The Season of Squash

Almost every garden has squash of some kind growing in it. It is usually one of the easiest and fastest growing vegetables. I wait with anticipation for that first bloom to show and in no time, there is that baby squash. Then you blink your eyes and, if not careful, it is overgrown. I start out looking so forward to the fresh squash and I collect new recipes all year to have ready and then every year summer hits and I’m so busy I don’t know if I’m coming or going and the squash doesn’t wait, it produces faster than I can take care of it. Then you start thinking who all can I give this to. Unfortunately, about the same time, 100 other people have their over abundance too. One of my favorite children’s books is Mrs. McNosh and the Great Big Squash by Sarah Weeks. I can relate to her squash story and how quickly they grow. I wanted to share a couple of recipes that you can cook with your squash. They are fairly simple and even the pickiest of eaters will never know there is squash in it. A great way to hide squash for kids that don’t like it. It is a perfect accompaniment for any meal and tastes like a sweet corn muffin. I hope you enjoy!

SQUASH MUFFINS

1 lb. yellow squash sliced

½ c. butter melted

1 egg slightly beaten

1 ½ c. flour

½ c. sugar

2 ½ tsp. baking powder

½ tsp. salt

Place approximately 1 inch of water in saucepan and add squash. Bring to a boil, reduce heat, cover and simmer for approximately 5 minutes until tender. Drain and mash. Stir in the butter and egg. Combine flour, salt, sugar and baking powder. Stir in squash mixture until moistened.

Filled greased muffin cups ¾ full and bake at 375 degrees for approximately 20 to 25 minutes. Cool five minutes before removing from pan. Makes approximately 1 dozen. Enjoy!

After the squash is cooked it measures approximately 2 cups. You can also cook the squash and freeze it in 2 cup portions to use as needed.

SQUASH PICKLES

8 cups of yellow squash sliced thin

2 c. onions sliced thin

2 c. vinegar

4 c. bell peppers sliced thin

2 tsp. celery seed

2 tsp mustard seed

3 c. sugar

Salt to sprinkle

Combine squash and onions. Sprinkle with salt. Set aside 1 hour, then drain liquid. Combine vinegar, sugar, celery seed, mustard seed and peppers in a pan. Bring to a hard boil. Add squash and onions, mix well. Pack in jars and seal. Process in water bath canner for 10 minutes. Delicious and taste much like a bread and butter pickle. Enjoy!