Excess Squash? Find Creative Ways to Enjoy!

Excess Squash? Find Creative Ways to Enjoy!

As we start our downhill slide to Fall, we are gifted with the bounty of the harvest. Included in that bounty is yellow squash. In all honesty, yellow squash could go into a category all its own if your garden is like mine. The rate that my squash...

Author

Lehman's

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 firmly packed cups shredded yellow squash
• 1/4 cup butter
• 2 cups powdered sugar
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon nutmeg
• 1 cup of steamed yellow squash mashed (be sure and get all the seeds)
• 1 cup heavy cream
• 3/4 teaspoon salt
• 3/4 teaspoon ginger
• 3 medium eggs
• 1 9 inch pie shell or pie crust of your choice
• A small handful of coconut
• 2 1/4 cups sugar
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 8 ounces butter (melted)
• 3 large eggs (room temperature)
• 3 cups flour (all-purpose)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 cups summer squash (yellow, shredded)
• 1 to 2 tablespoons milk
• 1 teaspoon corn syrup (light)
• 1 1/4 cups sugar (powdered)
• 1 tablespoon lemon juice

Directions

1. Preheat the oven to 350°F.
2. Spray a 9×13-inch cake pan.
3. In a large bowl, mix the oil, sugar, and 2 teaspoons vanilla with an electric mixer until well blended.
4. In a separate bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt.
5. Add the dry ingredients to the oil and sugar mixture and mix until combined.
6. Fold in the shredded yellow squash. The batter should be thick but pourable. If it is too dry, add milk 1 tablespoon at a time until it comes together.
7. Pour the batter into the prepared pan.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely.
10. To make the frosting, cream the butter in a mixing bowl.
11. Gradually add the powdered sugar, cocoa powder, milk, and vanilla extract.
12. Beat until smooth and spreadable.
13. Spread the frosting over the cooled cake.
14. Preheat the oven to 450°F.
15. Mix the sugar, spices, and coconut with the squash until thoroughly combined.
16. Beat the eggs, then add the cream and mix well.
17. Combine the egg mixture with the squash mixture and stir until fully incorporated.
18. Pour the mixture into an unbaked pie shell or pie crust of your choice.
19. Bake at 450°F for 10 minutes.
20. Reduce the temperature to 350°F and continue baking for 40 minutes, or until a knife inserted in the center comes out clean.
21. Heat oven to 350°F and thoroughly coat two 8×4-inch loaf pans with cooking spray.
22. Place the yellow squash in a colander over a sink to drain any excess liquid.
23. Mix the sugar, lemon juice, lemon zest, and melted butter until well combined.
24. Beat in the eggs one at a time, mixing until the batter is light and fluffy, about 2–3 minutes.
25. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
26. Add the dry ingredients to the batter and mix just until combined.
27. Add the drained squash and mix thoroughly until evenly incorporated.
28. Divide the batter between the prepared loaf pans.
29. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean (start checking around 45 minutes).
30. While the bread bakes, prepare the lemon glaze.
31. In a small saucepan, heat 1 tablespoon milk and the corn syrup until nearly simmering.
32. Whisk in powdered sugar and lemon juice until smooth. If needed, add 1 teaspoon milk at a time until the glaze is thick but pourable.
33. Remove the bread from the oven and place on a wire rack, keeping it in the pans.
34. Immediately brush the warm loaves with the lemon glaze.
35. Let rest for 10 minutes.
36. Run a knife around the edges and carefully remove the loaves from the pans.
37. Cool completely on a wire rack.