Calico Squash Casserole
 |
Calico Squash Casserole – Squash and every other vegetable you can imagine make this incredibly healthy casserole. Quick, easy, and positively loaded with vitamins and nutrients. Try it with a warmed up dinner roll, if you think you’ll have room.
Prep Time: 15 mins |
Ingredients to make Calico Squash Casserole
1 lb Yellow squash,sliced
1/2 lb Zucchini,sliced
1 c water
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3 tb Green onion,chopped
1/4 c Butter or margarine,melted,divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of mushroom soup,undiluted
1 ea 8 ounce can water chestnuts,drained,chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento,chopped
1 lg Carrot,grated
1/2 ts Salt
1/4 ts Pepper
Directions to make Calico Squash Casserole
Step 1:Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.
Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.
Image Source: szlea
Chilled Summer Squash Soup with Fresh Herbs
 |
Chilled Summer Squash Soup with Fresh Herbs – This one-of-a-kind soup is served chilled, making it a great summer recipe. Fresh herbs are added to compliment the unique flavor of the vegetable mix. A great way to use healthy squash and zucchini.
Prep Time: 10 mins |
Ingredients to make Chilled Summer Squash Soup with Fresh Herbs
4 Medium Zucchini,washed,sliced 1 inch thick
1 Large Yellow Crookneck Squash,washed,sliced 1inch thick
1 Pattypan Squash,quartered **
1 Large Onion — thinly sliced
1 Teaspoon Garlic — finely minced
3 To 3.5 Cups Vegetable Broth
Salt And Freshly Ground White Pepper,to taste 2 Tablespoons Fresh Basil,finely chopped
2 Tablespoons Fresh Parsley,finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk
Garnish
Fresh Basil,chopped
Fresh Parsley,chopped
Directions to make Chilled Summer Squash Soup with Fresh Herbs
Step 1:In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender
Step 2:Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight.
Step 3:When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley.
Step 4:**This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup.
Image Source: foodistablog