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Thread: Calling all squash recipes ...

  1. Calling all squash recipes ...

    I am going to have 1,000's of squash in my garden before too long. I only know how to cook it one way and that is on the stove with some onion and a little bit of water with salt and pepper. I cook it till its tender. Its great that way but I will get sick of eating it only way .

    Any other ideas for me?!?!?!
    The Shackretary

  2. how about squash casserole? It's pretty simple. I don't have an exact recipe. I just saute squash, zucchini and onion in a pan until it's a little brown and then throw it in a casserole dish with cream of mushroom soup, some cheddar cheese and some crushed ritz crackers and a little butter on the top. Yummy!

  3. Mmmm, that sounds delish! I will definitely try that. So you mix the zucchini and squash together. Would you say you use 3 of each?
    The Shackretary

  4. Yeah. It's pretty much 50/50. Maybe one medium onion. I prefer vidalia in a little olive oil. Saute with a little salt and pepper too. Probably not so much salt because the cream of mushroom soup and cheese will make it so it has plenty of sodium in there.

  5. Quote Originally Posted by CharityHand View Post
    how about squash casserole? It's pretty simple. I don't have an exact recipe. I just saute squash, zucchini and onion in a pan until it's a little brown and then throw it in a casserole dish with cream of mushroom soup, some cheddar cheese and some crushed ritz crackers and a little butter on the top. Yummy!
    My best friend made something similar to this for a party she had this weekend...except she used some stove top stuffing in hers. It was really good. Oh..it had shredded carrots in it too. I'll have to see if I can get the recipe from her.
    Traci




  6. #6

    lets see if this works

    Chocolate Zucchini Cake
    1 stick margarine
    cup oil
    1 cup sugar
    2 eggs
    1 tsp. vanilla
    cup buttermilk
    2 cup flour
    1 tsp. baking soda
    tsp. baking powder
    tsp. salt
    4 Tbsp. cocoa
    1 tsp. cinnamon
    2 cups grated raw zucchini
    cup chocolate bits & chopped nuts
    Cream margarine & oil with sugar. Beat eggs
    In one at a time. Blend in vanilla and buttermilk.
    Sift dry ingredients and add slowly to creamed
    Mixture. Stir in zucchini. Pour into a greased &
    Floured 9x13 pan. Sprinkle with chocolate bits
    And nuts. Bake 45 minutes at 325

    this is such a yummy cake!
    oh ya..and I freeze shredded zuchinni in the summer to make this with in the winter

  7. Oh boy Cindi ... this sounds good too.
    The Shackretary

  8. #8

    oh ya..it's good

    Quote Originally Posted by iloveflipflops View Post
    Oh boy Cindi ... this sounds good too.
    don't forget when they start to grow faster than you can use them..shred them and freeze in zipper bags

  9. But mine get mushy when I freeze them. What am I doing wrong??????
    The Shackretary

  10. I found this one on allrecipes.com

    It sounds very similar (if not the same) as the one my friend made.




    Squash-Carrot Casserole
    SUBMITTED BY: Robin Webre

    "This is a favorite holiday vegetable in our family. Originally submitted to ThanksgivingRecipe.com. "

    SERVINGS & SCALING
    Original recipe yield: 10 - 12 servings
    US METRIC

    About scaling and conversions

    INGREDIENTS
    24 buttery round crackers
    8 ounces cream cheese, softened
    2 (10.75 ounce) cans condensed cream of chicken soup
    2 eggs, beaten
    1/2 cup butter, melted
    8 cups cooked yellow summer squash, sliced
    6 small carrots, grated
    1 cup chopped onion
    1 cup herb-seasoned stuffing mix


    DIRECTIONS
    Place crackers in a greased 13x9x2 inch baking dish; set aside.
    Combine cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix.
    Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
    Traci




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