.....SQUASH RECIPES?.....?!

Slice it, bread it and fry it!

In addition to these recipes, I like to just saute some onions and squash in olive oil, then add some stewed tomatoes and garlic..... very light dinner.



Zucchini Squash Cakes


2 cups grated zucchini
1 cup grated cheddar cheese
2 eggs, slightly beaten
3-4 tablespoons flour

Mix together, fry in hot oil until browned.



Zucchini and Summer Squash Casserole
Ingredients
? 1 1/2 tablespoons unsalted butter, divided
? 2 tablespoons olive oil
? 1 cup chopped onions
? 1 1/2 teaspoons salt
? 1 teaspoon freshly ground black pepper
? 1 teaspoon minced garlic
? 2 pounds summer squash (about 6 medium), sliced into thin rounds
? 2 pounds zucchini (about 6 medium), sliced into thin rounds
? 1 teaspoon finely chopped fresh thyme leaves
? 3 large eggs
? 1/4 cup heavy cream
? 1 cup crushed butter crackers
? 1/2 cup grated Parmesan cheese, optional
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

Country Fried Squash

Ingredients -

6 pounds Butternut Squash, peeled, seeded and sliced
1 Egg, beaten
1/2 cup Milk
1/2 cup Cornmeal
1/2 cup All-Purpose Flour
1 pinch Salt
1 pinch Fresh Ground Black Pepper
1 pinch Garlic Salt
1 cup Oil, for frying

Preparation:

I1. Combine beaten egg and milk in small bowl.
2. In shallow bowl, combine cornmeal, flour, salt, pepper, and garlic salt.

3. Heat ?-inch oil in heavy skillet over medium high heat.

4. Dip squash pieces in egg mixture, then dredge in flour mixture.

5. Deep fry quash until golden brown.



Creamy Butternut Soup

Fall classic. Mashed butternut squash, chicken broth, sugar, and pinch of salt, combined with whipping cream to create creamy soup.

Ingredients -

4 cups cooked, mashed Butternut Squash
2 (14 ounces) cans Chicken Broth
1/2 teaspoon Sugar
Salt
1 (8 oz) carton Whipping Cream, divided
1/4 teaspoon Ground Nutmeg

Preparation:

1. Combine mashed butternut squash, chicken broth, sugar, and a pinch of salt in large saucepan.

2. Bring to a boil over medium high heat.

3. Gradually add half the whipping cream.

4. Reduce heat to low. Cook until heat through.

5. Beat remaining whipping cream.

6. Top individual servings with dollop of whipped cream.

7. Garnish with sprinkling of nutmeg.

make squash bread (sweet, with a streusel topping) (I make mine using allrecipes.com recipe for zucchini bread, then put a topping of 1/3 c flour, 1/2 c brown sugar, and 3 tbsp melted butter)
make chocolate squash cake (use your fave chocolate zucchini cake and substitute squash for zucchini)
slice it, steam it, then toss in butter, roasted garlic and parmesan cheese
quick-pickle it with some vinegar, thinly sliced onions, mined garlic, dill, salt, and pepper
deep fry thin slices or spears and serve with ranch dressing, blue cheese dressing, italian dressing, etc
feed it to an iguana (lol, my iggy loved squash)
roast it with some butter, maple syrup, and brown sugar (works best with acorn squash)
my grandpa likes cream of squash soup when he's sick
you can also boil the heck out of it, mash it, and make squash pie (use a pumpkin pie recipe and substitute squash for pumpkin) or add it to mashed potatoes- you almost can't taste it (especially if you add a little roasted garlic, cheese, bacon crumbles, and sour cream)

my MIL gives us tonnnnnns of squash every summer

If they are small just slice and spray with butter flavor pam and saute in a pan until tender crisp. Salt and pepper. Maybe just another shot of the spray and eat.

What type of squash?