
1 cup butter
2 ⅔ cups peanut butter
9 cups rolled oats
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly grease cookie sheets. Cream butter and peanut butter together.  Add the sugars and stir until well mixed. Add eggs one at a time, then add vanilla. Mix oatmeal and baking soda separately, then stir into batter. Add chocolate chips last. Drop by heaping teaspoons onto cookie sheets.  Bake for 12-15 minutes.

Yields: 7 dozen

Calories: 333.1
Fat: 16.9 g
Saturated fat: 6.3 g
Carbohydrates: 41.6 g
Sugars: 27.5 g
Dietary fiber: 3.2 g
Protein: 7.7 g
Cholesterol: 38.2 mg
Sodium: 241.5 mg
Garlic Cheese Bread With Prosciutto


Ingredients:
cheese, garlic, prosciutto ham

Directions:
Either make or purchase a 1.5 lb loaf of French or Italian bread (torpedo or batard shape].
Slice along entire loaf without cutting all the way through the bottom crust.
Cut the proscuitto into enough pieces to allow a piece per slice of bread.
Mix the garlic into the cheese.
Into each slice, slip one piece of ham and 1 to 2 tablespoons of cheese and garlic mixture.
Line a baking sheet with a piece of foil 3 to 4 inches longer than the loaf.
Crumple another sheet of foil to fit in the middle of the first sheet of foil to raise the middle of the loaf.
Set the loaf on the crumpled foil so that the loaf is arched.
Wrap the first sheet of foil around the loaf allowing the top of the loaf to be exposed and twist the ends of the foil to form a tight package.
Sprinkle any remaining cheese mixture along the top of the loaf.
Place in the center of a 350F oven and bake for 20 minutes or until the cheese is partially browned.
Carefully remove the bottom sheet of foil and serve on a long platter or serve with the foil pulled away from the loaf for access.
Carrots and Rutabagas With Lemon and Honey


Ingredients:
carrot, butter, fresh lemon juice, honey, lemon peel, fresh chives

Directions:
Cook rutabaga in large pot of boiling water 2 minutes.
Add carrots and cook until vegetables are tender, about 6 minutes; drain.
Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
Season with salt and pepper, remove from heat, and mix in fresh chives.
Santa's Whiskers


Ingredients:
butter, sugar, milk, vanilla, flour, pecans, flaked coconut

Directions:
Cream together butter and sugar; blend in milk and extract.
Stir in flour, cherries and pecans.
Form dough into two 8 inch rolls.
Roll in flaked coconut to coat outside.
Wrap in waxed paper or plastic wrap and chill thoroughly.
Cut into 1/4 inch slices and place on ungreased cookie sheets.
Bake at 375* until edges are golden, about 12 minutes.
Chinese Tea Leaf Eggs
Category: appetizers-and-snacks
By SOYGIRL2

One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom.

Ingredients:
8  eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
¼ teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

Directions:
In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool.  When cool, tap eggs with the back of a spoon to crack shells (do not remove shells). In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 11 hrs 20 mins
Yields: 8 eggs

Calories: 75.9
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 6.6 g
Cholesterol: 186 mg
Sodium: 659.1 mg
Italian Seasoning I
Category: world-cuisine
By Suzanne

Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!

Ingredients:
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried cilantro
2 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons red pepper flakes

Directions:
In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 tablespoons

Calories: 19.6
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 4.1 g
Sugars: 0.3 g
Dietary fiber: 2.4 g
Protein: 0.7 g
Sodium: 3 mg
Peppermint Buttercream Icing


Ingredients:
butter, icing sugar

Directions:
whip butter., blend in icing sugar and 2 tablespoons of half and half., add egg whites and BEAT! until fluffy., mix in peppermint extract., Be sure to taste!
Cookie Brittle


Ingredients:
unsalted butter, sugar, kosher salt, vanilla extract, flour, pecans

Directions:
Preheat oven to 375 degrees.
Add the butter and sugar to large bowl and, with the electric beaters, blend the two.
Blend in salt and vanilla and then slowly blend in the flour.
Blend in the nuts and chocolate.
Press dough into rimmed baking sheet that has been sprayed with cooking spray.
Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned.
You may turn tray halfway through.
Remove sheet and let cool to room temperature.
At this point brittle can be broken into chunks.
Polish Sloppy Joes
Category: main-dish
By Laurie Musial

This is a recipe from my Husband's grandmother. Even people that aren't crazy about sauerkraut have raved about them. For a Rueben twist, serve on a good rye roll with a slice of Swiss.

Ingredients:
3 pounds lean ground beef
1 (32 ounce) jar sauerkraut with caraway seed
2 (15 ounce) cans boiling chicken broth
1  green bell pepper, seeded and diced
2 stalks celery, chopped
1 large onion, diced
1 pinch salt and pepper to taste

Directions:
Crumble the ground beef in a large skillet over medium-high heat. Cook and stir until no longer pink. Pour in the sauerkraut and chicken broth and add the green pepper, celery and onion. Simmer for at least 1 hour. Season with salt and pepper to taste and serve on a good hard roll or a semmel (Kaiser) roll.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 20 sandwiches

Calories: 148.1
Fat: 8.5 g
Saturated fat: 3.3 g
Carbohydrates: 3.2 g
Sugars: 1.5 g
Dietary fiber: 1.5 g
Protein: 14 g
Cholesterol: 48.5 mg
Sodium: 545.3 mg
Avocado-Lime Ranch Dressing
Category: side-dish
By fabeveryday

This dressing is good as a salad dressing or as a dip for veggies. The recipe yields just over 2 cups of dressing, and can be halved if less is needed.

Ingredients:
1 large avocado, chopped
2 cloves garlic, chopped
1 cup mayonnaise
1 cup sour cream
3 tablespoons freshly squeezed lime juice
1 teaspoon chopped dill
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon salt
¼ teaspoon onion powder
⅛ teaspoon ground black pepper

Directions:
Combine avocado and garlic in a blender or large food processor and process until well pureed. Stir mayonnaise, sour cream, and lime juice together in a bowl until well blended. Pour over avocado mixture in the blender. Add dill, parsley, chives, salt, onion powder, and pepper. Puree until liquefied. Serve immediately, or store in the refrigerator until ready to use.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups dressing

Calories: 159.4
Fat: 16.5 g
Saturated fat: 3.9 g
Carbohydrates: 3 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 1 g
Cholesterol: 11.5 mg
Sodium: 159.9 mg
Cauliflower- Cheese Bake


Ingredients:
cauliflower, milk, cheddar cheese

Directions:
Steam cauliflower for 10 minutes., Place in shallow baking pan., Blend soup, milk and cheese., Add salt and pepper to taste., Pour over cauliflower., Top with breadcrumbs., Bake at 350* for 30 minutes.
Healthier Hollandaise Sauce With Variations


Ingredients:
unsalted butter, buttermilk, buttermilk, cornstarch, salt, cayenne pepper, egg, lemon juice, Dijon mustard

Directions:
Melt butter in a small saucepan over low heat.
Cook, swirling the pan, until butter turns golden, 30 to 60 seconds.
Pour into a small bowl and set aside.
Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne (and mustard, if using] in a heavy medium saucepan until smooth.
In a small bowl, lightly beat egg.
Whisk egg and remaining 1/2 cup buttermilk into cornstarch mixture.
Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer (low boil].
Cook, whisking, for 15 more seconds.
Remove from heat and whisk in lemon juice (or orange juice, if using] and reserved golden butter.
Serve hot or warm.
MAKE AHEAD TIP:Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.
Nutella Bundt Cake


Ingredients:
eggs, buttermilk, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Lightly grease and flour 10 inch Bundt pan(I use Baker's Joy spray].
In a small bowl whisk together 2/3 cup Nutella and 1 egg.
Blend until completely smooth and set aside.
In a large bowl using an electric mixer on low, stir together cake mix, 3 remaining eggs, buttermilk, and remaining 1/3 cup Nutella until moistened.
Scrape down sides and increase speed to medium for 3 minutes more.
Remove 1 cup batter and mix into nutella/egg mixture.
Pour batter from large bowl into Bundt pan.
Spoon nutella batter over it and using a knife, gently swirl batters together to create a marble pattern.
Smooth top of cake batter.
Bake for 40-50 minutes or until toothpick inserted into cake has moist crumbs that stick to it.
Cool cake in pan for 15 minutes.
Carefully invert onto cooling rack and remove pan.
While cake cools, make glaze.
GLAZE:
Whisk together confectioners sugar and Frangelico liquor until smooth.
Drizzle over cake.
Garlic-Almond-Sherry Rice with Saffron


Ingredients:
rice, garlic, olive oil, water, sherry wine, saffron, salt

Directions:
In a heavy saucepan, saute garlic in olive oil until very lightly browned.
Add rice and saute about 3 minutes.
Combine water and sherry; add to rice and garlic in saucepan.
Add almond extract and pinch of saffron.
Bring to a boil, then cover tightly and cook over low heat for 20 minutes.
Season with salt to taste.
To serve, top with toasted almond slivers or slices.
Cranberry-Almond Pound Cake


Ingredients:
fresh cranberries, frozen cranberries, dried cranberries, water, all-purpose flour, salt, baking powder, baking soda, almond paste, sugar, butter, eggs, sour cream, plain yogurt

Directions:
A couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
Preheat the oven to 425 degrees F.
Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
Stir the flour, salt, baking powder and baking soda together and set aside.
In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
Add the eggs individually, beating them in after each addition.
Add the dry ingredients gradually, alternating with the sour cream.
Beat 20 seconds and then gently fold all of the cranberries into the batter.
Pour the batter into the prepared pan (s] and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.
Cucumber & Onion Salad


Ingredients:
cucumbers, onion, salt, mayonnaise, milk, vinegar, pepper

Directions:
Combine slices of cucumbers and onions on wax paper on cookie sheet.
Sprinkle 2 tsp of salt over top of mixture.
Place ice cubes on top and let soak for an hour.
When the hour is up, work mixture over with hands and place in strainer for 30 minutes.
Once all water is drained, place cucumber & onion mixture in large bowl.
Add mayo, milk, vinegar and pepper; stir well.
Refrigerate before serving.
Orange Walnut Cake


Ingredients:
butter, margarine, sugar, eggs, all-purpose flour, baking powder, walnuts, golden raisins

Directions:
Cream butter and sugar until blended.
Add eggs, one at a time, beating well after each addition.
Mix flour and baking powder well.
Add to first mixture, mixing well.
Add orange rind, orange juice, walnuts, and raisins, stir until well combined.
Pour batter into greased and floured loaf pan.
Bake at 350 for about 50 minutes or until pick inserted in center comes out clean.
Cool in pan for about 15 minutes.
Remove from pan, wrap in foil.
'Momma Made Em' Chicken and Sausage Gumbo
Category: soups-stews-and-chili
By BelleTeteRouge

Straight from my mom's kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.

Ingredients:
1 (3 pound) whole chicken
½ cup all-purpose flour
½ cup vegetable oil
1 (10 ounce) package frozen chopped onions
1 (10 ounce) package frozen green bell peppers
5 stalks celery, finely chopped
1 tablespoon Cajun seasoning (such as Tony Chachere's), or to taste
2  whole bay leaves
1 (28 ounce) can diced tomatoes
1 pound fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced
1 (10 ounce) package frozen sliced okra
salt and black pepper to taste

Directions:
Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside. While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes. As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour. Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 55 mins
Yields: 10 servings

Calories: 437.4
Fat: 32.2 g
Saturated fat: 9.3 g
Carbohydrates: 14.5 g
Sugars: 3.1 g
Dietary fiber: 2.8 g
Protein: 21.4 g
Cholesterol: 67.2 mg
Sodium: 834.6 mg
German Brotchen Rolls
Category: bread
By MARBALET

These rolls are nice and chewy with a very firm crumb.  Most enjoyable.

Ingredients:
2 tablespoons active dry yeast
1 tablespoon white sugar
2 ½ cups warm water (110 degrees F)
2 tablespoons shortening
2 teaspoons salt
7 cups all-purpose flour
3  egg whites, stiffly beaten
1  egg white (for egg wash)
2 tablespoons cold milk

Directions:
In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes. Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites.  Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl.  Turn onto a floured surface.  Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes. Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash.  Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven. Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

Prep time: 40 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 24 rolls

Calories: 150.4
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 28.8 g
Sugars: 0.7 g
Dietary fiber: 1.2 g
Protein: 4.8 g
Cholesterol: 0.1 mg
Sodium: 205.5 mg
Ham and Cheese Stuffed Bread


Ingredients:
spicy mustard, ham, cheddar cheese

Directions:
Bring frozen bread dough to room temperature., Preheat oven to 400°F., Roll out bread dough., Spread spicy mustard on bread., Sprinkle on the ham and cheese., Roll or fold the dough., Bake for 15 to 20 minutes.
Sour Cream Apple Coffee Cake


Ingredients:
sugar, Crisco shortening, eggs, sour cream, vanilla, flour, baking soda, salt, sugar, cinnamon, apple

Directions:
Cream together the sugar and shortening., Add eggs, sour cream, vanilla, flour baking soda and salt., Beat till smooth., In a separate bowl, mix together the sugar, cinnamon and nuts., Grease a tube of bundt pan., Pour 1/2 of the cake batter into the pan., Add 1/2 of the sugar/cinnamon/nut mixture., Add 'all' of the apples., Add remaining batter., Add remainder of the filling., Bake at 350 degrees for 1 hour.
Seafood Salad Stuffed Shells


Ingredients:
jumbo pasta shells, green pepper

Directions:
Boil shells in plenty of water until just done.  Allow them to cool completely and discard any broken ones.
Chop peppers and add to the seafood salad.  Break up any large pieces of seafood.
Fill each shell with salad mixture.
Sprinkle with Old Bay Seasoning as a garnish if you wish.
Chocolate Chip Cookies with Cherries and Pecans
Category: desserts
By Sarah Van Name

Scrumptiously soft cookie made with dark chocolate, dried cherries, and pecans.

Ingredients:
1 ⅓ cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
½ cup light brown sugar
¼ cup white sugar
¼ cup unsalted butter, softened
¼ cup shortening
1 large egg
1 teaspoon vanilla extract
1 teaspoon molasses
¾ cup dark chocolate chips
½ cup dried cherries
½ cup chopped pecans
1 pinch coarse sea salt

Directions:
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours. Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats. Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets. Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 12 cookies

Calories: 283.1
Fat: 14.7 g
Saturated fat: 6 g
Carbohydrates: 36.4 g
Sugars: 20 g
Dietary fiber: 2 g
Protein: 2.8 g
Cholesterol: 25.7 mg
Sodium: 138.6 mg
Butternut Squash Pizzas with Rosemary
Category: main-dish
By dakota kelly

Yum, yum, yum!

Ingredients:
1 cup thinly sliced onion
½  butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese

Directions:
Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 567.1
Fat: 13.7 g
Saturated fat: 2.1 g
Carbohydrates: 96.9 g
Sugars: 9.2 g
Dietary fiber: 6.8 g
Protein: 14.8 g
Cholesterol: 3 mg
Sodium: 947.5 mg