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Rose Creek Farms

 

Tasty Recipes for Yellow Summer Squash 

Preparation, uses, and tips

Versatile, this tender squash can be steamed, sautéed, baked, boiled, stir-fried. Enjoy cooked or raw. Cook whole, cubed, sliced or cut into julienne strips. Add to casseroles, chowders, soups and stews. Flavor muffins or quick breads. Loves the compatible company of sweet bell peppers, beans, corn, tomatoes and eggplant. Combine several squash varieties for a colorful and tasty side dish. Shred; add to salads and slaw. Butter and fresh herbs deliciously enhance its subtle taste. Skewer large chunks; grill just until tender.

Storing tips

To prepare, rinse and trim away ends. No need to peel. To store, refrigerate unwashed squash in a plastic bag up to five days

Nutritional Value

Providing vitamin A and vitamin C and some of the B vitamins, squash contains niacin, thiamine, riboflavin, calcium, potassium, iron and are a good source of fiber. Only about 25 calories are in one cup of cooked summer squash. Deep-colored squashes have the most beta carotene.

Potato and Summer Squash Casserole

Prepare:
new potatoes or any variety, washed and sliced thin (about 1/8 inch)
Summer squash, I like to use mostly yellow varieties, sliced about 1/4-1/2 inch

Layer into a baking dish:
potato slices
squash slices
salt and pepper
butter slices
repeat layers until all vegetables are used (or dish is full...)

Top with:
Grated mild melting cheese about 1/2 cup (gouda, jack or mozzarella)
Fresh bread crumbs (a good thick layer)
Grated parmigian cheese
Salt and pepper

Add:
Milk. Pour this into the side of the casserole dish until it reaches half way up the side.

Bake:
At 375 until its done. About 30 minutes.

 

Three Way Squash
 

4 sm. yellow straight neck squash, thinly sliced
1 med. onion, quartered and thinly sliced
4 sm. zucchini, unpared and thinly sliced
1 lb. Mediterranean squash, pared and thinly sliced
Salt and pepper to taste
1/2 c. butter, melted
1 c. grated parmesan cheese
1 c. sour cream
2 tbsp. chopped chives/green onions

 

In a 9x13 inch baking dish, layer yellow squash, onion, salt and pepper, zucchini and Mediterranean squash. Melted butter on top. Cover with foil. Bake for 20 minutes. Spread mixture of Parmesan cheese, sour cream, chives/green onions on top. Broil for 5 to 8 minutes or until lightly browned under the broiler.

Works fine with zucchini substituted.

Printed from cooks.com

Stephanie's Secret Squash Creamy Pasta Sauce

Stephanie says, "I came up with a recipe that I like, which not only helps to use up some of the squash we get during the summer, but also my squash-hating teenager even ate it and raved about it (she didn't know it was made from squash)."

Puree 2 zucchini [or any other summer squash] and half an onion to a slightly runny paste-like consistency.

Sautee the other half of the onion, finely diced, with 4 cloves of finely chopped garlic in 2 tbsp. of butter until garlic is brown and onions are translucent.  If you like, add a handful of coarsely chopped basil.

Add a couple of handfuls of small fresh mushrooms, whole - you can also add some coarsely chopped peppers, squash, kale, etc. [all of which we have this week!]. Stir in the zucchini-onion puree and let it come to a simmer.

Sprinkle in red pepper (to taste-depending on how hot you like it).

Add 2 cups of whole milk, stir to mix and let come back to a simmer.

In a small cup, pour 1/4 cup of milk and add 2-3 tbsp. of cornstarch.  Mix well.  Gradually stir this into the simmering sauce by pouring from the cup while straining out any lumps with a fork.

After sauce thickens, add your favorite cooked pasta and toss. Sprinkle the top with chopped tomatoes and parmesan cheese. [Since we don't have tomatoes in the shares yet, I'd plump up some sundried tomatoes hot water then mince them, or mince up oil-cured sundried tomatoes if you can get them.]

Recipe from Live Earth Farm

Carrot and Summer Squash Slaw

1 C grated carrot
1 C grated summer squash
1 – 2 tsp. vegetable oil
Juice of one lime
~ ¼ to ½ tsp. (+ or -) chili powder

Mix all together. The chili should just give a tang with out being overpowering. So start with a little and taste as you go. Parsley or cilantro would be a good addition to this slaw.

Recipe from Live Earth Farm

Summer Veggie Pie

This recipe has me raving all over the internet. It was given to me by a dear friend who got it from another dear friend - it's that kind of recipe.

Ingredients:

 4 Tbsp butter
 1/2 Tsp salt
 1/4 Tsp pepper
 2 C mozzarella cheese
 1/2 C parmesan
 2 pie crusts or all-butter puff pastry
 1 onion
 broccoli (optional)
 2 large tomatoes, sliced into thin wedges
 parsley (optional for summer pie - use if you don't like cilantro)
 3/4 C chopped cilantro
 1/3 C lemon juice
 1/2 red bell pepper
 1 lb zucchini/yellow squash
 chard

Instructions:
Chop zucchini, yellow squash, onion, and bell pepper into thin slices. Add cilantro, lemon juice, salt, and pepper. Toss.
Heat butter in a large frying pan, add veggie mix and saute until soft, about 3 minutes. Drain mixture in a colander.(*Lazy cook's note - nah, I didn't drain it. I opted not to put a pie crust on the bottom.)
Lay pie crust in pie pan and start adding layers in this order:
half the parmesan
half the veggie mixture
half the sliced tomatoes
half the mozzarella
remaining veggie mixture
remaining sliced tomatoes
remaining mozzarella
remaining parmesan

Cover with the remaining pie crust. Bake at 425 for 25 minutes or until golden.
(*Another lazy/clever cook's note - I got ALL-BUTTER puff pastry made at an awesome local bakery and used that instead of pie crust. I did my pie all in one dish, threw the puff pastry on top, and baked it until golden and puffy. AWESOME.)

As you can see, this recipe is perfect for finishing up odds and ends from an overfull CSA box too.

Eatrealgood.com

Summer Squash Salad

This recipe is surprisingly great. The parmesan addition adds a special something, a depth of flavor that is really good and pretty much addictive. Enjoy!


Ingredients:
 parmesan
 apple cider vinegar
 garlic
 red onion
 basil
 zucchini
 tomatoes (grape or cherry tomatoes)
 summer squash

The amounts in this recipe can vary based on taste, and whatcha got. I tend to go heavy on the basil because I love the stuff, and I usually work with a couple pounds of squash.

Instructions:

Cut up the squash and zucchini, and blanch in hot water for a couple minutes, just until lightly tender. Drain and cool.

Slice half of the red onion into thin rings, slice cherry tomatoes in half, and gently julienne the basil (cut into thin slices). Combine with the cooled squash.
**If you're serving this later, chill the veggies in the fridge without the dressing.**

Mince/crush a couple cloves of garlic in a bowl, then add 1/2 c. cider vinegar, 1/2 t. salt, dash of pepper, a couple tablespoons of olive oil, and 1/4 c. grated parmesan. Whisk it all up, and pour over the salad mixture just before serving.

(If you're taking this to a picnic, take the dressing separately, then mix it up at the last minute. The acid and salt in the dressing will pull moisture from the veggies if it sits too long.)

Eatrealgood.com