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Summer Squash Stir-Fry
Zucchini Casserole
Butternut Squash Pumpkin Pie
Butternut Squash Soup
Delicate Chocolate Zucchini Cake
Butternut Squash Cake Roll
Zucchini Carrot Cake
Squash Recipes
Summer Squash Stir-Fry
1 small zucchini or yellow
summer squash, cut into
1⁄4-inch slices
1 small green pepper, julienne
1 small onion, chopped
1 tbls. butter or margarine
1 medium tomato, peeled and chopped
1⁄2 cup cubed fully cooked ham, optional
Salt and pepper to taste
1⁄2 cup shredded cheddar cheese, optional
In a skillet, sauté the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. Remove from heat. Top with cheese if desired; cover and let stand until cheese is melted. Yields 2 servings, Eddie Miller, Clark, Mo.
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Zucchini Casserole
1 medium onion, chopped
3 medium carrots, shredded
1 tbls. margarine
1 (10 oz.) can cream of chicken soup
1 cup sour cream
1 cup seasoned croutons, divided
4 to 5 medium zucchini, cut into 1⁄4-inch slices
Boil zucchini until tender. Sauté onions and carrots in margarine until limp. Add soup and sour cream. Mix well. Add 3⁄4 cup croutons and squash; stir. Put mixture into greased casserole dish. Sprinkle with remaining croutons. Bake at 350° for 20 to 25 minutes. Yields 6 to 8 servings. Dortha Strack, Cape Girardeau, Mo.
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Butternut Squash Pumpkin Pie
1 cup milk
1⁄2 cup cream
1 cup brown sugar
11⁄4 cup cooked, mashed butternut squash
1 tbls. flour
1 tsp. vanilla
1⁄2 tsp. salt
1⁄2 tsp. ginger
1⁄2 tsp. allspice
1 tsp. cinnamon
2 eggs
1 (9-inch) pie shell
Put filling ingredients into blender in order given. Beat until smooth. Pour into unbaked pie shell. Bake at 350° for 1 to 11⁄2 hours or until done; cool. Serve with whipped cream or ice cream. Yields 8 servings, Rachel Newswanger, Latham, Mo.
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Butternut Squash Soup
3 cups cooked butternut squash
2 tbls. melted butter
1⁄2 cup onions, diced
2 cloves garlic, crushed
11⁄4 tsp. salt
1⁄2 tsp. ground cumin
1⁄2 tsp. coriander
1⁄2 tsp. cinnamon
3⁄4 tsp. ground ginger
1⁄4 tsp. dry mustard
1 or 2 pinches of cayenne
8 oz. diced mushrooms
21⁄2 cups chicken stock
Split squash in half (lengthwise) and place face down in a pan of water. Bake for 30 minutes at 375°. Sauté onions, garlic, salt and spices in melted butter until soft, adding water if it begins to stick. Add mushrooms and cook another 10 minutes. Puree together with cooked squash, adding water and chicken stock if too thick. Garnish with small scoop of yogurt topped with sliced, toasted almonds Yields 10 servings. Chip McGeehan, Marshfield, Mo.
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Delicate Chocolate Zucchini Cake
21⁄2 cups flour
1⁄4 cup cocoa
1 tsp. baking soda
1 tsp. salt
1⁄2 cup margarine
1⁄2 cup cooking oil
13⁄4 cups sugar
2 eggs
1 tsp. vanilla
1⁄2 cup buttermilk
2 cups grated zucchini, unpeeled
6 oz. chocolate chips
3⁄4 cup pecans, chopped
Sift dry ingredients together three times. Cream margarine, oil and sugar well. Add eggs one at a time; add vanilla and buttermilk alternately with dry ingredients. Fold in the grated zucchini. Place in a greased, floured 9x13-inch baking pan. Spread the chocolate chips and chopped pecans over batter. Bake at 325° for 55 minutes. Yields 12 servings. Marilyn Ohrenberg, Alma, Mo.
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Butternut Squash Cake Roll
3 eggs
1 cup sugar
2⁄3 cup butternut squash, cooked and mashed
3⁄4 cup all-purpose flour
1 tsp. baking soda
1⁄2 tsp. ground cinnamon
1 cup English walnuts, finely chopped
Confectioners sugar
Filling:
1 (8 oz.) pkg. cream cheese; softened
2 tbls. butter, softened
1 cup confectioners sugar
3⁄4 tsp. vanilla extract
In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well. Spread batter evenly into pan. Sprinkle with nuts. Bake at 375° for 13 to 15 minutes or until a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly roll style, starting with short sided. Cool completely on a wire rack. In a small bowl, beat cream cheese, butter, confectioners sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake to within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving dust with confectioners sugar if desired. Yields 10 servings. Sheryl Riley, Unionville, Mo.
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Zucchini Carrot Cake
2 cups flour
2 cups sugar
1⁄2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
3⁄4 cup corn oil
4 eggs
1 tsp. vanilla
2 cups zucchini, shredded
1 cup carrots, grated
Frosting:
1 (8 oz.) pkg. cream cheese
1⁄2 cup butter
1 tsp. vanilla
1 lb. powdered sugar
1 cup pecans, chopped
Mix together flour, sugar, salt, baking powder, baking soda and cinnamon; mix well. Add corn oil, eggs and vanilla, blend well. Fold in shredded zucchini and grated carrots. Bake in a greased 9x13-inch pan at 350° for 45 minutes. Let cool and add frosting. Frosting: cream together the cream cheese and butter; add vanilla and powdered sugar. Beat until smooth, fold in pecans. Yields 10 servings. Fannie Miller, Clark, Mo.
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