Zeldas Squash Squares In Sour Cream Recipes

PUMPKIN (OR SQUASH) BARS

Steps:

• 1. Mix dry ingredients. Add all other ingredients. Then mix. Pour into a greased and floured jelly roll pan. Bake at 350 degrees for 20 to 30 minutes. Touch middle to detect doneness. Cool completely, then ice with powdered sugar frosting.
• 2. Frosting: Mix cream cheese and butter. Add vanilla. Add powdered sugar, a cup at a time. Spread frosting over bars. Sprinkle with walnuts (if desired). Store covered in refrigerator.
• 3. Cut into bars. This freezes well.

SUMMER SQUASH WITH SOUR CREAM

Steps:

• In a large saucepan, bring 1/2 inch of water to a boil over high heat.
• Add the squash and onion.
• Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.
• Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.
• Cook and stir over low heat until heated through (do not boil).
• Pour over the vegetables; stir until mixed.

WINTER SQUASH SQUARES

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.

ZELDA'S SQUASH SQUARES IN SOUR CREAM

Steps:

• 1. Cook and drain 4 Cups cubed, pared butternut or hubbard squash. Meanwhile, cook 1 medium onion, sliced, in 2 tbls. butter till tender, but not browned. approximately 20 minutes. Remove from heat, add 1 cup sour cream and 1/2 tsp. salt., stir well. Place hot cooked squash on platter, sprinkle with pepper, pour sauce over. Sprinkle with 1/2 teaspoon basil.