SQUASH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AUTUMN STUFFED SQUASH (11-11-92) (3:09) IBM 2 SMALL ACORN SQUASH, HALVED, SEEDED 4 TABLESPOONS MARGARINE, DIVIDED 1/2 CUP DICED ONION 1/2 CUP DICED CARROTS 1/2 CUP DICED RED BELL PEPPER 1/2 CUP THICKLY SLICED ZUCCHINI 1/2 CUP THICKLY SLICED MUSHROOMS 1 SMALL CLOVE GARLIC, MINCED HEAT OVEN TO 350 DEGREES. MELT 1 TABLESPOON MARGARINE AND BRUSH ON CUT SURFACES OF SQUASH. PLACE CUT SIDE DOWN IN A LARGE BAKING DISH WITHOUT CROWDING. ADD ENOUGH WATER TO COVER BOTTOM OF PAN. BAKE 30 MINUTES. IN A MEDIUM SKILLET MELT REMAINING MARGARINE OVER MEDIUM HEAT. SAUTE REMAINING INGREDIENTS ONLY, STIRRING FREQUENTLY. SPOON VEGETABLES INTO SQUASH HALVES. BAKE 20 TO 25 MINUTES OR UNTIL SQUASH IS TENDER. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERCUP SQUASH (12/26/93) (1:52) 1 MEDIUM BUTTERCUP SQUASH 1/4 CUP BUTTER SALT & NUTMEG 1/4 CUP OF VERMONT MAPLE SYRUP 2 LARGE CORTLAND APPLES 12 CRANBERRIES SUGAR SYRUP (ONE PART SUGAR TO ONE PART WATER) BLANCH CRANBERRIES IN SUGAR SYRUP, BEING CAREFUL NOT TO BOIL. (THEY SHOULDN'T BURST.) COOL AND LEAVE IN SYRUP FOR ONE HOUR OR REFRIGERATE OVERNIGHT. SLICE THE APPLES INTO 1/4 INCH (APPROXIMATELY) SLICES AND SPREAD ON BUTTERED TRAY. CUT ONE MEDIUM BUTTERCUP SQUASH (UNPEELED) INTO EIGHT PIECES AND STEAM UNTIL THE INSIDE IS SOFT, WHILE THE SHELL REMAINS SOMEWHAT FIRM. SCOOP OUT SLIGHTLY COOLED MEAT AND MASH. WHIP THE MASHED SQUASH WITH ABOUT ONE-FOURTH CUP OF BUTTER, NUTMEG, AND SALT TO TASTE, AND ABOUT ONE-FOURTH CUP OF MAPLE SYRUP (DEPENDING ON DRYNESS OF THE SQUASH) TO ACHIEVE A CONSISTENCY THAT WILL HOLD ITS SHAPE. SQUEEZE THROUGH A PIPING BAG (OR SUBSTITUTE) AND MOUND ONTO THE APPLE SLICES. CORTLAND PREFERRED BECAUSE IT DOESN'T DISCOLOR QUICKLY.) PLACE A BLANCHED CRANBERRY ON TOP. JUST BEFORE SERVING, HEAT ON BUTTERED TRAY IN PREHEATED 350X OVEN FOR 10-15 MINUTES. THESE MAY BE PREPARED AHEAD AND REFRIGERATED UNTIL READY TO HEAT AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANDIED SQUASH RINGS CUT 2 ACORN SQUASH CROSSWISE IN 1 INCH SLICES; DISCARD SEEDS AND ENDS; SEASON. ARRANGE IN SINGLE LAYER IN SHALLOW BAKING DISH; COVER AND BAKE AT 350 DEGREES FOR 30 TO 35 MINUTES. COMBINE 2/3 CUP BROWN SUGAR AND 1/4 CUP SOFT BUTTER; SPREAD OVER SQUASH. BAKE, UNCOVERED, 15 TO 20 MINUTES, BASTING OCCASIONALLY. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR SQUASH BAKE 6 CUPS THINLY SLICED UNPARED ZUCCHINI, COOKED AND DRAINED 2 SLIGHTLY BEATEN EGG YOLKS 1 CUP DAIRY SOUR CREAM 2 TABLESPOONS ALL-PURPOSE FLOUR 2 STIFFLY BEATEN EGG WHITES 1 1/2 CUPS SHREDDED CHEDDAR CHEESE 6 SLICES BACON, COOKED 1 TABLESPOON BUTTER, MELTED 1/4 CUP FINE DRY BREAD CRUMBS SALT COOKED SQUASH. MIX NEXT 3 INGREDIENTS; FOLD IN WHITES. LAYER HALF THE SQUASH, EGG MIXTURE, AND CHEESE IN 12 X 7 X 2 INCH BAKING DISH; CRUMBLE BACON; SPRINKLE ATOP. REPEAT LAYERS. MIX BUTTER AND CRUMBS; SPRINKLE OVER. BAKE AT 350 DEGREES FOR 20 TO 25 MINUTES. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONFETTI SQUASH STEAM TINY YELLOW SUMMER SQUASH (LESS THAN 3 INCHES LONG) UNTIL TENDER. SPLIT LENGTHWISE AND BRUSH CUT SURFACES WITH MELTED BUTTER. SEASON WITH SALT AND PEPPER. SPRINKLE WITH SNIPPED PARSLEY AND CHOPPED CANNED PIMIENTO. PLACE IN SHALLOW PAN; HEAT IN 350 DEGREE OVEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED SQUASH (12/26/93) (1:53) 1 ONION, CHOPPED 1 LARGE LEEK, CHOPPED 1 BUNCH SCALLIONS, CHOPPED 3 MEDIUM ZUCCHINI, GRATED 3 MEDIUM SUMMER SQUASH, GRATED 3 TEASPOONS CURRY POWDER SALT AND WHITE PEPPER 6 CUPS CHICKEN STOCK 3 POTATOES, PEELED AND SLICED 1 CUP HEAVY CREAM 1 STICK SWEET BUTTER CHOP THE ONION, THE LEEK, AND THE SCALLIONS. RESERVE A LITTLE OF THE GRENNER PARTS OF THE SCALLIONS FOR GARNISH. GRATE THE SQUASHES, SEEDS AND ALL. IN A HEAVY POT MELT THE SWEET BUTTER. WHEN THE BUTTER FOAMS AND IS QUITE FRAGRANT, ADD CURRY POWDER, AND COOK WHILE STIRRING FOR 2 OR 3 MINUTES. ADD THE ONIONS, LEEKS, SCALLIONS, AND SQUASH, AND SEASON TO TASTE WITH SALT AND PEPPER. SAUTE THIS MIXTURE BRIEFLY, THEN TURN DOWN THE HEAT, COVER, AND COOK UNTIL SQUASH IS SOFT AND JUICES HAVE BEEN EXTRACTED. UNCOVER, AND EVAPORATE HALF OF THE JUICE. ADD THE CHICKEN STOCK AND POTATOES. COOK UNCOVERED FOR 15 MINUTES, OR UNTIL POTATOES ARE JUST COOKED THROUGH. TO SERVE: HOT, COUNTRY STYLE - ADD THE HEAVY CREAM AND SERVE IN WARMED SOUP BOWLS. PUREED - CHILLED OR HOT - LET THE SOUP MIXTURE COOL, THEN PUREE IN BATCHES IN FOOD PROCESSOR OR BLENDER. STRAIN THE PUREE. STIR IN HEAVY CREAM. SERVE ICED OR HEATED. GARNISH WITH RESERVED SCALLIONS. WILL SERVE 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILLY SQUASH SLICE 1 POUND YELLOW SUMMER SQUASH CROSSWISE 1/4 INCH THICK. MELT 2 TABLESPOONS BUTTER IN SKILLET; ADD SQUASH, 1 TABLESPOON SNIPPED PARSLEY, 1/4 TEASPOON DRIED DILL WEED, 1/4 TEASPOON SALT, AND DASH ONION POWDER. COVER; COOK OVER LOW HEAT 8 TO 10 MINUTES OR UNTIL TENDER, STIRRING OCCASIONALLY. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY SPAGHETTI SQUASH (05-11-92) (23:19) 1 MEDIUM (3 TO 4 POUND) SPAGHETTI SQUASH 1 CUP SMALL CURD COTTAGE CHEESE 1/3 CUP BRAN 1/2 TEASPOON SALT 1/4 TEASPOON PEPPER 4 TO 5 SCALLIONS, DICED 1 MEDIUM GREEN PEPPER, DICED 1/2 CUP DICED CELERY 1/2 CUP DICED FRESH RIPE TOMATOES GRATED PARMESAN CHEESE SOFT MARGARINE PLACE WHOLE SQUASH IN A LARGE COOKING POT, COVERED, AND BOIL GENTLY FOR 30 MINUTES TO 1 HOUR, UNTIL A FORK CAN EASILY PIERCE THE SQUASH. PREHEAT OVEN TO 350 DEGREES. REMOVE SQUASH FROM WATER, CUT IN HALF, AND SCOOP OUT THE SEEDS AND TOUGH STRINGY FIBERS. PLACE THE CUT HALVES IN A 9 X 12 INCH BAKING DISH. MIX COTTAGE CHEESE, BRAN, AND DESIRED SEASONINGS TOGETHER AND PLACE IN THE CENTER OF BOTH SQUASH HALVES. MIX THE OTHER VEGETABLES TOGETHER AND DIVIDE IN HALF. ADD VEGETABLES TO EACH SQUASH HALF. SPRINKLE LIBERALLY WITH PARMESAN CHEESE AND DOT WITH MARGARINE. BAKE AT 350 DEGREES FOR 20 TO 30 MINUTES, OR UNTIL COTTAGE CHEESE HAS MELTED AND SQUASH IS HEATED THROUGH. REMOVE FROM OVEN, CUT IN HALF AGAIN, AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN ACORN SQUASH (05-14-92) (22:39) 2 ACORN SQUASH 4 TABLESPOONS SOFT MARGARINE 1/2 CUP BRAN 1 (8 OUNCE) CAN TOMATO SAUCE 2 TO 3 SCALLIONS, DICED GRATED PARMESAN CHEESE PREHEAT OVEN TO 350 DEGREES. BOIL SQUASH FOR 1 HOUR IN HEAVY COOKING POT, THEN CUT IN HALVES, REMOVE SEEDS, AND PLACE CUT SIDE UP IN GLASS BAKING DISH. PLACE 1 TABLESPOON MARGARINE IN EACH HALF AND SPRINKLE ON 2 TABLESPOONS BRAN PER HALF. DIVIDE TOMATO SAUCE AMONG SQUASH HALVES AND TOP WITH SCALLIONS AND PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 15 TO 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE BUTTERNUT SQUASH (10-17-92) (20:31) 2 MEDIUM SIZE BUTTERNUT SQUASH SALT 1/2 CUP MAPLE OR MAPLE FLAVOR SYRUP ABOUT 45 MINUTES BEFORE SERVING: CUT EACH SQUASH LENGTHWISE IN HALF; DISCARD SEEDS. THEN CUT EACH SQUASH HALF CROSSWISE INTO ABOUT 1 INCH THICK SLICES; CUT OFF PEEL. IN 4 TO 5 QUART SAUCEPOT OVER HIGH HEAT, IN 1 INCH BOILING WATER, HEAT SQUASH AND 1 TEASPOON SALT TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 15 MINUTES OR UNTIL SQUASH IS FORK TENDER, STIRRING OCCASIONALLY; DRAIN. IN LARGE BOWL, WITH MIXER AT LOW SPEED, BEAT SQUASH, MAPLE FLAVOR SYRUP, MARGARINE, AND 1/2 TEASPOON SALT UNTIL SMOOTH, SCRAPING BOWL OFTEN WITH RUBBER SPATULA; SPOON INTO WARM BOWL. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SQUASH IN ZESTY MUSTARD SAUCE (05/26/93) (14:14) 3 ZUCCHINI, SLICED 1 YELLOW SQUASH, SLICED 1/2 C. WATER 1/2 T. CHICKEN BOUILLON 2 T. WHITE WINE 1 T. INSTANT MINCED ONION 1 T. CORNSTARCH 1-1/2 T. FRESH THYME (1/2 T. DRY) 2 T. DIJON MUSTARD BLACK PEPPER MICROWAVE THE SQUASHES, COVERED, ON HIGH FOR 5 TO 7 MINUTES, STIRRING ONCE. DRAIN. COMBINE REMAINING INGREDIENTS AND MICROWAVE, UNCOVERED, FOR 2 MINUTES ON HIGH, STIRRING ONCE. ADD PEPPER. POUR OVER SQUASH AND TOSS. MAKES 6 SERVINGS AT 26 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED SUMMER SQUASH (05/20/93) (0:21) SERVINGS: 1 1 X SUMMER SQUASH 1 X YELLOW CHEESE, DICED FINE 1 X CREAM OR MILK 1 X SALT & PEPPER 1 X BREAD CRUMBS, FINE 1 X BUTTER DEPENDING ON SIZE OF SQUASH, ALLOW 1/2 PER PERSON. PARBOIL WHOLE SQUASH IN SALTED WATER UNTIL TENDER. REMOVE, SLICE IN HALF LENGTHWISE. SCOOP OUT CENTER OF SQUASH AND PLACE IN BOWL AN EQUAL AMOUNT OF FINELY DICED YELLOW CHEESE. ADD A LITTLE CREAM OR MILK, SALT & PEPPER LIGHTLY, AND RETURN TO SQUASH SHELL. TOP WITH FINE BREAD CRUMBS, DOT WITH BUTTER, AND BAKE UNTIL CHEESE IS MELTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=