Two-Cheese Squash Casserole

From: Here

Ingredients:

• 4 pounds yellow squash, sliced
• 4 tablespoons butter or margarine, divided 
• 1 large sweet onion, finely chopped 
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/4 cups shredded Parmesan cheese, divided 
• 1 cup (4 ounces) shredded Cheddar cheese 
• 1/2 cup chopped fresh chives 
• 1/2 cup minced fresh parsley
• 1 (8-ounce) container sour cream 
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/4 teaspoon garlic salt

1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.

Verdict:
I love Ritz crackers as a crunchy topping, so that's what I used instead of breadcrumbs. I love squash casseroles and this one didn't disappoint! I will definitely make it again in the future. Great taste and very simple! 

Yellow Summer Squash and Corn Soup

From: Here

Ingredients:
1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

 

Verdict:
This is the only picture I took while I was cooking... sorry. Not a great representation of this recipe! This was a good, quick, easy recipe. It didn't have a ton of flavor... I could have used a little more "mmph" in it I think, but it definitely had a great base to work with. I'd make it again in a pinch and just add some more fresh herbs to it.

Butternut Squash Soup with Ravioli

From: Better Homes and Gardens breast cancer cookbook

Ingredients:
2 lbs butternut squash
2 14-oz cans vegetable broth
1/8 tsp ground red pepper
1 Tbsp butter
1 9-oz package refrigerated cheese-filled ravioli
1 Tbsp molasses

Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender. Transfer one-fourth of the squash mixture to a blender container or food processor. Cover and blend until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended. Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted. Meanwhile, prepare the ravioli according to package directions; drain.

Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

What I did differently from the recipe:
I don't know how much 2 lbs of butternut squash is but I just used one squash. Also, instead of cooking the ravioli separately I just tossed it in during the last 3-5 minutes of cooking.

What I'll do differently next time:
Not sure.

Verdict:
Neutral. This soup turned out to be very sweet. The ravioli definitely helps cut down on the sweetness but I wouldn't add any more than what the recipe calls for.

Printable version:

Ingredients:
2 lbs butternut squash
2 14-oz cans vegetable broth
1/8 tsp ground red pepper
1 Tbsp butter
1 9-oz package refrigerated cheese-filled ravioli
1 Tbsp molasses

Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender. Transfer one-fourth of the squash mixture to a blender container or food processor. Cover and blend until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended. Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted. Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

Squash Casserole

Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed

Preheat oven to 350. Saute squash and onions with the butter until tender. Drain.

Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love this recipe. It's super easy and I just love the texture of the crackers and the taste of the squash, onions and cheese together. This is a recipe I would make more often if Stephen would eat onions. I guess I could leave them out but I love the flavor!

Printable version:

Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed

Preheat oven to 350. Saute squash and onions with the butter until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.

Fried Squash

This is a "mom" recipe, which means all ingredients portions are estimates. But it's really hard to screw this one up! So simple, and can be used for squash, zucchini, okra... probably several other veggies. Hey, you can't go wrong with frying.

Ingredients:
squash
vegetable oil
cornmeal
salt
pepper

Wash and cut up squash. Cover the bottom of a skillet with oil. In a small bowl, mix cornmeal, salt and pepper. Dip pieces of squash in the cornmeal mixture and place in the skillet.

Cook a couple of minutes on each side or until brown and tender.

Easy peasy! And delicious!

Verdict: Thumbs up!