Hurtgen Meadows Butternut Squash Muffins
*could be made with pumpkin or sweet potato mash too

¼ c. butter
½ c. brown sugar
½ c. milk
1 egg
1 c. butternut squash (cooked, seeded, peeled)
1 ½ c. flour
½ c. white sugar
2 t. baking powder
1 ½ t. cinnamon
½ t. salt
½ t. nutmeg
¼ t. ginger

Preheat oven to 350 degrees.
Mash the cooked squash.
Cream butter and brown sugar.
Blend in milk, egg and squash.
In a separate bowl, mix remaining dry ingredients.
Fold squash mixture into dry ingredients with spoon just until it is moist.
Spray baking cups with nonstick cooking spray and fill 2/3 full
Bake for 15-20 minutes. Enjoy!

Grammy Barb’s Summer Squash Casserole

5 to 6 medium yellow squash, sliced
1/3 of a large onion, chopped

Salt and cover the above in water.
Boil until tender. Drain for a while (a few hours/all day).

1/2 can of cream of chicken soup
8 oz. sour cream
Shredded cheddar cheese as desired, save some.

Mix together all ingredients.
Sprinkle top with extra cheese.
Crumble 2 well-toasted slices of bread.
Mix crumbs with melted butter and sprinkle on top.

Bake on 350° until bubbly (20-30 min.)


An Old Long Island Heirloom known as the original "Cheese Wheel" (named for their resemblance to a wheel of cheddar) . Smooth heavily ribbed tan skin with a deep orange somewhat sweet flesh without the stringiness of pumpkins. It is a favorite of baking ladies. (6-10 lb.) Long Island Cheese features flattened, deep ribbed, buff colored fruit and orange sweet flesh. Excellent in pies and soups. Sweet flavor that is similar but more delicate than butternut squash.

Wash and cut it in half. For squash of this size, I cut into 4 pieces rather than 2. Remove seed & strings. Place in a pan, shell side up, and bake at 325° for 1 hour or more, till it is tender and begins to fall apart. Scrape the pulp from the shell. If you're working with pumpkin, you'll then need to strain it. But the Long Island cheese squash is so tender that all you'll need to do is mash it a little.
Pie crust
1-1/2 c sifted all-purpose flour
1/2 t salt
1/2 c shortening (I use Crisco)
4-5 tablespoons cold water

Sift together flour and salt. Divide shortening in half. Using a pastry blender or blending fork, cut in shortening. Sprinkle the tablespoons of the water till all is moistened. Gather up with fingers; form into a ball. On lightly floured surface, flatten ball slightly and roll 1/8" thick. If edges split, pinch together. Always roll spoke-fashion, going from center to edge of dough. Use light strokes. To transfer pastry, roll it over rolling pin; unroll pastry over pie plate, fitting loosely onto bottom and sides.
Pumpkin/Squash pie
1-3/4 cups cooked pumpkin (or LI cheese squash)
3/4 cups sugar
1/2 teaspoon salt
1 to 1-1/4 teaspoon cinnamon
1/2 to 1 teaspoon ginger
1/4 to 1/2 teaspoon nutmeg
1/4 to 1/2 teaspoon cloves
3 slightly beaten eggs
1 cup milk
1 6-oz can evaporated milk
1 9" unbaked pastry shell

Thoroughly combine the pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour into unbaked pastry shell. Bake at 400° 60-70 minutes or till knife inserted halfway between center and outside comes out moist but clean. Cool.
Pumpkin/Squash soup
6 cups chicken broth
4 cups pumpkin/squash
2 medium onions, chopped
1/4 teaspoon pepper
1 tablespoon flour
1/4 cup water
1 cup milk

In a large saucepan, heat the broth and add the pumpkin, onions, salt, and pepper. Cook the soup until the pumpkin is soft, about 20 minutes. Puree the soup in batches in a blender or food processor, or force the soup through a sieve. Return the soup to the pan. Put the flour in a cup, and add the water, stirring until smooth. Add the flour mix to the soup and heat, stirring, till the soup comes to a boil. Add the milk.