Summer Squash With Apple Food

BAKED SQUASH AND APPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Pare, seed, and cut squash into small slices.
• Place squash and apple slices in oblong baking dish (7x11-inch).
• Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
• Cover and bake for 45-50 minutes.

SQUASH AND APPLE SOUP

Steps:

• In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
• In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

SPICY SUMMER SQUASH WITH HERBS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
• Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

SUMMER SQUASH WITH APPLE

Steps:

• Trim ends from squash and cut into thin slices.
• Core apple and cut into thin slices.
• In a medium saucepan, combine squash, apple, chicken broth, salt, pepper and nutmeg.
• Cook until squash and apple are tender, 6-8 minutes.
• Serve garnished with chives or parsley.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

SWEET BUTTERNUT SQUASH WITH APPLES

Steps:

• Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
• Peel and core the apples; cut in 1/2-inch slices.
• Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
• Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
• Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
• Serve with a dollop of whipped cream and some chopped walnuts if you like.

OVEN-ROASTED SQUASH, APPLES & ONIONS

Steps:

• Heat oven to 400ºF.
• Pierce squash with sharp knife; place on microwaveable plate. Microwave on HIGH 2 min.; cool 2 min. Meanwhile, mix dressing, sugar and rosemary until blended.
• Cut squash lengthwise in half; remove and discard seeds. Cut each half into 4 wedges; place in large bowl. Add apples and onions; mix lightly. Add dressing mixture; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
• Bake 30 min. or until squash is tender, turning after 15 min.

SQUASH AND APPLE BAKE

Steps:

• Mix brown sugar, butter, salt and mace.
• Arrange squash in 12 x 7 x 2 oblong baking dish;ungreased.
• Top with apple slices.
• Sprinkle sugar mixture on top.
• Cover and cook in 350 degree oven until squash is tender 50-60 minutes.

APPLE-SQUASH

Steps:

• With vegetable peeler, peel squash. Remove seeds; cut squash into 1/2-inch cubes. In 1 1/2-quart microwavable casserole, place squash and cider. Cover; microwave on High 5 to 7 minutes, stirring once halfway through cooking, until squash is tender.
• Stir in remaining ingredients. Cover; microwave on High 2 to 3 minutes longer, stirring once halfway through cooking, until squash and apples are very tender. Serve immediately. If desired, mash before serving.

SQUASH AND APPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
• Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
• Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
• Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

SQUASH-APPLE BAKE

Steps:

• Arrange squash in a 2-qt. baking dish. Top with apple wedges. Combine the remaining ingredients; spoon over apples. , Bake, uncovered, at 350° for 50-60 minutes or until tender.