Southern Baked Squash

Southern-Baked-Squash

 

Wow, what a weekend! It was an extremely busy around our house and quite frankly, I’m getting too old for this! First of all, we helped Savannah move out. She sent photos Sunday afternoon; it looks like she and her roommates have organized and decorated their little house beautifully!

After that hot and heavy job, we had a sick puppy that had to go to the vet, I was busy doing laundry and helping Greg pack for South America, and Wesley’s team had a scrimmage game. I need this week to rest!

Today I’m sharing a wonderful recipe from my cousin, Nancy. She makes this incredible baked squash. It has the flavor or fried squash without the mess of frying! Don’t expect it to be crisp like fried squash, but the flavor is spot on. This recipe is an old one, passed down to Nancy by my Aunt Euly.

On a sad note, my Uncle Manuard died last week. Uncle Manuard married my mama’s oldest sister, Aunt Ruby. Uncle Manuard owned and operated a garage and Aunt Ruby raised chickens. They both loved their nieces and nephews. When we would visit them when I was a child, Uncle Manuard would always take me to the vending machines in the garage for a Dr. Pepper and Barbeque chips. Just goes to show that you don’t have to do fancy things for kids to make good memories. He will be missed, but I’m thankful he is with Aunt Ruby once again!

 

Southern Baked Squash
 
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Ingredients
  • Small baby yellow squash, washed and cut in half lengthwise
  • Salt and freshly ground black pepper, to taste
  • Melted buter, amount depends on the number of squash
  • Cornmeal, amount depends on the number of squash
Instructions
  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  2. Pour cornmeal in a rimmed baking dish and set aside.
  3. Place cut squash in a large bowl and sprinkle with enough water to dampen them.
  4. Remove the squash from the bowl a few at a time. Roll in cornmeal and place on the prepared pan, cut side up. Sprinkle with salt and pepper and drizzle with melted butter. Repeat until all of the squash are coated with cornmeal.
  5. Bake at 400°F until golden brown. Serve warm.

 

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Summer Squash and Ricotta Pie

We plant 2 yellow squash and 2 zucchini plants every year in our garden.  This typically gives us all of the squash we would ever want plus some to share.  This isn’t the case this year because of the rain.  In fact, our plants are yellow and they look like they may die.  Therefore, I’m treasuring the few squash that I am able to harvest this year.

Here’s a recipe that uses zucchini and yellow squash.  It’s fresh, delicious, and the presentation is beautiful!  Serve with a green salad and you have a meatless meal.

I used a Pillsbury refrigerated pie crust for easy preparation.  Also, I buy the big wedges of aged Parmesan cheese at the store.  I then pulse in the food processor several times until I have small pea size pieces or smaller.  I store this in an airtight container in the refrigerator to have on hand for various recipes.

 

Summer Squash and Ricotta Pie
 
Author:
 
Ingredients
  • 1 Pillsbury refrigerated pie crust
  • 1 medium zucchini, cut crosswise into ¼-inch thick slices
  • 1 large yellow squash, cut crosswise into ¼-inch thick slices
  • 1 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • ¾ c. ricotta cheese
  • ½ c. Parmesan cheese, grated
  • 2 tsp. chopped fresh thyme
  • ½ tsp. grated lemon zest
  • 1 tsp. fresh lemon juice
  • ¼ tsp. black pepper
  • 1 lg. egg, lightly beaten
  • ¼ tsp. kosher salt
  • 1 tsp. water
  • 1 lg. egg white
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine olive oil, zucchini squash and garlic in a large bowl, set aside.
  3. In a medium bowl combine ricotta, Parmesan, thyme, lemon zest, lemon juice, black pepper, and egg, stirring to combine.
  4. Unwrap dough and place on a lightly floured surface. Roll into a 14-inch circle. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle squash with kosher salt. Fold edges of dough toward center, pressing gently to seal.
  5. In a small bowl, whisk together 1 tsp. water and egg white. Brush dough edges with egg white mixture.
  6. Bake at 400 degrees for 40 minutes or until golden brown. Cool 15 - 20 minutes before serving.
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