Gardening Articles: Edibles :: Vegetables
Favorite Squash and Pumpkin Recipes
by National Gardening Association Editors
Zucchini bread hot out of the oven
- 2 eggs, lightly beaten
1/4 cup sour cream
11/4 cups sugar
1 cup oil (vegetable)
2 cups zucchini, grated
21/2 teaspoons vanilla
21/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
- 1 cup walnuts or pecans (chopped)
Mix first six ingredients together. Sift dry ingredients together in another bowl. Combine with zucchini mixture and mix well. Add nuts. Mix. Pour into two greased loaf pans. Bake at 350° F for 1 hour. Turn out onto wire racks to cool. Makes 2 loaves.
Baked Stuffed Zucchini
- 4 6-inch-long zucchini (or 2 10- to 12-inch zucchini)
- 1/2 cup soft bread crumbs
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup grated cheese, cheddar or Parmesan
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1 pound ground beef, turkey, or hot sausage
- 3 tablespoons grated cheese
Wash zucchini and trim ends. Simmer in boiling, salted water until just tender -- about 10 minutes. Cut in half lengthwise. Remove seeds and stringy center. Scoop out squash and combine the flesh with bread crumbs, egg, salt, pepper and cheese. Drain zucchini shells upside down on paper towel.
Saute onion, garlic and ground meat and combine with bread mixture. Fill zucchini shells with mixture and top with extra cheese. Bake in greased baking pan in 350° F oven for 35 to 45 minutes, until brown. Serves 8.
Summer Squash Medley
This is best made with garden-fresh vegetables, but in the winter you can use stored ones.
- 1 onion, chopped
- 2 large cloves garlic, chopped or pressed
- 2 tablespoons extra-virgin olive oil
- 1/2 green pepper, chopped
- 2 cups eggplant, peeled (cut in 1-inch cubes)
- 2 small (4-6 inch) squashes, cut in 1-inch cubes
- 1 cup tomatoes, cut up
- 1/4 cup Bell's stuffing mix or herbed bread crumbs
- 1/2 cup grated cheddar cheese
Saute onion and garlic in olive oil in heavy skillet until fragrant. Add vegetables and cook until tender. Add stuffing mix or bread crumbs and mix well. Sprinkle grated cheese on top, cover and heat until cheese melts. Or slide dish under broiler until cheese melts and bubbles. Serves 6 to 8.
Squash and Apple Casserole
- 1 medium winter squash (butternut or acorn is best)
- 1/2 cup maple syrup or packed brown sugar
- 1/4 cup margarine, melted
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 cup chopped nuts
- 3 cups sliced apples, peeled if desired
Wash squash, cut in half lengthwise, remove seeds, peel, and cut into small chunks. Stir sugar or syrup, margarine, flour, salt and nutmeg and nuts together.
Arrange squash in an ungreased rectangular baking dish. Place apple slices on top. Sprinkle sugar mixture over apples. Cover with foil. Bake in 350° F oven for 50 minutes or until squash is tender. Serves 4.
Variation: Bake acorn squash halves at 350° F for 35 minutes. Fill centers with apples, top with sugar mixture and nuts. Cover with foil and bake about 25 minutes more until squash is tender. Sprinkle with cinnamon, if desired.