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Got squash?

Posted on Tuesday, September 10, 2013 by HylaryL

This time of year it seems like our kitchens are overflowing with one thing: squash! It’s the end of the summer, and that means the squash harvest is upon us. From softer summer squash to the more hard-shelled winter squash, sometimes it seems like it’s hard to escape the abundance of this healthy member of the produce department.

Both summer and winter squash are chock full of health benefits. According to an article by Best Health Magazine, summer squash are good for the eyes, are loaded with cancer fighting antioxidants and boost red blood cells. An article published by the University of Michigan points out that winter squash are good for you as well, providing lots of Vitamin C, fiber, antioxidants and healthy carbohydrates that help control blood sugar levels.

So now that you know the benefits of eating all of that squash you have all over your kitchen, how can you prepare it so that you and your family don’t get sick of it? Check out the list of cookbooks below that are full of creative ideas on what to do with all of that squash. Enjoy!

The Classic Zucchini Cookbook

The Classic Zucchini Cookbook (2002)
by Andrea Chesman

The Classic Zucchini Cookbook offers 225 easy recipes for all kinds of summer and winter squash. Included are finger foods like Curried Toasted Pumpkin Seeds, salads like Mexican Zucchini Shrimp Salad, entrees like Baked Penne with Summer Squash and Mushrooms, breads like Apple-Carrot-Zucchini Muffins, and even desserts like Deep, Dark Zucchini Chocolate Cake!
Too Many Tomatoes, Squash, Beans, and Other Good Things

Too Many Tomatoes, Squash, Beans, and Other Good Things (1991)
by Lois M. Landau

This cookbook containsa chapter for each vegetable commonly grown in backyards, featuring general facts; growing requirements; calorie, carbohydrate, and food value information; and detailed instructions for handling, storage, and cooking.

Recipes from and for the Garden

Recipes from and for the Garden (2012)
by Judy Barrett

This book shows readers how to use the plentiful harvests of common vegetables (such as beans, squashes, cucumbers, and peppers), how to experiment with more exotic plants (like ginger and jujubes), and what to prepare for the freezer or pantry once the growing season has ended.

Cooking from the Farmers' Market

Cooking from the Farmers' Market (2010)
by Jodi Liano

This essential guide to produce illuminates how to identify, select, and prepare over 100 types of fruits and vegetables fresh from the market, with more than 245 recipes, including one for each ingredient. Enjoying a farmers’ market meal is only three steps away: shop for what’s fresh; cook with inspiration from these pages; and eat the delicious results.

 

Tagged: Cookbooks, cookbooks, healthy cooking, healthy eating, squash,