 |
|
|
January 2010 Food Focus
This gourd’s gold recipes
 Squash are odd vegetables from the gourd family. They’re oddly shaped. They come in odd colors. Even the name is odd … Squash? … Who thought of that? But prepared just right, squash add a nice variety to the taste palate. Pictured are Catherine Hahn’s “Squash Bars,” a moist and sweet cake made with butternut squash.Food preparation by Emily Schilling/Photo by Richard G. Biever
Squash Bars
2 cups flour
2 t. baking powder
1 t. baking soda
1⁄4 t. salt
1⁄2 t. cinnamon
2 cups sugar
4 eggs, beaten
2 cups mashed, cooked, butternut squash
1 cup oil
Combine flour, baking powder, baking soda, salt, cinnamon, and sugar. Stir in eggs, squash and oil. Mix well. Spread into greased 15-by-10-by-1-inch baking pan. Bake at 350 F for 25 to 30 minutes or until tests done. Cool on wire rack.
Frosting:
1 pkg (3 oz.) cream cheese, softened
6 T. butter or margarine, softened
2 cups powdered sugar
1 t. vanilla
1 T. milk
Beat together until smooth. When bars are cooled, frost bars. Sprinkle with chopped pecans for garnish. Cut into squares. Yield: 4 dozen.
Catherine Hahn, Winamac, Ind.
Field Squash Pizza
4 cups shredded squash
1 cup shredded Cheddar cheese
1 egg
Mix ingredients together. Spread on greased large pizza pan. Bake at 350 F for 20-25 minutes, or until golden brown. Remove from oven and top with favorite pizza sauce and toppings. Return to oven and bake for 20 minutes longer.
Ruth Gordon, Shoals, Ind.
Apple Stuffed Acorn Squash
1 acorn squash
3 T. melted butter, divided
Salt
1 baking apple, peeled, cored, and chopped
2 T. sugar
1⁄4 t. cinnamon
1 t. lemon juice
Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in a baking pan. Add 1⁄4 to 1⁄2 inch of water and bake at 375 F for 35 minutes. Turn cut side up and brush cut surfaces and cavities with butter. Sprinkle with salt. Divide chopped apple evenly into squash cavities. Combine sugar and cinnamon and sprinkle over apples. Sprinkle lemon juice and remaining butter over the apples. Reduce heat to 350 F and bake 30 minutes.
Harvest with a Heart, Milford, Ind.
Butternut Turkey Bake
1 med. butternut squash (about 21⁄2 lbs.)
3⁄4 cup finely chopped onion
2 T. butter
2 cups seasoned salad croutons
1⁄2 t. salt
1⁄2 t. poultry seasoning
1⁄4 t. pepper
2 cups cooked cubed turkey
1 cup chicken broth
1⁄2 cup shredded Cheddar cheese
Cut squash in half, discarding the seeds. Place cut side down in a microwave safe baking dish. Add just enough water to cover the bottom of the dish. Cover with lid or plastic wrap and microwave on high for 6 minutes. Remove from microwave oven, carefully remove wrap or lid and let the squash cool. When you can handle it, scoop out the pulp and mash, the set aside. In a large skillet, sauté onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until the croutons are toasted. Stir in the mashed squash, turkey and broth; heat through. Transfer to a greased 11⁄2 quart baking dish. Bake uncovered at 350 F for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
Yield: 4 servings.
Donna Stiver, Roann, Ind.
Written By: eceditor
Date Posted: 12/22/2009
Number of Views: 276
Return
|
|
|
|
|
|
|
|
|