Type what you have

Ingredients

• ✓ squash
• vanilla extract
• egg
• walnut
• raisin
• brown sugar
• yogurt
• cayenne pepper
• ground ginger
• allspice
• nutmeg
• clove
• baking soda
• baking powder
• cinnamon
• salt
• whole wheat flour
• all-purpose flour
• quinoa
• water

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
3. 3 Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
4. 4 Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.
5. 5 Bake in the preheated oven until golden brown, 30 minutes.

By moonl8

Ingredients

• ✓ squash
• milk
• egg
• cornmeal
• red potato
• green tomato
• okra
• onion
• green bell pepper
• bacon grease
• salt
• black pepper

Instructions

1. 1 Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
2. 2 Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
3. 3 Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.

By Lee-Lee

Ingredients

• ✓ squash
• panko bread crumb
• salt
• egg
• broccoli
• cauliflower
• sweet potato
• onion
• green bean
• all-purpose flour
• soy sauce
• water
• rice vinegar
• sugar
• green onion

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
2. 2 Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
3. 3 Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
4. 4 Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
5. 5 Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

By deb