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A Squash Recipe for Four Cucurbits

Squash recipes for different cucurbits, including a zucchini quiche, squash casserole, cucumber pickles and a pumpkin pie latte.

| March/April 2010

  • Spaghetti Squash
    Mashed squash turns into a nice squash casserole with our Squash Casserole recipe. Islander
  • Italian Zucchini Quiche
    This zucchini quiche is sure to please meat eaters and vegetarians alike. Korostelev
  • Ripe Sweet Cucumber Pickles
    Ripe Sweet Cucumber Pickles may make you reconsider your garden allotment come spring.
  • Pumpkin Pie Latte
    The Pumpkin Pie Latte is a perfect fall drink; morning, noon and night. Loewen

  • Spaghetti Squash
  • Italian Zucchini Quiche
  • Ripe Sweet Cucumber Pickles
  • Pumpkin Pie Latte
The Cucurbit: All About Cucumbers, Squash, Zucchini, Melons and Pumpkins 

Here are four squash recipes for different cucurbits:


¼ to ½ cup margarine
4 cups thinly sliced zucchini (or other summer squash)
1 cup chopped onion
½ cup chopped parsley or 2 tablespoons parsley flakes
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon basil
¼ teaspoon oregano leaves
2 eggs, beaten
2 cups (8 ounces) shredded mozzarella or Muenster cheese
1 can (8 ounces) refrigerated quick crescent dinner rolls
2 teaspoons mustard 
In margarine, cook and stir zucchini and onion for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano leaves. Combine eggs and cheese. Stir in zucchini mixture.
Heat oven to 375°F.
Separate dinner rolls into 8 triangles. Place in ungreased 10-inch pie pan; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake for 18 to 20 minutes, or until center is set. Cover crust with foil during last 10 minutes. Let stand 10 minutes before serving. Yields 6 servings. 


6 cups mashed squash
6 eggs, beaten
½ teaspoon salt
½ cup margarine or butter, melted
1 cup sugar
1 cup brown sugar
½ cup margarine
¼ cup flour
½ cup slivered almonds 
Heat oven to 350°F. Combine squash, eggs, salt, margarine and sugar; place in ungreased 9-by-13-inch baking dish.
Combine topping ingredients and crumble on top: Bake uncovered 45 minutes, or until knife comes out clean. Yields 12 servings.


2 teaspoons whole cloves
2 teaspoons stick cinnamon
4½ cups sugar
1 pint vinegar 
Peel, cut cucumbers in half lengthwise, scoop out seeds, cover with 2 teaspoons alum to each quart of water. Heat gradually to boiling point. Remove from heat and let stand on back of stove for 2 hours. Remove from alum water and chill in iced water. Loosely tie cloves and stick cinnamon in piece of muslin. Make syrup by boiling sugar, vinegar, cloves and cinnamon for 5 minutes. Add cukes and cook 10 minutes. Remove cukes and syrup to stone jar. For three successive mornings, remove syrup and scald, then return to cucumbers. On last day, reheat cucumbers and syrup and seal in jars. This amount of syrup will cover 2 or more quarts of cukes in jars. 


1 cup milk
1 tablespoon pumpkin puree
1 tablespoon brown sugar
1 tablespoon vanilla extract
¼ teaspoon cinnamon
½ cup strong coffee 
In a saucepan, heat milk, pumpkin and sugar until steaming. Stir in vanilla and cinnamon. Put mixture in blender, or use wire whisk, and blend 15 to 20 seconds until thick and foamy. Pour into tall mug, then add coffee. Yields 1 serving.

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