3 acorn squash; halved
2 tablespoons dry sherry
2 tablespoons brown sugar
6 tablespoons butter
1/2 cup crushed pineapple; drained
1/4 teaspoon ground nutmeg
1 teaspoon salt
Preheat oven to 425F. Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish. Put 1 teaspoon each of sherry, brown sugar and butter in each squash half. Cover and bake for 30 minutes or until tender. Scoop squash out of shells, leaving wall about 1/4 inch thick. Mash squash and combine with remaining 4 tablespoons butter, pineapple, nutmeg and salt, beating well to blend. Spoon back into shells and return to oven to bake for 15 minutes more.
Apricot Glazed Acorn Squash
2 acorn squash, 1 1/2 pounds each
1 12 ounce can apricot nectar
1 tablespoon packed brown sugar
1 tablespoon lemon juice
parsley for garnish
With long sharp knife trim ends off squash. Slice squash into 1/2 inch rings; discard seeds and strings. Pour apricot nectar into large skillet; add squash rings and bring to a boil. Reduce heat, cover and simmer 10 minutes. Turn slices, cover and simmer 10 more minutes until tender. Remove squash to serving platter. Stir brown sugar into cooking liquid. Simmer uncovered, stirring frequently about 3 minutes until slightly thickened. Remove from heat, stir in lemon juice and pour over squash. 4 servings.
Baked Squash and Apple Casserole
1 small Butternut squash, about 2 pounds
2 apples, cored, peeled, sliced
1/2 cup brown sugar
1/4 cup cold margarine
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Peel squash, scoop out seeds, and cut in small pieces. Place squash and apple slices in oblong baking dish. Blend remaining ingredients with fork or pastry cutter until crumbly. Distribute over squash and apple. Cover and bake at 350F for about 45 to 50 minutes. Serves 6 to 8.
Baked Squash Ring
3 cups summer squash, cooked
1/4 cup margarine, melted
1/4 cup milk
3 eggs, well beaten
1 teaspoon salt
1/8 teaspoon pepper
1 cup buttered bread crumbs
1 tablespoon onion, minced
Cook squash until tender. Force through colander. Add other ingredients, blend well and turn into a well greased ring mold. Set ring in pan of hot water and bake at 350F for 45 minutes or until knife inserted comes out clean. To remove squash ring, place serving dish over ring, turn dishes quickly. Center may be filled with buttered peas or other vegetables.
Baked Stuffed Squash
4 to 6 medium yellow squash
3 ounces fresh sausage
1 medium onion, chopped
salt and pepper, to taste
2 slices fresh bread, crumbled
seasoned salt, to taste
Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish. In skillet over medium high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry. Stuff squash shells with the sausage mixture;
bake at 375F until browned. Serves 6 to 8.
Buttercup Squash Casserole
1 medium buttercup squash
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons margarine or butter
1 tablespoon chopped fresh chives
1/8 teaspoon nutmeg, if desired
Heat oven to 350F. Cut squash into quarters; remove seeds. Place, cut side down, in ungreased shallow baking pan. Bake at 350F for 45 to 50 minutes or until tender. Cool slightly. Grease 1 quart casserole. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg, and margarine to squash. Mix with potato masher or fork until well blended. Spoon into greased casserole. Sprinkle with chives and 1/8 teaspoon nutmeg. Bake at 350F for 20 to 25 minutes or until thoroughly heated.
Buttercup Squash with Stilton
4 cups buttercup squash, peeled, deseeded and diced
1 cup potatoes, peeled and diced
5 ounces Stilton cheese, grated
4 ounces sour cream
1 red onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried basil
1 large clove elephant garlic, finely crushed
1 teaspoon Tabasco sauce
parsley sprigs to serve
Preheat oven to 350F. In a bowl, combine buttercup squash, potatoes, cheese, sour cream, red onion, salt, black pepper, basil, garlic and Tabasco sauce. Spoon potato mixture into an ovenproof dish. Bake for 25 minutes or until squash pieces are tender. Serve hot, garnished with parsley, for a great accompaniment to barbecued meat or poultry, or as a meatless meal with a light salad and crusty bread.
Butternut Squash Bake
1/3 cup butter, softened
3/4 cup sugar
2 eggs
5 ounces evaporated milk
1 teaspoon vanilla extract
2 cups butternut squash, cooked, mashed
Topping:
1/2 cup crisp rice cereal
1/4 cup brown sugar, packed
1/4 cup pecans, chopped
2 tablespoons butter, softened
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash; mixture will be thin. Pour into a greased 11 x 7 x 2 inch baking dish. Bake uncovered, at 350F for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to oven for 5 to 10 minutes or until bubbly.
Hubbard Squash Au Gratin
1 pound hubbard squash, peeled, deseeded and diced
1 pound yams, peeled and cubed
1 tablespoon sunflower oil
1 onion, chopped
1 teaspoon chicken seasoning
1 teaspoon salt
1 teaspoon black pepper
1/3 cup half and half cream
1 tablespoon butter
2 tablespoons all purpose flour, sifted
1 teaspoon salt
1 teaspoon black pepper
1 cup milk
1 1/2 cups Brick cheese, grated
Preheat oven to 375F. Boil hubbard squash and yams together until tender, about 15 minutes. Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside. Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside. Drain squash and yams. Add onion, oil, chicken seasoning, salt, black pepper and cream. Mash well until smooth. Set aside. Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Brick cheese. Stir until melted. Put squash and yam mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve hot.
Hubbard Squash with Orange Sauce
3 pounds hubbard squash, cut into 8 pieces and seeds removed
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons margarine or butter
2 tablespoons brown sugar
1/4 to 1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup slivered almonds, toasted
8 tangerine or orange slices
Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350F oven for one hour. For sauce, in a small saucepan combine thawed orange juice concentrate, margarine or butter, brown sugar, cinnamon and nutmeg. Heat until margarine is melted. Remove from heat. Pour sauce in squash shells and return squash to oven. Bake, uncovered, about 35 minutes more or until squash is tender. Sprinkle with almonds. Garnish with tangerine or orange slices. 8 servings.
Orange Spaghetti Squash
1 spaghetti squash, about 3 1/4 pounds
1 tablespoon unsalted butter, softened
1/2 cup fresh orange juice
1/2 cup minced fresh parsley leaves
1 tablespoon julienne fresh orange rind
In kettle of boiling water boil the squash, turning occasionally, for 1 hour, drain it and let it cool for 10 minutes. Cut the squash in half and discard the seeds. Scrape out the flesh with the tines or a fork, transferring it to a serving dish, season it with salt and pepper and dot it with butter. Drizzle the orange juice over the squash, sprinkle the squash with parsley, and garnish it with the rind.
Rosemary Summer Squash
1 tablespoon olive oil
1 medium onion, thinly sliced and separated into rings
1 clove garlic, minced
4 medium yellow squash, thinly sliced
1/2 teaspoon dried whole rosemary, crushed
1 medium tomato, peeled and chopped
1/3 cup chicken broth
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
Heat olive oil in a skillet; add onion and garlic, and stir fry 2 minutes. Add squash and rosemary; stir fry 8 minutes or until crisp tender. Add tomato, broth, salt and pepper; gently stir fry just until thoroughly heated. Spoon into serving dish. Sprinkle with Parmesan cheese. 6 servings.
Southern Summer Squash
1 1/2 pounds yellow squash
3 tablespoons bread crumbs
2 tablespoons margarine
2 egg whites
1 tablespoon minced onion flakes
2 teaspoons margarine
Preheat oven to 350F. Wash and slice squash and put in pan of water. Cook on top of the stove until soft, drain. In a large bowl mash squash up. Add the 2 tablespoons of margarine, egg whites, onion and half of the bread crumbs, mix well. Pour mixture in a greased pan. Dot the top with 2 teaspoons of margarine and sprinkle the rest of the bread crumbs on top. Bake for 45 minutes.
Spaghetti Squash and Avocado Salad
Avocado Oil Vinaigrette
1 medium spaghetti squash
6 mushrooms, sliced
1/2 each red and green bell pepper, julienned
1 can, 4 ounces sliced black olives, drained
2 avocados, seeded, peeled and sliced
Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve.
Avocado Oil Vinaigrette
3/4 cup avocado oil
1/4 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 teaspoon each oregano, sweet basil, rosemary, dry mustard and Worcestershire sauce
salt and pepper to taste
Shake all ingredients together in tightly covered container. Let vinaigrette stand at least 24 hours.
Squash Blossom Frittata with Asiago Cheese
Pick 3 or 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels. Beat 4 eggs with a little milk. Add, if desired, fresh chopped parsley and snipped chives. Salt and pepper to taste. In a non stick pan, saute in a little butter just till soft:
2 green onions
thinly sliced baby squash
Then, and be quick about it, saute the blossoms briefly, about 30 seconds. Remove from pan. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top, and cook over low to medium heat till almost set. Sprinkle with Asiago cheese, and put under the broiler till lightly puffed and browned. Serve immediately. Serves 2.
Squash Casserole
3 cups summer squash, cooked
2 cups American cheese, grated
4 ounces chopped chiles
1 cup saltine crackers, crushed
1 cup milk
Cook squash until tender. Mix all ingredients in baking dish. Bake in oven at 350F for 1 hour.
Squash Gratin
saute until caramelized:
2 tablespoons extra virgin olive oil
2 cups yellow onions, thinly sliced
Layer in an oiled 2 quart casserole:
6 cups acorn squash, peeled, coarsely grated, divided into three equal portions
caramelized onions
1 1/2 cups Gruyere cheese, grated
2 tablespoons all purpose flour
2 tablespoons unsalted butter
2 teaspoons salt
1/2 teaspoon white pepper
pour over top:
1 cup half and half
mix together and sprinkle on top:
1/2 cup dried bread crumbs
1/3 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
In a large skillet, saute onions in 2 tablespoons olive oil over medium heat. Cook about 20 minutes. Stir often. Spread two cups of squash in dish. Layer with half of onions, flour, butter, salt, pepper and Gruyere. Repeat. Top with remaining squash. Pour half and half over top. Now, mix all the ingredients for the topping. Sprinkle crumb mixture evenly over top. Bake at 375F for 35 to 40 minutes or until browned.
Squash Ravioli with Parmesan Sage Cream
A ravioli crimper which looks like a ridged pizza cutter makes the job of making ravioli a lot easier.
1 to 1 1/2 pounds winter squash
1/2 teaspoon grated nutmeg
kosher salt and freshly ground black pepper to taste
1 tablespoon butter
2 tablespoons all purpose flour
2 cups hot skim milk
1 tablespoon fresh sage, finely chopped or 2 teaspoons dried
6 tablespoons grated Parmesan cheese plus additional cheese for passing
12 sheets fresh lasagna noodles, 5 by 7 inches each, enough for 36 ravioli
Cornmeal
Cut squash in half, remove seeds and place, cut side down, in a baking pan with 1/2 inch water. Bake in a preheated 350F oven about 40 minutes or until very tender. Scoop out flesh and puree with nutmeg, salt and pepper. You should have about 1 1/4 cups. Meanwhile, put butter in a heavy bottomed saucepan over medium heat. Add flour and stir a few minutes. Add milk slowly and bring to a bare simmer, whisking constantly. Cook until thickened and you can no longer taste any flour, about 10 minutes. Add sage, cheese and salt and pepper to taste. Remove from heat and put plastic wrap on the surface to prevent skin from forming. Spoon out squash puree in 2 rows across and 3 rows down on one lasagna sheet using 1 teaspoon per ravioli. Brush another sheet with water. Gently put the second sheet on the first, wet side down. Run a ravioli cutter down the middle between the two rows and then across, sealing each ravioli with a 3/8 inch border of dough all around. Without a ravioli cutter, press down with the side of your hand along the rows between the fillings, removing any air pockets. Seal with your fingers and cut ravioli free with a knife Then crimp with the tines of a fork. Repeat with remaining pasta and filling until you have 36 ravioli. To prevent sticking put ravioli, as you make them, on a baking sheet sprinkled with cornmeal. Bring a pot with 4 quarts of water and 1 teaspoon salt to a boil over high heat. While water heats, gently reheat cream sauce. Add ravioli to cooking water, stir and cook, covered, about 3 or 4 minutes. All ravioli should rise to the surface. Drain. Put half the cream sauce into the pasta pot over medium low heat and add the ravioli. Add remaining sauce and gently stir, coating all the ravioli. Serve at once with more cheese passed at the table. Serves 4.
Squash Souffle
2 pounds sliced yellow summer squash
1 medium onion, chopped
1 teaspoon salt
1 cup milk
2 eggs, lightly beaten
3 tablespoons melted butter
3 tablespoons flour
8 ounces cheddar cheese, grated
seasoned salt and pepper, to taste
buttered bread crumbs
Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain; mash well. Add milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Bake in a buttered 1 1/2 quart casserole for about 30 minutes at 350F. Top with crumbs and bake for about 10 more minutes. Serves 4.
Stuffed Squash with Pears and Cheese
2 medium acorn squash
1 tablespoon olive oil
2 medium pears, cored
4 green onions sliced
1 clove garlic, minced
1 15 ounce container ricotta cheese
1/2 cup shredded cheddar cheese
1/4 cup raisins chopped
1/4 cup chopped pecans
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
Halve squash lengthwise; remove seeds. Place squash, cut side down, in a 2 quart rectangular baking dish. Bake, uncovered in a 350F oven about 30 minutes or until tender. Meanwhile, in a large skillet, cook pears, green onions and garlic in hot oil until tender but not brown. Remove from heat. Stir in ricotta cheese, cheddar cheese, raisins, pecans, lemon peel and nutmeg. Turn squash cut side up, in baking dish. Season with salt and pepper. Spoon cheese mixture into the baked squash, mounding as necessary. Continue baking for 20 to 25 minutes more or until heated through. 4 servings.
Summer Squash Relish
10 cups chopped yellow summer squash, about 10 to 12 medium
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 cups Heinz Apple Cider or apple cider vinegar
2 1/2 cups granulated sugar
2 teaspoons mustard seed
2 teaspoons celery seed
2 teaspoons ground cinnamon
2 teaspoons turmeric
1 teaspoon pickling salt
In a 6 to 8 quart sauce pot, combine all ingredients. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes or until thickened, stirring frequently. Immediately fill hot pint or half pint Ball jars with mixture, leaving 1/2 inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Adjust two piece caps. Process pints or half pints in boiling water canner for 15 minutes. Makes 5 to 6 pints or 10 to 12 half pints.
Summer Squash Stuffed with Pepperoni and Parmesan
2 yellow summer squash, halved lengthwise
1 tablespoon vegetable oil
2 1/2 tablespoons margarine, divided
1 small onion, chopped
2 tablespoons finely chopped pepperoni
1/4 cup grated Parmesan cheese, divided
3 1/2 tablespoons fine bread crumbs, divided
1 tablespoon minced fresh parsley
salt and pepper to taste
Remove pulp from squash, leaving 1/4 inch thick shells. Chop pulp and reserve. Cook shells in hot oil in a covered skillet over medium heat. Turn shells once, cooking about 2 to 3 minutes on each side, or until just tender. Transfer to a rack, cool, and pat dry with a paper towel. Add 1 1/2 teaspoons margarine to oil in skillet. Add squash pulp and onion. Cook until onion is tender. Stir in pepperoni, 1 tablespoon Parmesan cheese, 1 1/2 tablespoons bread crumbs, parsley, and salt and pepper to taste. Fill shells with squash mixture. Mix remaining Parmesan cheese and bread crumbs. Sprinkle over squash. Dot with remaining margarine. Broil 4 inches from heat for 2 to 3 minutes, or until golden brown. Serves 4.
Twice Baked Butternut Squash
1 butternut squash
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons sour cream
1/2 teaspoon paprika
1 1/2 teaspoons dill, marjoram, fresh chives, etc.
1/2 onion, minced
1 tablespoon bread crumbs
Preheat oven to 450F. Cut squash lengthwise and scoop out seeds and fibers. If you have a roasting pan large enough to accommodate the squash, place them face up along with 1/4 inch water in the bottom. Cover and bake until squash is tender; pierce with fork to test. If you do not have a roasting pan, placing them face down on a cookie sheet will also work. Make sure the pan has sides, even if they are low, as the squash will release liquid as it cooks. Remove squash from oven and let cool. Saute onion in water or margarine until translucent. Let cool and add to other ingredients when mixing. Scoop out flesh from skins, using a spoon. Leave a 1/4 inch border around one of the halves, so that it will hold its shape. In a bowl mix all ingredients except for the bread crumbs thoroughly, until well incorporated. Transfer back to the squash half and sprinkle with bread crumbs. Alternately, you can bake the blended squash in a casserole pan and discard the skins completely. Return squash to oven and bake until warmed about 20 to 30 minutes.
Winter Squash with Cranberries
1 1/2 cups cooked squash; 12 ounces if using frozen
1 egg, beaten
1/2 cup coarsely chopped cranberries
1/2 teaspoon salt
dash pepper
1 tablespoon margarine, melted
dash nutmeg
Preheat oven to 400F. Thaw winter squash if frozen. Combine with egg. Stir in cranberries, salt and pepper. Turn into 1 1/2 quart casserole. Drizzle melted margarine over top. Sprinkle with nutmeg. Bake 35 to 40 minutes.
Yellow Squash and Onions
2 pounds yellow crookneck squash, sliced into 1/8 inch slices
1 medium onion, chopped
1/4 teaspoon black pepper
1/4 teaspoon salt
Place all ingredients in 2 quart saucepan and add 1 inch of water. Bring to boil and reduce heat to simmer. Cover and cook for 5 to 7 minutes or until tender. Drain and serve.
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