Mushroom stuffed acorn squash

This Jan. 24, 2012 photo shows farro and mushroom stuffed acorn squash in Concord, N.H. This one-dish meal is rich in savory flavors thanks to a blend of meat, mushrooms and cheese. (AP Photo/Matthew Mead)

AP Photo/Matthew Mead

Unlike winter squash, which can be stored in a cool dark place for many months, summer squash have a shorter shelf life and are harvested when their rinds are still tender and edible. Since summer squash varieties such as zucchini, yellow crookneck and patty pan squash must be eaten quickly, it’s essential to have an arsenal of squash recipes at hand.

Celebrate summer squash with a family meal of Tex-Mex summer squash casserole and grilled honey mustard chicken with almonds, then cool off with kiwi-lime frozen yogurt. Other squash recipe pairings to try this week include grilled pork tenderloins with maple mustard marinade and “Oh boy!” squash or squash and leek lasagna and mango salad.

Register at to add these and other recipes to your personalized family meal plan and shopping list.

“Family Meals Matter” features registered dietitian-approved recipes from the thousands of user-contributed recipes available at the free family-nutrition and meal-planning website,, maintained by registered dietitian moms with Dairy Council of California.

Tex-Mex Summer Squash Casserole



2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

2/3 cup finely chopped yellow onion

1 4-ounce can chopped green chilies

1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained

1/2 teaspoon salt, or to taste

2 1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided

1/4 cup all-purpose flour

3/4 cup mild salsa

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion for garnish


Preheat oven to 400 degrees Fahrenheit. Coat a 9-by-13-inch baking dish with cooking spray.

Combine squash, onion, chilies, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.

Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Grilled Honey Mustard Chicken with Almonds



One-quarter cup Dijon mustard

3 tablespoons honey

1 tablespoon lemon juice

1 clove garlic, crushed

4 boneless, skinless chicken breasts

One-quarter cup sliced almonds, toasted


Blend mustard, honey, lemon juice, and garlic in a small bowl.

Grill or broil chicken 6 inches from heat source for 10-15 minutes, turning occasionally and brushing with mustard mixture frequently. Do not brush during last 5 minutes of grilling or broiling. Sprinkle with almonds before serving.

Cook’s notes: Try dividing the sauce in half and marinating the chicken for more flavor.

Kiwi Lime Frozen Yogurt



2 kiwi, peeled and quartered

1/2 cup sugar

1 1/2 cup plain lowfat yogurt

1 1/4 cup skim milk

1/3 cup light-colored corn syrup

1/2 teaspoon grated lime rind


Place kiwi in container of an electric blender; cover and process until smooth. Strain kiwifruit; discard seeds. Combine kiwifruit puree and remaining ingredients in a bowl; stir well. Cover and chill 8 hours. Pour mixture into a freezer can of a 1-qt hand-turned or 1/2-gallon electric freezer. Freeze according to manufacturer’s instructions. Allow frozen yogurt to ripen 1 hour in freezer can.

Other Featured Recipes

Oh Boy Squash

6 yellow squash (crooked neck), sliced thin

1 medium onion, chopped fine

2 tablespoons butter

1 tablespoon water

1 cup extra-sharp cheddar cheese, shredded

Salt and pepper


Spray non-stick cooking spray on sides and bottom of a 1-1/2 quart casserole dish and set aside.

Place 2 thinly sliced yellow squash on bottom of casserole dish. Next cover squash with a layer of chopped onion. Add pieces of butter on top of the onion and salt and pepper to taste. Repeat layering until all of the ingredients are used. Sprinkle 1 tablespoon of water over the casserole.

Cover casserole dish with a piece of foil. Bake at 350 degrees Fahrenheit for 90 minutes. Then place 1 cup of shredded cheddar cheese on top of the casserole and put back in the oven. Broil until the cheese is crusted and lightly browned.

Squash and Leek Lasagna

10 ounces lasagna noodles, preferably whole-wheat

2 tablespoons unsalted butter

4 Large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)

1/2 cup all-purpose flour

4 cups nonfat milk

1 teaspoon dried thyme

1 teaspoon salt

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon freshly ground pepper

1 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater

6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater

1/4 cup toasted pine nuts (see tip)


1. Preheat oven to 350 degrees Fahrenheit. Coat a 9-by-13-inch baking dish with cooking spray.

2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.

3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.

4. Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.

5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).

Tip: To toast chopped nuts and seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Make ahead tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350 degrees Fahrenheit for 1 hour, then uncovered for 30 minutes more.

Mango Salad

1/4 cup white wine vinegar

2 Tablespoons honey

1 Tablespoons olive oil

10 ounces gourmet mixed salad greens

2 cups cubed mango

Combine white wine vinegar, honey and olive oil in small bowl and whisk until blended.

Combine salad ingredients in large bowl and toss with dressing.

Cook’s notes: To simplify preparation, you can look for jars of fresh mango slices in produce section. Just drain and cut into cubes.

Grilled Pork Tenderloins with Maple Mustard Marinade

2 medium pork tenderloins

3 Tablespoons each real maple syrup and Dijon mustard

3 Tablespoons vegetable oil

Salt and pepper to taste


Mix syrup, mustard, oil, salt and pepper together in large zip lock bag. Add tenderloins, seal bag and marinate for 2-3 hours. Cook tenderloins on grill over medium heat for 10-15 minutes, basting with marinade, until barely pink in the center. Remove from grill, let meat rest on a platter for 10 minutes. Slice and serve

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