[Sca-cooks] OOP-OT Squash

[Maria Buchanan]

I make something I call Zucchini Gerry (it's my mom's
recipe).  It's zucchini thinly sliced and lightly
sauteed with tomatoes, basil, garlic and olive oil. 
I've also made that with yellow squash and it's really
good.  The farm where I buy all my fresh veggies has
what they call yellow zucchini (I think it's a hybrid
of zucchini and yellow squash) that tastes really good
like that also.  
There's also pumpkin bread.  You can make bread with
almost any squash.  They'll all taste better.
Mom used to make spaghetti squash by just poking holes
in it and steaming it.  Then you cut it open and
scrape out the stuff.  You can mix it with butter and
brown sugar if you want.
Acorn squash tastes AMAZING sliced in half and baked
with brown sugar and butter.
That's about all I can think of right off the top of
my head.
Maria
--- S CLEMENGER <sclemenger at msn.com> wrote:

> Zuke bread, as someone else has mentioned.
> It's good grated and stir-fried with garlic and
> olive oil.
> It's good in smallish chunks, sauteed with fresh
> tomato chunks, 
> chunks/strips of bell pepper, and pieces of green
> onion (watch for a 
> surprising amount of juice/water, though); after
> sauteing, top with freshly 
> grated parmesan and salt/pepper to taste (my mom
> used to call that one 
> "Zucchini Melange," and it's definitely best if all
> the veggies come fresh 
> from the garden)
> I used to have a recipe (long since lost) that used
> zuke, shredded, to make 
> a kind of pickle, like sweet pickle relish
> You can eat the flowers, I'm told....
> The small ones, cut small, would probably be good in
> a variety of egg dishes 
> like frittatas
> I've got a cookbook ("Enchanted Broccoli Forest")
> which has a recipe for a 
> Savory Cheesecake that contains grated zucchini in
> addition to other veggies
> You can stuff the larger ones and bake them
> The giant ones are good for blowing up with leftover
> firecrackers, or for 
> one's father to place on a fence post and use for
> target practice....
> --Maire
> 
> 
> ----- Original Message ----- 
> From: <chawkswrth at aol.com>
> To: <sca-cooks at lists.ansteorra.org>
> Sent: Sunday, July 13, 2008 10:50 PM
> Subject: [Sca-cooks] OOP-OT Squash
> 
> 
> > I managed to get a garden planted this year. It is
> small, but proving to 
> > be somewhat productive-especially, the squash. Oh,
> boy, is it productive. 
> > I thought I was getting all Yellow Crook Neck. I
> accidentally got a 
> > Zuccini. It is being typical.... Shoot, all of the
> Squash is being 
> > typical.
> > I have already blanched and frozen a goodly bit,
> and more comes in, every 
> > day.
> > I have a nice cheesy casserole recipe and we have
> developed a fried 
> > squash, with onion and butter.
> > But what else can one do with it?
> > Especially when it has rained to the point where
> one cannot get to the 
> > plants?for a week. One can only describe the Zuc
> as...log-like.
> >
> > I am willing to listen/read/experiment with any
> recipe for either variety 
> > of Squash....Thank you!
> >
> > Helen
> >
> >
> > As to the casserole I mentioned, so as to not be
> labeled a spoon tease ;-)
> >
> > 2 cups of cooked squash, steamed with 1 cup of
> finely diced onion.
> > 3/4 of a stick of butter or margarine
> > 1 cup of evaporated milk
> > 2 eggs, beaten
> > 1?teaspoon of salt
> > 1/2 teaspoon of ground black pepper
> > 1 cup of grated cheese-preferably a medium cheddar
> >
> > Mix together and pour into a well-greased 9x12 pan
> (I use PAM)
> > Top with Soda Crackers
> > Bake at 375 for 40 to 45 minutes. (Your oven may
> do better then mine at 
> > 350-We have units that work when they want to)
> > This casserole works great with those who?dislike
> the taste of squash.
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