~Squash Recipe's~

Subject: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:50 pm

Squash Pancakes

Wash the squash, remove the seeds, and then grate the squash

To one grated squash weighing about 1/2 pound,

Add 1/2 cup water,

1/2 cup flour,

One egg,

And a little salt

Mix thoroughly and drop on a well greased skillet with a spoon

This will make between 15 and 20 medium sized pancakes

Sprinkle these pancakes with a little sugar before serving

From Chicago Evening American Cookbook 1932

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:50 pm

Yellow Squash Muffins

1 pound yellow summer squash, cut into 1 inch slices

½ cup butter, melted

1 egg, lightly beaten

1-1/2 cups all purpose flour

½ cup sugar

2-1/2 tsps baking powder

½ tsp salt

Place 1 inch of water in a saucepan, add squash.

Bring to a boil

Reduce heat, cover and simmer for 5 minutes or until tender

Drain and mash, stir in the butter and egg

In a bowl combine the flour, sugar, baking powder and salt

Stir in the squash mixture just until moistened

Fill greased muffin cups three fourths full

Bake at 375 for 20 to 25 minutes or until toothpick comes out clean

Cool for 5 minutes before removing from pan to a wire rackYield 1 dozen

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:51 pm

Baked Acorn Squash with Apple Stuffing

2 small acorn squash (1-1/2 lbs) halved and seeded

1 large or 2 small apples, peeled and diced

2 tbsp diced celery

2 tbsp finely chopped onion

2 tsp butter, melted

2 tbsp water

Pinch of salt

Pinch of freshly ground pepper

Preheat to 400

Prepare a 10x10x2 inch baking pan with cooking spray

Place squash cut side down in baking pan

Bake 20 minutes

While squash is baking, combine apples, celery, onion, butter and water in a medium bowl, mix well

Turn squash cut sides up

Sprinkle with salt and pepper

Divide apple mixture to fill cavities of the squash

Bake stuffed squash halves, covered with foil, 30 minutes or more

Serve hotMakes 4 servings

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:51 pm

Cheesy Harvest Vegetables

2 lb Mixed fall vegetables

(Butternut squash, sweet potatoes, turnips, parsnips and carrots)

Peeled, cut into 1 inch cubes about 6 cups

3 cups milk

1 pkg (8oz) cream cheese, cubed

1 cup shredded parmesan cheese

1/8 tsp ground nutmeg

8 Ritz Crackers, crushed (about 1/3 cup crumbs)

Preheat oven to 350F

Place vegetables and milk in large saucepan

Bring to boil on medium high heat

Reduce heat to medium low simmer 20 min. or until vegetables are tender, stirring occasionally

Add cream cheese, cook until completely melted and mixture is well blended, stirring frequently

Stir in Parmesan Cheese and nutmeg

Pour into greased 2 quart casserole dish, sprinkle with cracker crumbs

Bake 30 minutes or until top is golden brown and vegetable mixture is heated through

Makes 10 servings, about 3/4 cup each

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:51 pm

Curried Squash

1/2 cup butter

1 to 2 tbsp curry powder

1 tsp garlic powder

1/2 cup chopped onions

1 (10oz) pkg frozen squash

1 (10oz) pkg frozen cauliflower

1 cup diced celery

1 large unpeeled potato, diced

1 cup unpeeled, diced apples

1-1/2 cups prepared chicken bouillon

1 tbsp poultry seasoning

Salt and pepper to taste

2 cups hot cooked rice

1/2 cup golden raisins (optional)

In large saucepan, melt butter

Add curry powder, garlic powder and onions

Simmer and stir until onions are lightly browned

Add squash and cauliflower

Add celery, potato and apples

Pour bouillon over all

Sprinkle on poultry seasoning

Season with salt and pepper

Cover and simmer over very low heat for 15 to 20 minutes, or until vegetables are done

Serve over hot cooked rice

Sprinkle golden raisins on top

Serves 6

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:51 pm

Carrot Stuffed Squash

4 large crookneck squash

4 large carrots, peeled and cut into 1 inch pieces

2 tbsp butter, divided

1 cup chopped onion

1 tsp honey

1/2 tsp cinnamon

Salt to taste

Freshly grated Parmesan cheese

Preheat broiler

Cook squash in large saucepan of boiling water until tender, about 8 minutes

Using slotted spoon, remove and drain

Halve lengthwise and scoop seeds from centers

Place halves on broiler pan

Set aside

Cook carrots in same saucepan of boiling water until soft, about 15 minutes

Meanwhile, melt 1 tbsp butter in medium skillet over medium heat

Add onion and stir until golden and beginning to brown, about 10 minutes

Set aside

Drain carrots

Transfer to food processor or blender

Add onion, remaining butter, honey, cinnamon and salt

Puree

Mound mixture in squash

Top with Parmesan cheese

Broil until golden, about 5 minutes

Serves 8

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:52 pm

Summer Yellow Squash Casserole

2 lbs fresh yellow squash

1 stick butter, melted

1 cup Italian seasoned bread crumbs

1/2 pint sour cream

1 jar pimientos, diced

1 (10-3/4oz) can condensed cream of celery soup

1 can water chestnuts, diced

2 medium onions, chopped

Slice and steam squash until crisp-tender

In a bowl, mix melted butter and bread crumbs

Cover the bottom of a 2 quart casserole dish with 1/2 the bread-crumb mixture

Mix squash, sour cream, pimientos, cream of celery soup, water chestnuts and onions

Pour mixture over bread crumbs in casserole dish

Sprinkle remaining bread crumbs on the squash mixture

Bake for 30 minutes

Serves 8

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:52 pm

Another Squashy Casserole

2 cups Boiled squash (drained)

2 eggs

1/2 tsp pepper

1 cup grated cheese (cheddar or Velveeta)

1 cup cracker crumbs (regular saltines or Ritz)

1/2 cup oleo (melted)

1 small can Pet milk

Mix all ingredients together

Spoon into casserole dishBake at 350 for about 1 hour

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:52 pm

Zucchini/Yellow Summer Squash Casserole

2 lbs squash

1/4 cup chopped onion

1 can cream of chicken soup

1 cup dairy sour cream

1 cup shredded carrots

1 (8oz) pkg seasoned stuffing mix

1/2 cup butter

Cook sliced squash and onion in boiling, slightly salted water for about 3 min

Squash must still be a little crisp

Drain

Combine chicken soup and sour cream

Stir in the shredded carrots, squash and onions, add salt to taste

Combine stuffing mix with the melted butter

Spread half the stuffing mix in the bottom of a 12x7x2 inch baking dish

Spoon vegetable mixture on top of stuffing, and then sprinkle the rest of the stuffing on top of the vegetable mixture

Bake at 350 for 25 to 30 minutes or until hot and bubbly

Serves 6

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:52 pm

Crook Neck Squash Pudding
Any type squash may be used, but it’s especially good with crook neck

3 lbs small yellow crook neck squash

1/2 cup chopped onion

1/2 cup butter or margarine, melted

3 eggs, well beaten

2 tbsp sugar

1 tsp salt

1/2 tsp freshly ground black pepper

1-1/2 cups coarsely crushed saltine crackers

3 tbsp butter or margarine, melted

Wash, stem and cut the squash into fairly even slices

Boil or steam squash and chopped onion until barely tender

Drain thoroughly, then mash

Add butter or margarine and blend in well

Add well beaten eggs with the seasonings

Butter baking dish and fill with squash mixture

Top with saltine crackers mixed with 3 tbsp melted butter or margarine

Bake in 350 oven for 45 minutes or until set

Note

This casserole may be put together ahead of time and baked just before serving

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:52 pm

Squash Slaw

2 small yellow summer squash, julienne

2 small zucchini, julienne

1 small sweet red pepper, julienne

1/3 cup sliced onion

3 tbsp vegetable oil

2 tbsp cider or white wine vinegar

1 tbsp mayonnaise

1 tsp sugar

1/2 tsp dill weeds

1/2 tsp garlic salt

1/4 tsp celery salt

1/4 tsp pepper

In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients, mix well

Pour over squash mixture and toss in coat

Cover and refrigerate

Serve with a slotted spoon

Yield 10 servings

One 1/2 cup serving (prepared with cider vinegar and fat free mayonnaise) equals 52 calories, 0 cholesterol, 4 gm carbohydrates

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:53 pm

Butternut Squash Soup

6 cups (about 3 lbs) butternut squash

1 tart green apple, peeled and coarsely chopped

1 cup chopped onion

4-1/2 cups chicken broth

1 tsp salt

1/4 tsp pepper

1/4 cup heavy cream or half and half

Chopped fresh parsley for garnish

Peel squash and seed it

Cut into chunks

Combine squash, apple, onion, chicken broth, salt and pepper

Bring to a boil and simmer, uncovered 45 minutes

Puree soup in blender

Return mixture to saucepan and bring to boiling point

Reduce heat

Before serving, add cream and sprinkle with parsley

Makes 2 quarts

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:53 pm

Squash Relish

10 cup yellow squash ground

4 cup onion ground

3 to 4 large bell peppers ground

2 tbsp cornstarch

4 ½ cup sugar

2 tsp celery seed

2 ½ cup white vinegar

1 tbsp prepared mustard

1 tbsp black pepper

1 tsp turmeric

Mix and enjoy

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:53 pm

Butternut Squash Bisque

1 medium butternut squash, peeled, seeded and cut into 1 inch cubes (about 4 cups) divided

1/2 cup orange juice

1/3 cup packed brown sugar

1 cinnamon sticks (3 inches)

1 cup sliced leeks (white portion only)

1 medium tart apple, peeled and chopped

1/2 cup chopped onion

1/4 cup butter

4 cups chicken broth

1/3 cup heavy whipping cream

Salt and pepper to taste

1tbsp Olive oil

In a roasting pan, toss 3 cups of squash, orange juice and brown sugar, add cinnamon

Cover and bake at 450 for 30 to 40 minutes or until squash is tender

Discard cinnamon, drain squash, reserving cooking liquid

Set squash and liquid aside

In a Dutch oven, sauté leeks, apples and onion in butter until tender

Add broth bring to a boil

Stir in cooked squash, cook for 5 minutes

Add cream, salt and pepper, heat through

Cool slightly

In a blender or food processor, process soup in batches until smooth

Return all to the pan, heat through (do not boil)

Cut remaining squash into 1/4 inch cubes

In a skillet, sauté squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated

Ladle soup into bowls

Garnish with squash cubes

Yield 6 servings

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:53 pm

Squash Pecan Pie

1- 9 inch unbaked pie crust

3/4 cup pecans

2 eggs

3 tablespoons molasses

2/3 cup milk

2/3 brown sugar

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

4 cups cubed raw winter squash

16 pecan halves

Heat oven to 350 F. Put nuts into blender container, cover and chop by turning control to high

Slide switch on and off quickly several times.

Empty into pie shell.

Put egg, molasses, milk, sugar, seasonings and 1 cup squash cubes into blender.

Cover and process at high setting until squash is pureed.

Remove cap and add remaining squash pieces while processing.

When mixture is smooth, pour into pie shell and decorate top with pecan halves

Bake 50-55 minutes or until a knife inserted in pie comes out clean.

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:53 pm

Cheesy Spaghetti Squash

Pierce a large Spaghetti Squash (3lb) several times with a fork or sharp knife to allow steam to escape.

Microwave on HIGH for about 10 minutes. or until soft. Turning over after 5 min.

Let stand 5 min.

Cut Squash in half

Remove and discard seeds

Use a fork to scrape the insides of the squash to form strands

Reserve one squash shell

Toss with

2 tbsp Reduced Fat Parmesan Style Grated topping

1/2 cup Shredded Reduced Fat Mozzarella Cheese

2 chopped plum tomatoes

1/4 cup chopped fresh parsley

Spoon squash back into shell and microwave on HIGH for 2 min to heat through

Makes 6 (1/2 cup) servings

100 calories 3 grams fat 15 g carbohydrates 2 grams of fiber

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:53 pm

Mallow-Pecan Acorn Squash

2 medium acorn squash, halved and seeded

1/3 cup crushed saltine (about 10 crackers)

1/4 cup chopped pecans

1/4 cup packed brown sugar

3 tbsp butter, melted, divided

1/8 tsp ground nutmeg

1 cup miniature marshmallows

Place squash cut side up in an ungreased 13x9x2 inch baking dish. In a bowl, combine the cracker crumbs, pecans, brown sugar, 2 tbsp butter and nutmeg

Spoon into squash

Brush edges of squash with remaining butter

Cover and bake at 400 for 55 to 60 minutes or until squash is tender

Sprinkle with marshmallows

Bake, uncovered, for 3 to 5 minutes or until golden brown

Yield 4 servings

Subject: Re: ~~~~~Squash Recipe's~~~~~ Tue Nov 11, 2008 10:54 pm

Spaghetti Squash Sauté

1 (2-1/2lb) spaghetti squash

1 tbsp chopped fresh oregano

4 ripe tomatoes, quartered

2 garlic cloves, minced

1 bunch green onions, chopped

1 tsp olive oil

1/4 cup dry white wine

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 cup grated parmesan cheese

Garnish: fresh oregano sprigs

Cut squash in half lengthwise, and place, cut side down, in a 15x10 inch jellyroll pan

Bake at 450 for 30 minutes or until skin is tender and strands may be easily loosened with a fork. Remove seeds, cool squash slightly

Remove the spaghetti-like strands of squash with a fork, discarding shells.

Sauté chopped oregano and next 3 ingredients in hot oil in a large skillet 2 minutes. Stir in wine, salt, and black pepper, and cook 2 minutes.

Remove from heat, and stir in squash. Sprinkle with cheese, serve immediately

Garnish if desired.

~~~~~Squash Recipe's~~~~~

~Squash Recipe's~