During our show, I made a plea to our listeners to send in squash recipes that used squash in a manner other than sautéed or stewed. The squash in the garden is producing more than we can eat so I wanted to get some new ideas for something different. We’ll be trying these recipes out over the summer and the favorite one will receive a $25.00 gift certificate to Full Bloom Nursery. Try these yourself or email us your favorite.
Kellie

Squash Patties:
Grate squash then add onion, cheese, flour, and garlic salt.
Add one egg and mix well.
Fry until golden brown.

Vegetable Medley:
Slice squash and zucchini, sautee until tender then add thyme, oregano, garlic salt, and fresh tomato. Sprinkle with mozzarella, serve.

Squash Casserole:
2 cups squash
3 carrots, grated
1 can cream of chicken soup
1 onion
½ pint sour cream
small jar pimentos (optional)
1 box herb flavor stuffing mix
Mix all ingredients then add 1 stick melted butter. Bake in casserole dish at 350 degrees for 45 minutes.

Fried Squash Medley:
Cube squash, coat with corn meal. Chop potatoes, fry together. You can add okra, onion, or eggplant, whatever you like.

Butternut Squash Casserole (Sweet)
4 cups Squash
1 cups sugar
1/2 cup milk
1/2 cup Evaporated milk
3 eggs
3/4 stick of butter or margarine
1 1/2 tsp. each of Vanilla and almond extract
1 tsp. Cinnamon.
Cut squash in half lengthwise; discard seeds. Place cut sides down in glass baking dish with 1/2 cup of water. Microwave,covered, on HIGH for 10 minutes per pound or until tender. Scoop out and mash pulp. Measure 4 cups of pulp, Mix well all together, pour into buttered 2 quart casserole. Preheat oven to 325 degrees. Bake for 45 minutes to 1hour or until knife inserted in center comes out clean. Yield: 8 servings

One of my favorite things to do with squash other than sautéed or stewed is to cut lengthwise and marinade and grill.
I use a homemade marinade of 2/3 cup olive oil, 1/3 cup balsamic vinegar, 2 cloves garlic crushed and minced, juice of half a lime, 2 tablespoons Herbes de Provence and a teaspoon of cayenne pepper. Mix it all together and let sit overnight before using. Of course you can adjust for taste. And if you can't find herbes de provence you can use Itlalian seasoning which will work just as well.
Thanks for a great show.
Robert, Flowery Branch

Squash Dressing

2 - Cups yellow squash cooked and drained
2 - Cups cornbread crumbs
1 - small onion - chopped
1 - can Cream of Chicken Soup
1/2 - cup butter or margarine
Sage to taste (or 1/2 teaspoon)
3 - Eggs

Mix all together and pour into 8" pyrex dish.

Bake 40 minutes @ 350 degrees

Billy and Kelly-
Love your show! I have three recipes below for you. Let me know when you need zucchini recipes.
Suzanne

Squash Casserole
3 pounds of yellow squash, washed (6-7 boxes frozen squash)
2 small onions
1 cup sour cream
2 eggs
2 cans cream of chicken soup (or cream of mushroom, cream of celery, or a mix)
1/2 pound grated sharp cheddar cheese
1 8-ounce package stuffing mix
1 stick oleo

Cook squash until tender. Drain and mash. salt and pepper to taste .After saving some cheese for top, add other ingredients to squash except the stuffing and oleo. Mix well. Melt oleo and mix with stuffing. Put 2/3 of stuffing in a casserole, saving 1/3 for top. Add squash mixture to casserole. Top with rest of stuffing and a sprinkling of grated cheese. Bake in 325 degree oven for 40-45 minutes uncovered or until bubbly and done. (Can freeze covered-then cook for one hour covered and 30-40 minutes uncovered)

Squash Pudding
3 pounds squash-boil until tender, drain
Beat 2 eggs thoroughly; stir in 1/2 cup flour, 1 tsp baking powder, 1/2 teaspoon pepper. Add 5 tablespoons melted butter and squash to flour mixture. Fold 1/2 cup grated cheddar cheese making sure all ingredients are blended.
Turn into buttered casserole and top with more grated cheese. Bake 350 degree for 30 minutes.

Squash Casserole
4 pounds squash
2 tablespoons butter or margarine
1 large oven, finely chopped
2 garlic cloves, pressed
1 (10 3/4 ounce) can cream of mushroom (or whatever you choose) soup, undiluted
1 cup (4 ounces) shredded sharp cheddar cheese
2 large eggs
1 teaspoon salt (I leave out the salt-the soup provides enough)
1/2 teaspoon pepper

Cook squash in boiling water to cover 8-10 minutes or until tender. Drain squash and press between paper towels.
Melt butter in a large skillet; add chopped onion and garlic, and saute until tender. (I cook the squash with the onion and garlic, then I don't need to worry about draining it)
Combine onion mixture, squash, soup, and remaining ingredients; spoon into lightly greased 11x7 inch baking dish
Bake at 350 degrees for 30 minutes or until bubbly.
Yield 8-10 servings

4c. Squash
1c. sugar
1/2c. milk
1/2c. Evaporated milk
3 eggs
3/4 stick of butter or margarine
1 1/2 tsp. each of Vanilla and almond extract
1 tsp. Cinnamon
Cut squash in half lengthwise; discard seeds. Place cut sides down in glass baking dish with 1/2 cup of water. Microwave,covered, on HIGH for 10 minutes per pound or until tender. Scoop out and mash pulp. Measure 4 cups of pulp, Mix well all together, pour into buttered 2 quart casserole. Preheat oven to 325 degrees. Bake for 45 minutes to 1hour or until knife inserted in center comes out clean. Yield: 8 servings