Type what you have

Ingredients

• ✓ yellow crookneck squash
• olive oil
• andouille sausage
• onion
• garlic
• chicken broth
• tomato
• jalapeno pepper
• summer squash
• zucchini
• potato
• salt
• black pepper
• cayenne pepper
• parsley
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat; cook sausage slices in hot oil until lightly browned, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add broth, crushed tomatoes, and jalapeño pepper; stir to combine.
2. 2 Bring mixture to a simmer; stir in squash and potatoes gently. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
3. 3 Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ yellow crookneck squash
• onion
• carrot
• cream of chicken soup
• sour cream
• butter
• bread stuffing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
3. 3 Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
4. 4 Bake for 30 minutes, until golden brown and bubbly.

By Ladysmom