Old-Fashioned Sautéed Summer Squash Casserole

Summer squash casserole on plate

Whew – It’s zucchini season and I’m overwhelmed with the squash. So, I started looking through my hundred-year-old cookbooks for a summer squash recipe. I was pleased to find directions for making a Sautéed Summer Squash Casserole. It called for sautéed squash, grated cheese, chopped hard-boiled eggs, and tomato sauce. The casserole directions were part of a recipe for Sautéed Squash, which also contained a possible luncheon menu that included the squash dish.

I decided to make the suggested menu for lunch recently. My husband and I had the Sautéed Summer Squash Casserole, a green salad, bread with butter, and coffee. It was a nice lunch. The casserole was good, with the tomato flavor predominating. Personally, I might have liked the flavor better if the cheese and some of the other flavors had been more noticeable.

My mother-in-law had a zucchini casserole recipe that called for boiling sliced zucchini before adding to the casserole, while this recipe called for sautéing the slices. The squash slices are definitely firmer when sautéed rather than boiled, which makes a nice texture.

Here’s the original recipe:

Sauteed Summer Squash Casserole recipe — Source: The Home Makers’ Cooking School Cook Book (1925)

When I updated the recipe, and throughout this post, I spelled “sauted” as “sautéed.” I believe that is the preferred spelling, though both spellings can be found on current websites.

Since the original recipe does not include amounts, I took a stab at guessing the amounts when updating the recipe.

Here’s the recipe updated for modern cooks:

Sauteed Summer Squash Casserole

Servings: 3 - 4
Time: 45 minutes
Difficulty: moderate
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2 small summer squash (zucchini, yellow squash, etc.)

1 egg, beaten

1 cup fine white bread crumbs (I tore up 2 slices of bread, and put them in a blender to pulverize them.)

shortening/oil

2 hard-boiled eggs, chopped

1 cup grated cheese (I used cheddar.)

1 1-lb. can tomato sauce

Preheat oven to 375° F. Wash and cut the squash into 1/2-inch slices; dip in the beaten eggs, and coat with bread crumbs. Set aside.

Heat 1/2 inch of shortening or oil in a large skillet. Carefully place the breaded squash slices in the pan in a single layer. Depending upon pan size, the slices may need to be cooked in several batches. Sauté for about two minutes or until the bottom side of each slice is lightly browned, then gently turn and fry until the other side is browned. Remove from pan and drain on paper towel.

Put a thin layer of tomato sauce in the bottom of a casserole dish. (I used a 1-quart dish.) Add a layer of the fried squash slices, then add layers of chopped hard-boiled eggs and grated cheese; cover with tomato sauce. Fill the casserole with additional layers of fried squash slices, chopped hard-boiled eggs, grated cheese, and tomato sauce. Bake in the oven until the mixture is hot and bubbly.

http://www.ahundredyearsago.com

Old-Fashioned Squash Pudding

Squash Pudding

Winter squash are an ubiquitous fall vegetable, so I was pleased when a found a hundred-year-old recipe for Squash Pudding. This custard-like pudding is slightly sweet, and has a hint of cinnamon. It reminds me a little of the filling in a pumpkin pie – though the Squash Pudding is not as sweet or spicy as the typical pie filling. I’m not sure whether Squash Pudding is supposed to be a vegetable side dish or a dessert. The original recipe says that it should be served warm, but it is tasty either warm or cold.

Here’s the original recipe:

And, here’s the recipe updated for modern cooks:

Squash Pudding

Servings: 6-8
Time: 2 hours
Difficulty: moderate
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2 1/2 cups steamed and strained winter squash (pureed winter squash)

1/2 cup sugar

1 teaspoon salt

3/4 teaspoon cinnamon

2 eggs

2 1/4 cups milk

Preheat oven to 350° F. Combine all ingredients in a mixing bowl; beat until smooth. Pour into an 8″ X 8″ or similar sized casserole dish. Put in oven and bake until a knife inserted in the center comes out clean (about 1 1/2 to 2 hours). Cool slightly before serving. May also be served cold.

http://www.ahundredyearsago.com

Old-fashioned Steamed (Winter) Squash

Steamed squash in bowl

Yesterday my husband and I made our annual trip to a farm where the farmer sells pumpkins and squash from a farm wagon. We’ve purchased pumpkins and squash from the same farmer for more than ten years, and always look forward to a conversation about the weather, how young people don’t know that Hubbard squash is a squash, and tend to think of it as a decorative gourd, and so on.

We weren’t disapointed. The farmer had three farm wagons filled with orange, yellow, green, and white pumpkins, and butternut, acorn, Hubbard, and other types of squash.

When I got home, I flipped through my hundred-year-old cookbooks and found a recipe for Steamed (Winter) Squash. The recipe is very simple. Sometimes simple is best. Chunks of squash are steamed, then mashed. Butter, salt, pepper, and a small amount of sugar are then stirred into the squash. The mashed Steamed Squash was delightful. It’s a perfect comfort food, and brings warm memories of eating a similar vegetable dish when I was a child.

Here’s the original recipe:

Recipe for Steamed Squash — Source: Mrs. DeGraf’s Cook Book (1922)

I found this recipe a little difficult to follow, but I interpreted it to mean that fairly large chunks of winter squash that have not been peeled should be put into the steamer. After steaming, the pulp is removed from the squash shell, then mashed.

Since there are no amounts listed in this recipe, I made a judgement about how much of each ingredient to use to make 3-4 servings of the Steamed Squash.

Squash chunks in steamer

Here’s the recipe updated for modern cooks:

Steamed Winter Squash

Servings: 3-4
Time: 30 minutes
Difficulty: moderate
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About 1 pound winter squash (I used 1/2 of a butternut squash)

1 tablespoon butter

1/3 teaspoon salt

1/8 teamspoon pepper

1 teaspoon sugar

Cut squash into large chunks (if necessary remove seeds), each about 4 inches across, Do not peel. Put the chunks of squash in a large pan that contains a steamer. Add water to the pan, so that it comes to just below the steamer. Cover pan. Using high heat, bring water to a boil, then reduce heat so the water continues gently boiling. Keep pan covered and steam until the squash is tender (about 20-30 minutes). Remove from heat. Using a spoon scrape the squash pulp from the shell. Put into a mixing bowl and mash. Stir in butter, salt, pepper, and sugar. Put in serving bowl and serve immediately.

http://www.ahundredyearsago.com

Old-fashioned Mashed Summer Squash

Mashed Summer Squash in dish

Squash, squash everywhere – zucchini, yellow crookneck squash, yellow straightneck squash, pattypan squash. What should I do with all of them?

A hundred years ago people had similar concerns. This is what an article said about summer squash in a 1922 magazine:

Summer Squash

Is summer squash one of your favorite vegetables, or do you consider it a rather tasteless thing, to be used as Hobson’s choice, but not to be hailed with joy? . . .

Few vegetables repay so amply for the small amount of garden-plot, fertilizer, and cultivation they require. They bear heavily though the season, and do not, like so many vegetables, require to be cooked immediately after picking in order catch the finest flavor. They are delicious when properly seasoned. They are also amongst the easiest vegetable to prepare for cooking.

American Cookery (August/September, 1922)

The article also includes a recipe for Mashed Summer Squash. I seasoned the squash with butter and celery salt, and it made a delightful side. dish.

Here’s the original recipe:

This recipe has so many options and permutations that I didn’t know where to began: Boil the squash or steam it; Season with salt or celery salt; peel the squash or don’t.

In the end. I cut the squash into chunks, but didn’t peel, and I used a Foley mill to mash (and remove the squash skin and seeds). The resulting mashed squash was very juicy, so I then partially strained the mashed squash.

Here’s how I made the recipe:

Mashed Summer Squash

Servings: 3 - 4
Time: 20 minutes
Difficulty: moderate
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5 cups, diced or sliced summer squash

1/2 teaspoons celery salt

1/8 pepper

1 tablespoon butter

Put squash in saucepan, cover with water, and bring to a boil using high heat. Reduce heat and simmer until tender (about 5-7 minutes). Remove from heat and drain. Press through a strainer or sieve. (I used a Foley mill.)

If the mashed squash is too juicy, partially strain until squash is the desired consistency. Then put in a dish and serve.

http://www.ahundredyearsago.com

Old-fashioned Squash Nuggets

squash nuggets

According to a 1920 Good Housekeeping article, squash are a gold-mine and are “almost as variously useful as tomatoes.” One of the recipes included in the article was for Squash Nuggets. I decided to give it a try and was glad I did.

The Squash Nuggets were a fun, easy-to-eat, small sweet muffin that had just a hint of orange. They are just the right size for a small snack or treat – and great with coffee. They were especially tasty when eaten warm, but also good cold.

Here is the original recipe:

recipe for squash nuggets — Source: Good Housekeeping (February, 1920)

The pureed squash that I used was very moist. When I made this recipe the dough was very sticky, and I had to add a lot of extra flour (a whopping 1 1/2 cups of additional flour) to get a dough that can be rolled.

And, here is the recipe updated for modern cooks:

Squash Nuggets

Servings: approximately 35 small muffins
Time: 35 minutes
Difficulty: moderate
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4 tablespoons margarine or butter, softened

6 tablespoons sugar

2 tablespoons dark corn syrup

1 egg (or 2 egg yolks) (I used an egg.)

1 cup squash puree (I cooked cubes of Hubbard squash, then put through a Foley mill to make smooth. Butternut squash would also work well – or use canned or frozen squash.)

1/2 teaspoon grated orange peel

1 1/2 cups pastry flour (All-purpose flour may be substituted) + additional flour if needed (My squash was very moist and I needed to add an additional 1 1/2 cups flour to get a dough that I could roll.)

1 teaspoon salt

2 teaspoons baking powder

Preheat oven to 375° F. In a mixing bowl, cream together the butter or margarine and the sugar. Add the corn syrup, egg, squash puree, orange peel, flour, salt, and baking powder. Stir to combine into a soft dough that can be rolled to create log shapes. Add additional flour if the squash was very moist. Cut each log into 1-inch pieces. Place on a greased baking sheet and bake for 20 minutes or until lightly browned.

http://www.ahundredyearsago.com

Delicata Squash in Brown Sauce

Each Fall I buy a Delicata squash and roast it, but until I came across a hundred-year-old Delicata squash recipe, I never gave any thought to other ways that it might be prepared. It was fun to try a “new” way of serving this old-time squash.

The century-old recipe was for Delicata Squash in Brown Sauce. The recipe called for cubed squash that is served in a delightful classic brown sauce.

Here is the original recipe:

recipe for delicata squash in brown sauce — Source: American Cookery (January, 1919)

I made several adaptions and assumptions when making this recipe. I used fresh Delicata squash rather than canned. And, I used butter rather than “fat.”

I was a bit foggy about what was meant by three slices of carrot and five of celery. Does the recipe really mean just a few small pieces of sliced carrot and celery – or was it referring to larger chunks? I made the assumption that the recipe was calling for one carrot and two stalks of celery – but this may not be what the recipe writer intended.

And, have you ever heard of mushroom ketchup? Since I didn’t have any idea what it was, I went with the Worcestershire sauce option.

And, here is the recipe updated for modern cooks:

Delicata Squash in Brown Sauce

Servings: 2 - 3
Time: 25 minutes
Difficulty: moderate
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1 Delicata squash

3 tablespoons butter

2 slices of a large onion

1 carrot, sliced

2 stalks celery, sliced

4 tablespoons rye or barley flour (I used rye flour.)

1 1/4 cups beef broth

1/2 teaspoon salt

1/4 teaspoon paprika

1 tablespoon Worcestershire sauce

Peel squash, halve and remove seeds and membranes; then cut into 1-inch cubes. Place in a saucepan and cover with water. Put on the stove and bring to a boil using high heat; then reduce heat and simmer until tender (about 15 minutes). Remove from heat and drain.

In the meantime, melt butter in a skillet. Add onion, carrot and celery; sauté until tender using medium heat. Stir in the flour, and continue stirring until the flour just begins to brown. Gradually add beef broth while stirring constantly; continue stirring until the mixture comes to a boil. Remove from heat and strain; reserve the strained sauce. (If desired, the cooked vegetables may be served separately; otherwise discard.) Return the strained sauce to the saucepan; stir in salt, paprika, and Worcestershire sauce. Reheat until hot.

To serve, place cooked squash in serving dish. Pour brown sauce over the squash.

Old-fashioned Escalloped Squash

August means a plethora of zucchini, so I’m always looking for new ideas (hmmm. . . I think that I really mean old ideas) for using zucchini and other summer squash. And, I lucked out. I found a nice hundred-year-old recipe for Escalloped Squash that is made with mashed squash, egg, and milk – and topped with crispy bread crumbs. If you are looking for a recipe that is a little different from the typical modern summer squash recipe, yet still tasty, this recipe is for you.

The Escalloped Squash has a custard-like texture, and a delightful, mild squash flavor. I used small zucchini when I made this dish, and I peeled the zucchini very thinly with a vegetable peeler. This left a greenish tinge to the zucchini flesh and resulted in Escalloped Squash that had a lovely pale green color.

Here is the original recipe:

Escalloped squash recipe — Source; The Old Reliable Farm and Home Cook Book (1919)

The original recipe is not clear whether it calls for summer or winter squash. I interpreted it to mean summer squash, but winter squash would probably also work.

Here’s the recipe updated for modern cooks:

Escalloped Squash

Servings: 4 - 5
Time: 1 hour
Difficulty: easy
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5 cups summer squash (zucchini, yellow squash), peeled with seeds removed, and cut into 1-inch chunks

2 eggs

1/4 cup milk

2 tablespoons butter, melted

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup bread crumbs

butter

Preheat oven to 400° F. Put squash in a saucepan and barely cover with water. Using high heat bring to a boil, then reduce heat and simmer for 8-10 minutes, or until squash is tender. Remove from heat and drain. Mash squash and set aside.

Put eggs, milk, butter, salt, and pepper in a mixing bowl, beat to combine. Place a small amount (approximately 1 – 2 tablespoons) of mashed squash into bowl with the beaten egg mixture, stir quickly. Then add and stir in the remainder of the mashed squash. (The egg is first combined with a little of the hot mixture to prevent it from turning into scrambled eggs when introduced into the hot combination.) Pour into ungreased 1 quart casserole. Sprinkle bread crumbs evenly over the top. Dot with butter. Bake in oven uncovered until hot and bubbly (approximately 35-45 minutes.)