Mamas Squash Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
• In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
• Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.

Steps:

• 1. Cut squash into thick slices, then into 4 -6 pieces. Place in pan with 2-3 inches of water. Boil until very tender. (Covering pan with lid and steam/boiling them will speed the process). Drain off water. Push the squash a bit to push out a bit more water.
• 2. Mash squash with a potato masher until squash is mashed but still has some small pieces. Add butter, cream and seasonings, to taste. Return to a lower heat and cook until liquid is well incorporated.
• 3. Notes: Summer squash has a sweetness all its own, so taste before adding too much sugar. The fresher the squash the less sugar is needed. You can also use the frozen yellow squash slices from the grocery, its not as good as fresh but hey in winter... when you need a taste of home. Most children will eat this every time if you can get them to taste it once.

Steps:

• 1. Preheat oven to 350.
• 2. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
• 3. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
• 4. Pour over squash.
• 5. Stir until well mixed.
• 6. Then pour into a casserole dish for baking.
• 7. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
• 8. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
• 9. Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
• 10. Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
• 11. Then uncover and bake an additional 20 minutes until golden brown on top.
• 12. ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.

Steps:

• In a small bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. , Place cavity side up in a greased 15x10x1-in. baking pan. Fill squash halves with butter mixture. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
• Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
• Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.