418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
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.
To prepare, rinse and trim away ends. No need to peel. To store, refrigerate unwashed squash in a plastic bag up to five days
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
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:
salt and pepper
repeat layers until all vegetables are used (or dish is full...)
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
Milk. Pour this into the side of the casserole dish until it reaches half way up the side.
At 375 until its done. About 30 minutes.
Three Way Squash
4 sm. yellow straight neck squash, thinly
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
Recipe from Live Earth Farm
Carrot and Summer Squash Slaw
1 C grated carrot
Recipe from Live Earth Farm
Summer Veggie Pie
4 Tbsp butter
As you can see, this recipe is
perfect for finishing up odds and ends from an overfull CSA box too.
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!
Cut up the squash and zucchini, and blanch
in hot water for a couple minutes, just until lightly tender. Drain
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.
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.