Leon County Cooks: Squash

Grilling yellow squash is a quick, tasty and healthy way to prepare this wonderful summer treat. Sherry’s Shots A few weeks ago I made a request for cooks to send their favorite squash recipe to be printed in the Leon County Cooks article. I would love to say response was overwhelming but that would not exactly describe it properly, but I am happy to print the few recipes which were sent in for publication.

When I was growing up in these sand hills, the only squash I remember were the yellow squash and white scallop squash. I loved yellow squash when it was candied, the way we cooked it in an article a few weeks ago. Today, I enjoy it covered in olive oil, seasoned and grilled. I also remember my daddy eating white squash cooked with a thickening. Quite possibly the only vegetable he would eat. Both of these varieties are “summer squash” but there are dozens more varieties, most of them classified as “winter squash”.

In reality you can buy “summer” squash all year and “winter” types are on the markets in the late summer and fall, as well as winter. In general, “good keepers” are known as winter vegetables if they would “keep” until December.

What you may not know is that every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup.

Among the most popular “winter” squash are pumpkins and spaghetti squash. Butternut and acorn squash are also popular during the fall and winter season.

The first recipe came from Sandra Botard who lives in Oakwood with her husband Mack. She says this is their favorite way to eat squash. Even her son-in-law loves squash fixed this way. Thank you Sandra.

Sandra’s Squash 5 medium squash cut & steamed (she mixes yellow and zucchini) Sauté 1 medium onion and ¼ cup chopped bell pepper in 1 tbsp margarine. In a large bowl, combine the following: 1 cup bread crumbs 1 tbsp sugar 1 stick margarine, melted 1 beaten egg ½ cup mayonnaise ½ cup grated cheddar cheese Salt and pepper to taste Drain squash and mash with potato masher. Add squash and onion mixture to remaining ingredients. Mix well. Spray a 9X13” baking dish and bake @ 350 degrees for 40 minutes.

My good friend Glenna Ellenburg sent in the next recipe. A co-worker had shared it with her and she said it was excellent way to eat squash. Thanks Glenna.

Glenna’s Squash 2 lbs yellow squash 2 medium onions 2/3 stick butter or 4 tbsp lite olive oil 16 oz cream cheese Large clove garlic (chopped) Salt, pepper, cayenne pepper 1 cup seasoned Italian breadcrumbs 2 tbsp plain breadcrumbs or 1 tbsp oat bran Bring cream cheese to room temperature. Chop squash into ¼ inch slices. Cook and drain. Sauté onions and garlic in butter or oil and add squash to sautéed mixture. Then add cream cheese and Italian bread crumbs. Stir until smooth. Add seasoning and place in oven at 375 degrees for 40 to 50 minutes. Top with plain bread crumbs with butter or oat bran and return to oven until brown, about 10 minutes.

The following recipe is not exactly how my grandmother made squash, but it is close.

Scalloped Squash 12 to 15 small white scalloped squash 1 tsp salt ½ tsp pepper Cut tender squash into 1 inch squares. Cook with salt and pepper until tender. Drain well. Place a layer of squash in a casserole then cover this with white sauce, and then repeat. Bake in oven at 300 degrees for 30 minutes.

White Sauce 2 tbsp butter 1 ½ tbsp flour 1 cup hot milk ¼ tsp salt 1/8 tsp pepper Scald milk. Melt the butter in a saucepan then mix in the flour and cook until bubbles. Add 2/3 of the hot milk at once and the rest gradually. Boil stirring constantly until the mixture thickens.

Spaghetti Squash If you are watching your carbs and trying to stay away from pasta, try substituting spaghetti squash for spaghetti pasta.