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:
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.
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.
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:
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.
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.
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:
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.
5 cups summer squash (zucchini, yellow squash), peeled with seeds removed, and cut into 1-inch chunks
1/4 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup bread crumbs
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.)
If you like pumpkin pie, but are looking for something a bit richer and more flavorful, Squash Pie is the pie for you.
I used heirloom hubbard squash to make this hundred-year-old Squash Pie recipe, but other winter squash would work equally well.
This recipe uses less milk and more eggs than the typical modern pumpkin pie recipe. Similarly the spices are just a little different from modern recipes. Many modern recipes call for cinnamon, nutmeg, and ginger – the old recipe lists cinnamon and nutmeg, but does not call for any ginger. All of these tweaks are good – but the texture and taste are a little different than modern Pumpkin Pies.
Here’s the original recipe:
Paste is an archaic term for the pie pastry. When I made this recipe I used my usual pie pastry recipe, but sometime soon I’ll try the old recipe for “Chopped Paste.”
Here’s the Squash Pie recipe updated for modern cooks:
1 3/4 cups winter squash (hubbard, butternut, etc.), pared and cut into 1-inch cubes
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9-inch pie shell
Put cubed squash in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until tender (about 20 minutes); remove from heat and drain. Puree squash. (There should be approximately 1 cup of pureed squash.)
Preheat 425° F. Put pureed squash in mixing bowl, add sugar, eggs, milk, salt, cinnamon, and nutmeg; beat until smooth. Pour into prepared pie shell. Place in oven. Bake for 15 minutes, then reduce heat to 350°. Continue baking (approximately 40-50 minutes) until a knife inserted in the center of the pie comes out clean.
Today summer squash is often streamed or grilled, but once or twice each summer I fry it. So I was thrilled to find a hundred-year-old recipe for Fried Summer Squash.
When I make fried squash, I generally “bread” it with flour. The old recipe called for actual bread crumbs. The bread crumbs are a nice twist to this classic comfort food.
Here is the hundred-year-old recipe:
Yellow summer squash or zucchini could be used in this recipe. I used yellow straightneck squash to more authentically replicate the hundred-year-old recipe. According to Wikipedia, “the first records of zucchini in the United States date to the early 1920s.” Since this cookbook was published in Minneapolis, Minnesota in 1917, the cookbook author won’t have used zucchini.
Wash and cut the squash into 1/2-inch slices. Sprinkle slices with salt and pepper, dip in the beaten eggs, and coat with bread crumbs. Set aside.
In the meantime, heat 1/2 inch of shortening or oil in a large frying skillet. When hot, carefully place the breaded squash slices in the skillet in a single layer. Depending upon pan size, the squash slices may need to be cooked in several batches. Fry for about a minute 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 towels. Serve immediately.
Cook’s note: Some of the breading will fall off the squash during cooking. This is okay, the remaining breading is enough to make an attractive and tasty dish.
The old recipe calls for coating the squash slices with bread crumbs, both before and after dipping in egg. When I made this recipe very few bread crumbs clung to the squash slices prior to dipping it in the egg – so I skipped this step when updated the recipe. It works fine to only coat with bread crumbs after dipping in the eggs.
Have you ever “hidden” vegetables in food to get your kids to eat healthier? I thought that hiding vegetables was a recent trend, but when I made a hundred-year-old recipe for Squash Bread, I discovered that cooks have been hiding vegetables for a long time.
The Squash Bread had a rustic artesian look, a nice texture, and a sunny yellow tinge – but I couldn’t taste the squash in it. It just tasted like the typical homemade bread.
The verdict: If you want to hide vegetables in bread this recipe is worth a try; otherwise, just stick with your usual bread recipe.
1 cup pureed winter squash (Butternut squash works well in this recipe.)
1 tablespoon shortening (or lard)
1 tablespoon butter
1 tablespoon sugar
2 teaspoons salt
Scald milk by heating in a sauce pan until the milk begins to steam and form bubbles; use medium heat and stir occasionally. Remove from heat before it comes to a boil. Let the scalded milk cool until it is lukewarm, then dissolve the yeast in the milk.
Put 2 cups flour, squash, shortening, butter, sugar, salt, and the water and yeast mixture in a large mixing bowl. Beat until smooth. Add enough additional flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes).
Place in a greased bowl. Cover; let rise at room temperature until doubled in size (about 1 hour). Turn onto lightly floured surface and knead for an additional 5 minutes. Divide dough into two equal parts and shape into loaves. Place in 2 greased loaf pans, 9″ X 5″ X 3″, and cover. Let rise until doubled in size (about 30 minutes).
Bake loaves in 400° F. oven for 35 minutes or until lightly browned.
I always find old-time bread recipes particularly difficult to interpret because modern yeast is so different from what it was a hundred years ago. Back then it was not dried like the yeast that we generally use today. I guessed that 2 packages of dried yeast would be the equivalent of 1/2 cup (1/2 yeast cake) back then. This substitution worked just fine when I made this recipe.
Each Fall my husband and I drive out into the country to see the leaves – and to buy pumpkins and winter squash. There’s a farmer who sells incredible produce directly from a farm wagon – and each year we worry that his tiny roadside market will be gone.
But this year (like every year), just when we were sure we won’t find his wagon, we went around a bend and there it was–and the selection of pumpkins and squash was the best it’s ever been. We stocked up on lots of Fall produce. Right now most of the squash are on our front porch with the pumpkins, but I decided to use an acorn squash immediately – which leads me to the point of this post. I needed to find a hundred-year-old recipe for acorn squash.
I browsed through my old cookbooks and found a delightful recipe for baked squash which called for molasses.
The recipe worked perfectly with my acorn squash. The savory nuttiness of the squash is enhanced by the rustic sweetness of the molasses.
Preheat oven to 400° F. Depending upon squash size, halve or quarter the acorn squash to create serving-sized pieces. Remove seeds and the stringy portion. Place on a baking sheet that has been lined with aluminum foil to make clean-up easier. Brush with molasses, and sprinkle lightly with salt and pepper. Place in oven and bake until the squash is tender when poked with a fork. While baking, baste 2 or 3 times with additional molasses. After the squash is removed from the oven put a small dab on butter in the middle of each squash piece.