Golden Squash Bake Food

GOLDEN SQUASH PIE

Steps:

• In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil. , Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.

GOLDEN SUMMER SQUASH

Steps:

• Place a large skillet over medium heat.
• After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
• Add the onion and salt.
• Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
• Transfer to a bowl and set aside.
• Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
• Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
• Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
• Toss in the garlic, and return the onions to the pan.
• Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
• Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
• NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
• Peeling the squash is optional.

ROASTED GOLDEN NUGGET SQUASH

Steps:

• Preheat oven to 400°F.
• Cut each squash into 6 wedges and scoop out and discard seeds and strings. In a large shallow baking pan drizzle squash with oil, rubbing to coat flesh. Season squash with salt and pepper and arrange, cut edges down, in pan.
• Bake squash, turning it over halfway through baking, until tender, about 40 minutes.

GOLDEN SOUFFLED SQUASH BAKE

Steps:

• Preheat oven to 350.
• In a covered saucepan, cook the squash in a small amount of salted water until tender (about 5 minutes); drain.
• In a medium bowl, combine egg yolks, cottage cheese, flour and salt.
• Beat the egg whites until stiff but not dry.
• Fold into the cottage cheese mixture.
• In a greased 11x7 inch baking dish, layer half the squash, half the egg mixture, half the cheddar cheese and half the crumbled bacon.
• Repeat the layering.
• Bake 20-25 minutes.
• Refrigerate leftovers.

GOLDEN BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
• In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
• Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.