Straw Bale Maze Squash Recipe Book
Table of Contents
Main Course .................................................................................................................................................. 2
Squash Risotto .......................................................................................................................................... 2
Potatoe Squash ......................................................................................................................................... 2
Squash Puff ............................................................................................................................................... 3
Buttercup Squash and Apple Casserole .................................................................................................... 3
Squash Puff ............................................................................................................................................... 4
Squash Puff ............................................................................................................................................... 4
Soup .............................................................................................................................................................. 5
Green Apple and Butternut Squash Soup ................................................................................................. 5
Carrot and Acorn Squash Soup ................................................................................................................. 5
Butternut Squash Soup ............................................................................................................................. 6
Curried Pumpkin Soup .............................................................................................................................. 6
Winter Squash and Apple Soup ................................................................................................................ 7
Dessert .......................................................................................................................................................... 8
Squash Pie ................................................................................................................................................. 8
Double Layer Squash Pie ........................................................................................................................... 8
Squash Muffins ......................................................................................................................................... 9
Squash chocolate chip cookies ................................................................................................................. 9
Squash Pie Crunch................................................................................................................................... 10
Main Course
Squash Risotto
Ingredients
3 cups Chicken broth
1 cup Butter Cup Squash
2 Tbsp butter
1 chopped onion
1 clove garlic minced
1 tsp sage
¼ tsp salt and pepper
1 ½ cups Arborio rice
½ cup white wine
½ cup grated Parmesan Cheese
1 Tbsp butter
Directions
In saucepan simmer broth and 2 cups of water. Cube the squash making about 4 cups. In large sauce
pan fry squash, onions, garlic, sage, salt and pepper in the butter until onions are soft. Stir in rice and
wine. Slowly add the broth. Simmer until all liquid is absorbed. Stir in cheese and butter.
Potatoe Squash
Marianne Batte
Bake at 350⁰
Bake for approximately 30 minutes
Ingredients
Potatoe squash
1 cup Cottage cheese
½ cup Salsa
3 Tbsp parmesan cheese
Directions
Cut the potatoe squash in half the long way. Scoop out the seeds. Steam in a roasting pan until tender.
Fill the cavity with cottage cheese and top with salsa and parmesan cheese.
Bake at 350 degrees until the squash is soft about 30 minutes.
Squash Puff
Marianne Batte
Bake at 325⁰
Bake for 25 minutes
Ingredients
3 cups cooked squash
¼ tsp salt
2 tbsp butter
2 eggs
1 onion
¼ cup milk
2 tbsp flour
1 tbsp baking powder
1/8 tsp pepper
½ cup old cheddar
Directions
Mix squash, onion, milk, flour, baking powder, salt, pepper, cheddar and eggs. Turn into greased baking
dish. Sprinkle with bread crumbs if desired. Bake at 3250 for 25 minutes.
Buttercup Squash and Apple Casserole
Bake at 350°
Bake for 20-25 minutes
Ingredients
2 Tbsp butter
1 onion chopped
1 buttercup squash peeled
1 apple, peeled and sliced
Salt and pepper
½ cup vegetable or chicken stock
¼ cup apple juice
½ tsp cumin
¼ tsp cinnamon
½ cup walnuts or pecans (optional)
Directions
In a large saucepan, melt butter and cook onions until translucent. Add Squash, apple, stock, apple
juice, cumin and cinnamon. Cover and cook over med heat for about 20 minutes, or until squash is
tender. Mash until smooth. Season with salt and pepper. Transfer to greased 8 cup baking dish, and
score top with a fork. If you like, arrange the walnuts on top. Bake for 20-25 minutes or until heated
through.
Squash Puff
Joan M. Borho
Bake at 375°
Bake for 25 minutes
Ingredients
3 cups mashed squash
3 tbsp butter
2 eggs beaten
3 tbsp flour
4 tbsp brown sugar
¼ - ½ tsp salt
1 tsp baking powder
1
/8 tsp pepper
Buttered bread crumbs
Paprika
1 cup applesauce
Directions
Mix all ingredients well adding the applesauce last. Turn into a well buttered casserole. Top generously
with well buttered bread crumbs and sprinkle with paprika. Bake at 375° for 25 minutes. Can be made
the day before.
***As an option, substitute 1 cup shredded cheese for the applesauce.
Squash Puff
Joan M. Borho
Bake at 350°
Bake for 30 minutes
Ingredients
2 cups mashed squash
½ cup cream cheese heated to soften
¾ cup plain dry bread crumbs, divided
4 tbsp brown sugar
1 egg
Directions
Reserve ¼ cup of bread crumbs for topping. Mix all ingredients. Place in a greased shallow baking dish
(1 L). Sprinkle with reserved bread crumbs. Bake for 30 minutes or until lightly browned at 350°.
Soup
Green Apple and Butternut Squash Soup
Ingredients
1 (3 lbs) butternut squash peeled, seeded and chopped
4 large tart green apples chopped
4 cups chicken stock
2 slices white bread, crusts removed, cut into pieces
1 large onion coarsely chopped
½ tsp dried rosemary crumbled
Salt and pepper
Minced fresh parsley
Directions
Combine all ingredients but the parsley and salt and pepper in a heavy large saucepan. Bring to a boil.
Reduce heat, cover and simmer until squash and apples are tender (about 40 minutes). Puree in a
blender and season with salt and pepper.
Carrot and Acorn Squash Soup
Ingredients
1 onion chopped
1 tbsp olive oil
1 acorn squash (baked)
8 cups vegetable broth (or chicken)
1 tsp salt
2 tsp thyme
1 tsp dill
¾ tsp white pepper
1 ½ lbs carrots chopped
2 cloves garlic (minced)
½ cup rolled oats
1 7/8 quarts water
Directions
Sauté onions in olive oil in a large soup pot. Add garlic, herbs, salt and pepper. Add remaining
ingredients and cook till carrots are tender. Puree in blender or food processor.
Butternut Squash Soup
Jane Klunder
Ingredients
2 tbsp vegetable oil
2 onions chopped
2 stalks of celery chopped
2 tbsp chopped gingerroot
¼ tsp red curry paste
6 cups cubed butternut squash
1 lb apples (about 6 large apples)
5 cups chicken stock
1 cup coconut milk
¼ tsp salt and pepper
2 tbsp parsley or coriander
Directions
In a large saucepan, heat oil over low heat. Cook onions celery and ginger until tender (about 4
minutes). Add curry paste (stirring 1 minute). Add squash, apples and stock and bring to a boil. Cover
reduce heat and cook gently until vegetables are tender (about 25 minutes). Add coconut milk and cook
for 5 minutes. Transfer to a blender and puree. Season with salt and pepper.
Curried Pumpkin Soup
Jane Klunder
Ingredients
1 tbsp butter
½ cup chopped onions
1 clove garlic (minced)
½ lb mushrooms (sliced)
2 tbsp flour
1 tsp curry powder
2 cups chicken broth
2 cups cooked pumpkin
3 tsp liquid honey
2 cups milk or cream
Directions
Sauté butter, onions, garlic and mushrooms until soft. Add curry and flour. Then add the remaining
ingredients and cook for 15 minutes. Puree in a blender.
Winter Squash and Apple Soup
Deb Jamieson
Ingredients
2 cups squash (butternut or buttercup) peeled, seeded and chopped
2 cups sweet potato, peeled and chopped
3 medium apples peeled, cored and chopped
1 medium onion
2 cups water
1/2 tsp sea salt
1/2 tsp pumpkin pie spice
1/4 tsp cayenne pepper
Directions
Bring vegetables, apples and water to a boil in a saucepan on high heat. Reduce heat and simmer 30
minutes, or until all the vegetables are tender. Add seasonings and use a blender to process the
mixture. Heat in the saucepan again on low heat until hot.
As another option add a dash of ginger & a dash of cinnamon instead the pumpkin and cayenne pepper
spices.
Note: This dish can be kept in the refrigerator for up to 5 days.
Dessert
Squash Pie
9 inch pie pan
Bake at 350⁰
Ingredients
1 ½ cups hubbard squash
2 tbsp flour
1 cup sugar
1 tsp ginger
1 tsp cinnamon
Dash of nutmeg
½ tsp mace
¼ tsp salt
3 eggs
½ cup milk
Directions
Combine squash, flour, sugar, spices and salt. Beat eggs, add milk. Combine egg mixture with squash;
mix well. Pour into pastry lined pie plate, and sprinkle with cinnamon and sugar. Bake until firm.
Double Layer Squash Pie
Ingredients
2 cups crushed Peek Freams Ginger Crisps
1
/3 cup butter
2 cups cold milk
1 pkg JELL-O Vanilla Cooked Pudding and Pie Filling
125 g (1/2 pkg) cream cheese softened
1 tbsp sugar
1 ½ cups thawed Cool Whip Topping divided
1 cup hubbard squash
Directions
Mix cookie crumbs and butter; press onto bottom and up side of 9 inch pie plate. Bake 10 minutes at
350⁰ set aside.
Mix milk, squash, pudding mix and spice in large microwaveable bowl. Microwave on high 8 to 10
minutes or just until mixture comes to boil, stirring every 2 minutes. Cover surface with plastic wrap.
Cool 15 minutes stirring occasionally.
Meanwhile, beat cream cheese and sugar in medium bowl with whisk until blended. Gently stir in 1 cup
Cool Whip. Spread into crust; top with pudding mixture. Refrigerate 4 hours. Serve topped with
remaining Cool Whip.
Squash Muffins
Bake at 350⁰
Bake for 15-20 minutes
Ingredients
4 eggs
1 ½ cups white sugar
1 ½ cups oil
2 ½ cups hubbard squash
1 tbsp cinnamon
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups raisins
Directions
Beat eggs slightly. Add sugar, oil, squash and beat thoroughly. Add dry ingredients and mix until
smooth. Stir in raisins. Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar.
Squash chocolate chip cookies
Kris Dawson
Bake at 350⁰
Bake for 15 minutes
Ingredients
2 cup flour
1 tsp soda
1/2 tsp salt
1 c quick oats
1 1/2 tsp cinnamon
1 cup hubbard squash
1 cup packed brown sugar
1 cup butter (I used 3/4 c)
2/3 cup sugar
1 egg slightly beaten
1 tsp vanilla
1 cup chipits
Directions
Mix all of dry ingredients together. In separate bowl mix all of wet ingredients minus the squash. Mix
some dry into wet followed by squash and repeat.
Drop by spoonful onto cookie sheet. Bake at 350⁰ for approx 15 minutes until there is a dark ring
starting on the edge and not wet in the middle. Makes about 3 dozen.
Squash Pie Crunch
Rita Borho
Bake at 350⁰
Bake for 50 minutes
Ingredients
1 box yellow cake mix
1 can evaporated milk
1 ½ cups sugar
½ tsp salt
1 cup butter melted
2 ¼ cups butter cup squash
3 eggs
4 tsp pumpkin pie spice
1 cup chopped pecans (optional)
Whipped topping
Directions
Combine squash, evaporated milk, eggs, sugar, spice and salt in a large bowl. Pour into pan. Sprinkle
with dry cake mix. Top with pecans. Drizzle with melted butter. Bake in a greased 13” x 9” x 2” pan at
350⁰ for 50 – 55 minutes. Serve with whipped cream or ice cream. Makes 16-20 servings.