Squash recipes needed...

[jilli42]

I just received quite a few crookneck squash from my co-worker. He has garden at home (lucky, can't wait to get a yard so I can have a garden too ! ) and is always bringing in different vegetables to share.

So, I need interesting suggestions and/or recipes on how to cook them. I would hate to see them go to waste. I just don't buy or prepare them often, although I do enjoy eating them !

Thanks !

[Chris Amirault]

jilli42, click on "Search" in the upper right hand corner, type in "squash" in the search field, and click the button that says "Search titles only." You'll find over twenty threads in Cooking alone!

[jilli42]

jilli42, click on "Search" in the upper right hand corner, type in "squash" in the search field, and click the button that says "Search titles only." You'll find over twenty threads in Cooking alone!

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Thanks, didn't think to do that !

[annachan]

There are several ways I make yellow squash. I love to sautee them with some bacon, onion and garlic. I also use them in soup and vegetable stews.

Here's a recipe I got from a mailing list that sounds interesting. I have yet to try it out though.

Roasted Summer Squash Dip

3 lbs (1350 g) zucchini or yellow squash, halved lengthwise

6-8 whole cloves garlic

1 large onion, peeled and quartered

1/4 cup (60 ml) olive oil

1/2 cup (125 ml) packed basil leaves

1/2 cup (125 ml) packed parsley

1/4 cup (60 ml) packed mint leaves

2 Tbs (30 ml) lemon juice, or to taste

Salt and freshly ground pepper to taste

Place the squash, garlic, and onion on a lightly greased baking

sheet and drizzle with a little of the olive oil. Bake in a preheated

375F (190C) oven until the squash is very soft, about 1 hour.

Combine the roasted vegetables with the remaining ingredients

in an electric blender or food processor and puree until smooth.

Serve chilled with pita bread for dipping. Serves 6 to 8.

[LindaK]

Stuff 'em!

Cut in half, hollow out the interior with a spoon, fill them with stuffing, bake.

Ideas:

- chopped mushrooms, onions, garlic, half the squash insides, some bread crumbs.

- leftover meat, finely chopped, with any/all of the above.

Fresh herbs (parlsey, basil, tarragon, ect) are a must. Also, I always need to add a small amount of water to the baking pan, and cover tightly with foil for 2/3 the cooking time--otherwise the zucchini doesn't fully cook. Take off the foil towards the end so you get a nice crust on top. Sprinkle with cheese here if you want it.

Don't forget ratatouille!

[Jaymes]

Here's a good thread with several excellent ideas:

Cooking with crookneck squash.