Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


Summer Squash Saute

I took of some of the squashes I got from our garden the other night (see here) and decided to try out a new recipe.

This is called Summer Squash Saute. It’s from Frances Musser of Newmanstown, Pa., and is a recipe she submitted to “Taste of Home.” I found the recipe in a “Savings Pack,” which is attached to several other recipes Nannie used to create a recipe book for me.

Nannie used twist times to hold recipes from several sources together.
Tada! Instant cookbook.
Here’s the recipe.

Here’s the recipe with photos of the steps below:

Summer Squash Saute

1 bacon strip, diced
1 tbsp. onion, finely chopped
1 tbsp. each of green, red and yellow bell peppers, finely chopped
1 garlic clove, minced
1 medium yellow summer squash, cut into 1/2-inch cubes

1. Cook bacon until crisp over medium heat.
2. Add onions, peppers and garlic and cook until tender.
3. Add the squash, cover and cook until tender (about 5 minutes).

Plate and enjoy!

Here’s what I did:

Add the chopped bacon and cook until crisp.
While the bacon cooks, cut up the veggies: onion, garlic, pepper and squash.
I only used green pepper.

Cook the onion, garlic and pepper until tender.

Add the squash, cover and cook until squash is tender, about 5 minutes.

Ready to eat!


Squash ideas

So just about this time of year, if you have a garden or have family/friends who do, you’re probably inundated with summer squash.

Usually I feel pretty limited in what I can do with all the crooknecks, butterstick and zucchini squashes. I like them sauteed with some butter or olive oil, fried or served as fritters. And, of course, there’s the zucchini bread I usually make at least twice during the summer and frittatas that make a good breakfast or dinner feast.

There’s also creamed squash or casseroles, though I’m not a big fan of either of those.

I’ve also created a couple of recipes and posted ’em on this blog. The Late Summer Veggie Soup is good, but the warm Squash-Chard Salad is my favorite! Kale would go well in that recipe, too.

This past week, on a whim, I threw some fresh crookneck squash onto a salad. Wonderful.

I also cooked some squash with garlic and a green onion in an egg scramble and made a breakfast burrito. Awesome!

So, I encourage you to figure out different ways to eat up all that squash besides cutting it up and freezing it for goodness knows how long. It’s a good way to get some healthy veggies into your diet!


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Zucchini (Squash) Fritters

After making zucchini bread for the National Scrapbooking Day scrap last weekend, I had a lot of leftover grated veggie. So I made zucchini fritters!

This is actually a recipe called squash fritters, which I use summer or crook neck squash to make. Zucchini, of course, is a type of squash, so works perfectly in this recipe, too.

Squash Fritters
6 squash, boiled and mashed or grated
1 egg
1 small onion, minced or chopped
breadcrumbs
salt and pepper

1. Mix everything together.
2. Pat out into patties or spoon and drop into oil in frying pan at medium heat.
3. Cook until brown on each side and serve.

Chris loves when I make this. We prefer to eat squashes sauteed or steamed, but if we’ve got some in the freezer or canned, I make this. We eat ’em with ketchup.


Delicata squash

Lately I’ve been trying out fall squashes. Butternut, spaghetti and delicata are now marked off the list.

Delicata, seen below, is the most recent squash I’ve tried and I love it! It’s sweet, smooth and great with a variety of seasoning — from good ol’ standbys salt and pepper to sage or cinnamon.

The first time I made delicata I sliced the squash in half, seeded it and sliced it into half moons. After tossing the squash in a combo of olive oil and sage, I baked it at 400 degrees for 20 minutes, turning half way through the cooking time. Wonderful!

Last weekend, I wanted to create something using some tomatoes from the garden. This dish was inspired by tabbouleh, a dish that uses bulgur, a grain; tomatoes; mint; lemon juice and olive oil.

I also made pan-fried, thyme-rosemary-sage chicken breasts. This may not be the proper way to use herbs with chicken, so if you know a better technique, please let me know!

Both recipes are below.

Delicata Squash-Bulgur Salad (serves 2)
Ingredients:
1 delicata squash
1 medium tomato
1/2 cup of bulgur
1/2 cup boiling water
1 Tbsp. tarragon leaves (or other spice, such as sage)
Salt and pepper

Preheat oven to 400 degrees. Cut delicate squash lengthwise and seed.

Cut squash in chunks and place in oven for 20 minutes.

Place bulgur in a bowl and pour boiling water over it. Let sit for 30 minutes.

Cut tomatoes into chunks and mix in a bowl with bulgur, squash and spices.

Add salt and pepper to taste. You can also add a bit of olive oil if you like.

Thyme-Rosemary-Sage Chicken Breasts (serves 2)
Ingredients:
2 chicken breasts
4 tsp. sage
4 tsp. thyme
2-3 sprigs of rosemary (or 2 tsp. dried rosemary)
olive oil
salt and pepper

Heat large skillet over medium heat. When warm, pour in about a tablespoon or two of olive oil.

Rub 2 tsp. of sage and thyme on one side of the chicken breasts. Also sprinkle with rosemary. Place seasoned side down on skillet. Season other side of chicken.

Cook about 3 minutes on one side of chicken until brown. Then turn over and cook for a couple more minutes then reduce heat and cover skillet.

Cook for about several minutes until chicken is cooked through. I let it cook at a low heat for 20 more minutes while I cooked the rest of the meal.

Salt and pepper as needed. Enjoy!