Detailed Contents: Squash and Pumpkin-Squash Recipes-Herb-Fried Summer Squash-Fried Summer Squash and Onions-Scalloped Hubbard Squash-Baked Winter Squash-Squash Green Bean Sauté  -Baked Zucchini    

Squash and Pumpkin

Pumpkins are a form of squash and belong to the family cucurbitaecde, which includes cucumbers, melons, squash and gourds. Within this family is the genius cucumbata, which includes all varieties of pumpkin.

Cultivated Pumpkins are generally believed to have originated in central North America. While the origins of the wild form is uncertain, they, like all of the other vegetables of supposedly  North American origin, probably originated in South America, although there is considerable documented and possibly well founded, claim as to an Asian origin.

Squash Recipes-Herb-Fried Summer Squash

Squash Recipes

Herb-Fried Summer Squash

Cut 2 pounds summer squash in ½ inch slices. Roll in flour seasoned with salt, pepper and 1 tsp. herbs such as thyme, marjoram, or sage. Dip slices in slightly beaten egg; roll in fine dry bread crumbs, and fry in hot deep fat(350F) 8 minutes, or until squash is brown and tender. Makes 4 servings.

Fried Summer Squash and Onions

Wash and dice 2 pounds summer squash. Put in skillet with 3 thinly sliced onions, 3Tbsps. butter or margarine, ½ tsp. salt, ¼ tsp. pepper. Cover, and cook 20 to 30 minutes. Makes 4 servings.

Scalloped Hubbard Squash

1 onion, diced

3 ½ cups mashed, cooked

Hubbard squash or 2 boxes thawed frozen squash

1 green pepper, diced

            Salt and pepper

3 Tbsps. butter or margarine

½ cup fine dry bread crumbs

Cook onion and green pepper in butter until tender. Add squash, and salt and pepper to taste. Put in shallow baking dish, and sprinkle with crumbs. Bake in hot oven, (400F). about 30 minutes. Makes 4 servings.

Baked Winter Squash

Split acorn squash, or cut Hubbard squash in serving pieces. Remove seeds; sprinkle with salt and pepper; put a small piece of butter in each and a little honey, if desired. Bake in moderate oven, 375 F.., 45 minutes, or until tender.

Squash, Green-Bean Sauté

1 onion, diced

1 Tbsp. minced parsley

1/3 cup olive oil

1 cup boiling water

3 small or 2 medium summer squash

            Salt and pepper

1 lb. green beans

Cook onion in oil until slightly browned. Cut squash in ¼ inch slices. Add squash, green beans, cut in 1 inch pieces, parsley, and water to onion. Cover, and cook over low heat 10 minutes, or until vegetables are tender. Season, with salt and pepper. Makes 4 servings.

Baked Zucchini

2 medium zucchini (about 1 pound)

2 cups bread cubes

1 clove garlic, minced

½ tsp. poultry seasoning or oregano

2 Tbsps. butter or margarine

            Salt and pepper

Wash, and cook unpeeled zucchini 10 minutes in small amount of boiling salted water. Drain, and cut in half lengthwise. Scoop out pulp; cube. Cook garlic in butter a few seconds. Stir in cubed pulp, bread cubes, poultry seasoning, and salt and pepper. Stuff zucchini with mixture; put in greased baking dish, and bake in moderate oven, 350 F., 20 minutes or until zucchini is tender. Makes 4 servings.