By Andrew Armstrong
There are many vegetables in the world and they each play key roles in our health and well being. This week I am sharing health information on the Squash. It’s one of the easiest vegetables to grow at home and it has many variations in the way it can be prepared.
Casseroles, sautéed, steamed, baked, broiled and even stewed. Most people think about yellow summer squash, but the winter squash varieties can be grown at home just as easily. We are in the planting months and now is the time to plant both, summer and winter squash.
I have included health information below on the endless ways that squash can help a person to be a better you. It’s easy to grow, has many cooking possibilities and can greatly improve your health.
Winter Squash grows in a vine-like formation, while summer squash is more bush-like and has large leaves. The Native Americans planted it with their corn because the large leaves helped to shield the soil from the sun and aided in keeping the loose dirt moist.
If you have a favorite recipe to share in 2020, then I would love to share with the fellow readers of our community. My email is recipeswithandrew@gmail.com
I look forward to an exciting summer!
-Andrew M. Armstrong
Winter Squash Sauce
1 Cup of Winter Squash, roasted
(Acorn, Butternut, etc)
1 Cup of mayonnaise
1 Cup of sour cream
2 Tablespoons of chives
1 teaspoon of parsley
1/2 teaspoon of salt
1/4 teaspoon of dill
1/4 teaspoon of black pepper
Toss the squash in a bowl with 1 Tablespoon of olive oil and 1 Tablespoon of sugar. Bake in the oven at 350 degrees, until evenly roasted and soft. Scrape out the center if it has a thick skin, because some varieties do. Purée all the ingredients in a mixer and serve the sauce either chilled or hot with foods of your choice. Pork chops, fish, vegetable trays and more!
Golden Tomato Soup
1 Cup of fresh basil, chopped
2 cloves of garlic, crushed and minced
1 teaspoon of black pepper
1 teaspoon of salt
1/2 Cup of green onions, chopped
1 can of tomato soup (10 Ounces)
1 1/2 Cups of roasted winter squash
(Acorn, Butternut, etc)
1 Cup of heavy cream
1 Tablespoon of butter
1 can of tomato paste
Mozzarella cheese
Parmesan cheese
Toss the squash in a bowl with 1 Tablespoon of olive oil and 1 Tablespoon of sugar. Bake in the oven at 350 degrees, until evenly roasted and soft. Scrape out the center if it has a thick skin, because some varieties do. In a pot sauté the butter, onions, basil, garlic, tomato paste, salt and pepper together. Add in the heavy cream and bring to a boil. Add the remaining ingredients and simmer on low for 1 hour. Once it’s cooked you can purée in a mixer or keep it chunky. Top it with mozzarella and Parmesan cheese, before serving.
Cream of Squash Soup
Cream of squash soup is a great make ahead dish. The flavors improve after a day in the fridge chilling and it can be served hot or cold to accompany the current season.
1 onion, diced
1 clove of garlic, crushed and minced
2 Tablespoons of butter
1 1/2 Pounds of yellow squash, thinly sliced
1 container of beef broth (10 Ounces)
1/4 Cup of water
3/4 Cup of heavy cream
1/4 teaspoon of white pepper
Parsley for garnish
In a Dutch oven melt the butter and sauté the vegetables with the seasonings. Once they are browned and translucent, add in the remaining ingredients. Cover and simmer on low for 30 minutes. Purée in a mixer and chill for 24 hours, before serving it either hot or cold.
Squash Patties
1 Pound of yellow squash, shredded
2 green onions, chopped
1 egg
1 Tablespoon of flour
1/2 teaspoon of salt
1/8 teaspoon of black pepper
Vegetable oil
Preheat a cast iron skillet with vegetable oil. Mix all the ingredients together and drop the mixture into the oil using a 1/4 measuring cup. Press the patties into shape using the back of a fork. Fry the patties on each side, until they are golden and brown.
Spaghetti Squash Au Gratin
1 spaghetti squash, halved and seeded
2 Tablespoons of margarine
1 small yellow onion, thinly sliced
1/4 teaspoon of red pepper flakes
1/4 teaspoon of garlic powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper 3/4 Cup of sour cream
1 Cup of Cheddar cheese, shredded
Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape the insides of squash with a fork and transfer to a small bowl. While the spaghetti squash is cooking. Heat the margarine in a medium skillet over medium heat and sauté the onion, red pepper flakes, garlic powder, salt, and pepper. Once it has browned to a nice color. Preheat the oven at 375 degrees. Grease a baking dish with nonstick cooking spray.
Mix the spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer it to the prepared baking dish and top with the remaining Cheddar cheese. Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until the gratin is golden brown on top.
Squash Cookies
1/2 Cup of butter, softened
3/4 Cup of white sugar
3/4 Cup of brown sugar, packed
2 eggs
1 1/2 Cups cooked butternut squash, mashed
2 1/2 Cups of all-purpose flour
1 teaspoon of baking soda
2 teaspoons of cinnamon
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger
1 Cup of raisins
1 1/2 Cups pecans
1/4 teaspoon of allspice
2 1/2 teaspoons of baking powder
Preheat the oven at 375 degrees. In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
