NORTHERN IOWA FOOD A N D F A R M FREEZING PARTNERSHIP LOCAL SQUASH Northern Iowa Food and Farm Partnership Squash Recipes and UNI-CEEE Cedar Falls, IA 50614-0293 Preparation for Winter Preservation Squash: Website: www.niffp.org Acorn, Banana, Buttercup, Butternut, Phone: (319) 273-7883 Golden Delicious, Hubbard, Spaghetti E-mail: [email protected] Visit our website at www.niffp.org Select firm, mature squash with a hard or “like” us on Facebook! rind. For , mashing the cooked pulp is not necessary. Disclaimer Cook until soft in boiling water, in steam, All photos and recipes were published by in a pressure cooker, or in an oven. tasteofhome.com and are considered the property of Remove pulp from rind and mash. Reiman or its affiliates, users, or licensors. Photos and To cool, place pan containing in recipes may be used for informational and non- cold water and stir occasionally. commercial, personal use only. The Northern Iowa Food Package, leaving 1/2-inch headspace. and Farm Partnership is not endorsing Taste of Home, but Seal and freeze. wants to present a few easy, delicious squash recipes in Preparation for : order that customers that purchase local squash will know Cocozelle, Crookneck, Pattypan, how to cook with it. Any undertaking of these recipes and Straightneck, White Scallop possible risk involved are the responsibility of the people who undertake them and not of Taste of Home, the Choose young squash with tender skin. Northern Iowa Food and Farm Partnership, or the Wash and cut in 1/2-inch slices. distributor of this brochure. Water blanch for 3 minutes: Use a blancher which has a blanching basket The instructions for freezing squash came from the Squash Vendors in the Greater and cover, or fit a wire basket into a National Center for Home Food Preservation website. large pot with a lid. Use 1 gallon water The instructions may be printed and copied for not-for- Cedar Valley Area per lb. of prepared vegetables. Put the profit, personal, and educational use. The National Brent & Tracy Wilker: Waverly, (319) 230- vegetables in a blanching basket and Center for Home Food Processing and Preservation 9269 lower into vigorously boiling water. project team, The University of Georgia, the USDA, the Place a lid on the blancher. The water Northern Iowa Food and Farm Partnership, and the Rose Hill Farm: Hudson, (319) 988-4445 should return to boiling within 1 minute, distributor of the brochure are not responsible for any Call in advance to ensure squash availability or you are using too much vegetable for information that may be incorrect. and hours of operation. the amount of boiling water. Start Any farmers market in the area; check the counting blanching time as soon as the NIFFP’s Local Food Guide on our website at water returns to a boil. Keep heat high www.niffp.org for a listing of farmers markets for the required 3 minutes. locations and hours of operation. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. Tel: (319) 273-7883

Squash is in Season: Mid-July-End of October

Creamy Cut squash in half lengthwise; remove 1 teaspoon vanilla extract and discard seeds and membrane. Cut 2 cups mashed cooked butternut Butternut each half widthwise into 1/2-in. slices; squash Squash Soup discard ends. TOPPING: 1/2 cup crisp rice cereal Place slices in a greased 13-in. x 9-in. 1/4 cup packed brown sugar Prep: 15 min. baking dish. Sprinkle with salt. Combine Cook: 20 min. syrup and butter; pour over squash. 1/4 cup chopped pecans 2 tablespoons butter, melted 1/4 cup chopped onion Sprinkle with pecans if desired. In a large bowl, cream butter and 1 tablespoon butter Cover and bake at 350° for 40-45 minutes or until tender. sugar until fluffy. Beat in the eggs, milk 3 cups cubed peeled Yield: 6 servings. and vanilla. Stir in squash (mixture will 1 medium potato, peeled and cubed be thin). 1-1/2 cups water Skillet Squash Pour into a greased 11-in. x 7-in. 1-1/2 teaspoons chicken bouillon and Potatoes baking pan. Bake, uncovered, at 350° granules for 45 minutes or until almost set. Prep/Total Time: 30 min. 1/4 teaspoon salt In a small bowl, combine topping 1 small potato, peeled and thinly sliced Dash pepper ingredients; sprinkle over casserole. 1/4 cup chopped onion Return to the oven for 5-10 minutes or 1/4 cup evaporated milk 1 tablespoon canola oil until bubbly. In a small saucepan, sauté onion in Yield: 6-8 servings. butter until tender. Add squash and 1 small yellow summer squash, sliced

potato; cook and stir for 2 minutes. Add 1/4 teaspoon salt the water, bouillon, salt and pepper; 1/8 teaspoon pepper Additional Squash bring to a boil. Reduce heat; cover and Dash paprika Recipes simmer for 15-20 minutes or until In a large skillet, sauté potato and onion vegetables are tender. Summer Squash: in oil until crisp-tender. Add squash; Cool slightly. In a blender, cover and sauté 4-6 minutes longer or until the Stir-Fry, Skillet, Pasta process soup until smooth. Return to the vegetables are tender, stirring Sliced Squash, Vegetable Mix pan; stir in milk and heat through. occasionally. Sprinkle with salt, pepper Squash Lasagna, Squash Bake Yield: 2 servings. and paprika. Summer Squash Soup Yield: 2 servings. : Slices Butternut Roasted Squash, Vegetable Mix Prep: 15 min. Stuffed Squash Squash Bake Squash Casserole Bake: 40 min. Squash Bread 2 medium acorn squash (about 1-1/2 Prep: 15 min.

pounds each) Bake: 50 min. Check out tasteofhome.com for even more 1/2 teaspoon salt 1/3 cup butter, softened squash recipes, along with recipe reviews 3/4 cup maple syrup 3/4 cup sugar and nutrition facts! 2 tablespoons butter, melted 2 eggs 1/3 cup chopped pecans, optional 1 can (5 ounces) evaporated milk