Summer Squash Puffs Recipes

Steps:

• Combine the cooked squash and egg, stirring well.
• Combine flour, cornmeal, baking powder and salt, stir well.
• Add squash mixture and onion; stir until blended.
• Drop squash mixture by level tablespoonful into hot oil.
• Cook until golden brown, turning once. Drain well on paper towels.

Steps:

• MAKE THE CREAM CHEESE FROSTING
• In a medium bowl, beat the softened cream cheese with the powdered sugar and 2 tsp. vanilla until light and fluffy. Spoon into a piping bag. Refrigerate until ready to use.
• MAKE THE MUFFINS
• Preheat the oven to 350°F.
• Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
• Mix the eggs, granulated sugar, grated squash, vegetable oil and remaining 2 tsp. vanilla until well combined. Add the dry ingredients to the wet ones and mix until incorporated. (Do not over mix.)
• Scoop the batter into 16 greased muffin pan cups, completely filling each cup.
• Bake on the middle rack 20 to 25 min. or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. (Test with a bamboo skewer to make sure the centers of the muffins are done.)
• Cool the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
• Use an apple corer to remove the centers of the muffins; fill centers of muffins with the cream cheese frosting. Pipe a rosette onto the top of each muffin with the remaining cream cheese mixture. Reserve the removed muffin cores for snacking.

Steps:

• Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
• Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
• Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.

Steps:

• Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.