Squash: 50 Tried and True Recipes

by Julia Rutland

Overview

Keep That Fresh-from-the-Garden Flavor at Your Table

Easy to grow and often abundant, squashes are a garden delight. Don’t just drop them off at your neighbor’s front door. Squash is a cookbook by Julia Rutland that features 50 easy recipes for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! And when your gardens are filled with more than you can eat, you’ll find simple and delicious ways to preserve those fresh bounties.

Book Features

• 50 recipes—tested and tasted by the author, an expert food stylist
• Desserts, breakfasts, breads, soups, and main dishes
• Full-color photography from a professional food photographer
• Tips on buying, cooking, cutting, and preserving squash

People love squashes because the flavor connects them to holidays, special occasions, and shared family dinners. Add Squash to your cookbook collection, and savor this wonderful variety of delicious recipes. It features the most popular types of summer and winter squashes: zucchini, yellow, butternut, pumpkin, acorn, spaghetti, and more. These dishes are sure to become instant family favorites.

Product Details

ISBN-13:	9781591939108
Publisher:	Adventure Publications, Incorporated
Publication date:	10/08/2019
Series:	Nature's Favorite Foods Cookbooks
Sold by:	Barnes & Noble
Format:	eBook
File size:	15 MB
Note:	This product may take a few minutes to download.

About the Author

Julia Rutland is a Washington, D.C.-area food writer and recipe developer whose work appears regularly in publications and websites such as Weight Watchers books, Southern Living magazine, Coastal Living magazine, Myfitnesspal.com, and more. She is the coauthor of Discover Dinnertime and a contributor to many other cookbooks and websites. Julia has visited all 50 states and camped with her family in most of them, sleeping in tents, campers, or occasionally just under the stars. Her kitchen gear takes up more space than the tent or other camping supplies because she feels that cooking outside is more fun than hiking. Julia lives in Purcellville, Virginia, with her husband, two daughters, a cat, a couple of dogs, too many chickens, and whatever animals decide to adopt them.

Read an Excerpt

Summer Squash-and-Corn Chowder

Crispy bacon adds a rich flavor to this light soup. If you prefer a vegetarian version, skip the bacon and add smoked paprika to taste.

Makes 8 servings

Ingredients

• 4 slices bacon, chopped
• 4 tablespoons butter
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 2 celery stalks, chopped
• Pinch of red chile flakes
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup half-and-half
• 3/4 teaspoon salt
• 3 medium-size zucchini or yellow squash, diced
• 1 cup fresh or frozen corn
• 2 teaspoons chopped fresh thyme
• Salt and pepper, to taste

Garnish

• Thyme sprigs

Cook bacon in a Dutch oven or large saucepan over medium heat until crispy. Remove and drain on paper towels.

Melt butter in same pan over medium heat. Add bell pepper, onion, celery, and chile flakes. Cook 5 to 7 minutes or until tender. Add flour; cook, stirring constantly, 1 minute.

Stir in broth, half-and-half, and salt. Bring to a simmer and stir in squash, corn, and thyme. Simmer 20 minutes. Season to taste with salt and pepper. Sprinkle with cooked and crumbled bacon. Garnish, if desired.

Table of Contents

About Squash: Summer and Winter

The Basics: Cooking

Breads and Breakfast

Salads, Sides, Small Bites

Soups and Stews

Main Dishes and Pasta

Desserts

Index

About the Author