I canned a lot of squash last summer, and found I didn't like it fried after it was canned (too mushy). Anyways, I drained all the liquid and put it in a jelly bag, and squeezed some more. I used the amount of squeezed squash for a pie. This is delicious. My family are truly picky eaters but this went over well, I had 40 jars, and now am down to two. 1 1/2 cps squeezed squash 1cp rich milk 1 cp sugar 1/4 tsp salt 1/4 tsp nutmet 1/4 tsp cinnamon 2 eggs slightly beaten 1 Tb butter Combine ingredients. Mix thoroughly. Pour into pastry-lined pie pan. Bake in hot oven (425) about 25 minutes, or until an inserted knife comes out clean. Serve with whipped cream. If desired, 1/2 cp raisins may be added to squash filling.

-- Judy (inhishand65@yahoo.com), April 07, 2001

Answers

Response to What to do with your canned squash

I can yellow squash and put in in veggie soup, good stuff.

-- Cindy (SE In) (atilrthehony_1@yahoo.com), April 07, 2001.

Response to What to do with your canned squash

I like to add a quart of canned squash, or pumpkin, or applesauce to my bread dough when I bake a batch. Bread dough seems to be pretty "forgiving" stuff, and when I make it I always put different stuff in, sour milk, buttermilk, and what I mentioned above. Usually turns out pretty good (to my taste, anyway!). I don't use a bread machine, though.

-- Bonnie (chilton@stateline-isp.com), April 07, 2001.

Response to What to do with your canned squash

The only way we like it is in pies..but the chikens enjoy it straight from the jar.

-- Lynn(MO) (mscratch1@semo.net), April 07, 2001.

What kinds of squash do you use for pies? I have used butternut that way, but wonder if you are using some of the others?

-- mary, texas (marylgarcia@aol.com), April 07, 2001.

We fed ours to the pigs and chickens. It was disgusting! Bring on summer...

-- David C (fleece@eritter.net), April 08, 2001.

I can it every summer to use in squash casserole. 2 cups or 2drained pint jars of yellow squash 1/2 chopped onion 2T butter melted l egg 1/2 c.mayonaise l l/2 c. grated cheese 3/4 bread crumbs 1/2 c. milk Mix it all together and pour into a buttered casserole. Bake at 350 for 30 minutes or until lightly brown on top. Its also good with cooked broccoli substituted for the squash. Blessings Peggy

-- Peggy Carr (wclpc@cookeville.com), April 09, 2001.

I used the little crookneck squash.

-- Judy (inhishand65@yahoo.com), April 09, 2001.