|
Cutting
and cooking
Cut
squash such as Hubbard, Butternut and Acorn in half with a heavy-bladed
knife, or hand saw. Scrape away the seeds and stringy portions.
For baking squash, arrange pieces with skin side down in a greased baking
dish. Score the flesh with a knife and sprinkle with salt and pepper,
if desired. Spread surface with butter and bake in a 375 degree to 400-degree
oven until tender (45 minutes to 1 hour).
To bake squash a different way, place unseasoned pieces cut side down
in baking pan with an inch of water and cover with foil. Bake at 400 degrees
until tender about 45 minutes to 1 hour.
To cook squash in pot of water, remove the peel from cut pieces with
peeler or knife. Dice or slice squash. Cook in a small amount of boiling
salted water until just tender (about 4-5 minutes, depending on size of
piece); drain.
Seasoning and serving
Baked squash can be served in its shell with butter, or you
can season the cut pieces as they bake with butter and other flavorings,
such as ground coriander, allspice, or nutmeg, and with sweeteners like,
brown sugar or maple syrup. Unseasoned baked squash can be scooped out
of the shell, mashed, then seasoned. A delicious and quick way to prepare
squash is to peel and dice it, then cook it for a few minutes in a frying
pan with a little butter and water. Here are some of the ways you can
vary the flavor of squash when you butter-steam it.
Butter-Steamed Squash
Peel and cut about 1 1/2 pounds of winter squash into 1/2 inch cubes
to make 4 cups. Melt 2 tablespoon butter in a wide frying pan over medium
heat. Add the squash and 1/4 cup water. Cover and cook, stirring occasionally,
4-5 minutes or until just tender and liquid is absorbed. Stir in salt
to taste. Makes 4 servings.
Cream-Glazed Cardamon Squash
Follow recipe for Butter-Steamed Squash. After the squash is tender,
stir in salt to taste, 1/8 teaspoon ground cardamon, and 1/4 cup whipping
cream; cook uncovered, stirring until liquid is almost gone and squash
is glazed.
Squash with Bacon and Onion
Dice 6 slices of bacon and fry in a wide frying pan until crisp. With
a slotted spoon remove bacon from pan and drain, reserve only 4 tablespoons
drippings in the pan. Add 1 small onion (chopped) and 1 clove garlic (minced
or mashed); cook over medium heat until transparent. Increase heat to
medium-high and add 4 cups (1 1/2 pound) winter squash (peeled and cut
in 1/2 inch cubes), and 1/4 cup water. Cover and cook, stirring occasionally,
until tender (4 to 5 minutes). Stir in bacon, 1 teaspoon vinegar, and
salt to taste. Yields: about 4 servings.
Zucchini Dressing Casserole
6 cups diced, unpeeled Trax Farms zucchini
1/4 cup diced onions
1 cup grated carrots
3/4 cup margarine
8 oz. package herb-seasoned stuffing mix
1 cup sour cream
1 cup cream of chicken soup
Boil zucchini, onions and carrots for 5 minutes; drain well. Melt margarine
and mix with stuffing mix. Mix together sour cream and soup; fold zucchini,
onions and carrots into soup mixture. Put 1/2 of the stuffing mix in a
13x9 inch-baking dish, that has been spray with non-stick spray. Pour
the zucchini mixture over the stuffing mix and top with the remaining
stuffing mix. Bake at 350 degrees for 35 minutes. Serve hot. Yields: 12-15
servings.
Stuffed Zucchini
6 Trax Farms zucchini (about 3 lbs.), scrubbed
4 slices bacon, chopped
¾ cup chopped onion
4 cloves garlic, finely chopped
½ tsp. dried basil
¼ tsp. dried rosemary leaves, crumbled
1/8 tsp. dried thyme
¼ tsp. red-pepper flakes, crushed
4 slices white bread, crumbled
4 oz. Shredded Mexican 4-cheese blend
½ tsp. salt
¼ tsp. pepper
Bring pot of water to boiling. Meanwhile, cut zucchini in half lengthwise.
With spoon, carefully scoop out flesh, leaving ¼-inch shell all around.
Finely chop pulp. Place in bowl. Slip zucchini shells into boiling water;
cook until tender, about 6 minutes. Line a large tray with paper toweling.
With a slotted metal spoon, remove zucchini to paper-towel-lined tray
to drain. Meanwhile, cook the bacon in a large nonstick skillet over medium
heat for 3 minutes. Add the onion and garlic; cook, stirring occasionally,
for 5 minutes or until slightly softened. Add the chopped zucchini, basil,
rosemary, thyme, and red-pepper flakes; cook, stirring occasionally, for
about 7 minutes. Remove the skillet from the heat. Mix in the bread, half
of the cheese, the salt and pepper. Heat oven to 375°. Spoon the zucchini
stuffing mixture into the zucchini shells, dividing equally. Sprinkle
the tops of the stuffing with the remaining shredded cheese, dividing
equally. Arrange the zucchini boats on a baking pan. Bake in 375° oven
for 10 minutes or until the zucchini and stuffing is heated through.
Zucchini Bread
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
3 eggs
1 cup vegetable oil
1 ¼ cups shredded Trax Farms zucchini
1 small carrot, grated
1 cup chopped walnuts
Heat oven to 325°. Coat two 8 x 4-inch loaf pans with cooking spray.
Mix flour, baking soda, baking powder, salt, ginger, cinnamon and cloves
in bowl. Mix eggs and oil in bowl. Beat for 30 seconds. Add zucchini and
carrot. Stir flour mixture into egg mixture. Stir in nuts. Divide batter
equally among 2 prepared pans. Bake in 325° oven for 1 hour. Cool breads
in pans on wire racks for 20 minutes. Remove from pans to wire racks to
cool. (This bread slices well after 24 hours.)
Zucchini Provencal
2 tbsp. butter
3 cloves garlic, chopped
1 ½ cups diced onion
2 ½ pounds Trax Farms zucchini, ¼-inch slices
2 tsp. dried basil leaves
1 large Trax Farms tomato, seeded and diced
1 tsp. salt
1/8 tsp. pepper
Heat butter in large nonstick skillet over medium heat. Add garlic and
onion; sauté until softened, about 5 minutes. Stir in zucchini and basil;
cook, covered, 12 minutes, stirring often. Add tomato, salt and pepper;
cook, stirring, 3 minutes.
back
to top
Zucchini, Chicken, and Rice Casserole
4 tbsp. vegetable oil
2 cups chopped onions, divided
1 garlic clove, minced
3 cups diced Trax Farms zucchini
2 cups sliced mushrooms
3 cups diced cooked chicken
1 cup uncooked brown rice
2 ½ cups chicken broth or water
1 ½ tsp. fresh thyme or ½ tsp. dried
½ tsp. ground rosemary
½ cup grated Parmesan cheese
Salt and pepper
2 cups chopped tomatoes
¼ tsp. chili powder
Preheat the oven to 350°F. Heat 2 tbsp. of the oil in a large sauté
pan, and sauté 1 cup of the onions with the garlic for 2 minutes. Add
the zucchini and mushrooms, and sauté for 3 more minutes. Combine the
vegetables with the chicken, rice, broth, thyme, rosemary, and cheese.
Season to taste with salt and pepper. Place this mixture in a greased
9-inch by 13-inch baking dish. Heat the remaining 1 tbsp. oil, and sauté
the remaining cup of onion for 3 minutes. Add the tomatoes and chili powder.
Season to taste with salt and pepper. Spoon the topping over the rice
and chicken mixture. Bake for 1 hour. Serve hot.
Zucchini Herb Cornbread
6 cups grated Trax Farms zucchini
2 tsp. salt
2 cups cornmeal
1 cup all-purpose unbleached flour
3 tbsp. sugar
1 tbsp. baking powder
3 eggs, beaten
1 ½ cups milk
2 tbsp. fresh basil OR 2 tsp. dried
Preheat the oven to 350°F. Place the zucchini in a colander and sprinkle
with tsp. of the salt. Toss to coat. Weight with a heavy plate, and drain
for 30 minutes. Sift together the cornmeal, flour, sugar, baking powder,
and remaining 1 tsp. salt. Mix the eggs, milk, and basil. Combine the
dry and wet ingredients and stir to mix. Rinse the zucchini and squeeze
out the liquid. You should have 3 cups of zucchini. Stir the zucchini
into the batter. Grease a 9-inch springform pan and pour in the batter.
Bake for 40 minutes. Cool for 10 minutes before serving. Cut into wedges
to serve.
Zucchini Chocolate Cake
4 oz. unsweetened chocolate
½ cup vegetable oil
½ cup butter, at room temperature
2 cups sugar
3 eggs, beaten
1 tbsp. vanilla extract
2 cups sifted all-purpose unbleached flour
1/3 cup cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
½ cup buttermilk or sour cream
2 cups coarsely grated Trax Farms zucchini
½ cup chopped nuts
Preheat the oven to 350°F. Melt the chocolate and oil in a small saucepan
over very low heat. Cream the butter until light; add the sugar, eggs,
and vanilla. Beat well. Add the melted chocolate and mix well. Sift together
the dry ingredients and stir them into the batter with the buttermilk.
Mix the zucchini and nuts into the batter. Grease and flour two 9-inch
cake pans. Divide the batter between the pans. Bake on the middle shelf
of the oven for 40 minutes, or until a toothpick inserted into the center
of the cake comes out clean. Cool the cake completely before frosting
with whipped cream or your favorite frosting. Cream cheese frosting is
particularly nice on this cake.
Stuffed
Acorn Squash Delight
4 Trax Farms acorn squash
salt
1/2 Trax Farms butternut squash (about 1 pound) peeled and cut
in 1/4” pieces
2 cups whole cranberries
3 tbsp. raspberry preserves
1 tbsp. honey
2 tbsp. unsalted butter
Preheat the oven to 350 degrees. Cut the
acorn squash into halves lengthwise. With a spoon scrape out the seeds
and fibers. Put halves, face up into one or more shallow baking dishes
and add 1/4-inch hot water. Bake for 30 minutes, or until tender.
Meanwhile blanch the butternut squash in
boiling salted water for 3 minutes. Strain and reserve. In another pot,
blanch the cranberries until the berries start to pop, about 5 minutes.
Strain and combine with the butternut squash.
In a small saucepan, heat the raspberry
preserves and the honey until they bubble. Add the butter. When it melts,
add the cranberry-squash mixture and stir to combine...gently as not to
mash the berries. Spoon the filling into the cooked acorn squash. Return
the stuffed squash to the oven for 15 minutes. Serve immediately.
back
to top
Maple Baked Acorn Squash
Cut 2 acorn squash (1 to 1 1/2 lb. each)
into halves; remove seeds and fibers. Place squash cut sides up in ungreased
baking pan. Spoon 1 tbsp. maple-flavored or maple syrup and 1 tbsp. cream
into each half. Cook uncovered in 350-degree oven until tender, about
1 hour.
back
to top
Squash with Spiced Raisin Sauce
1 Trax Farms acorn squash
2 tablespoon raisins
1/2 cup apple cider
1 teaspoon maple syrup
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cut squash in half lengthwise and discard
seeds. Set squash halves, cut-side up, in an 8x8x2 inch microwavable baking
dish. Pour 1/4 cup water into dish, cover, and microwave on High (100%)
for 5 minutes. After squash is done fill cavity of each squash with 1
tablespoon raisins. In 1-cup liquid measure, combine remaining ingredients,
stirring to dissolve cornstarch. Pour half of mixture into each squash
cavity. Cover and microwave on High (100%) for 2 minutes, until squash
is fork tender and liquid thickened.
Each serving provides: 1/2 bread; 1 fruit;
15 optional calories.
back
to top
Butternut
Squash Soup
1 large Trax Farms butternut squash
6 whole cloves
2 cinnamon sticks
6 allspice berries
1 pint light cream
1 cup heavy cream
1/4 cup maple syrup
ground cinnamon
ground nutmeg
Peel, seed, and cube squash. In a large
soup pot, place squash with enough water to cover. Tie cloves, cinnamon
sticks, and allspice berries in a cheesecloth bag and add bag to pot.
Bring to a boil and simmer over low heat for 40 minutes. Remove spice
bag. Drain squash, reserving liquid. Return cooked squash to pot and mash.
(For a smoother soup, squash may be pureed in blender or food processor
before returning to pot.) Stir in creams and maple syrup. Cook over low
heat for 15 minutes, stirring often to prevent sticking. Season with cinnamon
and nutmeg, if desired. Thin with reserved liquid, if necessary. Cook
15 minutes more. Serve hot.
back
to top
Maple-baked
Squash
2 1/2 pounds Trax Farms butternut
squash, pared and cubed
1/4 cup maple syrup
2 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
3 slices bacon, crisply cooked and crumbled
Heat 1 inch salted water (1/4 teaspoon,
if desired, to 1 cup water) to boiling in 3-quart saucepan; add squash.
Heat to boiling; reduce heat. Cover and boil gently 11-12 minutes or until
squash is tender; drain.
Heat oven to 400 degrees. Mash squash;
stir in remaining ingredients except bacon. Turn mixture into ungreased
1-quart casserole dish. Bake uncovered 20-30 minutes or until hot. Sprinkle
with bacon. Yields: 6 servings.
back
to top
Pureed
Butternut Squash
4 medium Trax Farms butternut squash
(about 1 1/2 pound each)
Olive oil
4 cloves garlic, unpeeled
4 tbsp. maple syrup
4 tbsp. unsalted butter
Salt and freshly ground pepper
Preheat oven to 350 degrees. With sharp
knife cut off the stem and split each squash in half from top to bottom.
With a pastry brush, paint a light coating of olive oil. Place the squash,
cut side down, in a roasting pan containing 1 cup of water. Sprinkle the
unpeeled garlic cloves around the pan. Bake in the oven for 1 hour, or
until the squash is quite soft.
When the squash are done, scoop out their seeds and discard. With a spoon,
scoop the pulp into the bowl of a food processor or an electric mixer.
Squeeze the garlic cloves out of their skins into the squash. Add the
maple syrup and butter, and puree with food processor. Add salt and pepper
to taste, and serve.
back
to top
Gourmet
Golden Squash
3 lb. Trax Farms hubbard squash or
butternut squash
1 cup dairy sour cream
2 tbsp. margarine or butter
1 medium onion, finely chopped
1 tsp. salt
1/4 tsp. pepper
Cut squash into several pieces; remove
seeds and fibers. Pare squash and cut into cubes. Heat 1 inch salted water
(1/2 tsp. salt to 1 cup water) to boiling. Add squash. Cover and heat
to boiling. Cook until tender, 15 to 20 minutes; drain. Mash squash; stir
in remaining ingredients. Turn mixture into ungreased 1-quart casserole.
Cook uncovered in 400-degree oven until hot, 20 to 30 minutes.
back
to top
Gingered
Butternut Squash
2Trax Farms butternut squash (about
4 lb.)
4 tbsp. butter or margarine
1 tbsp. maple syrup
2 tbsp. finely chopped crystallized ginger
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground nutmeg
1/2 cup heavy cream
Split squash in half; scoop out seeds and
membranes; pare; cut into chunks. Cook in boiling salt water in a kettle
30 minutes, or until tender; drain. Return squash to low heat for a few
minutes, shaking occasionally to dry. Add butter, syrup, ginger, salt,
pepper and nutmeg. Beat with an electric mixer until smooth. Gradually
beat in heavy cream. Spoon into a heated serving dish; keep hot. Garnish
with additional chopped crystallized ginger, if you wish.
back
to top
Spaghetti
Primavera with Peanut Sauce
1/4 cup raisins
2 tablespoon creamy peanut butter
2 tablespoon chutney
1/2 cup sliced green onions
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/4 cup sliced Trax Farms zucchini
squash
1/4 cup sliced Trax Farms yellow
squash
1 garlic clove, minced
2 cups cooked spaghetti squash (hot)*
Dash crushed red pepper flakes
In small cup combine raisins and 1/4 cup
warm water; set aside. In 1 quart microwavable casserole combine peanut
butter and chutney. Cover and microwave on High for 1 minute. Add green
onions, bell peppers, zucchini, yellow squash, and garlic and stir to
combine. Cover and microwave on Medium (50%) for 3 minutes, stirring once
halfway through cooking. Drain raisins, reserving liquid. Add raisins,
spaghetti squash, and red pepper flakes to peanut butter mixture and toss
to coat. Cover and microwave on Medium (50%) for 1 minute. If peanut butter
mixture is very thick, add some of the reserved liquid from the raisins.
* To cook spaghetti squash: With a knife,
pierce the skin of squash several times. Place whole squash in microwave,
cook on High (100%) for 15 minutes, turning once halfway through. Remove
and let stand 10 minutes. Cut in half and scoop out seeds and membranes.
With a fork gently pull spaghetti-like flesh away from side of outer skin.
Each serving provides: 1 Fat; 1 Protein;
2 1/2 Vegetables; 2 breads; 1 Fruit; 30 Optional Calories.
back
to top
Spaghetti
Squash Salad
(microwave oven)
1 spaghetti squash
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tbsp. light margarine
2 tsp. minced garlic
1/2 lb. fresh mushrooms, sliced
3 tbsp. light margarine
1/4 cup Parmesan cheese
ground pepper
salt to taste
With a knife, pierce the skin of squash
several times. Place whole squash in microwave, cook on high for 15 minutes,
turning once. Remove and let stand for 10 minutes. In a small bowl, place
parsley, olive oil, margarine and garlic. Cook on high for 1 minute. Set
aside. Sauté mushrooms in 3 tbsp. margarine in microwave for 5 minutes.
Cut squash in half lengthwise and remove the seeds and membranes. With
a fork, gently pull spaghetti-like flesh away from side of outer skin.
Combine squash noodles with mushrooms. Pour butter mixture over squash
noodles and sprinkle with cheese, salt and pepper. Stir and serve.
back
to top
Stuffed
Carnival Squash Delight
4 carnival squash
salt
1/2 butternut squash (about 1 pound) peeled and cut in 1/4” pieces
2 cups whole cranberries
3 tbsp. raspberry preserves
1 tbsp. honey
2 tbsp. unsalted butter
Preheat the oven to 350 degrees. Cut the
carnival squash into halves lengthwise. With a spoon scrape out the seeds
and fibers. Put halves, face up into one or more shallow baking dishes
and add 1/4-inch hot water. Bake for 30 minutes, or until tender.
Meanwhile blanch the butternut squash in
boiling salted water for 3 minutes. Strain and reserve. In another pot,
blanch the cranberries until the berries start to pop, about 5 minutes.
Strain and combine with the butternut squash.
In a small saucepan, heat the raspberry
preserves and the honey until they bubble. Add the butter. When it melts,
add the cranberry-squash mixture and stir to combine...gently as not to
mash the berries. Spoon the filling into the cooked acorn squash. Return
the stuffed squash to the oven for 15 minutes. Serve immediately.
back
to top
Maple Baked Carnival Squash
Cut 2 carnival squash (1 to 1 1/2 lb. each)
into halves; remove seeds and fibers. Place squash cut sides up in ungreased
baking pan. Spoon 1 tbsp. maple-flavored or maple syrup and 1 tbsp. cream
into each half. Cook uncovered in 350-degree oven until tender, about
1 hour.
back
to top
Tutti-Frutti
Carnival Squash
2 medium carnival squash
Salt to taste
½ cup oranges, peeled and cut in cubes
½ cup tangerines, peeled and cut in cubes
1 large cooking apple, diced
½ cup pineapple chunks or grapefruit sections
½ stick margarine
¼ cup honey
¼ cup brown sugar
Toasted cashews, almonds or walnuts
Cut squash in half lengthwise and remove
seeds. Lace squash in a baking dish. Combine fruit and fill each squash
with mixture. Combine margarine, honey and brown sugar in saucepan; heat
until butter and sugar melt. Dribble sauce over fruit in each squash.
Sprinkle with nuts. Bake in preheated oven at 350 degree for 30 minutes,
reduce oven to 350 degrees and continue baking until squash is tender,
about 30 minutes.
back
to top
Copyright
©2001 Trax Farms Inc. All Rights Reserved
|