Jul
20
    
Posted (Stephanie) in Recipes

Here’s more from Lori on what to do with the squash:

MAKE SANDWICHES: Slice squash vertically into long strips. Broil or sauté them until soft; season with salt and pepper. Layer into sandwiches with sautéed or carmelized onions, roasted tomatoes, sliced or grated cheese. Spread bread with mustard, honey mustard, or horseradish sauce. This works well in pita, wrap, or flat bread.

STUFF THEM: Cut squash in half and scoop the pulp out of each half, leaving 1/4” on all sides. This is easier said than done; I find that I need to cut into the pulp with a knife and try to dig down so that I can use a spoon to get the pulp out; the whole thing gets pretty messy, but the spoon smooths it out, and who sees what’s under the stuffing anyway? Then chop the pulp; heat some oil or butter in skillet, add garlic, chopped onion or scallion, whatever other vegetables you have around (chopped finely), some rice or mashed potatoes. Toss the whole thing until cooked through. Allow to cool slightly, then add 2 beaten eggs. Stuff the scooped out squash with this mixture, then top with a little parmesan and/or bread crumbs. Bake in a 400 degree oven for about 15 minutes; a few minutes under the broiler will brown the top nicely, but isn’t absolutely necessary.

For other stuffings, see Recipes from America’s Small Farms, p. 164. Stuffing is particularly suited to pattypan squash. Slice off the top, then get the pulp out however you can.

SQUASH CHIPS: Mix 1/2 cup flour with 1/2 cup water until blended. Mixture should be a thin batter, but thick enough to stick to squash—add water or flour until this is achieved. Slice squash into large ovals. Heat oil in a large skillet, so that it goes about 1/8” up the sides of the skillet. Dip squash ovals into flour batter on both sides. When oil is hot enough to sizzle, drop the squash into oil so that the ovals are close but not touching. Fry for a minute or two on each side, until the batter browns around the edges. Using a pancake turner, turn onto paper towels to drain, and make the next batch. Salt the finished chips and serve hot.



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