Thanks to both trade agreements and people growing more diverse varieties, we have more choices when it comes to cooking with squash (well, more than just zucchini and pumpkin). These sites have more squash recipes than I could even think about making:
And here are a few that have been shared over the years.
Chayote is one that may not be familiar to many. Here in California, the only stores that do not carry Chayote are specialty markets. Here’s a site with information about Chayote: http://www.melissas.com/Products/Products/Chayote-Squash.aspx
- 2 medium sized chayote squash
- 1/2 cup shredded coconut
- 2 green chilies, crushed
- salt to taste
- 1 red chili
- urad dal
- curry leaves
- oil for seasoning
Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm, add coconut and green chili mix. Pour seasoning on top.
Chayote a’la Panama
Cut in half. Clean insides as needed. Butter inside. Salt & pepper to taste. Bake at 350F fifteen – twenty minutes or until fork tender.
Chayote Soup With Lemongrass and Ginger
This recipe can be prepared in 45 minutes or less. In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States.
A shot of lemon juice works well instead. Serve this hot or cold, and do use the kaffir lime leaves; they add a nice citrusy note.
- 7 cups canned low-salt chicken broth
- 1 stalk fresh lemongrass, thinly sliced
- 1 1-inch piece fresh ginger, sliced
- 3 fresh or frozen kaffir lime leaves
- 1/2 cinnamon stick
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2 chayote squash, peeled, rinsed, quartered lengthwise, cored, thinly sliced crosswise
- 1/4 cup fresh lemon juice
- 3/4 cup chopped fresh Italian parsley
Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in
Bring liquid in pot to boil. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and
chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.
Squash Stuffed With Wild Greens
(I buy my dried mushrooms from an Oriental store in Montreal.)
- 1 medium acorn or butternut squash
- 2 cups chopped cooked greens (If using poke boil and steam before adding)
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup milk
- 1/3 cup shredded sharp Cheddar cheese
- 4 slices bacon, cooked and crumbled
Preheat oven to 350. Cut off ends of squash and boil in water for 15-20 minutes. Drain well. Halve lengthwise and scoop out centers; set shells aside. Mix scooped-out squash
with cooked greens. In a large saucepan, melt butter, blend flour and milk; add spinach mixture. Cook filling until thickened. Place shells in a shallow baking dish and
sprinkle cavities with salt. Spoon filling into shells, top with cheese and bacon and bake in preheated oven 15 to 20 minutes.
Stuffed Squash Blossoms
From: A Web Site No Longer Available
- 1 Dozen Male Squash Bloom Buds (Male flowers have no fruit at the base of the bud)
- 1 Egg
- 1 Cup Milk
- 1 Cup all Purpose Flower
- 1 Pkg. Sargento brand 4-Cheese Italian Style
- 1 Cup Marinara Sauce
*When squash plants bloom, they usually have more male flowers than female flowers. The female blooms will already have a tiny squash at the base of the flower. Yellow and
Zucchini varieties are the best to use. In a medium bowl, beat eggs. Add the milk and flour, stirring with a fork until almost smooth. Set aside. Slice buds longways, then
pop out the stamen and stuff with cheese. After stuffing all buds, dip them in the batter and allow excess to drain. Deep fry for about 1-1/2 to 2 minutes, or until a golden brown. Serve with Marinara sauce.