Once again, the fall season is guiding my appetite and, in turn, my direction for foods to feature in the recipe column. So today the focus is on squash, and my mouth is watering! Unfortunately, I don’t have any fresh squash on hand, but I do have several bags of frozen butternut squash which will make a nice side to the chicken I currently have roasting in the oven.
I’m kind of a puritan when it comes to squash, acorn squash being my favorite. I halve it, toss it in the oven until soft, then slather it with butter and salt and eat it like ice cream out of a bowl. Not the most healthy or creative manner, but it sure is good. Here are some other ideas to cook a delicious fall vegetable.
Recipe by: Mrs. Lonnie E. Hoeye Favorite Recipes of America Casseroles
• 1 lb. summer squash
• 1/3 c. crumbled saltines
• 1 onion, chopped
• 2 Tbsp. butter, melted
• 1/2 c. finely diced celery
• 1/2 c. grated cheddar cheese
• 3 Tbsp. chopped green chili
• 2 eggs, lightly beaten
• 1 1/2 c. milk
• 1 1/4 tsp. salt
• Dash of pepper
Cook, drain and mash squash. Add remaining ingredients; pour into greased baking dish. Bake at 375 degrees for 25 minutes. (Serving size: 6)
Roasted Squash Medley
Recipe by: Elaine Wier Taste of Home Down – Home Country Cooking
• 1 large acorn squash, peeled and cubed
• 1 small butternut squash, peeled and
• 2 large white potatoes, cubed
• 12 large red potatoes, cubed
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 small onion, quartered
• 12 whole garlic cloves, peeled
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. pepper
• 1/2 c. olive oil
In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-inch baking pans. Bake, uncovered, at 425 degrees for 20 – 30 minutes or until vegetables are tender, stirring occasionally. (Serving size: 12)
Corn & Sausage Stuffed Acorn Squash
Recipe by: Lucille Garretsen Cooking for your Style of Living
• 3 medium acorn squash
• 1 lb. sausage, sage or hot
• 1 can whole kernel corn
• 1/4 c. chopped onion
• 1/4 c. chives
• 1/2 c. grated strong cheddar cheese
• 1 tsp. season salt
Heat oven to 375 degrees. Cut acorn squash in half. Take out seeds and membrane, wash. Place cut side of squash down in shallow pan. Bake for 25 – 30 minutes. Turn over; brush with butter. Season with pepper.
Cook sausage, crumble and drain. Drain corn and mix with sausage, chopped onion, chives and grated cheese. Sprinkle with season salt. Spoon into hallow of squash.
Bake for 20 – 30 minutes or until squash is tender. (Serving size: 6)
Glazed Winter Squash
Recipe by: Elizabeth Lindgren Recipes & Remembrances Centennial Cookbook
• 1 large winter squash
• 2 Tbsp. honey
• 2 Tbsp. brown sugar
• 2 Tbsp. lemon juice
• 1 tsp. salt or to taste
• 1/2 c. butter, melted
Cut squash into small pieces and peel. Place in greased shallow baking pan. Add remaining ingredients to melted butter and pour over squash. Cover and bake at 400 degrees for 30 minutes; remove cover, and bake about 15 minutes longer; basting occasionally until tender. (Serving size: 6)
Stuffed Butternut Squash
Recipe by: Mable Hoffman
• 3 butternut squash
• 1 c. hot water
• 3 Tbsp. soft butter
• 1/4 tsp. salt
• 1 Tbsp. corn syrup
• 2 Tbsp. raisins
• 1/4 c. chopped walnuts
• 1/4 c. brown sugar
• 2 Tbsp. melted butter
Cut squash in half, remove seeds. Place metal rack or trivet in bottom of slow-cooking pot. Pour in 1 cup hot water. Arrange squash on rack. Cover pot and cook on high 2 – 3 hours or until done. Remove from pot; scrape out pulp down to the skin. Add 3 tablespoons butter, salt, and corn syrup to pulp and beat until smooth. Stir in raisins and nuts.
Put filling back into shells; place on broiler pan. Combine brown sugar with 2 tablespoons melted butter. Drizzle over top of filled squash. Place under boiler several minutes or until top is slightly crusty. (Serving size: 6)
Baked Spaghetti Squash with Beef and Veggies
Recipe by: ROBYN050501 www.allrecipes.com
• 1 spaghetti squash, halved and seeded
• 1 lb. ground beef
• 1/2 c. diced green bell pepper
• 1/2 c. diced red bell pepper
• 1/4 c. diced red onion
• 1 clove garlic, chopped
• 1 (14.5 oz.) can Italian-style diced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 2 1/4 c. shredded sharp cheddar cheese
Preheat oven to 375 degrees. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees. Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red
onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted. (Serving size: 6)
Baked Parmesan Yellow Squash Rounds
Recipe by: Samantha Skaggs www.fivehearthome.com
• 2 medium-sized yellow summer squash
• Garlic salt and freshly ground black
• 1/2 c. freshly grated parmesan cheese
Place an oven rack in the center position of the oven. Preheat the oven to 425 degrees. Line a baking sheet with foil (lightly misted with nonstick cooking spray) or parchment paper.
Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of parmesan cheese on each slice of squash.
Bake for 15 — 20 minutes, or until the parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately. (Serving size: 2 – 4)
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