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 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.
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)
Now I would like to share a couple of recipes with you in
which I use the shredded squash.
4 c. shredded squash (take out of freezer, defrost slightly, squeeze ALL moisture out)
1 box Jiffy cornbread mix
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.
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.
2 c. sugar
1 c. oil
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.
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.
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!