A while ago, we asked for your favorite squash recipes, because we know even drought does not stop squash from growing. And it’s a vegetable that is available almost yearround in the grocery store.

Yellow squash don’t have a whole lot of flavor, but when they’re coming out of the garden by the bushel, you’ve got to do something with it. And then there’s those pretty patty pan squash showing up at the Farmers Market, too.

Readers submitted recipes from the traditional squash casseroles to squash pickles and squash cake. We haven’t tested these recipes, but the proportions and directions seem to make sense.

If you’re too hot and tired to cook now, maybe you can use those squash you froze later this year, when something summery and cheesy would feel really good.

So get out your knives and your casseroles, your jars and your brownie pan. Yes, brownie pan.

“I am sending this recipe on behalf of my father, Jim Stirewalt of Salisbury in regard to the request from the food section of the Salisbury Post. The original recipe was found in the North Carolina Association of Soil and Water Conservation cookbook, “50 Years of Cooking Family Favorites,” 1994. However, dad  made a few minor changes by adding green pepper and one extra egg and using zucchini squash as an alternative. This is one of my dad’s signature dishes for many years in our family and fills the house up with a wonderful aroma.”

Carrot Squash Casserole

2 cups cooked, mashed yellow squash (or zucchini squash)

1 medium onion, minced

1  10 3/4-ounce cream of chicken soup

1 cup grated carrots

1 green bell pepper, chopped

1 cup scalded milk

1/2 cup melted butter

1 cup shredded extra sharp cheddar cheese

3 eggs, beaten

1 8-ounce carton sour cream

black pepper to taste

1 8-ounce package herb seasoned stuffing mix, divided

In a large bowl, combine all ingredients and all but one fourth of the stuffing mix. Spoon the mixture into a lightly greased 9-by-13 casserole dish. Top with the remaining stuffing mix. Bake at preheated 350-degree oven for 45 minutes or until golden and bubbly.

Wright’s Easy Squash

(That was mom’s.)

Cook 5 yellow squash, sliced, with onion, salt and pepper, butter.

In mixing bowl, beat 1 egg, 1 tablespoon sugar, small (can, 5 ounces) evaporated milk. Drain squash and add to bowl, stir to mix. Put in casserole dish (8-by-8, etc), sprayed.

Top with grated cheese and breadcrumbs. 350 for about 25-30 minutes.

The Best Ever!!

— Tamara Albanese (Terri Wright Arnold mother recipe)

“Here are 2 favorite squash dessert recipes. I made these for years with zucchini which was VERY abundant in upstate NY. They taste just as good with squash which we are finding grows EXCEPTIONALLY well here! Hope you enjoy,” wrote Maria Bassett.

Chocolate Squash Cake

2 1/2 cups flour

1/2 cup cocoa

2 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

3/4 cup margarine, softened

1 3/4 cup sugar

3 eggs

2 tsp. vanilla

2 cup shredded squash (or zucchini, well drained)

1/2 cup milk

Glaze for topping (below)

Stir together first six ingredients; set aside. Beat margarine and sugar. Add eggs and vanilla. Add half of the dry ingredients, then squash and milk, followed by rest of dry ingredients. Bake in greased and floured tube pan or bundt pan. Bake at 350 for 50-60 minutes. Cool in pan for 10 minutes; invert on rack and cool completely. Drizzle with glaze.

Glaze

1 cup confectioner sugar

1 Tbsp. milk

1/2 tsp. vanilla

Mix till smooth.

I have also added chocolate chips, baked in two loaf pans and omitted the glaze.

Cinnamon Squash Brownies

1/3 cup margarine, softened

3/4 cup packed brown sugar

1 egg

1 1/2 tsp. vanilla

1 cup flour

1 1/2 tsp. cinnamon

1/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 cup squash, chopped (or grated)

1/2 cup chopped nuts (optional)

Mix all dry ingredients and set aside. Beat margarine and brown sugar until fluffy. Add egg and vanilla and beat well. Add dry ingredients and stir. Add squash and nuts, if using, and stir well. Bake in greased and floured 9-by-9 pan at 350 for 25-30 minutes. Cool; cut into bars

Squash Pie From Julie’s Kitchen

1 medium onion, chopped

3 cups yellow or zucchini squash, chopped or shredded

4 eggs, beaten (or equivalent Egg Beaters)

1 cup Bisquick baking mix (may use Low Fat Bisquick)

3/4 cup shredded Parmesan cheese

1/2 cup oil (1/3 cup oil will probably give a good result)

Salt and pepper to taste

3 tsp. of oregano or Italian seasoning

Mix all ingredients together well. Spray 11-by-7 (or similar size) casserole dish with Pam. Bake 350 degrees 30-45 minutes until lightly brown on top.

I whisk the eggs, oil, cheese and seasonings together.  Then add the Bisquick. Then I stir in the onions and squash with a spoon. It takes about 45 minutes to brown lightly. Hope you enjoy!

Cut in squares to serve. Can be reheated in the microwave. I cut in squares and place on a plate and cover to heat 1 or 2 minutes. We use this in place of bread with good summer veggies.

The original recipe was on Bisquick box, titled Zuchinni Appetizers.

 — Julie Kluttz, Gold Hill

Squash Relish

8 yellow squash, sliced

2 large onions, chopped

2 cups bell pepper

1 red bell pepper

Soak in 3/4 cup salt and half a gallon of cold water for one hour. Drain and add 2 hot peppers, chopped fine.

Bring to a boil 3 cups sugar, 2 cups vinegar, 2 teaspoons mustard seed.

Add vegetables and let come to a boil again. Put in canning jars.

Squash Fritters

3 tablespoons vegetable oil, divided

1 egg, beaten

2/3 cup milk

1/2 cup self-rising cornmeal

1 cup packed grated yellow squash or zucchini (about 1 medium)

2 Tbsp. grated onion

2 Tbsp. sour cream

2 Tbsp. finely shredded Parmesan cheese

1/4 tsp. cayenne pepper

1/2 tsp. salt

1/4 tsp. black pepper

Prepared salsa

Combine 2 tablespoons oil, egg, milk, cornmeal, squash, onion, sour cream, cheese, cayenne, salt and pepper. Mix well. Add additional milk for a thinner consistency or another tablespoon cornmeal if batter is too runny.

Heat remaining oil in a large skillet over medium heat. Spoon 1/4 cup batter per fritter into skillet. Cook until golden, about 4 minutes on first side and 2 minutes on second side. Repeat with remaining batter. Serve with salsa. Serves four as an entree, 8 as a side dish.

– Opal Burris, Kannapolis

This is a recipe for Squash Puffs from Donnie M. Whitesides of Salisbury, who says her husband is not a squash buff, but thinks these taste like hushpuppies

Squash Puffs

Cook 4-5 squash and an onion in water. Drain and mash up.

Add

1/2 cup self-rising cornmeal

1/2 cup self-rising flour

1 tsp. baking powder

1 egg

Salt and pepper

Drop by tablespoon in hot oil until done. Place on a paper towel on a plate. Enjoy!

Squash Casserole

1 1/2 cups squash, cooked, drained and mashed

1 cup Pepperidge Farm herb dressing

2 eggs

2 Tbsp. butter or margarine, melted

1 can either cream of chicken, mushroom or celery soup

1 onion chopped fine

Salt to taste

Shredded cheese for top

Mix all ingredients together, pour into a sprayed baking dish. Top with cheese. Bake on 350 degrees for 1/2 hour.

Squash Patties

Cook squash, drain, mash. Mix in 1 egg, 1 onion chopped, enough flour to hold together. Make into patties and fry in oil until golden brown.

Squash Pie

1/2 cup sugar

1 Tbsp. flour

2 Tbsp. butter

2 eggs

1 cup milk

1 tsp. vanilla

1 1/2 cups grated squash (raw)

Cream sugar, flour and butter together. Add eggs, milk and vanilla. Put squash in pie shell, pour batter over squash. Bake at 350 degrees about 45 minutes.

Squash Pickles

1 gallon squash sliced thin

8 onions sliced thin

Mix 1/2 cup salt with ice, put over squash and onions and let stand two hours. Drain and rinse.

Mix:

4 cups white vinegar

3 1/2 cups sugar

1 1/2 tsp. tumeric

2 Tbsp. mustard seed

1 1/2 tsp. celery seed

1/2 tsp. cloves

Mix all together, bring to boil, add squash and onions to mixture, let come to a boil again. Pack in jars and seal.

— Darlene Kesler, Salisbury

Bread & Butter Squash

8-12 cups yellow squash, sliced thin

2 cups thin sliced onions

1 cup granulated sugar

1 1/2 cups white vinegar

2 tsp. mustard seed

1 1/2 tsp. salt

1 tsp. ground tumeric

1 tsp celery seed

Place all ingredients in a large pot, bring to a boil

Reduce heat, simmer 10 minutes, stirring often.

Place into jars, leaving 1/2-inch headspace. Remove air bubbles, adjust liquid. Seal.

— Jimmy Skinner of China Grove