Squash Soup

4 cups cooked yellow or zephyr squash
2 cups chicken broth
1 cup whole milk
1 onion chopped
2-3 tbs butter
1-2 tbs flour

Cook 1 onion in 2-3 Tbs of butter. Add 1-2 Tbs of flour and mix with fork. Quickly add 1 cup of whole milk. Allow mixture to cook and thicken (about 2-3 minutes). Add 4 cups cooked squash. Add 1 1/2 to 2 cups chicken broth to thin. Remove from heat and use an immersion blender to puree squash and onions. Once blended, put back on stovetop until heated through and to desired consistency. Salt and pepper to taste.

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Squash Lasagna (pasta free)

4-5 small or medium squash
1 cup ricotta cheese
1 egg
1/2 tsp salt
1/2 tsp pepper
2 tbs fresh basil chopped
pasta sauce (homemade or store bought)
2 cups shredded mozarella (I used fresh mozarella from a vendor at the farmers market)
1-2 slicing tomatoes

Slice squash length wise, salt, and set aside. Mix ricotta, egg, salt, pepper, and basil. Rinse squash and pat dry. Layer into a baking dish the pasta sauce, squash, and 1/2 of the ricotta mixture. Sprinkle with mozzarella. Repeat layers ending with pasta sauce. Top with sliced tomatoes then mozzarella. Bale 350 degrees 35-45 minutes or until golden brown. Cool 10 minutes.

This is delicious! Even my children who dislike squash, love this!!

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Squash Creole

6 yellow squash
3 tbs oil or butter
2 onions
1 red bell pepper
1 green bell pepper
3 tbs brown sugar or succanat
3 tbs flour
1 quart tomatoes
salt and pepper
sharp cheese (optional)

Preheat oven to 350.
Steam or blanch squash until barely tender, drain and set aside. Melt butter or oil in skillet. Add onions and peppers and saute until wilted. Sprinkle brown sugar (or succanat) over mixture. Add flour, stirring gently. Stir in tomatoes, simmer a few minutes. Place squash in baking dish then top with tomato mixture. Season with salt and pepper. Top with cheese (optional). Bake 30 minutes.

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Vegetable Wrap

1-2 zucchini and 1-2 chopped yellow squash, chopped (any type of summer squashes will work)
1 clove of garlic, minced
1 onion, sliced
1 tomato, chopped (optional)
1 handful swiss chard or spinach (optional)
mayo (optional)

Sautee the squash and onion in oil until almost done. Add the chopped tomato. Cook 2 minutes.  Add swiss chard or spinach. Sautee a few more minutes, but not so long that the greens are mushy.  Voila! Put a spoonful of the veggies inside a wrap and enjoy. Add mayo, if desired.

You can also add cooked ground sausage or beef, if desired.
And for you cheese lovers, grate a little fresh parmesan into your wrap! Yum!

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