Cut squash such as Hubbard, Butternut and Acorn in half with a heavy-bladed knife, or hand saw. Scrape away the seeds and stringy portions.
For baking squash, arrange pieces with skin side down in a greased baking dish. Score the flesh with a knife and sprinkle with salt and pepper, if desired. Spread surface with butter and bake in a 375° to 400° oven until tender (45 minutes to 1 hour).
To bake squash a different way, place unseasoned pieces cut side down in baking pan with an inch of water and cover with foil. Bake at 400° until tender about 45 minutes to 1 hour.
To cook squash in pot of water, remove the peel from cut pieces with peeler or knife. Dice or slice squash. Cook in a small amount of boiling salted water until just tender (about 4-5 minutes, depending on size of pieces); drain.
Baked squash can be served in its shell or seasoned pieces with butter, ground coriander, allspice, nutmeg, brown sugar or maple syrup. Unseasoned baked squash can be scooped out of the shell, mashed, then seasoned.
Peel and cut about 1½ pounds of winter squash into ½ inch cubes to make 4 cups. Melt 2 tablespoon butter in a wide frying pan over medium heat. Add the squash and ¼ cup water. Cover and cook, stirring occasionally, 4-5 minutes or until just tender and liquid is absorbed. Stir in salt to taste. Makes 4 servings.
6 cups diced, unpeeled Trax Farms Homegrown Zucchini
¼ cup diced onions
1 cup grated carrots
¾ cup margarine
8 oz. package herb-seasoned stuffing mix
1 cup sour cream
1 cup cream of chicken soup
Boil zucchini, onions and carrots for 5 minutes; drain well. Melt margarine and mix with stuffing mix. Mix together sour cream and soup; fold zucchini, onions and carrots into soup mixture. Put ½ of the stuffing mix in a 13x9 inch-baking dish, that has been sprayed with non-stick spray. Pour the zucchini mixture over the stuffing mix and top with the remaining stuffing mix. Bake at 350° for 35 minutes. Serve hot. Yields: 12-15 servings.
6 Trax Farms zucchini (about 3 lbs.), scrubbed
4 slices bacon, chopped
¾ cup chopped onion
4 cloves garlic, finely chopped
½ tsp. dried basil
¼ tsp. dried rosemary leaves, crumbled
⅛ tsp. dried thyme
¼ tsp. red-pepper flakes, crushed
4 slices white bread, crumbled
4 oz. Shredded Mexican 4-cheese blend
½ tsp. salt
¼ tsp. pepper
Bring pot of water to a boil. Cut zucchini in half lengthwise. Carefully scoop out flesh, leaving ¼-inch shell all around. Finely chop pulp. Place in bowl. Slip zucchini shells into boiling water; cook until tender, about 6 minutes. Line a large tray with paper toweling. With a slotted metal spoon, remove zucchini to paper towel lined tray to drain. Meanwhile, cook the bacon in a large nonstick skillet over medium heat for 3 minutes. Add the onion and garlic; cook, stirring occasionally, for 5 minutes or until slightly softened. Add the chopped zucchini, basil, rosemary, thyme, and red-pepper flakes; cook, stirring occasionally, for about 7 minutes. Remove the skillet from the heat. Mix in the bread, half of the cheese, the salt and pepper. Heat oven to 375°. Spoon the zucchini stuffing mixture into the zucchini shells, dividing equally. Sprinkle the tops of the stuffing with the remaining shredded cheese, dividing equally. Arrange the zucchini boats on a baking pan. Bake in 375° oven for 10 minutes or until the zucchini and stuffing is heated through.
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
1 cup vegetable oil
1 ¼ cups shredded Trax Farms zucchini
1 small carrot, grated
1 cup chopped walnuts
Heat oven to 325°. Coat two 8 x 4-inch loaf pans with cooking spray. Mix flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in bowl. Mix eggs and oil in bowl. Beat for 30 seconds. Add zucchini and carrot. Stir flour mixture into egg mixture. Stir in nuts. Divide batter equally among 2 prepared pans. Bake in 325° oven for 1 hour. Cool breads in pans on wire racks for 20 minutes. Remove from pans and set on wire racks to cool. Slices best after 24 hours.
2 tbsp. butter
3 cloves garlic, chopped
1 ½ cups diced onion
2 ½ pounds Trax Farms zucchini, ¼-inch slices
2 tsp. dried basil leaves
1 large Trax Farms tomato, seeded and diced
1 tsp. salt
1/8 tsp. pepper
Heat butter in large nonstick skillet over medium heat. Add garlic and onion; sauté until softened, about 5 minutes. Stir in zucchini and basil; cook, covered, 12 minutes, stirring often. Add tomato, salt and pepper; cook, stirring, 3 minutes.
4 tbsp. vegetable oil
2 cups chopped onions, divided
1 garlic clove, minced
3 cups diced Trax Farms zucchini
2 cups sliced mushrooms
3 cups diced cooked chicken
1 cup uncooked brown rice
2 ½ cups chicken broth or water
1 ½ tsp. fresh thyme or ½ tsp. dried
½ tsp. ground rosemary
½ cup grated Parmesan cheese
Salt and pepper
2 cups chopped tomatoes
¼ tsp. chili powder
Preheat the oven to 350°. Heat 2 tbsp. of the oil in a large sauté pan, and sauté 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms, and sauté for 3 more minutes. Combine the vegetables with the chicken, rice, broth, thyme, rosemary, and cheese. Season to taste with salt and pepper. Place this mixture in a greased 9-inch by 13-inch baking dish. Heat the remaining 1 tbsp. oil, and sauté the remaining cup of onion for 3 minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Bake for 1 hour. Serve hot.
6 cups grated Trax Farms zucchini
2 tsp. salt
2 cups cornmeal
1 cup all-purpose unbleached flour
3 tbsp. sugar
1 tbsp. baking powder
3 eggs, beaten
1 ½ cups milk
2 tbsp. fresh basil OR 2 tsp. dried
Preheat the oven to 350°. Place the zucchini in a colander and sprinkle with tsp. of the salt. Toss to coat. Weight with a heavy plate, and drain for 30 minutes. Sift together the cornmeal, flour, sugar, baking powder, and remaining 1 tsp. salt. Mix the eggs, milk, and basil. Combine the dry and wet ingredients and stir to mix. Rinse the zucchini and squeeze out the liquid. You should have 3 cups of zucchini. Stir the zucchini into the batter. Grease a 9-inch springform pan and pour in the batter. Bake for 40 minutes. Cool for 10 minutes before serving. Cut into wedges to serve.
4 oz. unsweetened chocolate
½ cup vegetable oil
½ cup butter, at room temperature
2 cups sugar
3 eggs, beaten
1 tbsp. vanilla extract
2 cups sifted all-purpose unbleached flour
⅓ cup cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
½ cup buttermilk or sour cream
2 cups coarsely grated Trax Farms zucchini
½ cup chopped nuts
Preheat the oven to 350°. Melt the chocolate and oil in a small saucepan over very low heat. Cream the butter until light; add the sugar, eggs, and vanilla. Beat well. Add the melted chocolate and mix well. Sift together the dry ingredients and stir them into the batter with the buttermilk. Mix the zucchini and nuts into the batter. Grease and flour two 9-inch cake pans. Divide the batter between the pans. Bake on the middle shelf of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely before frosting with whipped cream or your favorite frosting. Cream cheese frosting is particularly nice on this cake.
4 Trax Farms acorn squash
½ Trax Farms butternut squash (about 1 pound) peeled and cut in ¼” pieces
2 cups whole cranberries
3 tbsp. raspberry preserves
1 tbsp. honey
2 tbsp. unsalted butter
Preheat the oven to 350°. Cut the acorn squash into halves lengthwise. With a spoon scrape out the seeds and fibers. Put halves, face up into one or more shallow baking dishes and add ¼-inch hot water. Bake for 30 minutes, or until tender.
Meanwhile blanch the butternut squash in boiling salted water for 3 minutes. Strain and reserve. In another pot, blanch the cranberries until the berries start to pop, about 5 minutes. Strain and combine with the butternut squash.
In a small saucepan, heat the raspberry preserves and the honey until they bubble. Add the butter. When it melts, add the cranberry-squash mixture and stir gently to combine. Do not mash the berries. Spoon the filling into the cooked acorn squash. Return the stuffed squash to the oven for 15 minutes. Serve immediately.
Cut 2 acorn squash (1 to 1 ½ lb. each) into halves; remove seeds and fibers. Place squash cut sides up in ungreased baking pan. Spoon 1 tbsp. maple-flavored or maple syrup and 1 tbsp. cream into each half. Cook uncovered in 350° oven until tender, about 1 hour.
1 large Trax Farms butternut squash
6 whole cloves
2 cinnamon sticks
6 allspice berries
1 pint light cream
1 cup heavy cream
¼ cup Pure Local Maple Syrup
Peel, seed, and cube squash. In a large soup pot, place squash with enough water to cover. Tie cloves, cinnamon sticks, and allspice berries in a cheesecloth bag and add bag to pot. Bring to a boil and simmer over low heat for 40 minutes. Remove spice bag. Drain squash, reserving liquid. Return cooked squash to pot and mash. (For a smoother soup, squash may be pureed in blender or food processor before returning to pot.) Stir in creams and maple syrup. Cook over low heat for 15 minutes, stirring often to prevent sticking. Season with cinnamon and nutmeg, if desired. Thin with reserved liquid, if necessary. Cook 15 minutes more. Serve hot.
3 lb. Trax Farms hubbard squash or butternut squash
1 cup dairy sour cream
2 tbsp. margarine or butter
1 medium onion, finely chopped
1 tsp. salt
¼ tsp. pepper
Cut squash into several pieces; remove seeds and fibers. Pare squash and cut into cubes. Heat 1 inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Add squash. Cover and heat to boiling. Cook until tender, 15 to 20 minutes; drain. Mash squash; stir in remaining ingredients. Turn mixture into ungreased 1-quart casserole. Cook uncovered in 400° oven until hot, 20 to 30 minutes.
1 spaghetti squash
¼ cup fresh parsley, chopped
¼ cup olive oil
2 tbsp. light margarine
2 tsp. minced garlic
½ lb. fresh mushrooms, sliced
3 tbsp. light margarine
¼ cup Parmesan cheese
salt to taste
With a knife, pierce the skin of squash several times. Place whole squash in microwave, cook on high for 15 minutes, turning once. Remove and let stand for 10 minutes. In a small bowl, place parsley, olive oil, margarine and garlic. Cook on high for 1 minute. Set aside. Sauté mushrooms in 3 tbsp. margarine in microwave for 5 minutes. Cut squash in half lengthwise and remove the seeds and membranes. With a fork, gently pull spaghetti-like flesh away from side of outer skin. Combine squash noodles with mushrooms. Pour butter mixture over squash noodles and sprinkle with cheese, salt and pepper. Stir and serve.
Copyright ©2001 Trax Farms Inc. All Rights Reserved