Category Archives: Garden Recipes

Squash Recipes

Spinach Stuffed Yellow Squash

Spinach Stuffed Yellow Squash

Ingredients:

4 medium yellow squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup Panko breadcrumbs
10 ounces steamed spinach – chopped
1/2 cup sour cream
1 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 400 degrees F. Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out squash meat, keeping shells intact; reserve squash meat. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook until translucent. To the skillet, add breadcrumbs, spinach, sour cream, Cheddar and squash meat. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

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Squash Recipes

Yellow Squash Pancakes

Yellow Squash Pancakes

Yellow Squash Pancakes – an alternative to potato pancakes

Ingredients:

2 cups grated yellow squash
1/4 cup self – rising flour
1/3 cup self – rising cornmeal
1 small onion, chopped
1 egg, beaten
Vegetable Oil
pepper to taste

Directions:

Mix all ingredients together. In a large skillet heat vegetable oil. Spoon out mixture into skillet once the vegetable oil is hot. Brown on both sides – just like you would if cooking potato pancakes. Drain on paper towel. Salt & pepper to taste. You can use a variety of dipping sauces. My wife uses applesauce while I like a hot salsa.

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Squash Recipes

Carrot and Squash Curry Soup

Carrot and Squash Curry Soup

Carrot and Squash Curry Soup You can puree the entire pot of soup to make it creamed, some puree and leave some of it chunk

Ingredients:

3 tablespoons olive oil
5 garlic cloves, Minced
1 whole large onion, Diced
3 whole carrots, peeled, sliced and diced
4 small yellow squash or 1 ½ large yellow squash make sure you peel them especially if you are using large – cut into small cubes
Salt to taste
1 tablespoon curry powder
1/2 cup dry wine – original recipe called for white but I have used a pinot noir
Enough chicken broth or vegetable broth to totally cover the vegetables in the pot
1/4 cup heavy cream or 1/4 cup coconut milk – I consider this absolutely necessary

Directions:

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 5 minutes, or until they start to get soft. Salt to taste.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and then the curry powder.

Pour in wine. Let evaporate for about 30 seconds then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

You can puree the entire pot of soup to make it creamed, some puree and leave some of it chunk for a touch of class or leave as is. I like to leave it as is and enjoy the vegetables.

Serve hot. Add either a drizzle of heavy cream or coconut milk to really kick the taste of the curry into high gear.

Add a good crusty bread and the remainder of the wine and you will be happy!!

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