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Squash Recipes

Note: See Sassy Zucchini, a one-meal dish universally liked by kids and squash-haters. Also see Biscuits for a scrumptious recipe from Mom's files.

1.  Sephardic Casserole

Source:  My Great Aunt Pauline's cook from Israel.

Note:  Great casserole! Other similar recipes use zucchini only and mix with Swiss cheese and Parmesan cheese, or feta or cottage cheese, gruyere cheese, and Kasseri (goat) cheese. Let your imagination run rampant.

5 Zucchini
1 Potato
2 1/2 t oil

For sauce:
2 T cottage or farmer's cheese
1 Pkg romano cheese
3 Eggs, beaten
1 T Sugar
pinch salt

Pour sauce over vegetables.
Warm oil in deep pan. Cover with matzo meal.
Bake uncovered 350 till appears done.

2. Squash Fritters

2 cp grated summer squash
1/4 cp onion, finely chopped
2 t sugar
1/2 t salt
6 T flour
2 eggs, beaten
2 T butter or margarine
2 T grated lemon zest
1 clove garlic, peeled and minced

1. Drain and pat dry grated squash.
2. Combine with next 5 ingredients.
3. Stir in beaten eggs, add margarine.
4. Drop batter by tablespoons onto greased griddle or skillet and cook till delicate brown.
5. Turn & brown other side.

3. Squash Gratin

Note:  As with any Gratin recipe, the sky is the limit.  Use bread crumbs, crushed corn flakes,
crumbled cooked cornbread.  Perk it up a bit by basting the squash with a 
Spicy Moroccan Sauce or Chile Paste before adding the gratin.

This one is a Julia Child recipe in Parade Magazine.  She also offers rutabaga as an alternative 

4	cps baked diced winter squash 
1/2	t grated fresh ginger
1	large clove garlic, minced
2	T butter
3	T flour
2	cp light cream
3	T fresh white bread crumbs
3	T grated Swiss cheese

1.  Steam squash, ginger, and garlic over 1" water for about 10 minutes, till squash is almost tender.
2.  Remove squash and boil down liquid till reduce to 1/4 cup.
3.  Melt butter in large pan, blend in flour, and cook about 2 minutes over medium-low heat.
4.  Beat in hot squash liquid with cream and simmer 2 minutes.
5.  Fold in squash and turn into baking dish.  Sprinkle with bread crumbs and cheese.  Bake at
325 degrees about 60 minutes.

4. Broiled or Grilled Zucchini

Note: Substitute Herbed Butter or Oil cubes for oil and herbs.

2 zucchini, cut in half and sliced lengthwise into 1/4" thick slices
1 T rosemary, thyme, or herb of choice
freshly ground black pepper
dash of salt
2 cloves garlic, minced or crushed
2 T olive oil or butter

1. Arrange zucchini slices on broiling pan or grate if grilling
2. Sautee garlic in oil till browned.
3. Add herb, pepper, and salt, then drizzle over zucchini slices.
4. Broil or grill till crisp-tender, about 5 minutes.

5.  Pasta Salad with Grilled Zucchini

Gourmet Magazine (epicurious.com) has a recipe for whole
wheat pasta salad with grilled zucchini and olives that sounds tasty. It combines
tomatoes, onion, and grilled zuccini slices with brine-cured black olives, ricotta
"salata" or feta cheese, and chopped fresh basil. The mixture is tossed with red
wine vinegar and 1/4 cup of olive oil. 

Another idea for a squash/pasta combo comes from Family Circle, Eat What You Lose, Peggy
Katalinich.  Roast the squash with other veggies for 35 minutes or till browned 
and tender and combined\ with cooked pasta and 3 T balsamic vinegar.

6. Baked Winter Squash

Note: See Cooking and Freezing Squash for instructions on cooking squash. You can use any number of sauces or stuffings, bake it au gratin, or mash it for Squash Biscuits.

7. Winter Squash with Wild Rice

Note: This is inspired by Martha Stewart, who uses halved acorn squashes stuffed with wild rice. Since that is a lot of squash for one person, I modifed it by baking any of the winter squashes, peeling and slicing the squash, and serving the rice in the center of the arranged slices. The squash should be baked just shyof fork-tender. Double the recipe to serve more than 6 people. I buy my wild rice from our Warner Food Coop. Unlike the store-bought (expensive!) stuff, it is unadulterated with white or brown rice.

Serve with Cranberry Orange Salad.

1-2 winter squashes (I used acorn, but any would do
1 cp wild rice
1 shallot or the white parts of several bunch onions, minced
2 cloves garlic, chopped
1/2-1 t dried sage
1 1/2 cps chicken broth
1/2 cp dried cherries or cranberries, or to taste
1/2 cp chopped walnuts or pecans
olive oil or butter for sauteeing
1. Bake the squash according to instructions, but remove before it is fork-tender.
2. Saute the onions and garlic in oil till browned. Add the rice and chicken broth and cook about 40 minutes,till the rice has absorbed all the liquid and not too crunchy.
3. When squash is cooked, remove the skins and slice it into 1/2" slices.
4. Arrange the slices on a 10x18" baking pan, leaving a hole in the center for the rice.
5. Add dried fruit and nuts to the rice, mix with a fork, and add to the squash.
6. Bake at 325 degrees until the squash is tender, about 15-20 minutes.

8. Butternut Puree with Cranberries and Brown Sugar

Note:  No squash recipe archive would be complete without one that includes cranberries.  This one
is taken largely from Cooking in the Shaker Spirit, James Haller.  He suggests using carrots 
or parsnips in place of squash.  I added a little something to perk it up.

1	medium butternut squash, pumpkin, or banana squash (about 1 1/2 lbs)
1	cp fresh cranberries
2	cps light brown sugar
2	cps apple cider
nutmeg to taste
2-3 	T rum or brandy 
a gratin of bread crumbs or crushed potato chips or corn flakes

1.  Peel squash as directed in recipe #6.  Cut into 2" cubes.
2.  Place it in a saucepan with remaining ingredients (except gratin) and simmer, stirring every
10-15 minutes to keep from sticking to pan.  Cook it for about 30-45 minutes till the berries
burst and squash is soft to the touch.
3.  Mash mixture, place in buttered baking dish, add gratin, and bake in 400 degree over about 15-20

9. Squash Puppies

Source: The Best of Southern Living Cookbook with some minor modifications.  Since I
could not find self-rising I am adding 1 t baking powder. Amount of mashed squash is a guess.
Also trying this with pumpkin, since I have so much left from halloween.

3/4 cp self-rising cornmeal
1 t baking powder, if no self-rising cornmeal
1/4 cp flour
1/4 t black pepper
1/8 t cayenne pepper, or to taste
6 medium yellow squash, cooked and mashed (about 4 cps?)
1/2 cp buttermilk
1 small onion, minced
1 large egg
Vegetable oil
1/2 t salt

1. Combine first 5 ingredients in large bowl. 2. Stir squash and next 3 ingredients. 3. Add next 3 ingredients to cornmeal mixture, stirring till blended. 4. Pour oil to depth of 1/2" in deep cast-iron skillet. Drop by tablespoonfuls in batches into oil. 5. Fry 3 minutes on each side or till golden brown. 6. Drain on paper towes; sprinkle evenly with salt.