Stuffed Yellow Squash

For a great main course dish make Stuffed Yellow Squash. You can add herbs like thyme or sage but go easy. In a pinch, you can try zucchini.

Ingredients:

4 to 6 medium yellow squash – Butternut is best but summer squash is also good
6 ounces sausage – go with a sweet sausage
1 medium onion – chopped
1 bell pepper – chopped
1 large carrot – chopped
1 celery stalk – chopped
2 cups of breadcrumbs – you can go with seasoned or unseasoned, whichever you like best
salt and pepper

Directions:

Bake squash whole until just tender – remove and carefully cut in half lengthwise. Scoop out squash pulp and seeds taking care not to break shells – discard. Place squash shells in a baking dish.

In skillet over medium-high heat, cook sausage with onion, bell pepper, carrot and celery until vegetables are tender and sausage is lightly browned. Add salt and pepper to taste; remove from heat. Add bread crumbs, and season with salt to taste salt. Add a little water if the mixture is too dry.

Stuff squash shells with the sausage mixture; bake at 375° until browned. This can be treated as a main dish.

Yellow Squash Pancakes

Yellow Squash Pancakes – an alternative to potato pancakes

Ingredients:

2 cups grated yellow squash
1/4 cup self – rising flour
1/3 cup self – rising cornmeal
1 small onion, chopped
1 egg, beaten
Vegetable Oil
pepper to taste

Directions:

Mix all ingredients together. In a large skillet heat vegetable oil. Spoon out mixture into skillet once the vegetable oil is hot. Brown on both sides – just like you would if cooking potato pancakes. Drain on paper towel. Salt & pepper to taste. You can use a variety of dipping sauces. My wife uses applesauce while I like a hot salsa.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

Carrot and Squash Curry Soup

Carrot and Squash Curry Soup You can puree the entire pot of soup to make it creamed, some puree and leave some of it chunk

Ingredients:

3 tablespoons olive oil
5 garlic cloves, Minced
1 whole large onion, Diced
3 whole carrots, peeled, sliced and diced
4 small yellow squash or 1 ½ large yellow squash make sure you peel them especially if you are using large – cut into small cubes
Salt to taste
1 tablespoon curry powder
1/2 cup dry wine – original recipe called for white but I have used a pinot noir
Enough chicken broth or vegetable broth to totally cover the vegetables in the pot
1/4 cup heavy cream or 1/4 cup coconut milk – I consider this absolutely necessary

Directions:

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 5 minutes, or until they start to get soft. Salt to taste.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and then the curry powder.

Pour in wine. Let evaporate for about 30 seconds then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

You can puree the entire pot of soup to make it creamed, some puree and leave some of it chunk for a touch of class or leave as is. I like to leave it as is and enjoy the vegetables.

Serve hot. Add either a drizzle of heavy cream or coconut milk to really kick the taste of the curry into high gear.

Add a good crusty bread and the remainder of the wine and you will be happy!!

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

Ingredients:

2 lbs. of venison sirloin
1/4 cup of bacon fat
1 garlic clove
1/4 cup onions – minced
2 cups water
1 cup apple juice
1 bay leaf
10 peppercorns
1 tablespoon of butter
4 tablespoons of flour
3/4 cup sour cream
Salt – to taste

Equipment:

Large skillet
2 QT casserole

Cooking Directions

Cut venison into 2″ pieces. Mince garlic. In the skillet, melt bacon fat and add garlic and venison. Brown venison on all sides – make sure not to burn the garlic. Once the meat is browned place in the casserole.

Place minced onions in the skillet and sweat for approximately 2 minutes until translucent. Add water, apple juice, bay leaf, peppercorns and salt. Scrap the skillet to get all the meat drippings. Pour the mixture over the venison in the casserole. Bake in an over for 30-60 minutes at 325 degrees until tender.

Melt butter in skillet, stir in flour making sure to remove any lumps. Add sour cream and cook over low heat for 5 minutes. Pour over venison – serve