Fruit and Vegetable Recipes -The Barren County Regional Farmers' Market

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Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

In most recipes for summer and winter squash, you can use almost any
summer squash to replace another summer squash and almost any winter
squash to replace any winter squash. Not every time but most of the time.

Squash - Summer and Winter
SUMMER SQUASH

Squash Blossoms

(You can use summer OR winter
      squash blossoms)
3 dozen squash blossoms
1 c milk
1 tb flour
1 tb salt
1/8 ts pepper
1/2 c cooking oil
paprika

In a shaker jar, combine milk, flour,
salt and pepper. Place squash blossoms
in large pie tin and gently pour the
milk-flour mixture over them. Heat the
oil in a large heavy skillet until a
drop of water will sizzle. Fry the
batter-coated blossoms in the hot oil
until golden brown; drain on paper
towels and sprinkle with paprika.
Serve hot.

Yellow Squash Puffs

1 c cooked and mashed yellow squash
1 egg -- beaten 1/3 C. all-purpose flour
1/3 c cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 medium onion, grated
vegetable oil

Combine the cooked squash and egg,
stirring well. Combine flour, cornmeal,
baking powder and salt, stir well. Add
squash mixture and onion; stir until
blended. Drop squash mixture by level
tablespoonfuls into hot oil. Cook until
golden brown, turning once. Drain well
on paper towels. Yield: about 2 dozen.

Squash Bread

2 eggs
2 c. sugar
2 c. zucchini squash
2 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 c. raisins or nuts

Beat eggs and sugar together and add 1
cup cooking oil and beat again. Add
zucchini squash, shredded and
uncooked and vanilla to mixture and
set aside. Add flour, soda, baking
powder and cinnamon into separate
mixture plus adding 1/2 cup of raisins
or nuts. Mix the 2 bowls together and
bake 45 to 60 minutes at 325 degrees.
Makes 2 loaves.

Summer Squash Stir-fry

2 T olive oil
2 medium zucchini, sliced
2 medium yellow squash, sliced
1 medium onion, chopped
1 clove garlic, crushed
1 large ripe tomato,
     peeled and chopped
1 T chopped fresh parsley
1 T worcestershire sauce
2 T tomato paste
1 t salt

Preheat a large skillet or wok for about
1 minute at medium heat, then add olive
oil and continue to heat for 1 minute. Add
the zucchini and yellow squash, onion
and garlic, and stir-fry for 2 minutes. Add
the remaining ingredients and reduce heat
to simmer. Stirring occasionally, simmer
3 or 4 minutes or until vegetables are
cooked, but not limp.
Makes about 5 servings.

Zucchini Cheese Soup

2 cups cubed zucchini
3 tablespoons minced onion
1/4 cup butter
3 tablespoons flour
3 1/2 cups evaporated milk
4 cups milk
3 cups grated colby-jack cheese
salt and pepper to taste
Fresh chives or green onion
      for garnish

Sauté zucchini and onion in the butter. Blend
in flour. Add milk gradually and heat,
stirring constantly, until cheese is melted
and soup is smooth and thickened. Season
with salt and pepper. Garnish with green
onion or chives on top of soup.

Summer Squash Bake

6 c yellow squash
1/4 c. onion
1 can cream of mushroom soup
8 oz. pkg. stuffing
1/2 c. melted margarine
1 sm. container sour cream

Cut squash and onion up and bring to
boil. Cook for 5 minutes. Drain. Mix
soup and sour cream. Melt butter and
mix in stuffing together in pan. Put
1/2 the stuffing mixture in pan. Cover
with squash and onion. Cover the rest
with stuffing mixture. Bake at 350
degrees for 30 minutes.

Sweet & Sour Summer Squash Medley

1 c brown sugar
1 ts mustard seeds
1 stick cinnamon
4 whole cloves
1 c white wine vinegar
3 lemon slices
1 md tomato, wedged
1 md pattypan squash, sliced
     horizontally & cut into wedges
1/4 lb green geans, cut
1 sm zucchini, sliced
1 sm yellow squash, sliced
1 green onion, chopped

Combine sugar, mustard seeds, cinnamon,
cloves, vinegar & lemon slices in a
saucepan. Bring To a boil; reduce heat
& simmer 5 min. Add remaining
ingredients & simmer an additional
2 min. Remove from heat; cover & let
cool to room temperature. Remove spices
& lemon; drain.
Serve immediately.

Grilled Summer Squash

1 lb summer squash
1 ts margarine
2 tb fresh lemon juice
1 ts fresh rosemary, chopped

Cut 4 yellow crookneck, zucchini, or
pattypan squash, about 1 pound total, in
half lengthwise. Brush with a mixture of
margarine, fresh lemon juice and rosemary.
Grill over medium-hot coals, 4 to 6 inches
source of heat, for 15 to 20 minutes,
turning every few minutes, until tender
when pierced.

Chili-Coated Grilled Summer Squash

1/4 c olive oil
1 tb minced garlic
1/4 c minced fresh chile pepper
1 t ground cumin
salt and pepper to taste
2 md zucchini, cut lengthwise
     into 1/2 inch planks
2 md summer squash, cut lengthwise
      into 1/2 inch planks

FOR THE DRESSING
1/4 c olive oil
1/3 c fresh lime juice
3 tb honey
1/4 c chopped fresh cilantro
salt and pepper to taste

Make the dressing: In a small bowl, whisk
together all of the ingredients and
put aside. In a medium bowl, combine the
olive oil, garlic, chile pepper and cumin
seeds and mix well. Add the squash and
zucchini planks and toss well so the
squash are completely covered with the
mixture. Place the squash on the grill
over a medium-hot fire and cook for
about 3 minutes on each side, or until
well browned. Remove the squash from
the grill, place on a platter, drizzle
with the dressing, and serve.

WINTER SQUASH

Candied Winter Squash

2 - 3 medium butternut or
     other winter squash
1/3 cup brown sugar
2 tablespoons maple syrup
2 tablespoons softened butter
1 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons pure vanilla extract

Scrub squash, cut in half, and remove
seeds. Place cut side up in a large
roasting pan. In a mixing bowl, combine
the rest of the ingredients. Spoon
mixture into squash halves. Cover
squash with aluminum foil and bake for
30 minutes. Spoon sugar mixture over
squash, leave uncovered, and bake
another 20 minutes, or until squash
is tender.

Stuffed Acorn Squash

sm acorn squash
1/4 c chopped celery
1/4 ts salt
1/4 ts cinnamon
1 slice raisin bread, cubed
6 oz lean ground pork or turkey
1/4 c chopped onion
1/4 ts curry powder
1/2 c applesauce

Spray a 10x6x2 baking dish with Pam. Halve
squash; discard seeds. Place squash, cut
side down, in baking dish. Bake, uncovered,
in 350 deg F oven 50 minutes. Meanwhile,
for stuffing, in a skillet cook turkey,
celery, and onion till meat is no longer
pink and vegetables are tender. Drain off
fat. Stir in salt, curry powder, and
cinnamon; cook 1 minute more. Stir in
applesauce and bread cubes. Turn squash
cut side up in dish. Place stuffing in
squash halves. Bake uncovered, 20
minutes more.

Creamed Soup of Butternut Squash

4 butternut squash (cut in
      1/2 lengthwise and seeded)
10 tbsp. butter
8 tbsp. honey
2 bunches of sage (chopped)
1 onion (peeled and diced)
1 qt. chicken stock
3 cups heavy whipping cream
salt & pepper

Place the squash skin side down on a
baking pan and fill the center with 1
Tbs each butter and honey. Sprinkle with
1/2 of the sage and season with salt
and pepper. Pour 1/2 inch of water
in the bottom of the pan and cover
with foil. Bake until the squash is
tender in a 350 degree oven. Allow the
squash to cool to the touch and using
a large spoon scrape the meat from the
skin. Be careful to reserve the butter
and honey from the center with the meat.
Using a large pot, sauté the onions in
the remaining butter until translucent
and add the squash. pour in the chicken
stock and simmer for 10 minutes. Puree
the soup in a blender until smooth. Add
back to a large pot and add the cream.
Season to taste with salt and pepper.
Garnish with the remaining sage.

Acorn Squash Soup with Honey and Cinnamon

1 tbsp. butter
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 large onion, roughly chopped
1 large acorn squash, peeled,
      seeded and chopped
2 1/2 cups chicken stock
1/2 tsp. ground cinnamon
1 tbsp. chopped fresh tarragon
1/4 cup whipping cream
1 1/2 tbsp. honey
2 tsp. salt
1 tsp. pepper

In a large stockpot, over medium-high heat
melt the butter. Add the carrot, celery
and onions and sauté for about 4-5 minutes.
Do not burn the butter. Add squash, chicken
stock and cinnamon and cover and simmer
until squash is soft. About 20-30 minutes.
Using a food processor or hand blender puree
the soup until smooth. Return to heat and stir
in the tarragon. Season with salt & pepper.
Whip the cream until lightly whipped. Add the
honey. Divide soup into 4 bowls and swirl in
the honey-cream.

Acorn Squash Puppies

1 acorn squash
2 c self-rising cornmeal
1/4 c all-purpose flour
1 lg egg, lightly beaten
1/2 c milk
1/2 c onion, finely chopped
1 vegetable oil

Cut acorn squash in half crosswise; remove
seeds. Place squash, cut side down, in a
shallow baking dish or pan. Add water to
baking dish to depth of 1/2 inch. Bake at
375F for 45 minutes or until tender. Drain.
Scoop out pulp, discarding shells. Place
pulp in container of an electric blender or
food processor; process until smooth.
Measure 1-1/4 cups squash puree; set aside.
Reserve any additional puree for other uses.
Combine cornmeal and flour in a bowl; make a
well in center. Set aside. Combine squash
puree, egg, milk, and onion. Add to dry
ingredients, stirring just until moistened.
Pour oil to a depth of 2 inches in a Dutch
oven; heat to 360F. Drop mixture by
tablespoonfuls into hot oil. Cook 2 minutes
or until golden, turning once. Drain on
paper towels. Yield: 2 dozen.

Spicy Apple-Filled Squash

1 acorn squash (about 1 lb.)
1 golden delicious apple,
     peeled, cored, and sliced
2 tsp melted margarine
2 tsp packed brown sugar
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
dash of ground cloves

Heat oven to 350. Grease a small baking
dish. Halve squash and remove seeds; bake
35 minutes. Keep oven on. Cut squash halves
in two; turn out sides up. In small bowl,
combine apples, margarine, brown sugar,
cinnamon, nutmeg, and cloves and mix well.
Top squash pieces with apple mixture. Cover
and bake 30 minutes or until apples are tender.

Winter Squash with Cranberries

1 1/2 c cooked squash
1 egg, beaten
1/2 c coarsely chopped cranberries
1/2 ts salt
1 dash pepper
1 tb margarine, melted
1 dash nutmeg

Preheat oven to 400 F. Combine squash with
egg. Stir in cranberries, salt and pepper.
Turn into 1 1/2 quart casserole. Drizzle
melted margarine over top. Sprinkle with
nutmeg. Bake 35 to 40 min.

Pasta with Winter Squash

1 1/2 lbs squash, cooked
3 tbsps broth
1 med onion, chopped
2 cloves garlic, minced
1/2 c broth
1/2 c milk
1/2 c Monterey jack cheese, shredded
1/2 tsp salt
1/4 tsp pepper
1 tbsp sun-dried tomatoes, chopped
12 ozs pasta, cooked al dente
2 tbsps parsley, chopped

Cut squash in half, place cut-side down in
microwave dish with a little water. Cover and
cook on high 10-12 minutes, rotating once.
When cool, scoop out flesh and mash with a fork.
In frying pan, saute onion and garlic in few
tbsp broth until translucent. Add cooked squash,
broth, milk and cheese. Stir until cheese
melts and mixture thickens somewhat. Season
with salt and pepper, turn off heat and stir
in sun-dried tomatoes. Pour sauce over cooked
pasta and sprinkle with parsley.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

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