Squash Recipes

Photo: flickr user Simon Aughton

Ingredients

none

Preparation

Acorn, butternut, bannana, spaghetti etc squash are great if you just steam them in the microwave until soft, then mash in a little margarine and cinnamon.

I like to take zuchinni, crookneck (yellow), and pattypan (summer)

Squash, and either layer them with a little garlic, black pepper, and steam them in the microwave (with a splash of sake for flavor), or sautee them with onions and mushrooms with rosemary and white wine.

Slice into thin chunks for either.

Bannana squash also makes a great thickener and sweetener for winter vegatable soups (with cabbage, potatoes, onion, turnip, celery, and whatever else is in the fridge).

You can also slice acorn or butternut squash in half, make a filling of some kind of grain or rice with nuts, cheese, sauteed veggies, maybe some raisins, then stuff the squash halves and bake at 350 until the squash is soft. Be creative.