Friday, July 8, 2011

What Am I Going to Do with all This Squash?

Okay, first of all I had WAY more squash than this...but I had already

started the process before I thought about blogging it. :)

Have you ever noticed how EVERYONE'S squash comes in

at the same time? So, it's VERY hard to give away and

everyone comes to church with a bag of veggies, and no one

seems to want to take any?

I DO have a little garden this year, but we got ours

in tad bit late. Thus, we don't have squash yet (ATLEAST

FROM OUR OWN GARDEN)

However, we have had LOTS of folks sharing!

(Which is definitely OKAY with me)

Now, of course, there are the regular ways to eat

summer squash. Our absolute FAVORITE way is

the most fattening way...rolled in corn meal

and fried in individual pieces. Our second favorite way

is stirred fried with onion and peppers in just a little

oil ( much healthier and still very tasty)

But...after so many days of eating squash, even the biggest

fan of squash can alittle burned out...and then what?



I have a couple of wonderful recipes for using summer squash.

I have tried for years (quite unsuccessfully) to freeze it.

As much as we LOVE squash, and I believe that I have tried

to freeze it in every POSSIBLE way, we just haven't cared for

it from the freezer. UNTIL NOW...

Last year, we had an abundance of squash and we needed to

go away for a few days. I didn't want it to waste so I shredded

them all up in my food processor and then bagged them up and

froze them ( never did it that way before)

Sometime last winter, I decided to make a squash casserole

and used some of the shredded frozen squash. IT WAS

WONDERFUL and worked beautifully!!!

So, here is a few pics of what I have been up to this morning.

This winter, we will be enjoying some delicious SUMMER squash. :)

First, chop into hunks that will fit into your food processor.



Shred it, using the blade you use for making slaw.



Shredded squash


The same process works GREAT for zucchini too!

The recipes for squash also taste great using zucchini

(and make for a very PRETTY looking casserole)

Also, it makes a very tasty zucchini bread

(And I have made LOTS of these--a tried and true recipe)


Veggies ready to go in the freezer.


Now I would like to share a couple of recipes with you in

which I use the shredded squash.



Squash Casserole


4 c. shredded squash (take out of freezer, defrost slightly, squeeze ALL moisture out)

1 box Jiffy cornbread mix

4 eggs

1/3 c. oil

1/2 c. onion

1 c. shredded cheddar cheese or 1 c. velveeta, cubed


In large bowl combine squash and muffin mix. Beat together 4 eggs and add to bowl.

Mix in the last three ingredients and stir. Pour into a 13 x 9 cake pan coated with cooking spray

and bake at 325 degrees for 25 - 30 minutes or until light golden brown.



Squash Patties


4 c. squash ( same as above recipe)

1 small onion, minced

Cook w/ 1/2 tsp. salt & 1/4 tsp. pepper in a little water until tender

Cool. Drain. Mash


1 Jiffy Cornbread mix

1/4 c. flour

1/2 tsp. salt

1/8 tsp. red pepper (optional)

1 large egg, beaten

1/2 c. buttermilk ( can use regular milk)

Mix together, then add squash


Add 1/2 c. oil in skillet. When oil is hot, spoon out by spoonfuls and fry

for 3 minutes per side.



Zucchini Bread


2 c. sugar

1 c. oil

3 eggs

2 c. shredded zucchini

3 tsp. vanilla

3 c. flour

1 tsp. cinnamon

1/2 tsp. each nutmeg & ginger


Beat together eggs, sugar, and oil. Add zucchini & vanilla. Mix well.

Add the rest of the ingredients. Pour into greased loaf pans.

Bake at 350 degrees for 45 minutes to 1 hour. Cool on rack 10 minutes.

Add glaze.


Glaze

1 c. confectioners sugar

1 tsp. lemon juice

Whisk together. Drizzle over bread.


I also have another use for summer squash. I didn't make

any this year because I still have several jars left but

this is very good. (Very similar to chow-chow) It is

a wonderful complement to pinto beans and cornbread.


Squash Relish


6 large squash, diced

2 large bell peppers, diced

4 medium onions, diced

1/4 c. canning salt


2 1/2 c. apple cider vinegar

3 c. sugar

2 tsp. celery salt

1 tsp. mustard seed


Cover veggie mixture ( first four ingredients) with ice and let sit

for one hour. Drain well. Add the other ingredients to the veggies and

mix together. Bring to boil and continue to boil for 10 minutes.

Pour into clean, hot jars and seal with lids that are

in VERY hot water. (My recipe does not say that you

have to use a water bath canner, and I KNOW that the

recipe works fine if you don't want to use one-- however, at

this time I DO put my jars into a water bath for 5 minutes)

I believe it helps with the sealing process and I figure that

if anything is worth doing, it's worth the extra effort to

try and keep it preserved.


So, there you have it!



2 comments:

Shabby Soul said...

We love squash (especially fried the most fattening way)! I never thought of freezing it that way - I am gonna give it a try!

Tammy said...

thanks for the freezing tips. My favorite is deep fried (zuccini) after being rolled in beaten egg & then bread crumbs. I squirt lemon juice on them before eating. Second favorite is sauted in a little coconut oil, along with sweet onions and tomatoes and minced garlic and black pepper. Last year Tammy at This Pilgrimage had a recipe for squash soup that sounded tasty. Zuccini is good cut into round slices and dipped in a dill/cream cheese dip!