Squash

Pick it!

• Winter squash have hard skin and fleshy inside, should be heavy, free of spots.
• To cure winter squash after picking: hold at 70-80 degrees for 10-20 days, and then remove to a dry place at 45-50 degrees. Store up to 6 months.
• Summer squash should be young and tender.
• Refrigerate summer squash unrinsed in a plastic bag. Use within 2-3 days.

Try it!

• Often cooked but some summer squash is eaten raw with dip or in salad.
• Cook by steaming, sautéing, grilling, microwave, or baking. Add to stir fry, soup, or casseroles. Bake in bread, cakes and pies.
• Cut winter squash in half and remove seeds. Place unpeeled pieces cut side down on a shallow baking sheet.
• Winter squash is done when it pierces easily with a fork; 30 minutes or more. Spoon out the soft flesh and blend.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• 1 egg, lightly beaten
• ½ cup canola oil
• 1 cup grated zucchini
• ½ cup grated carrots
• ½ cup chopped walnuts or pecans

Directions

1. Stir together dry ingredients.
2. In another bowl, beat egg; add oil, zucchini and carrots. Mix well.
3. Add zucchini mixture and nuts to flour mixture. Stir until all flour is blended.
4. Scrape into a well-greased 9-inch bread pan.
5. Bake at 375 degrees F for 50 minutes.
6. Remove from oven. Cool in the pan 5 minutes, and then turn out onto a plate.