Summer Squash Crock Food

SLOW-COOKED SUMMER SQUASH

Steps:

• Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

SLOW-COOKED YELLOW SQUASH

Steps:

• In a large pot, heat oil over medium-low. Add onion, squashes, and 2 tablespoons water. Season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until soft, 30 to 35 minutes.

SLOW-COOKER SQUASH CASSEROLE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
• In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
• Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

SUMMER SQUASH CROCK

Steps:

• In skillet, cook the sausage crumbling it into small pieces. Drain grease and place in Crockpot.
• Add onions and garlic on top of meat.
• In same skillet add olive oil. Heat over medium heat. Add chopped squashes and saute for about 2 minutes. Place this layer next in the crock.
• In same skillet add broth and bring to a boil. Make sure to get up any bits of meat and veggies from bottom of skillet. Boil for one minute. Pour over squashes.
• Finally in the skillet add the can of tomatoes, cumin and red pepper. Bring to just a boil. Pour over every thing else in crockpot.
• Cover and cook in crockpot on low for 8 hours.

SLOW-COOKER SQUASH STEW

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
• Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
• Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

TOO MUCH SUMMER SQUASH IN THE GARDEN BAKED SQUASH

Steps:

• Wash and cut up squash. Boil until tender.
• Drain thoroughly and mash slightly.
• Add all ingredients except 1/2 of butter and 1/2 of cracker crumbs to squash. Pour squash mixture into baking dish.
• Mix remaining butter and crumbs. Sprinkle over top.
• Bake at 375 degrees F for about 1 hour or until brown on top.