Brandons Squash Surprise Recipes

BRANDON'S SQUASH SURPRISE

Steps:

• Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
• Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

GRANDMA'S YELLOW SQUASH SURPRISE

Steps:

• Preheat oven to 325°. Grease an 8 x 8 x 2-inch baking dish. In a large saucepan over medium-high heat, bring squash and water to a boil reduce heat to low and simmer for 15 minutes or until squash is tender. Drain off all but 1/2 cup of the liquid. Mash squash slightly. Add cheese and margarine stir until cheese is melted. Remove from heat.Add eggs, evaporated milk, flour and sugar stir until blended. Pour into baking dish. Top with crumbs. Bake for 30 minutes or until set.

BRANDON'S SQUASH SURPRISE

Steps:

• Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
• Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

EGGPLANT-SQUASH SURPRISE

Steps:

• heat skillet to med.
• pour oil in and spread about.
• chop onion and garlic and quarter eggplant and squash coins that are about 1/4 inch thick.
• add onion, eggplant and squash.
• season to taste with salt and pepper.
• add tomato sauce and rotel and about half a can of water.
• season with italian seasoning, stir.
• add garlic, stir.
• you can add the meade now as well, we had Bunratty meade, or add whatever is in your glass just a dash will do.
• bring to a boil let simmer covered until all is cooked through.
• ENJOY!

BEEF STEW WITH SQUASH AND A SURPRISE INGREDIENT!

Steps:

• If you have the time and inclination:.
• - Brown the beef in a large skillet until seared on all sides.
• - You can also brown the onions if you are so inclined.
• If you are like me and are trying to do this at the crack of dawn before racing out the door to the bus stop and then to work start here:.
• Plug in the crock pot.
• Toss in the chopped onions, garlic, carrots, squash and beef.
• Stir in all the spices except the fresh cilantro.
• Pour in the tomato sauce.
• Cook on LOW for 6 - 8 hours.
• About 15 minutes before it is going to be served or as soon as you get home:.
• add the peas, cilantro and the olives.
• Stir it all up and let cook another 15 minutes or so.
• I served it over whole wheat couscous with a hunk of roasted garlic bread that Jeff picked up on the way home. It was a hit - everyone decided it was a keeper and that the addition of the olives (the secret ingredient) was genius. I loved the way it added a nice salty counterpart to the sweet squash. If you wanted to you could also add a bit of chicken stock to the stew at the beginning.