No Shortage Of Squash

Last week’s featured garden specialty, the zucchini, is literally running “neck and neck” in overnight production with its cousin, the yellow squash, in my garden. It’s not something that everyone readily admits to loving, but there are many ways to prepare squash that are healthy as well as satisfying. Like the zucchini, it can be sliced, diced, sauteed, fried, baked, eaten raw and even pickled. Try it, you might just like it.

Marinated Squash

(Compliments of my friend, Ann Brown)

5 medium squash or 2 ½ pints sliced
½ cup sliced onions
½ cup green pepper sliced
½ cup chopped celery

Heat the following ingredients until dissolved, then cool and pour over the vegetables:

2 Tbsp. wine vinegar
¾ cups sugar
1 tsp. salt
½ tsp. pepper
1 clove garlic, minced
2/3 cups cider vinegar

Chill 12 hours.

 

Sauteed Yellow Squash

1 Tbsp. extra-virgin olive oil
2 Tbsp. butter
½ red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 Tbsp. chopped parsley
2 Tbsp. chopped onion, optional

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add onion if you like.

Simple Squash Casserole

2 cups yellow squash, chopped
1 cup grated cheese
2 eggs
½ cup milk
¼ cup melted butter
1 medium onion, chopped
14 Ritz crackers
Salt and pepper to taste

Cook onion and squash until tender and drain. Add milk and beaten egg to squash and onion mixture. Mix cheese, butter, and half the crushed Ritz crackers and add to mixture. Add salt and pepper. Pour into buttered casserole dish. Sprinkle remaining crushed Ritz crackers on top. Bake at 400 degrees for 20 to 30 minutes.

Squash and Bacon Bake

4 strips bacon
5 medium yellow squash
½ cup chopped onion
1 Tbsp. butter
2 eggs, beaten
Salt and pepper to taste
½ to ¾ cup shredded Cheddar cheese

Slice squash about ¼- inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper.

Cook, stirring until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted.

Squash Pickles

(Tastes just like Bread and Butter pickles)

6 yellow crookneck squash (any size will do, but smaller squash have less seeds.)
2 medium onions
2 medium sweet peppers (optional)
¼ cup salt
2 ¼ cups sugar
2 ¼ cups vinegar
2 tsp. celery seeds
2 tsp. mustard seeds

Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add ¼ cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.

Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to ½ -inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.

To make squash relish, chop all ingredients and follow same directions.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.