This ain't no Garden of Eden

[clenhart]

Bird, I love squash about anyway you can fix it: fried, boiled, baked, and raw in salads. My daughter slices zucchini thin and puts it on a veggie tray with dip. That's good too. To eat raw, young plants before the seeds get big and tough are the best choice. It's funny that you posted this when you did because for lunch yesterday, I stir-fried a pan of squash in olive oil with browned onions. It was terrific and the only thing I ate for lunch. When my banana peppers start making, I'll include them in my stir-fry.

You left out grilled, and in a squash pie. When I stir fry mine, I add in a little fresh garlic and a little jalapeno (seeds optional) for a little extra zest. The squash pie is my favorite way. My wife makes them with either yellow or white squash and they are very similar to apple pie with a cinnamon flavor mmmm... very tasty.

As you can probably tell, I grow lots of squash

 

[Bird]

I don't think I've heard of the squash pie. How about posting the recipe? Our friends and neighbors down in the country had some kids and grandkids who did not like squash (can you imagine that?), so she had a recipe for a squash casserole, squash mashed up and mixed with Stove Top Stuffing that they liked, and so do we. Ny wife still makes it occasionally.

And I picked up some yellow squash and zucchini at the grocery store this morning to go with my pork chops for supper this evening.

 

[Bird]

There are so many different kinds of squash. When I was a kid, in addition to the yellow (summer, crooked neck, or straight neck) squash, we always had a white squash. I remember some calling it a "turban squash", but all the turban squash I can find on the Internet is a different color. What we had was maybe the scallop white squash or the Early White Bush Scallop Squash. At any rate, I hadn't seen any of it in years until I was doing a gas leakage survey in Pampa, TX, in the summer of 1994 and the local couple running the RV park gave us a really big one. I really thought it was so big, it might not be very good, but if is was good, I figured it would be enough for the two of us for two days, but I sliced it and my wife fried it, and we ate the whole thing that night and enjoyed every bite.

So then in the late '90s, I was just planting the yellow crooked neck squash, but one year, the seed company obviously made a mistake because we had one plant that produced those same white squash, which was OK with us because we just ate those, too.

 

[ouderstad]

When we moved to Kentucky five years ago, we discovered Cushaw Pie. It is REALLY good. A Cushaw is a winter squash with a curved neck. Here is a link to a typical squash pie recipe.

 

[jinman]

. . . He'll be home today, so they will get harvested then, but I'm worried they will taste terrible.

Any suggestions on what to do with them? We usually cut them into lengths, season and grill them. That's the plan for Sunday nights dinner, but we're also afraid that he wont like them and he'll be disappointed.

Eddie, jimmyj already told you everything I could tell you about pumpkins and even more. I know a neigbor laughed at me when I planted pumpkins in early May. She said that if you want pumpkins at the end of October, you don't plant them until mid to late June. She was right.

There are so many variable with zucchini that it's hard to say whether it will be tough or tender, my money would be on tender because it has grown so fast. I've seen zucks almost 18" long that cooked up pretty good. When they are that big, you might have to pick out a few big seeds though.

I think I would slice it into 1/2" think slices and rub it with some of Rox's olive oil and sprinkle on a little garlic salt. Grill it until it starts to brown on each side for the best flavor. If you cook it too much, it will fall apart. It's also great when sliced into 1/4" rounds, battered, and deep fried. I stir-fry most of mine, but most people I know mean battered and deep fried like okra when they say "fried squash." The nice thing about squash is it is mild and takes on the flavor of almost any spice you add. Experimenting is recommended.

 

[clenhart]

I don't think I've heard of the squash pie. How about posting the recipe?

Squash Pie


2 cups squash
2/3 cup melted butter
1/2 Tablespoon flour
1 cup cream or pet milk
1/2 teaspoon cinnamon
3 eggs, beaten
1 1/2 cups sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt



Cook squash until tender and water evaporates. Measure out 2 cups. Mix all ingredients and pour into 2 unbaked pie shells. Bake at 375ｺ for about 45 minutes or until set.


My wife says she adds a little additional sugar and cinnamon but can't quantify exactly how much. Hope you like it...

 

[Bird]

Thanks, that's something new I want to try.

 

[clenhart]

Try it hot with a scoop of Whip cream or Cool Whip on the top...

 

[jinman]

Try it hot with a scoop of Whip cream or Cool Whip on the top...

Oh my! That sounds kinda like a cross between apple and pumpkin pie. Yum!

 

[Bird]

The recipe says to "cook squash" but doesn't say how you cook it, nor whether it's chopped, pureed, mashed, etc. or what kind of squash. Then it says measure 2 cups, but doesn't say tight pack or loose pack. Hey, some of us need lots of help and details.

However, I used yellow squash, moderately finely chopped first, then I cooked it in the microwave, and measured 2 cups slightly packed. Was out of butter, so I used margarine. For the cream, I used whipping cream (not whipped, of course)

Now my first thought was to just make one pie to try it, so that would have meant halving the recipe and I was fresh out of half eggs, so I made two pies and just now got them in the oven.

And Jim, I apologize for hijacking your thread again.