Tag: Squash

Winter Squash Stuffed with Wild Rice, Toasted Pecans & Dried Cherries

I love finding a recipe that will be my new go-to recipe for entertaining. We had company for dinner, and since we’re observing a Daniel Fast, this was our main course using acorn squash. The next evening, we served a soup and had this as a side using pumpkins. The rice is amazing alone, but pared with the winter squash, it is remarkable. This would be beautiful gracing any holiday table.

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Squash Week!

I hope you enjoyed Squash Week! Gregg and I have decided to make this an annual event, and will have a linky for everyone to link to their favorite squash recipes next year. But for now, here is a wrap up of all of the summer squash and zucchini recipes on the Hallee the Homemaker site to date.

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Green & Gold Casserole

I graduated from Spencer High School, home of the mighty Greenwave. Don’t ask me what that means – in all of my years there, I was never able to figure that out. Our mascot was an owl. BUT, our colors were green & gold. That was always cool, because my family is from Springfield, Oregon, a small town that is a sister-city to Eugene Oregon, home of the Oregon Ducks – whose colors are also green & gold. Which is what makes this casserole so much fun. I could take it to a class reunion or a football party and be a winner either way.

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Sweet Squash Squares

These were SOOOO yummy. And, such a nice break from a zucchini bread kind of sweet with squash. Gregg said that it was too sweet, but I gave him a large piece. When I cut the piece sizes to about the size of fudge, they were the perfect size.

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Greek Stuffed Vegetables with Rice (Yemista me Ryzi)

This is an amazing recipe for making something new and different with all of that fresh produce coming out of the garden. You are getting such a wide variety of fresh vegetables, all kinds of good for your body vitamins and minerals, and is something different from the standard sauteing that I tend to do as a default.

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Greek Stuffed Zucchini Blossoms with Rice (Kolokythanthoi Yemistoi me Ryzi)

Squash blossoms make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature.

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