Baked Summer Squash Casserole
5 pounds medium size yellow squash
1 cup seasoned Italian bread crumbs
4 ounces of butter
Ã‚Â¼ 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
Ã¢â‚¬Â¢ 4 medium to large acorn squash
Ã¢â‚¬Â¢ 1 bag dried mixed fruits
Ã¢â‚¬Â¢ 2 large egg whites, whipped in soft peaks (yolks may be frozen for another use)
Ã¢â‚¬Â¢ 2 tbsp (30 ml) light brown sugar plus1 tbsp reserved for topping
Ã¢â‚¬Â¢ 1/2 tsp (2 ml) ground apple pie spices
Ã¢â‚¬Â¢ 4 tbsp (60 ml) sweet butter
Ã¢â‚¬Â¢ 1/2 cup (125 ml) orange juice
Ã¢â‚¬Â¢ salt and pepper to taste
Ã¢â‚¬Â¢ Preheat oven to 350 degrees (175 C.).
Ã¢â‚¬Â¢ Wash, halve and place squash cut side down in large oven-proof pan at least 2" sides deep.
Ã¢â‚¬Â¢ Sprinkle with salt.
Ã¢â‚¬Â¢ Cover with heavy-duty aluminum foil sealed tightly.
Ã¢â‚¬Â¢ Bake for 30 minutes or until flesh is tender (test with fork).
Ã¢â‚¬Â¢ While squash cooks:
Ã¢â‚¬Â¢ Cover dried fruit with boiling water or any warmed spirits of your choice.
Ã¢â‚¬Â¢ Whip egg whites with a pinch of salt until soft peaks form.
Ã¢â‚¬Â¢ Remove squash from oven when tender and allow to cool until they can be safely handled.
Ã¢â‚¬Â¢ Scoop squash from shells into a large mixing bowl.
Ã¢â‚¬Â¢ Stir in spices. sugar, butter, juice and salt and pepper
Ã¢â‚¬Â¢ Fold in beaten egg whites.
Ã¢â‚¬Â¢ Place squash mixture into a buttered oven proof casserole.
Ã¢â‚¬Â¢ Top with well-drained fruit, brown sugar, and additional bits of butter.
Ã¢â‚¬Â¢ Bake uncovered in hot oven until warmed through and brown sugar bubbles about 30-40 minutes; check that topping does not burn.
Ã¢â‚¬Â¢ To serve more than 8, increase squash by one for each two persons.
Ã¢â‚¬Â¢ 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 Ã‚Â½ 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 Ã‚Â½ cup grated parmesan cheese
In a large skillet, sautÃƒÂ© zucchini in oil until tender. Sprinkle salt and pepper; stir. Transfer to an ungreased 13Ã¢â‚¬