From Alissa, member and manager of the CSA.
Squash & Beet Chips
If you have a dehydrator, make beet and squash “chips”. They can also be done in your oven if you have an oven that stays at really low temperatures.
Quick Squash Pizza Sauce (Hiding the veggies so my kids won’t pick ’em off):
One of my favorite things to do with my squash is make sweet pizza sauce. I used to go through an elaborate preparation of cooking down fresh tomatoes and pureed squash until all the water was gone. Then I started wanting to eat more raw foods. So now, I just process my squash in the food processor and add a bit of tomato paste. I also used to go through the elaborate process of making my own pizza dough from sprouted grains. Now, I just plop down a sprouted grain tortilla, add the squash/tomato sauce, raw milk cheese and whatever toppings I want. Then I put it in my oven for 5 minutes just until the cheese gets melty. By the way, I also add spinach and other dark leafy greens to the sauce. It’s a great way to “hide” all kinds of vegetables : )
Save your squash. You’ll be glad you did.
I love to use my food processor to grate my zucchini. Then I divide it into 1 or 2 cup portions and use my FoodSaver to vacuum seal it (any freezer container works well too) – and put it in the freezer. Then all winter long, I have perfectly sized portions for making zucchini breads, muffins, pizza sauce, etc.
This is a favorite with my kids too. I chop the squash into tiny pieces and mix them with eggs to make a quiche (with or without crust). I add herbs, garlic, onions, spinach, whatever I have around. And cheese. Then I bake @ 325 degrees until it seems like the center is no longer liquidy. Don’t bake too long, or you’ll end up with a dry one.