September 8th, 2007 at 6:12 pm
Posted By: gardenguru
Posted in: Growing Vegetables,Recipes

This year squash was prolific. I kept fresh-pulled dill around the plants to keep bugs away, and it worked. Most of my seeds are from Park Seed Company.

This squah is One Ball Hybrid.


It is very tasty and fun to use in different ways.The newest recipe many have enjoyed at my house is Connie’s Zucchini ‘Crab’ Cakes. They may not really taste like crab, but they are delicious. One of the reviews suggests baking the zucchini cakes. When first trying them, I baked some and fried some. The baked ones seemed crispier on the outside and perfect on the inside. When I make them just for me, I freeze some of the leftovers. That way when my son and his vegetarian friend come for a meal, there will always be something to serve. If you put the patties on a bun with lettuce, tomato and tartar sauce they are quite tasty.


Connies Zucchini Crab Cakes Recipe

Another favorite with my family, and a must for Thanksgiving, is squash casserole. Everyone seems to have a favorite, so here is mine:

2 pounds squash (yellow, zucchini, or mixed)

1 or more carrots, grated1 onion, chopped

¼ cup butter

¼ cup olive oil

1 can cream of chicken soup

1 cup sour cream

1 pint herb dressing

additional dry dressing

Steam sliced squash until tender. Sauté onion and carrots in butter and olive oil until onion is tender. Add herb dressing, then other ingredients, folding in squash last. Place in a greased casserole dish, and cover the top with dry dressing.

(May be refrigerated at this point and cooked by the next day. It will need a little longer cooking time.)

Bake at 350 degrees for 30 minutes.


If you like Mexican cooking, and have lots of squash to use, here is another recipe enjoyed by guests.

An alternate way to fix this that is easier, and less messy is:

-Layer four corn tortillas (or one big multi-grain flour tortilla), on the bottom of a greased casserole dish.

-Spread half the filling over this with more cheese sprinkled over filling. Moisten with green enchilada sauce.-

Repeat with the rest of the filling.-

Then top with four more tortillas , sprinkled cheese, and the rest of the sauce. (a 28 ounce can)

-If fresh tomatoes are available, chop some to put on top.

-Bake at 350 degrees for at least 30 minutes, cheese is melted and sauce is bubbling.

-Have a bowl of sour cream for those who want to add it to the top.

  1. This is a great web site, really enjoyed the recipe, your doing a great job, I’ll check it out weekly to see what you have going on…
    Good Luck, Nancy

    Comment by Nancy Stevens — October 6, 2007 @ 12:28 pm

  2. gardenguru – tried your potato and fennel soup. It was wonderful. I substituted fat free evaporated milk for the cream (less fat) and it did quite well. I am enclosing a recipe for a wonderful roasted red pepper soup, hope you like them.

    Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream

    8 large red bell peppers
    2 tablespoons unsalted butter
    1 cup chopped onion
    2 cloves minced garlic
    1/4 cup tomato paste
    6 cups chicken stock
    2 cups heavy cream
    2 tablespoons chopped fresh cilantro leaves
    2 teaspoons salt
    1 teaspoon freshly ground black pepper
    1 to 2 tablespoons cornstarch
    1 cup sweet corn kernels, lightly roasted
    Cilantro Lime Sour Cream, recipe follows

    Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
    Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.

    * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

    Cilantro-Lime Sour Cream:
    1 cup sour cream
    1/2 lime, juiced
    1 teaspoon finely minced fresh cilantro leaves
    In a mixing bowl, whisk all ingredients vigorously until light and creamy.

    I have a wonderful picture if needed I can send in an email..Your site is great, keep up the good work.

    Your neighbor.

    Comment by Jenny Amatulli — October 14, 2007 @ 6:08 pm

  3. […] gardenguru wrote an interesting post today on Favorite Squash RecipesHere’s a quick excerptIt will need a little longer cooking time.) Bake at 350 degrees for 30 minutes. If you like Mexican cooking, and have lots of squash to use, here is another recipe enjoyed by guests. An alternate way to fix this that is easier, … […]

    Pingback by Mexican Cooking » Favorite Squash Recipes — October 15, 2007 @ 11:36 am

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