Holiday Squash Recipes

Steps:

• Preheat the oven to 350º. Grease the bottom and sides of a 13"x9" glass baking dish with vegetable oil or cooking spray.
• With a hand grater or food processor, shred zucchini, squash and onion. Add to a large mixing bowl. To the bowl, add the shredded cheese, eggs, milk and oil. Stir to combine.
• Once combined, add the corn muffin mix and your salt and pepper. Stir again to completely incorporate all ingredients. Pour into prepared baking dish and bake on middle rack of oven for 1 hour. Serve warm or room temperature, and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium-low heat. Stir cinnamon and brown sugar through the melted butter; remove from heat and stir crushed saltine crackers into the butter until moistened.
• Pour enough water into a baking dish to be about 1 inch deep. Lay the acorn squash into the water with the rounded sides down. Fill the cavity of the squash with the saltine cracker mixture.
• Bake in the preheated oven until the squash is easy to pierce with a fork, about 45 minutes.

Steps:

• Peel squash with vegetable peeler (this is the only hard part - I promise!). Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices.
• Mix flour, brown sugar and allspice in medium bowl. Cut in the butter to make crumbs - do not overmix.
• Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly. Original recipe specified an 11x7 inch pan, but I have used 9x13 inch, 8x8 inch or 3 quart square dishes, depending on the size of the squash.
• Top squash with 1/2 crumb mixture.
• Add remaining squash and sprinkle with remaining crumb mixture.
• Top with pecans and drizzle with maple syrup.
• Cover with foil and bake 1 hour.
• Remove foil; bake until squash is tender, about 10 minutes.