Posted by Teresa on August 02, 2001 at 16:07:34:
In Reply to: Squash posted by Shirley DeWitt on August 02, 2001 at 11:04:00:
Beef and Apple Filled Squash Halves
Ingredients:
2 medium acorn Squash
1 1/2 teaspoon salt
2 large apples; pared & chopped
1 pinch salt
2 tablespoons margarine or butter; melted
1 pound lean ground beef
1/2 teaspoons cinnamon
1/4 cup raisins
4 tablespoons brown sugar; packed
Directions:
Heat the oven to 400 degrees. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the out side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot.
Yield: 4 Servings
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Baked Squash and Cranberries
Ingredients:
2 lb. butternut squash
1/2 tsp salt
2 c. water
2 large eggs, beaten
1/3 c. butter, melted
1/2 tsp salt
1 c. cranberries
Directions:
Peel, seed, and cube squash. Cook, covered, in the salt and water over high heat until soft, about 15 minutes. Drain well. Puree the pulp in food processor; should yield 4 cups. Add the eggs, butter, sugar, salt, and some pepper. Blend thoroughly. Fold in cranberries. Pour into a buttered 2-quart baking dish, top with grated nutmeg and a few cranberries. Bake, uncovered, in preheated 350 F oven until squash is golden and does not shake in the middle when jiggled, about 45 minutes.
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Squash Fritters
Ingredients:
2 yellow squash, grated
1 tsp. baking powder
1/2 cup milk
1 egg, beaten
salt and pepper to taste
sugar to taste
flour enough to make batter like pancakes
Directions:
Mix grated squash, egg, baking powder, salt and pepper and sugar. Add milk and flour in small amounts at a time, until the mixture has reached a pancake batter consistency. Drop by spoonfuls into about 1/2 inch of cooking oil and fry until light brown.
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Plantation Squash
Ingredients:
12 medium yellow crookneck squash
2 (10 oz.) pkgs. frozen chopped spinach
3 oz. cream cheese, softened
3 eggs, well beaten
6 Tablespoons melted butter
1 heaping Tablespoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon onion salt
1 Tablespoon black pepper
1 cup Ritz cracker crumbs paprika
1 cup crumbled crisp bacon
Directions:
Wash squash and cut green stem away. Cook whole in boiling water just until tender. cuit in half lengthwise and scoop out pulp with a spoon, placing pulp in large bowl. Cook spinach in salted water until tender, drain well and add to squash pulp. Add cream cheese to warm squash-spinach mixture. Add all except last 3 ingredients and mix well. Salt squash sparingly and fill with mixture, mounding the top. Garnish each with crumbs, paprika and bacon. Place on a lightly greased sheet or in a shallow baking dish. Cover with foil and bake at 325 degrees for 30 minutes. May be prepared a day ahead.
Source: http://www.auntrunnersrecipes.com/
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Amarillo Squash Casserole
Ingredients:
2 pounds crookneck or zucchini squash, cut into 1/4 inch slices
1 medium onion, chopped
2 Tbsps olive oil
1 8 ounce carton dairy sour cream
1 4 ounce can green chili peppers
1 2 ounce jar sliced pimiento, drained and chopped
2 cups shredded Monterey Jack cheese
1 1/2 cups cheese flavored tortilla chips, crushed
paprika
Directions:
Combine squash,onion,and oil. Cook until vegetables are tender, about 8 minutes. Stir together the sour cream, chili peppers, and pimiento. Fold in cheese. In a 13x9-inch glass baking dish layer half of the squash mixture, half of the cheese mixture, the half of the chips. Repeat layers once more. Sprinkle with paprika. Bake in a 350 degree oven till heated through, about 25 minutes. Dollop with additional sour cream. Garnish with black olives. Makes 8 servings.
Source: Posted by Scooby at Mimi's Recipe Exchange (www.cyber-kitchen.com)
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Baked Brown Sugar Squash
Ingredients:
2 medium acorn squash, halved and seeded
1/4 cup butter
1/2 cup brown sugar
1/4 tsp. ground cinnamon
Directions;
1. Place squash in 11x7-inch baking dish. Dot 1 tbsp. butter in each squash half. Evenly sprinkle brown sugar and cinnamon in squash halves.
2. Add enough water to baking dish to just cover the bottom of the pan; cover with aluminum foil.
3. Bake at 350 F for 1 hour, until squash is tender. Serve with additional brown sugar if desired. Yield: 4 servings.
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Butternut Squash Almond Gratin
Ingredients:
1 butternut squash (2 to 2 1/2 pounds)
1/2 cup milk
Salt and pepper
3 tablespoons butter
2/3 cup slivered almonds
1/3 cup sliced green onions
1/4 to 1/2 teaspoon hot pepper sauce
2/3 cup unseasoned dry bread crumbs
1 teaspoon dried thyme
Directions:
Heat oven to 375 degrees F. Halve squash vertically. Place cut sides down in shallow baking dish; add 1/4 inch water. Cover with aluminum foil. Bake about 45 minutes until thickest part of squash is just tender when pierced with pick. Scoop pulp from skin into bowl and break up into small chunks; mash lightly with back of spoon. Mix in milk and season with salt and pepper. Spoon in an even layer in shallow 1 1/2-quart baking dish. Meanwhile, melt butter in nonstick skillet over medium heat; add almonds. Cook and stir 3 to 4 minutes until almonds are lightly browned. Mix in onions and pepper sauce; cook 1 minute. Mix in bread crumbs and thyme. Cook and stir 2 minutes. Cover squash with almond mixture in an even layer. Bake in center of oven 20 to 25 minutes until squash is heated through and almond mixture is browned and crisp.
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Fried Squash
Ingredients:
1 cup yellow squash, cooked and drained
1 egg
1 tblsp. sugar
1/2 tsp. salt
1 dash pepper
2 tblsp. evaporated milk
1 tblsp. onion, chopped
1/2 cup cornmeal
1/2 cup self-rising flour
oil for frying
Directions:
Mash the cooked squash. Mix all together and form in small balls; drop into hot oil. Cook until brown.
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Texican Squash
Ingredients:
2 pounds yellow squash
1 onion, chopped
3 jalapeno peppers -- chopped
1 tsp. juice from jalapeno jar
8 ounces Monterey jack cheese -- shredded
1 cup sour cream
1 1/2 cups tortilla chips -- crushed
paprika
Directions:
Slice squash 1/4-inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add jalapenos and jalapeno juice, cheese and sour cream; toss gently so squash will not be mashed. Spread half of crushed chips on bottom of a 2-quart rectangular dish. Pour squash mixture in dish and sprinkle with remaining chips. Dust with paprika. Microwave on 70% (MEDIUM-HIGH) 10 minutes, or until heated through, rotating dish once. Serves 8. Recipe may be halved. Serves 8.
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Crusty Pecan Squash
Ingredients:
1 medium butternut squash, pared, seeded and cut up
3/4 cup pecans
1/3 cup sugar
1/2 tsp. cinnamon
2 tblsp. maple syrup
Directions:
Cook squash in boiling salted water until tender. Drain. Meanwhile, put pecans in blender container. Cover and run on low until coarsely chopped; empty into a small bowl; reserve. Put squash, sugar, and cinnamon into blender container. Cover and run on low until squash is pureed. Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup. Place under the broiler for 3-5 minutes or until glazed and browned. Make 4-6 servings.