There’s all kinds of ways to make squash… this recipe is delicious
We only have one yellow squash plant and it’s really been producing! We are so thankful! From this one plant, we’ve been able to enjoy them sauteed, grilled, and fried. We’ve had squash casserole, summer squash pickles, and summer squash relish. Not all of the family enjoys this beautiful bounty, however, there are still more squash coming in.
Your kids will love this.
These summer squash muffins really made an impression with the kids- in a good way. In fact, all 15 muffins vanished between our own kids and the neighbor kids. They had no idea there was any hint of a vegetable in them and I overheard the muffins being called things like, “so good,” “amazing,” and “yummy.” It was a great way to use up the squash too. Since the reviews were good, we’re working on a gluten-free alternative- especially since more squash are growing.
¾ c. brown sugar
¼ c. molasses
½ c. butter, softened
1 c. boiled and drained summer squash (seeds removed)/ About 1 medium squash
1 ¾ c. flour
1 tsp. Baking soda
¼ tsp. Salt
½ tsp. Cinnamon (if desired)
1). Slice squash in half lengthways. Scoop out seeds. Slice squash thinly. Boil for about 10 minutes, or until softened. Drain.
2). In a food processor, add brown sugar, molasses, butter, and egg. Pulse a few times. Add cooked squash. Pulse 20 seconds. Scrape down sides. Pulse 10 seconds.
3). Add flour, baking soda, salt, and cinnamon. Pulse for 20 seconds or smooth.
4). Fill 15 muffin liners about ⅔ full. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean.)
5). Cool in muffin tin for 10 minutes. Remove to a wire rack to cool completely. Store in an airtight container… if they make it that long!