Summer Squash
Chocolate Zucchini Cake
1/2 cup butter, softened
1/2 cup oil
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk or buttermilk
1 tsp vanilla extract
2-1/2 cups flour
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 cups shredded zucchini
1/2 cup chopped nuts
1/2 cup semi-sweet chocolate chips
In mixing bowl cream butter, oil and sugar. Add eggs, milk and vanilla and mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. Spread into a greased 13x9x2 inch baking pan. Sprinkle with nuts and chocolate chips. Bake at 350º for 35-40 minutes or until cake tests done.
1/2 cup butter, softened
1/2 cup oil
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk or buttermilk
1 tsp vanilla extract
2-1/2 cups flour
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 cups shredded zucchini
1/2 cup chopped nuts
1/2 cup semi-sweet chocolate chips
In mixing bowl cream butter, oil and sugar. Add eggs, milk and vanilla and mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. Spread into a greased 13x9x2 inch baking pan. Sprinkle with nuts and chocolate chips. Bake at 350º for 35-40 minutes or until cake tests done.
Grilled Zucchini Pasta Salad
16 ounces farfalle (bowtie), penne or corkscrew pasta
2 medium yellow summer squash or gold zucchini, cut into 1-in. chunks
2 medium zucchini, halved lengthwise and cut into 1-in. chunks
3 medium tomatoes
1/2 cup chopped red or sweet onion
1/4 cup olive oil
2 tablespoons balsamic vinegar
Sea Salt to taste
Black pepper to taste
1/4 cup chopped fresh oregano or basil
1/2 cup of feta cheese
1/4 cup chopped & pitted kalamata (greek) olives
For the dressing: Stir the tomatoes, onion, balsamic vinegar & olive oil is a large mixing bowl. Let the mixture sit while you prepare the other salad ingredients. For the salad: Trim the ends off the zucchini & slice them in half length-wise about an inch thick. Toss the zucchini halves in a large bowl with some olive oil & a generous sprinkle of sea salt & pepper. Use enough oil so that squash evenly coated. Skewer the squash and place on a preheated grill. Grill for 5 to 7 minutes on each side. Zucchini should be tender, but not too soft. Remove from grill & let cool. Bring a large pot of salted water to a boil & cook the pasta al dente. Drain the pasta, run it under cold water & drain again. Add the pasta to the mixing bowl with the dressing. Add in the olives, feta, and herbs. Stir. Add squash to the salad & toss again. This salad can be served right away, or chilled until ready to serve. You can alter the ingredients to add more/other vegetables, spices and vinegars to suit your taste.
16 ounces farfalle (bowtie), penne or corkscrew pasta
2 medium yellow summer squash or gold zucchini, cut into 1-in. chunks
2 medium zucchini, halved lengthwise and cut into 1-in. chunks
3 medium tomatoes
1/2 cup chopped red or sweet onion
1/4 cup olive oil
2 tablespoons balsamic vinegar
Sea Salt to taste
Black pepper to taste
1/4 cup chopped fresh oregano or basil
1/2 cup of feta cheese
1/4 cup chopped & pitted kalamata (greek) olives
For the dressing: Stir the tomatoes, onion, balsamic vinegar & olive oil is a large mixing bowl. Let the mixture sit while you prepare the other salad ingredients. For the salad: Trim the ends off the zucchini & slice them in half length-wise about an inch thick. Toss the zucchini halves in a large bowl with some olive oil & a generous sprinkle of sea salt & pepper. Use enough oil so that squash evenly coated. Skewer the squash and place on a preheated grill. Grill for 5 to 7 minutes on each side. Zucchini should be tender, but not too soft. Remove from grill & let cool. Bring a large pot of salted water to a boil & cook the pasta al dente. Drain the pasta, run it under cold water & drain again. Add the pasta to the mixing bowl with the dressing. Add in the olives, feta, and herbs. Stir. Add squash to the salad & toss again. This salad can be served right away, or chilled until ready to serve. You can alter the ingredients to add more/other vegetables, spices and vinegars to suit your taste.
Winter Squash
Cooking Method
Cut in half and place face down in a baking dish sitting in an inch of water. Bake at 350º for the time indicated below or until tender. Or, halfway through cooking time, turn squash halves over and brush with following squash topper of your choice. Store all squash in a cool dry location.
Pie Pumpkin
Storage: 3 to 4 months. Flavor profile: Slightly sweet, deep orange, dense and smooth flesh. Cooking: Bake halves for 20 to 30 minutes.
Blue Hubbard
Storage: 6 to 8 months. Flavor profile: Slightly sweet, dense, deep orange flesh. Cooking: Bake halves for 50 to 60 minutes. Use as a side dish or in breads, muffins and pies.
Buttercup
Storage: 4 to 6 months. Flavor profile: Sweet and nutty (likened to a sweet potato). Cooking: Bake halves for 30 to 40 minutes.
Butternut Squash
Storage: 4 to 6 months. Flavor profile: Finely textured, fairly sweet, with a high carotene content giving a deep orange color. Cooking: Bake halves for 30 to 40 minutes. Use as a side dish or in pies.
Spaghetti Squash
Storage: 4 to 6 months. Flavor profile: The nut like, slightly sweet flesh (resembling spaghetti) is superb for full-flavored sauces. Cooking: Bake halves for 30 to 40 minutes.
Acorn
Storage: 3 to 4 months Flavor profile: The finely textured orange yellow flesh is tender with accents of hazelnut and pepper. Cooking: Bake halves for 20 to 30 minutes. Superb right out of the skin.
Sugar Loaf or Delicata
Storage: 3 to 4 months. Flavor profile: The finely textured orange yellow flesh is very sweet and tender. Cooking: Bake halves for 20 to 30 minutes. A favorite with cinnamon apples.
Squash Toppers
Classic Maple: Brush 1/4 cup melted butter and 3 Tbsp. maple over top of cut squash and continue baking.
Lemon Spiced Walnut: 1 Tbsp. lemon juice, 1 Tbsp. honey, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/8 tsp. ground anise, 2 Tbsp. walnut oil, 1 Tbsp. corn oil, 3 Tbsp. finely chopped walnuts, salt and pepper to taste.
Lemon Rosemary: Mix together 2 Tbsp olive oil, 1 Tbsp. lemon juice, 1 Tbsp. honey and 1 Tbsp. chopped fresh rosemary (or rosemary flavored olive oil).
Cut in half and place face down in a baking dish sitting in an inch of water. Bake at 350º for the time indicated below or until tender. Or, halfway through cooking time, turn squash halves over and brush with following squash topper of your choice. Store all squash in a cool dry location.
Pie Pumpkin
Storage: 3 to 4 months. Flavor profile: Slightly sweet, deep orange, dense and smooth flesh. Cooking: Bake halves for 20 to 30 minutes.
Blue Hubbard
Storage: 6 to 8 months. Flavor profile: Slightly sweet, dense, deep orange flesh. Cooking: Bake halves for 50 to 60 minutes. Use as a side dish or in breads, muffins and pies.
Buttercup
Storage: 4 to 6 months. Flavor profile: Sweet and nutty (likened to a sweet potato). Cooking: Bake halves for 30 to 40 minutes.
Butternut Squash
Storage: 4 to 6 months. Flavor profile: Finely textured, fairly sweet, with a high carotene content giving a deep orange color. Cooking: Bake halves for 30 to 40 minutes. Use as a side dish or in pies.
Spaghetti Squash
Storage: 4 to 6 months. Flavor profile: The nut like, slightly sweet flesh (resembling spaghetti) is superb for full-flavored sauces. Cooking: Bake halves for 30 to 40 minutes.
Acorn
Storage: 3 to 4 months Flavor profile: The finely textured orange yellow flesh is tender with accents of hazelnut and pepper. Cooking: Bake halves for 20 to 30 minutes. Superb right out of the skin.
Sugar Loaf or Delicata
Storage: 3 to 4 months. Flavor profile: The finely textured orange yellow flesh is very sweet and tender. Cooking: Bake halves for 20 to 30 minutes. A favorite with cinnamon apples.
Squash Toppers
Classic Maple: Brush 1/4 cup melted butter and 3 Tbsp. maple over top of cut squash and continue baking.
Lemon Spiced Walnut: 1 Tbsp. lemon juice, 1 Tbsp. honey, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/8 tsp. ground anise, 2 Tbsp. walnut oil, 1 Tbsp. corn oil, 3 Tbsp. finely chopped walnuts, salt and pepper to taste.
Lemon Rosemary: Mix together 2 Tbsp olive oil, 1 Tbsp. lemon juice, 1 Tbsp. honey and 1 Tbsp. chopped fresh rosemary (or rosemary flavored olive oil).
