Melba's Swap Shop: Squeeze some squash into recipes

Melba Lovelace: I realize you don't have squash out of your garden yet, but this might be an incentive to plant some.
Modified: March 19, 2013 at 4:41 pm •  Published: March 20, 2013



DEAR READERS: Happy first day of spring! It must mean it's time to start thinking about fresh vegetables. I recently found a stack of mail from years ago that included squash recipes in response to a request from Gary Royse. Susan Insell, of Edmond, shared the following recipe she described as similar to one served by the Black-Eyed Pea restaurant. I realize you don't have squash out of your garden yet, but this might be an incentive to plant some.


5 pounds medium-sized yellow squash

2 eggs, lightly beaten

1 cup breadcrumbs

1 stick butter or margarine

1/4 cup sugar

Salt, to taste

2 tablespoons chopped onions

1/4 teaspoon black pepper


• Grease or spray 3-quart casserole with nonstick spray. Heat oven to 350 degrees. Clean squash and remove ends. Cut into fourths.

• In large saucepan, bring to boil enough water to cover squash. Add squash. Return to boil. Reduce heat and cook until squash is tender. Drain well and mash.

• Combine mashed squash with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onions and pepper. Spread in prepared casserole. Sprinkle with a light layer of additional breadcrumbs. Bake 20 to 25 minutes or until lightly browned. Serves 10.

Jean Fuqua, of Edmond; Mary Carr, of Blackwell, and Norma Dooley, of Oklahoma City, shared similar recipes.


DEAR MELBA: If readers would like to can some relish to serve with beans and cornbread, this is the recipe for them.


12 to 14 cups chopped yellow squash

2 cups chopped onions

2 bell peppers or hot peppers, chopped

2 carrots, chopped

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