Spaghetti Squash Salad

Killer spaghetti squash salad!

http://m.skinnyms.com/spaghetti-squash-pasta-salad-recipe/

Summer Squash Bake

My mother- and father-in-law found this recipe when going through Grandma Kenney's things.  It wasn't in her handwriting, and neither of them can remember her making it.  They tried it first and brought the recipe with them when they visited (along with some fresh summer squash from their garden!).

It was delicious!  It has an "old school" flavor to it, when people used to cook without recipes and everything turned out perfect every time.

Summer Squash Bake

2 small yellow summer squash, sliced (I used one big one)
1/4 cup chopped onion
1/2 tsp salt, divided
1 egg
1/4 cup  mayonnaise (reduced fat or fat-free is not recommended)
2 tsp sugar
pepper to taste
1/4 cup shredded cheddar cheese
2 Tbsp crushed corn flakes (I used a wee bit more)
1 1/2 tsp butter, melted

In a small saucepan, combine squash, onion, and 1/4 tsp salt.  Cover with water.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp tender.  Drain.

In a bowl beat the egg, mayo, sugar, pepper and remaining salt until well blended.  Stir in cheese and squash mixture.  Transfer to a greased 2 cup baking dish (I used a 6-inch square casserole dish).  Toss the corn flakes and butter together; sprinkle over top.

Bake, uncovered, at 350 for 25-30 minutes or until golden brown and bubbly.

(The recipe said 2 servings, but we got about 4 out of it as a side dish)

Squash Bisque

When Chris and I moved to Ohio, we had to give up going home to New York for Thanksgiving.  I replicate my grandmother's Thanksgiving dinner as best I can, with a few of my own special touches.   One thing I've added is a first course of this amazing squash bisque!

The hardest part of this recipe is peeling the squash.  We always use acorn.  They are easier to peel if you microwave them for about 5 minutes first. 

It makes a lot of soup, so you'll have plenty to feed a crowd or to freeze for later.  It thaws beautifully.

This recipe comes from an issue of Woman's Day back in 2002, the second year we lived here.  I've been making it ever since.  I make it on Tuesday night as per the "make ahead" tip for Thanksgiving on Thursday.  Don't skip the roasted red pepper garnish -- it's FANTASTIC on leftover turkey sandwiches too!!

Squash Bisque

1⁄2 stick (1⁄4 cup) butter

1 1⁄3 cups finely chopped onions

1⁄3 cup finely chopped carrot

3 medium potatoes (1 lb), peeled and cubed (2-1⁄3 cups)

3 medium acorn squash or butternut squash (4-1⁄4 lb), halved, seeded, peeled and cubed (9 cups)

6 cups 100% fat-free, reduced-sodium chicken broth (I use regular -- reduced sodium makes it a bit too bland for me)

3⁄4 cup each heavy (whipping) cream and whole milk

1 tsp salt, or to taste

1⁄2 tsp freshly ground pepper, or to taste

Garnish: drained roasted red peppers (from 12-oz jar) puréed in a blender with 3 Tbsp olive oil; fresh chives

1. Melt butter in a 4- to 5-qt pot over medium heat. Stir in onions and carrot, cover and cook 6 minutes or until tender. Add potatoes, squash and broth. Bring to a boil, reduce heat, cover and simmer 25 minutes or until vegetables are very soft. Let cool.

2. Process in small batches in a blender or food processor until smooth.  I use an immersion blender (what Emeril calls a "boat motor") right in the pot -- WAY easier than transferring scalding hot vegetables into a blender or food processor.  We bought one just for this recipe and rarely use it on anything else.  It is WORTH IT.  Buy one.

3. Return to pot; stir in cream, milk, salt and pepper. Heat over medium heat.

4. Garnish: Drizzle pepper purée on each serving; top with chives.

Planning tip: The roasted pepper garnish can be made 1 week ahead. Refrigerate covered. The bisque can be made through Step 2 up to 3 days ahead. Refrigerate covered. About 15 minutes before serving proceed with Step 3. Garnish just before serving.