Dates and squash come together beautifully in these Date Squash Muffins.
3/4 Cup Milk
1/2 Cup Canola Oil
1/2 Cup Pitted Dates, chopped
1 Cup Shredded Squash (banana squash, zucchini, yellow crookneck)
2 Cups Bread Flour
1/3 Cup Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1 teaspoon Cinnamon
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together egg, milk and oil. Stir in dates and shredded squash.
Add flour, sugar, baking powder, salt and cinnamon. Stir until moistened.
Divide batter between the 12 muffin cups. Bake until golden brown, about 20 minutes.
Yield: 12 Muffins
This casserole is a great way to use up extra zucchini or yellow squash that you have!
6 Strips Bacon, cut into 1 inch pieces
1 Small Onion, thinly sliced
6-8 Summer Squash, sliced
Salt and Pepper
1 (14 oz) Can Diced Tomatoes with Green Chilies, drained
1 Cup Bread Crumbs
1 teaspoon Garlic Powder
1 1/2 Cups Colby Jack or Mozzarella Cheese, shredded
Preheat oven to 425°F.
Cook the bacon in a large skillet over medium-high heat until crisp. Add the onions and cook until tender, about 5 minutes. Add the squash and season with salt and pepper. Cook until the squash is tender, about 7-8 minutes. Stir in the tomatoes.
Pour into a casserole dish. Combine the bread crumbs and garlic powder in a small bowl. Sprinkle the squash mixture with the garlic bread crumbs. Top with the shredded cheese. Bake for 15 minutes to melt the cheese and heat through.
Yield: 6-8 Servings