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Archive for the ‘Squash’ Category

This is a great recipe for those extra zucchinis you have in the summer, but also for the winter for a change. Be sure to use the young zucchini because the older, larger ones have tough skin and seeds.

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1/4 tsp ground nutmeg
1/4tsp ground allspice
3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that’s OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

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Here are 2 make ahead Thanksgiving squash recipes that will make your Thanksgiving dinner preparation easier. You can make both of them up to a week in advance and freeze them. Take them out of the freezer Thanksgiving morning when you put the turkey in the oven and then bake for 30 minutes just before serving.

Butternut Squash Casserole 1

Ingredients

1 1/2 lbs butternut squash, cut into 3-inch chunks
2 tablespoons butter
salt & pepper to taste
3 tablespoon brown sugar
1 cup miniature marshmellows

Directions

1. Steam the squash over water for about 20 minutes or until tender.
2. While still warm process the squash with the  butter until it has a smooth texture.
3. Taste, season with salt & pepper.
4. Add the brown sugar
5. Place in casserole.
6. You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 30 minutes, covered and serve. Uncover and sprinkle with small marshmellows, return to oven and bake until marshmellows are nicely browned.

Butternut Squash Casserole 2

Ingredients

1/3 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
2 eggs
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
1 tablespoon cinnamon

TOPPING (This part cannot be frozen ahead. Add this just before baking.)
1/2 cup corn flakes (crushed slightly)
1/4 cup chopped pecans or walnuts
3 -4 Tbs butter, melted
1 tablespoon cinnamon

Directions

Peel squash, just like peeling a potato, cut in half and remove seeds and steam until tender.  Scoop out flesh,  Mash squash
Cream butter and sugar in a seperate container, add eggs, evaporated milk, vanilla and cinnamon
Measure out 2 cups of mashed squash and add to the above mixture Stir very well until thoroughly mixed.

Pour into 11 x 7 baking pan Bake on med-hi heat (350) for 45 minutes. (You can cool and freeze the casserole at this point.)

Topping

Slightly chop corn flakes until you have a full 1/2 cup
Mix all ingredients (it will get sticky!)
Evenly distribute topping over Casserole and bake an additional 10-15 minutes.
Topping should be approx. 1/4- 1/3 inches thick. Make more if you have to.

If you have frozen the casserole, defrost and place in 350 degree oven for 30 minutes or until hot all the way through, then add the topping and bake as directed above.