Squash Recipes : COLLECTION

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Wed, 15 Sep 93 10:47:53 +0200


From: mjkelly@nl.cs.cmu.edu (Mary Jane Kelly)

Source: Southwest Cooking, published by Beekman House.
Recipe Development: Jan Nix.

(Serves 6-7)

2 tblsp   vegetable oil
1         Butternut Squash OR small Pumpkin (about 2 lbs) peeled, seeded,
          and diced 
1         medium onion, coarsley chopped
1 clove   garlic, minced
16 oz     canned tomatoes, undrained
1         green pepper, seeded, cut into 1" cubes
14 oz     can whole kernal corn
1         green chili, coarsley chopped (optional)
1/2 tsp   salt
1/4 tsp   pepper

Heat oil in large skillet over medium heat.  Add squash, onion, and
garlic; cook for 5 minutes or until onion is tender. 

Coarsley chop tomatoes; add tomatoes and bell pepper to skillet.  Bring
to a boil over high heat.  cover; reduce heat and simmer 15 minutes. 

Add remaining ingredients.  Simmer covered, 5 minutes or until squash is
tender.  Uncover; increase heat to high.  Continue cooking a few minutes
or until most liquid has evaporated. 

Pumpkin is the traditional squash used in this dish, but butternut is
less stringy and easier to cut an peel. 

My Notes:  
I used butternut, and it was yummy.  Also used more garlic.  It took me
a bit longer to cook than the recipe indicates.  I didn't have whole
tomates, but crushed which probably made a liquid difference.  My squash
may have been cubed a bit big, too.  So if you dish is taking long, I
suggest adding the green pepper late in the stage for it to retain color
better.  This is a very attractive dish.  I would also suggest using
fresh or frozen corn instead of canned for appearance and taste. 

From:  sridhar@asuvax.eas.asu.edu (Sridhar Venkataraman)



Kofta Ball:
2           yellow squash
2           zuchini squash
1           white or yellow onion
ca. 2 cups  chickpea (garbonzo) flour.
1 tblsp     ground Coriander
1/2 tsp     Cayenne
bit         of salt
1/2 tsp     baking powder
1           egg (optional) 

There are two parts to the preparation.  I start with the Kofta
(vegetable) balls.  While baking (or deep fry if you like grease) the
Kofta balls, prepare the Malai (Hindi for "cream") sauce. 

Heat oven to 425 or so.  In large bowl, grate the squashes and onion,
add spices, add optional egg. 
Mix chickpea flour till breaddough consistency.  Form kofta "dough" into
1 inch diameter balls.  Place on cookie sheet, bake for 25 minutes or

While cooking: Mix Malai sauce.

Malai Sauce:
4         large tomatoes
1         hot chili (serrano or Jap). Remove seeds if wimpy.
1.5 inch  fresh ginger. or full teaspoon powdered.
2 cups    cream

Puree above in blender.

Heat 4 tablespoons peanut oil in saucepan.

2 tsp    ground Cumin
3/4 tsp  Turmeric
2 tsp    Garam Masala
2 tsp    Paprika

Add the above spices all at once to hot oil for 1 minute.  Add tomato(e)
puree to spices.  Add 1 more cup cream to spices and the puree.  Boil. 

Reduce heat, simmer for 10 minutes.  Add half of the cooked Kofta balls. 
Simmer another 10 to soften them. 

Serve with brown rice, chapatis, vinegar soaked onions and chilies. 


1) Slightly wet hands when forming Kofta balls.

2) Freeze other half of Kofta balls and use with next batch of Malai 
to save time.

3) Keep Kofta balls seperate from Malai sauce till needed.  (They absorb
the liquid from sauce)

4) Milk can be substituted for some of the cream.  Have not tried soy

5) Add 1 drop red and 1 drop yellow food coloring to vinegar to make
reasonably authentic orange onions (a la Akbar's)

From: hksru@usho82.hou281.chevron.com (Kathie Rupert-Wayne)


1 1/2 lbs  of yellow squash
3 tblsp    bread crumbs
2 tblsp    diet marg.
2          egg whites
1 tblsp    minced onion flakes
2 tsp      diet marg.

Preheat oven to 350.  Wash and slice squash and put in pan of water. 
Cook on top of the stove until soft, drain.  In a large bowl mash squash
up.  Add the 2 tbs of marg, egg whites, onion, and 1 1/2 tbs of bread
crumbs, mix well.  Pour mixture in a greased pan.  Dot the top with the
2 tsp of marg and sprinkle the rest of the bread crumbs on top.  Bake
for 45 minutes. 

Note: This is a great veg.  dish for people watching their weight. 

From: arielle@taronga.com (Stephanie da Silva)


Avocado Oil Vinaigrette
1      medium spaghetti squash
6      mushrooms, sliced
1/2    each red and green bell pepper, julienned
1 can  (4 ounces) sliced black olives, drained
2      avocados, seeded, peeled and sliced

Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. 
Halve squash lengthwise, scoop out seeds.  Place halves cut side down in
large saucepan; add water to a depth of two inches; cover and bring to a
boil.  Reduce heat; simmer squash 20 minutes.  Drain off water; cool
squash and shred into strands.  Mix squash, mushrooms, peppers, olives
and avocados in serving bowl.  Pour Vinaigrette over, toss gently and

Avocado Oil Vinaigrette:
3/4 cup   avocado oil or light vegetable oil
1/4 cup   white wine vinegar
2 to 3    cloves garlic, crushed
1 tsp     each oregano, sweet basil, rosemary, dry mustard and
Worcestershire sauce
Salt and pepper to taste

Shake all ingredients together in tightly covered container.  Let
Vinaigrette stand at least 24 hours. 

From: ??? (I accidentally erased the poster, sorry!)


4 cups   chopped zucchini squash 
1 cup    chopped onion
1/4 cup  water
1/4 tsp  salt

Cook, drain, cool.

1 1/2 cup  cracker crumbs (saltines)
3 tblsp    margarine

Add to 3/4 of crumbs: 
1      beaten egg
1 cup  cubed cheese (Velveeta)

Add to squash and onion.  Top with remaining crumbs.  Bake 350 degrees
til done. 

From: narad@Eng.Sun.COM (Chuck Narad)


Acorn, butternut, bannana, spaghetti etc squash are great if you just
steam them in the microwave until soft, then mash in a little margarine
and cinnamon. 

I like to take zuchinni, crookneck (yellow), and pattypan (summer)
squash, and either layer them with a little garlic, black pepper, and
steam them in the microwave (with a splash of sake for flavor), or
sautee them with onions and mushrooms with rosemary and white wine. 
Slice into thin chunks for either. 

Bannana squash also makes a great thickener and sweetener for winter
vegatable soups (with cabbage, potatoes, onion, turnip, celery, and
whatever else is in the fridge). 

You can also slice acorn or butternut squash in half, make a filling of
some kind of grain or rice with nuts, cheese, sauteed veggies, maybe
some raisins, then stuff the squash halves and bake at 350 until the
squash is soft.  Be creative. 

From: Barry_Carlson@mindlink.bc.ca (Barry Carlson)


1/2      spaghetti squash per person
1/4 cup  cooked ham chunks per squash half
1/2 cup  cooked peas
1/2      beaten egg yolk per squash half
1/4 cup  cream per squash half
1/4 cup  Parmesan cheese per squash half

Cook and drain the squash.  Separate out the spaghetti strands, handling
the shells carefully so they do not tear.  Set the shells aside to
drain.  In a bowl mix together the strands of spaghetti squash with the
rest of the ingredients.  Mound this mixture back into the squash halves
and microwave or bake until heated through. 

Since I was growing spaghetti squash last year - I planted three which
was a big mistake - those vines are incredibly prolific - the need to
find things to do with them turned critical pretty fast.  Here is my

1.  Cooked spaghetti squash has a "noodle-like" quality which makes it a
good addition to lots of soups. 

2.  Eat the seeds.  They are great raw and even better dried and lightly
salted and toasted (similar to pumpkin seeds). 

3.  Eat as a side dish vegetable with appropriate herbs, butter,
cheese...  (Incidently, the best way to cook spaghetti squash is in the
Microwave -1/2 squash, cut lengthwise, covered and vented for about 8
minutes on Hi). 

4.  I had so much of the stuff around that I got out all my old zuchinni
recipes and tried using finely chopped spaghetti squash instead of
zuchinni in all those cake and loaf recipes...worked like a charm. 

5.  Spaghetti squash can be sliced in chunks and eaten raw, either added
to salads or with a dip. 



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