Janine Gilbertson's Granite Kitchen: With so many varieties to choose from, squash is a versatile veggie

By JANINE GILBERTSON October 09. 2018 10:06PM


If you still have squash in your garden, but have run out of ways to prepare it, don’t worry. There are endless ways to use it up.

One of my favorite ways to use squash is to use summer squash and zucchini in a casserole.

I got the idea from my mother, who made a summer squash casserole with a can of condensed cream of chicken soup and a package of instant stuffing.

The casserole is delicious but I’m trying to cut out processed food, so I substituted the soup with a sour cream and chicken broth concoction, then used homemade cornbread croutons for the topping. It was excellent.

Last fall, when winter squash varieties such as acorn and buttercup were on sale at the grocery store, I stocked up. I set the bags of squash in the garage so it wouldn’t take up room in the fridge.

I used most of it but apparently forgot about the rest of the bag. Early this spring, we found it. My squash was squishy. It was quite a sad and messy sight.

I won’t make the same mistake this year. I’ve been putting the squash to use right away, roasting it and turning it into soups or adding it to rice dishes.

I also made some butternut squash fritters. I grated the squash and added it with some fresh thyme and onion to a cornmeal batter. The fritters were excellent and made an easy side dish on a chilly fall night.



Butternut Squash Fritters



1 c. butternut squash, peeled and shredded

1 sweet onion, chopped

1/2 c. Parmesan cheese, shredded

1 tsp. fresh thyme

1 tsp. salt

1/2 tsp. pepper

1/2 c. cornmeal

1/2 c. flour

1/4 tsp. baking soda

1 c. buttermilk

1 egg

1 T. coconut oil

Add the cornmeal, flour, salt, pepper and baking soda to a medium bowl and stir together. In a separate bowl, whisk together the buttermilk and egg. Add the dry ingredients to the egg and buttermilk mixture and combine well. Stir in the onion, thyme, Parmesan and butternut squash. Add the coconut oil to a skillet and set over medium high heat. When the oil is heated, add the batter, about 1/4 cup at a time, to the skillet. Cook for about 3 minutes, until the fritter is golden brown, then turn over with a spatula and cook on the other side for 2 to 3 minutes.

Roasted Squash Bowl



1 c. rice, cooked

1 c. winter squash, such as butternut or acorn

21/2 T. olive oil, divided

1 T. pepitas

1/2 c. fresh baby spinach

1/4 c. mushrooms, chopped

1 clove garlic, chopped

1/4 c. red pepper, chopped

1/2 tsp. Kosher salt

1/4 tsp. fresh ground pepper

Peel and chop the squash, then set in a medium bowl. Drizzle with 1 tablespoon of olive oil and spread onto a rimmed baking sheet, then set in an oven preheated to 425 degrees. Roast for about 15 minutes, then remove from oven and turn the squash over. Return to oven and cook for another 7 to 10 minutes, until the squash is softened and lightly browned. Remove from oven and set aside. Add the one tbsp of the olive oil to a skillet and set over medium high heat. Add the garlic, mushrooms and red peppers and sauté for about 5 minutes, until the vegetables have softened. Add the cooked rice to a serving bowl, then add the spinach. Pile the squash, mushrooms and peppers to the bowl. Drizzle with the remaining 1/2 tablespoon of olive oil, then season with Kosher salt and pepper. Add the pepitos and serve.




Summer Squash Casserole



2 medium zucchini, sliced

2 medium summer squash, sliced

1 sweet onion, sliced

3/4 c. sour cream

1/2 c. chicken stock

1/2 c. Parmesan cheese, grated

1/2 c. cheddar cheese, shredded

1 tsp. garlic salt

1/2 tsp. pepper

1/2 lb. cornbread croutons

Spray a baking dish with cooking spray. Spread the zucchini, squash and onion evenly in the baking dish and set aside. In a medium bowl, combine the sour cream, chicken stock, cheddar cheese, garlic salt and pepper. Spoon the sour cream mixture over the squash, then spread the croutons over the top, pressing slightly. Cover with aluminum foil and set in an oven preheated to 350 degrees. Bake for 35 to 40 minutes, until the squash is softened and the casserole is bubbly. Remove from oven and top with Parmesan cheese before serving.


General NewsManchester

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