SQUASH RECIPE?

[fisherking01]

Anyone have an outstanding recipe for squash?? I've got a lot of them and would like to try some different preparation techniques. Thanks, Brent

[Kallista]

My family and myself are from Germany i came over at 12, anyways we cut the acorn squash in half, clean out the seeds, put in 2 tablespoons butter, then pack in brown sugar and bake uncovered till it turns brown..

Spag squash, you can grate it mix it with some butter and brown sugar and bake it like above..

or you can chunk it up and boils it for 20 mins then add butter and brown sugar and candied them..

Squash bread is great too

add squash to corn bread

add it to stuffing for your turkey too

here some recipess

* 2 1- to 1-1/2-pound acorn squash

* 1/4 cup butter or margarine

* 1/4 cup packed brown sugar

* 1/4 cup apple cider or apple juice

* 1/2 teaspoon ground cinnamon

* 1/4 teaspoon salt

* 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350F. Line a 15x10x1-inch baking pan with parchment paper or foil. Cut each squash in half; discard seeds and remove fibrous material. Place halves, cut side down, in the prepared baking pan. Bake, uncovered, in the preheated oven for 40 to 45 minutes, or until the squash is tender. Let stand until cool enough to handle; cut into 1-inch slices. Arrange squash slices in a 2-quart rectangular baking dish, overlapping as necessary.

2. For glaze, in a 10-inch skillet heat butter, brown sugar, cider, cinnamon, salt, and nutmeg to boiling, stirring to dissolve sugar. Reduce heat; boil gently, uncovered, about 10 minutes more or until heated through. Spoon glaze over squash. Bake, uncovered, about 10 minutes or until heated through. Spoon glaze over squash before serving. Don't eat squash skins. Makes 6 servings.

3. Make-ahead directions: Prepare as above through Step 1. Cover and chill for up to 24 hours. To prepare, let squash stand at room temperature for 30 minutes. Continue with Step 2.

Potato and squash

Ingredients

* 1 1-1/4- to 1-1/2-lb. butternut squash, peeled, halved, seeded, and cubed (about 4 cups)

* 2 cups peeled, cubed sweet and/or white potatoes (2 medium)

* 1/2 cup chopped red sweet pepper

* 1/2 cup thin wedges yellow onion

* 2 cloves garlic, minced

* 1/4 cup olive oil

* 1 Tbsp. packed brown sugar

* 1 tsp. snipped fresh thyme

* 1 tsp. snipped fresh basil

* 1/4 tsp. crushed red pepper

* 1/4 tsp. ground black pepper

* 5 cups spinach leaves

* Snipped fresh thyme (optional)

Directions

1. In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat. Stir in thyme, basil, 1/2 tsp. salt, and peppers.

2. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings

Winter Squash and Brown Bread Stuffing

Ingredients

* 7 cups honey wheat bread cut into 1/2-inch cubes (7 to 9 slices)

* 1 16-oz. can brown bread with raisins, cut into 1/2-inch cubes (5 cups)

* 6 Tbsp. butter or margarine

* 4 cups peeled and seeded winter squash, cut into 3/4-inch cubes, such as butternut or acorn squash

* 1 1/2 cups coarsely chopped celery with tops

* 1 large red onion, cut into thin wedges

* 2-1/4 to 2-3/4 cups chicken broth

* 1/4 cup snipped fresh sage or 2 tsp. dried sage, crushed

* 2 Tbsp. snipped fresh Italian parsley

* 1 tsp. ground nutmeg

* 1/2 tsp. salt

* 1/2 tsp. freshly ground black pepper

* Fresh sage sprigs (optional)

Directions

1. Preheat oven to 325 degrees F. Spread wheat bread cubes and brown bread cubes in 2 shallow baking pans. Melt 4 tablespoons of the butter and drizzle evenly over bread cubes; toss to coat. Bake, uncovered, for 15 to 20 minutes or until lightly toasted, stirring once. Transfer to a very large mixing bowl.

2. In a very large skillet melt remaining 2 tablespoons butter over medium heat. Add squash. Cook, uncovered, 5 minutes, stirring occasionally. Add celery and onion; cover and cook 10 minutes more. Stir in 1/4 cup of the chicken broth. Cover and cook 5 minutes more or until squash is just tender, stirring occasionally. Remove from heat. Stir in sage, parsley, nutmeg, salt, and pepper.

3. Add squash mixture to bread in bowl. Add 2 cups of the remaining broth; toss lightly to coat. Add enough additional broth to make a stuffing of desired moistness.

4. Transfer stuffing mixture to a greased 3-quart casserole. Bake, covered, for 30 minutes. Uncover and bake 15 to 20 minutes more or until stuffing is heated through. Top with fresh sage sprigs, if desired.

5. Makes 10 to 12 servings

Buttered Spaghetti Squash

Ingredients

* 1 medium spaghetti squash (2-1/2 to 3 pounds)

* 1/2 cup finely shredded Parmesan cheese

* 3 tablespoons butter or margarine, cut up

* 1 tablespoon chopped fresh basil, oregano, or parsley

* 1/4 teaspoon salt

Directions

1. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut side down, in a large baking dish. Using a fork, (Contact Us Please) the skin all over. Bake in a 350 degree F oven for 30 to 40 minutes or until tender.

2. Remove the squash pulp from shell (see photo, directional). Toss squash pulp with 1/4 cup of the Parmesan cheese, the butter, basil, and salt. Sprinkle with the remaining 1/4 cup Parmesan cheese.

3. Makes 6 servings

4. Spaghetti Squash with Marinara Sauce: Bake spaghetti squash as directed in step 1. Omit Parmesan cheese, butter, basil, and salt. For marinara sauce, in a medium saucepan cook 1/4 cup chopped onion and 2 cloves minced garlic in 1 tablespoon olive oil or cooking oil. Stir in one 14.5-ounce can diced tomatoes, undrained; 1 teaspoon dried Italian seasoning, crushed; 1/8 teaspoon fennel seeds, crushed; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often. Remove the squash pulp from shell. Spoon sauce over squash pulp. If desired, sprinkle with grated Parmesan cheese.

Baked Squash with Apples and Cranberries

Ingredients

* 2 acorn squash (about 2 to 2-1/2 pounds total)

* Nonstick cooking spray

* 1-1/2 cups fresh cranberries

* 1/3 cup frozen apple juice concentrate, thawed

* 3 tablespoons brown sugar

* 1 teaspoon finely shredded orange peel

* 1/8 teaspoon ground cloves

* 2 medium tart apples (such as Granny Smith), peeled, cored and cut into 1/2-inch-thick slices

* 2 tablespoons maple-flavored syrup

* 2 tablespoons chopped, toasted pecans

Directions

1. Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.

2. Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.

3. To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces. Sprinkle with pecans. Makes 5 servings.

Sausage and Squash Scrapple

Ingredients

* 3 cups peeled butternut squash, cut into 1-inch cubes

* 1 12- to 16-oz. pkg. turkey kielbasa, cut into 1/2-inch slices

* 2 Tbsp. olive oil

* 1 medium yellow sweet pepper, cut into bite-sized strips

* 2 Tbsp. fresh sage or basil leaves cut into thin strips

* 1/3 cup balsamic vinegar

* 1 tsp. sugar

* 1 16-oz. tube refrigerated cooked polenta, cut into 12 slices

* 1/3 cup pure maple syrup

* Small fresh sage or basil leaves

Directions

1. In a medium saucepan cook butternut squash, covered, in a small amount of boiling salted water for 10 minutes or until tender; drain and set aside.

2. In a very large skillet cook turkey kielbasa in 1 tablespoon hot oil over medium heat until lightly browned and crisp on the edges. Add butternut squash, yellow sweet pepper, sage, vinegar, and sugar; bring to boiling. Reduce heat; simmer, uncovered, until vinegar has almost evaporated. Remove from skillet. Cover with foil to keep warm.

3. Rinse and wipe out skillet. Add remaining 1 tablespoon oil. Fry polenta slices in hot oil over medium-high heat until golden brown, about 5 minutes. Turn with pancake turner; fry 5 minutes more. Stack three polenta slices on each of four dinner plates. Top with sausage mixture; drizzle each serving with maple syrup. Makes 4 servings.

Sausage and Squash Scrapple

[Kallista]

Baked Acorn Squash

1 acorn squash, halved

2 tablespoons butter

2 teaspoons honey, maple syrup, or Hickory Syrup

2 tablespoons firmly-packed brown sugar

Salt and coarsely ground pepper to taste

Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove fibers and seeds.

Add 1 tablespoon of butter, 1 teaspoon of honey, maple syrup or hickory syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each squash half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.

Makes 2 Servings.

Baked Whole Butternut Squash

1 (2 to 3 pounds) butternut squash

1 to 2 tablespoons lime juice

Salt and coarsely ground pepper to taste

Preheat oven to 350 degrees F. Place whole squash onto an ungreased baking sheet, and (Contact Us Please) in a few places with a sharp knife. Bake, uncovered, 1 hour or until tender. Remove from oven.

Cut squash in half lengthwise and remove fibers and seeds. Season each half with lime juice, salt, and pepper. Cut each half in half again and serve.

Variation: In a small frying pan over low heat, melt 2 tablespoons butter or margarine; stir in 1/2 teaspoon ground cinnamon. Add 1 tablespoon brown sugar; stir until well blended. Brush the butter mixture over each portion of squash before servings.

Makes 2 to 4 Servings.

Bean and Squash Soup

2 cups dry multi-type beans, sorted, rinsed, and drained

1 medium onion, chopped

1 medium butternut squash, peeled and diced

4 cups water

2 cups vegetable or chicken broth

2 to 3 cloves garlic, minced

1 (8-ounce) can diced tomatoes

1 teaspoon ground cumin

1 teaspoon dried basil

1 teaspoon marjoram

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Salt and pepper to taste

Sour cream

In a large soup pot over medium-high heat, place beans and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.

In the same soup pot over medium heat. combine soaked beans, onion, butternut squash, water, vegetable or chicken broth, garlic, tomatoes, cumin, basil, marjoram, and nutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beans are tender (do not boil).

Remove from heat and let mixture cool (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). Remove 2 cups of soup mixture and place into food processor blender bowl; whirl until pureed. Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup pot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soup bowls topped with sour cream.

Makes 4 to 6 servings.

Stuffed Acorn Squash

3 acorn squash, halved and seeded

1 cup water

6 tablespoons butter, melted

1 teaspoon lemon juice

3/4 teaspoon cinnamon

1/3 cup brown sugar, firmly packed

2 to 3 medium Granny Smith apples, peeled, cored, chopped

1/2 cup chopped pecans

Heat oven to 350 degrees F. Place squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 minutes. Remove from oven.

Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, and chopped apples. Divide mixture evenly among partially cooked squash and return to oven for 30 minutes or until tender when flesh is poked with a fork. Sprinkle with pecans to serve.

Makes 6 servings.

[thirdeye]

The winter squash recipes sound good, keep them coming. How about some summer squash recipes?? Even though the season is ending in Wyoming, my squash is really taking off. I have more patty pan squash than any other.

[Kallista]

Mom's Simple Summer Squash Bake

INGREDIENTS

* 3 large yellow summer squash - peeled, seeded, and sliced into 1/2 inch rounds

* 1/2 medium onion, cut into 1/2-inch slices

* 2 tablespoons butter

* 4 slices Swiss cheese

* salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

2. Layer the squash and onions in the casserole dish. (Contact Us Please) with butter, and top with Swiss cheese slices.

3. Cover, and bake 15 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until squash is tender.

Garlicky Summer Squash and Fresh Corn

INGREDIENTS

* 2 tablespoons olive oil

* 1/2 yellow onion, sliced

* 4 cloves garlic, minced

* 1/2 cup vegetable broth

* 1 ear corn, kernels cut from cob

* 2 cups sliced yellow squash

* 2 cups sliced zucchini

* 1 tablespoon chopped fresh parsley

* 2 tablespoons butter

* salt and pepper to taste

DIRECTIONS

1. Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.

2. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Sweet Fried Summer Squash

INGREDIENTS

* 2 yellow squash, cut into 1/4 inch rounds

* 1/2 cup all-purpose flour

* 1/2 cup white sugar

* 1 pinch salt

* 2 cups shortening, melted

DIRECTIONS

1. Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.

2. Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.

Savory Summer Squash

INGREDIENTS

* 1 small zucchini, julienned

* 1 small yellow summer squash, julienned

* 1 medium tomato, diced

* 3 tablespoons finely chopped onion

* 1 tablespoon olive or vegetable oil

* 1/4 teaspoon garlic powder

* 1/4 teaspoon dried marjoram

* 1/4 teaspoon seasoned salt

* 1/8 teaspoon pepper

DIRECTIONS

1. In a skillet, saute the zucchini, yellow squash, tomato and onion in oil for 1 minute. Sprinkle with seasonings; cook 5-7 minutes longer or until vegetables are tender. Serve with a slotted spoon.

Rice with Summer Squash

INGREDIENTS

* 1 cup chopped carrots

* 1/2 cup chopped onion

* 1 tablespoon butter

* 1 cup reduced sodium chicken broth or vegetable broth

* 1/3 cup uncooked long grain rice

* 1/4 teaspoon salt

* 1/4 teaspoon pepper

* 1 medium yellow summer squash, chopped

* 1 medium zucchini, chopped

DIRECTIONS

1. In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.

2. Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

Spanish Rice with Bacon

INGREDIENTS

* 6 bacon strips, diced

* 1 tablespoon canola or vegetable oil

* 1 medium onion, chopped

* 1 cup uncooked long grain rice

* 1 3/4 cups water

* 2 large tomatoes, chopped

* 1 medium green pepper, chopped

* 2 jalapeno peppers, seeded and chopped*

* 1 teaspoon chili powder

* 1/2 teaspoon salt

DIRECTIONS

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

[Lisa Almquist]

Holy squash recipes Batman! TEEHEE Sorry Kallista-I couldn't resist!

Lisa

[Kallista]

Hahahahahha

you know... i thought about that right after i posted them...

omg thats so funny.. i got lots of them.. almost in printing for a game cook book, and all the fixins

Ok you made me smile

[fisherking01]

Thanks for the recipes, I'll be using some of them in the coming weeks. Brent