Squash Ideas?

[BettyR]

You can freeze them, but don't blanch them first. The first year I decided to freeze some squash I blanched them the way is tells you in the books and they all turned to mush, I have to throw them away. So now I just wash slice and freeze. It works much better.

 

[starlite101]

I grate the zucchini up and freeze it. There is nothing better then zucchini bread in the middle of winter

 

[flowerchild59]

I like to make squash quesadillas.
Slice thin and sautee til soft with onion and garlic. Set aside to keep warm.
Make your cheese quesadillas as usual. I like corn better than flour but that's me. I sprinkle cheese of choice, I like to add a touch of parmesan and feta too. Sprinkle with chopped cilantro. Add squash and heat thru.

 

[ChicaChicken]

Quote:
Instead of Lemon Juice use brown sugar MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

 

[Acre of Blessings]

Zuchinni/Squash Relish.....

:

You'll never buy store relish again.

Taken from the Ball Blue Book w/ proportions made larger.

6 cups shredded zuchinni, core but do not peel
6 cups Squash, do not peel
3 large onions, chopped fine
4 large green peppers, chopped fine
4 large red peppers, chopped fine
10 tablespoons salt
8 cups sugar
6 cups cider vinegar
10 teaspoons celery seed
5 teaspoons mustard seed

Combine zucchini, onion, green and red peppers, sprinkle with the salt and cover with cold water, let stand 2 hours. Drain and press out excess liquid. Add all remaining ingredients, bring to a boil and cook 10 minutes. Pour hot into hot jars, leaving 1/4 inch head space, adjust caps. Process 10 minutes in boiling water bath.

Yeild: about 10 pints

 

[ChicaChicken]

Quote:

 

[turney31]

Thank you all so much. I will get busy trying them all. It is interesting, hearing about different spices and cooking methods from the different areas of the country.

 

[skeeter9]

We love it grilled on the BBQ. I usually just cut the squash in half lengthwise (or slices if they are larger squash) and toss them on the grill. Turn occasionally and brush with soy sauce and season with pepper and garlic powder a few minutes before you take them off the grill. Very yummy!

 

[julie75]

I like mine steamed with bacon.

Cut bacon in pieces (about 1/2 in), dice a small onion and throw together in pan. Let cook until bacon is done. In the meantime, wash and dice the squash. When the bacon is done, throw the squash in on top, stir, add salt and pepper to your tasting, cover and let simmer until squash are tender. (Do not add water. The squash will make it's own.)

 

[Carolyn]

Squash Fritters

(Squash is best when it is young, maybe 6 -8 inches tops but this is a recipe you can use bigger squash just make sure it is still tender when you slice it. I scoop the seeds out if they are very large. I prefer and always use yellow crooknecked, the flavor is better, but you can use zuchinni or straight neck).

Grate 3-4 squash and 1/3 of a large sweet onion. Salt very lightly and let rest in a collander then press and drain off some of the liquid.
Place in a bowl and add 2 eggs, 1/2 cup of flour, Greek seasoning (I use Cavendar's) to taste and 1-2 minced seeded jalapeno (optional). Mix well.
You can add about 1/4 cup of parmesan cheese to the mix if desired.

Heat olive oil or oil of choice in skillet. Drop by large spoon fulls into hot oil. Cook over medium heat turning x1. They should be nice and golden brown.



Easy Yellow Squash Casserole

Slice young squash and chopped sweet onion and drop into boiling chicken broth (ok to use chicken bouillion), bring to boil then turn to low and cook until tender. It only takes about 1/2 cup of liquids. Add butter if desired. Add Greek seasoning, cheese of choice (veleveeta works great), and crushed ritz crackers. Mix together. Can be cooked on top of stove until cheese melts or place in greased casserole and sprinkle additional cracker crumbs on top and bake until cheese melted and bubbling at sides.




Squash Dressing

I use yellow squash but zucchini also works well.

Cook about 2 cups of squash in chicken broth until very tender, mash. In a skillet melt butter and saute chopped onion and celery until tender (1/3 large onion, 2 celery ribs) In a large bowl crumble 1/2 of a large skillet of corn bread (southern fixed with NO SUGAR) and 1-2 slices wheat bread either stale or toasted and crumbled. Add vegetables, sage, thyme, majorum, rosemary, and a small amount of nutmeg (or use poultry seasoning) Adjust your herbs to what your family likes; it is great with fresh herbs). Add salt and pepper. Add additional chicken broth to make it mix well. Add 3 eggs and mix well. (At this point you can add shredded cooked chicken or you can serve this as a side with roast chicken or turkey). Bake in greased pan @ 350 until brown at edges and set in center; about 40 minutes.