Baked Squash with Apples and Chestnuts

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  • 5 lb. raw squash, cut in half, seeds &  fibrous membrane removed
  • 6 c. water, divided
  • 10 chestnuts, cut with an X on flat side
  • 1/2 c. cream sherry
  • 2-3 Granny Smith apples, peeled, cored & chopped
  • 1/2-1 tsp. salt


Preheat oven to 350 degrees.  Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan.  Bake uncovered until soft, about 30 minutes.  Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water.  Cover and boil on high heat 15 minutes.  Drain water and set chestnuts aside until cool enough to handle.  Peel chestnuts, cool and chop meat coarsely.  Set aside.  When squash is cooked, scoop out flesh and puree in blender or food processor, working in batches if necessary.  (For this recipe, you will need 6 cups squash puree.)  Place squash puree in large bowl.  (Recipe can be completed to this point the day before.  Refrigerate puree squash.)  Set oven at 325 degrees.  Stir sherry, chopped apples and salt into puree and pour into a 1 quart casserole.  Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through.  Serves 6-8.


Yellow Squash Casserole

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Yellow Squash


  • 2 c. well drained and cooked yellow squash
  • 3 beaten eggs (lg.)
  • 1 tbsp. minced onion
  • 1/2 c. med.-sharp Cheddar cheese, grated
  • 1/2 tsp. salt
  • 1/2 c. buttered bread crumbs


Mix all ingredients, except bread crumbs.  Pour into baking dish and top with buttered bread crumbs.  Bake at 350 degrees for 45 minutes or until firm.

Grandma Simpson’s Yellow Summer Squash Spanish Style

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Grandma Simpson’s Yellow Summer Squash Spanish Style

Yellow Summer Squash Spanish Style


  •  2 large yellow summer squash diced in large chunks
  • 2 slices of bacon diced
  • 1 onion diced in small pieces
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¾ teaspoons ground oregano
  • ¾ teaspoons ground cumin
  • 2 teaspoons crushed garlic
  • ¾ teaspoon hot sauce


 In large skillet brown bacon, add onions and cook till translucent. Add diced chunked yellow summer squash and other ingredients. Cook until the squash is translucent may use a fork to test the squash is tender. Remove immediately. Server with meat, chicken, turkey or pork.

Grandma Simpson’s Deep Batter Fried Yellow Summer Squash


Deep Fried Yellow Summer Squash

In July we had a heat wave in Roby Texas. Grandma Simpson’s decided it was time I planned the mid day meal, cooked, and serve it to the ranch hands and Grandpa. I was out in the ice box looking at what we had on hand when one of our neighbors’ shows up. She is carrying with her a large sack. I had taken from the ice house some large T-Bone Stakes for lunch.

 I arrived in the kitchen to see a large bag of Yellow Summer Squash sitting on our table. Our neighbor had been growing Yellow Summer Squash in her garden and had more than she could use. She had been canning Yellow Summer Squash and trying different recipes.

 This was the first time I had seen a Yellow Summer Squash and had no idea how to prepare this vegetable. After our neighbor left Grandma Simpson and I tried to figure out what to do with Yellow Summer Squash. I had T-Bone stakes thawing out in the sink and needed a vegetable to go with them.

 I spoke with Grandma Simpson on different ways we could prepare this vegetable to go with the steaks I had thawing. I asked can we boil it. She thought that might not be such a good idea. The men loved potatoes with their steaks. Normally it was fried potatoes. So we decided to try and make a deep fried Yellow Summer Squash to go with the T-Bone steaks for lunch.


  • 1 egg
  • 1 cup milk
  • 1 cup flour
  • 1 teaspoon salt


 Wash the Yellow Summer Squash well. Cut into round rings removing the flower tops and end from the squash. Lightly salt the rings and set aside.

 In mixing bowl add the flour, salt, and egg mix well. Slowly pour in the milk to make your batter. If you want a thicker batter use less milk. If you want a thinner batter add extra milk.

 In cast iron skillet heat lard so that the lard is around 2 ½ inches in the skillet

 Once the oil is hot in the skillet dip the round rings into the batter coating completely on both sides

 Place the rings in the hot oil and brown on both sides. Normally it takes 2 to 3 minutes on both side to cook completely done.

 Remove the cooked rings and place on a paper towel to drain off excess oil

 Serve hot. You may serve with ketchup, BBQ Sauce, or Mayonnaise.

 The Deep Fried Yellow Summer Squash is easy to prepare and has a wonderful taste. In later years after making the deep frying batter I have rolled the rings in bread crumbs before frying. This adds to the flavor of the rings.

 If you have any Yellow Summer Squash recipes would you please share them with everyone. Thank you so much and I hope you enjoy this recipe and try it at home.



Velvet Acorn Squash Bisque

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  • 3 tbsp. butter
  • 1 c. carrot, grated
  • 2 med. potatoes, peeled & cubed
  • 4 c. strong chicken broth
  • 1/2 c. milk
  • 1 c. onion, finely chopped
  • Salt & white pepper, to taste
  • 2 acorn squash, peeled & cubed
  • 1/2 c. cream
  • Cayenne pepper


Melt the butter in a saucepan.  Add the onion, carrot, salt and white pepper.  Cook over low heat until soft, stirring often.  Add the potatoes and squash.  Pour in the chicken broth and simmer, covered, over low heat for about 25 minutes or until all the vegetables are tender.  Puree in blender.  Return to stove.  Stir in the cream and milk.  Taste for seasoning and reheat.  Sprinkle each serving with cayenne pepper.  Serves 4 to 6.  

Smashing Squash

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  • 2 lb. summer squash or zucchini,  sliced, cooked and drained
  • 1 carrot,  pared and grated
  • 1 sm. onion, peeled and grated
  • 1 stick margarine, melted and mixed with
  • 1 (8 oz.) pkg. dry herb-flavored  stuffing mix
  • 1 c. sour cream
  • 1 can cream of chicken (or mushroom)  soup


Mix squash, carrots and onions.  Add 1/2 of the buttered stuffing to squash mixture.  Add sour cream and soup, undiluted.  Turn into buttered casserole dish and top with remaining buttered stuffing.  Bake at 350 degrees for 20-30 minutes.

Simpson’s Yellow Squash

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  • 6 med. yellow squash, sliced
  • 1 med. onion, peeled and sliced
  • Oleo
  • 1/2 c. chicken broth
  • 1 c. milk or light cream
  • Salt and pepper to taste
  • Chopped chives


Saute the onion in butter in a large pan.  When it is wilted, add the squash and the broth.  Cover and cook briskly until the squash is tender, about 15 minutes.  Cool.  Puree the squash with the cooking liquid in a blender.  Season with salt and pepper.  When cold, add the milk.  Serve cold, garnished with chives.

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