Posted by Bob Buck on Aug 09, 2017
 
 
Come help us battle the attack of the squash! Every day they seem to multiply! They need to be eaten!
Send us your best yellow squash recipe so we know how best to battle them. Or better yet, stop by and take some home. 
 
Check out Recipes to date under "Read more..."
 
UPDATE - As of today (Sept 13) the Holmen Community Garden has produced and distributed over 1500 pounds of food.

 
 
Kathy's favorite;
 
Nutty Summer Squash with Asiago Cheese
Summer Squash coudn't be better! Chopped walnuts and Asiago, an Italian cheese with a nutty, rich flavor, add a surprise crunch to this delightful veggie dish.
  • 2 teaspoons trans free margarine 
  • 2 Large cloves of garlic, minced
  • 1 medium Zucchini, cut in to 3" strips
  • 1 medium yellow summer squash, cut into 3" spears
  • 2 Tablespoons chicken or vegetable broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup chopped walnuts-toasted
  • 1/3 cup (1-1/2 ounces) shredded Asiago cheese
Melt the margarine in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 1 minute, or until soft. 
Add Zucchini, yellow squash, broth, salt and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally for 6 minutes, or until zucchini and squash are tender. Remove from heat and sprinkle with the walnuts and cheese.
 
Makes 4 servings
 
Nutrition-
Per serving: 120 calories, 9g fat, 2.5g saturated fat, 5g protein, 5g carbohydrate, 2g of dietary fiber, 10mg cholesterol, 140 mg of sodium. 
 
Reprinted from "Side Dishes and Accompaniments"