Super Green Thumb
Posts: 2179
Joined: Thu Jun 25, 2009 6:06 pm
Location: North Texas

Squash Recipes

Baked Summer Squash Casserole
5 pounds medium size yellow squash
2 eggs
1 cup seasoned Italian bread crumbs
4 ounces of butter
¼ cup of sugar
2 teaspoons of salt
2 tablespoons of onion
dash of pepper
(Since I grow sweet onions, I actually rough chop an entire large onion for this casserole. The recipe can be reduced by reducing the ingredients by 1/2)

Cut squash into chunks. Place in pot with enough water to cover squash. Cook until tender. Drain in colander and mash lightly in a large bowl along with the remaining ingredients. Pour everything into a casserole dish. Cover with light layer of bread crumbs. Bake at 350 degrees until lightly browned. (about one hour)Yield: 10 servings.

Baked Acorn Squash and Dried Fruit Casserole
A melange of fresh acorn squash and dried harvest fruit
Source: Norma in Florida
‣ 4 medium to large acorn squash
‣ 1 bag dried mixed fruits
‣ 2 large egg whites, whipped in soft peaks (yolks may be frozen for another use)
‣ 2 tbsp (30 ml) light brown sugar plus1 tbsp reserved for topping
‣ 1/2 tsp (2 ml) ground apple pie spices
‣ 4 tbsp (60 ml) sweet butter
‣ 1/2 cup (125 ml) orange juice
‣ salt and pepper to taste

‣ Preheat oven to 350 degrees (175 C.).
‣ Wash, halve and place squash cut side down in large oven-proof pan at least 2" sides deep.
‣ Sprinkle with salt.
‣ Cover with heavy-duty aluminum foil sealed tightly.
‣ Bake for 30 minutes or until flesh is tender (test with fork).
‣ While squash cooks:
‣ Cover dried fruit with boiling water or any warmed spirits of your choice.
‣ Whip egg whites with a pinch of salt until soft peaks form.
‣ Remove squash from oven when tender and allow to cool until they can be safely handled.
‣ Scoop squash from shells into a large mixing bowl.
‣ Stir in spices. sugar, butter, juice and salt and pepper
‣ Fold in beaten egg whites.
‣ Place squash mixture into a buttered oven proof casserole.
‣ Top with well-drained fruit, brown sugar, and additional bits of butter.
‣ Bake uncovered in hot oven until warmed through and brown sugar bubbles about 30-40 minutes; check that topping does not burn.
‣ To serve more than 8, increase squash by one for each two persons.
‣ Increase all other ingredients by 1/2.
Feel free to use caramelized apples in place of dried fruit in topping. I promise that your guests will"gobble" this up. Enjoy and have a joyful Thanksgiving

Cheesy Zucchini Baked Casserole
From: Sue Stanton, Linville, North Carolina
4 ½ cups sliced zucchini
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste
1 large onion chopped
2 tbs minced garlic
1 can (10-3/4 ounce) tomato puree
1 can (6 ounces) tomato paste
3 tbs sugar
1 tsp Italian seasoning
1 tsp dried basil
2 cans (2-1/4 ounce each) sliced ripe Italian or black olives
3 cups (12 ounces) shredded mozzarella cheese
6 eggs, lightly beaten
1 ½ cup grated parmesan cheese

In a large skillet, sauté zucchini in oil until tender. Sprinkle salt and pepper; stir. Transfer to an ungreased 13â€

Senior Member
Posts: 271
Joined: Tue Mar 03, 2009 4:38 pm
Location: Kershaw,S.C.

Squash Dish

6 small tender squash

1 cup herbal stuffing crumbs

½ cup grated sharp cheese


Salt and pepper

Small onion

Parboil squash until done.slice in halves.place halves in one layer in glass baking dish. Sprinkle with stuffing crumbs, cheese, salt and pepper. Grate a little bit of onion on each squash.Squeeze enough margarine to season. Place in microwave on high only long enough to melt cheese.makes 4 servings.

Senior Member
Posts: 271
Joined: Tue Mar 03, 2009 4:38 pm
Location: Kershaw,S.C.

4 med. size yellow squash
1/4 c. butter
1 can mushrooms, chopped
1 sm. onion, chopped
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 pkg. bread crumbs or stuffing mix
Wash squash. Cook in boiling water 8 minutes or until tender, but still firm. Drain. Cool. Remove and discard stems. Cut each squash in half. Remove pulp and save, leaving a firm shell. Chop pulp and set aside. Melt butter and chopped mushrooms, onion, garlic salt and pepper. Saute until tender. Remove from heat, stir in pulp and bread crumbs. Spoon mixture into shells. Bake at 350 degrees for 15 minutes. To freeze, do not bake first.

Susan W
Greener Thumb
Posts: 1858
Joined: Mon Jul 06, 2009 2:46 pm
Location: Memphis, TN

Summer squash with mint

I pick up the little summer squash at the farmers market. Then rinse, cut (cube), and lightly saute in a touch of olive oil with various herbs. Son was over for supper and I turned the squash over to him. (he has been a cook). He requested mint from the garden. In short, and very short:

small summer squash, cut up.
olive oil
salt (optional)

Quick stir fry in hot oil with mint.

Enjoy with any dish!

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