**SQUASH**

Summer squashes, including zucchini (also known as courgette), pattypan and yellow crookneck are harvested during the growing season, while the skin is still soft and the fruit rather small; they are eaten almost immediately and require little to no cooking.

Winter squashes (such as butternut, Hubbard, buttercup, ambercup, acorn, spaghetti squash and pumpkin) are harvested at maturity, generally the end of summer, cured to further harden the skin, and stored in a cool place for eating later. They generally require longer cooking time than summer squashes. (Note: Although the term "winter squash" is used here to differentiate from "summer squash", it is also commonly used as a synonym for Cucurbita maxima.) The squash fruit is classified as a pepo by botanists, which is a special type of berry with a thick outer wall or rind formed from hypanthium tissue fused to the exocarp; the fleshy interior is composed of mesocarp and endocarp. The pepo, derived from an inferior ovary, is characteristic of the squash family (Cucurbitaceae). In culinary terms, both summer and winter squashes are generally considered as vegetables, even though pumpkin may be used for sweet dishes.

The term "summer" and "winter" for squash are only based on current usage, not on actuality. "Summer" types are on the market all winter; and "winter" types are on the markets in the late summer and fall, as well as winter. Thus, the terms "summer" and "winter" are deceptive and confusing. This terminology was never meant to confuse - it just dates back to a time when the seasons were more crucial to man's survival than they are now. "Good keepers" became known as winter vegetables if they would "keep" until December.

*Butternut Squash Cakes*

Ingredients for about 4 butternut squash cakes :
A few tablespoons olive oil or vegetable oil
1/4 cup diced onions or shallots
2 cups packed grated raw butternut squash
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon curry powder
1 large eggs
1/4 cup garbanzo and fava bean flour, also known as "garfava" flour (try Bob's Red Mill brand)
3 tablespoons corn flour (NOT masa - again, try Bob's Red Mill brand)
sour cream and pumpkin seeds for garnish, optional

Browned Butter Smashed Potatoes with Butternut Squash

1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
1/2 cup milk (approximate)
Freshly-ground black pepper, to taste

1. In a 3-quart saucepan over high heat, add potatoes and squash chunks with water; add 1 teaspoon salt. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.

2. In a small frying pan or saucepan, add 2 tablespoons of the butter and the sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.

3. When potatoes and squash are cooked, remove from heat and thoroughly drain the water off. Reduce heat to low, return pan with the drained potatoes and squash to burner, and shake 1 to 2 minutes; remove from heat.

4. Roughly mash with hand masher leaving mixture chunky. Gently mix in remaining 1 tablespoon butter and enough milk for consistency desired. Season with salt and pepper.

5. Spoon into a large serving bowl and drizzle with brown butter/sage mixture.

Makes 4 servings (about 4 cups).

*Radish Sandwiches on Zucchini Basil Muffins*

INGREDIENTS

1 1/4 cups a/p flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon pepper
2 tablespoons vegetable shortening, softened
1 tablespoon sugar
1 large egg

1/4 cup buttermilk1 cup coarsely grated well-scrubbed zucchini squash1/2 cup finely chopped fresh basil
3 tablespoons unsalted butter, softened
8 radishes, trimmed and sliced thin

Preparation:

Preheat oven to 400°F.

In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.

In a bowl cream together the shortening and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well. Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.

Spoon mixture into a well-greased mini muffin tins (each 1/8 cup). Bake the muffins on the middle rack of your oven approximately 15 to 18 minutes, or until a tester comes out clean. Remove from oven and turn the muffins out on a wire rack and let them cool.

To serve: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

Makes 24 sandwiches.

*Spaghetti Squash*

*Oven Baked Squash (Calabaza al Horno)*

INGREDIENTS
5 to 6 large squash (zucchini, crookneck, Mexican or similar summer squash)
1 medium onion, diced
2 cloves of garlic, minced finely
1 teaspoon of salt
1 teaspoon fresh ground black pepper
1/2 cup crumbled butter-type crackers (Ritz or Club crackers)
4 tablespoons butter, cut into small pieces
1 cup shredded Colby jack cheese, or similar
2 eggs, slightly beaten
1/2 cup milk6 slices Asadero cheese, or other melting cheese of your choice
DIRECTIONS
Preheat oven to 350 degree F. Butter a 9- by 13-inch casserole dish. Clean the squash then slice into 1/4-inch circles. Arrange the slices of squash in a strainer or rack over 1/2-inch of boiling water. Cover and steam just until barely tender, approximately 10 to 15 minutes. Remove from heat, drain any excess liquid from the squash, and mix in the onion and garlic.
Arrange half of the cooked squash mixture in the prepared casserole dish. Add a layer of crumbled crackers, butter pieces, and 1/4 cup of the shredded cheese; then continue layering with the remaining squash, butter pieces, and shredded cheese to use it all.
In a small bowl, mix the slightly beaten eggs into the milk with a small whisk or a fork, adding the salt and pepper while you are mixing. Pour the milk/egg mixture over the top of the entire dish and cover with the sliced Asadero cheese.
Cook approximately 30 to 40 minutes or until just beginning to brown on top.
Serves about 6.

*Butternut Squash Bread*

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar
1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

Preparation:

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.

Makes 1 loaf.

*Creamed Oysters in Acorn Squash*

INGREDIENTS

4 medium acorn squash
1/4 cup butter, cut up
2 (12-ounce) containers fresh oysters
1 (10 3/4-ounce) can cream of celery soup, undiluted
2 lean bacon slices, cooked and crumbled
1/4 cup minced fresh parsley
Preheat oven to 350 degrees F.

Cut squash in half crosswise around the middle. Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half; discard.

Place squash halves, cut side up, in a greased 15- x 10-inch baking pan; divide butter pieces evenly between each squash halve. Bake approximately 45 minutes to 60 minutes or until tender when pierced with a fork. Remove from oven.

While the squash is cooking, drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium heat, stirring occasionally, until oysters just begin to curl. Stir in cream of celery soup, and then spoon the oyster/soup mixture evenly into warm squash halves. Sprinkle with crumbled bacon and minced parsley.

Bake for an additional 5 minutes. Remove from oven and serve.

Makes 8 servings.

*Zucchini Bread*

INGREDIENTS

3 eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
2 cups shredded unpeeled zucchini squash
1 cup chopped nuts of your choice1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Lightly grease and flour two (2) 9 by 5-inch loaf pans.

In a large bowl, cream eggs, sugar, and vegetable oil until light and fluffy. Mix in flour, salt, cinnamon, baking powder, and baking soda. Add cloves, zucchini, nuts, and vanilla extract; stir until well blended.

Pour batter into prepared loaf pans and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done.

Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Yields 2 loaves.

Butternut Squash Risotto with

Chives

6 to 8 cups chicken broth
5 tablespoons unsalted butter, divided into 4 tablespoons and 2 tablespoons
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced into bite-size pieces*
2 cups arborio rice**
1 cup dry white wine (such as Sauvignon Blanc), I used a dry Vermouth
1 cup freshly-grated Parmesan cheese, divided
2 tablespoons chopped chives or garlic chives
Salt

In a medium-sized saucepan over medium-high, heat chicken broth and keep warm over low heat.

In a large heavy saucepan over medium heat, melt 4 tablespoons of butter; add onion and diced butternut squash pieces. Cook until onions are translucent, approximately 5 minutes.

Add arborio rice and cook 1 to 2 minutes making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy).

Add wine and cook, stirring constantly until wine has been completely absorbed by the rice or evaporated. Add a few ladles of hot chicken broth, just enough to barely cover rice. Cook over medium heat, stirring frequently, until broth has been absorbed. Continue cooking, adding a little bit of hot chicken broth (1/2 cup at a time), stirring frequently, until the chicken broth is absorbed and until the rice is tender (but still firm to the bite), about 15 to 20 minutes.

NOTE: Risotto doesn't need constant attention during its cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock.

During the last minutes of cooking, add remaining 2 tablespoons of butter, 1/3 cup Parmesan cheese, and chives. At this point the rice should have a creamy consistency (it should be tender, but firm to the bite). Add salt to taste. Remove from heat.

NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.

Serve with remaining grated Parmesan cheese.