Sweet potato Butternut Squash Casserole

Sweet Potato and Butternut Squash - so many good recipes using them. Lon's at Hermosa Inn makes a Sweet Potato Corn Chowder, and Hassayampa Inn in Prescott makes a Summer Squash Saute (you can use butternut squash too). Both recipes are in Tastes & Treasures cookbook along with the history of these wonderful establishments.

Sweet Potato Butternut Squash Casserole

Ingredients:
 8 cups peeled and cubed butternut squash
2/3 cup light vanilla soymilk
2/3 cup sugar-free pancake syrup
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. salt
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. vanilla extract
2 tsp. cinnamon
2 cups miniature marshmallows

Directions

:
Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside. 

Fill a large microwave-safe dish with 1/2 inch of water. Add squash and cover. Microwave for about 8 minutes -- squash should be tender enough to mash, but not overcooked. Drain well. 

Mash squash thoroughly with a potato masher, food processor, or fork, but do not puree. (Squash should be pulpy.) Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. (Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.) Mix thoroughly, but do not over-stir. 

Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes. 

Top with mini marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
MAKES 8 SERVINGS
Prefer to use sugar in place of Splenda? No problem; just use an equal amount. Then each serving will have 182 calories, 43g carbs, 23g sugars, and a PointsPlus® value of 5*
Thanks to hungry girl for recipe.

Historymaker Joe Beeler's Zucchini Tacos

Joe Beeler, son Jody and grandson John

Joe Beeler was honored as a Historymaker by the Historical League in 1995. His son, Jody, writes: Eating from your garden has always been a great tradition in our family.  Here’s a great way to eat zucchini from your garden.

Tastes & Treasures cookbook also has wonderful recipes for vegetables. Summer Squash Saute, page 57, from Hassayampa Inn in Prescott is delicious.

ZUCCHINI TACOS

Ingredients:
zucchini fresh
sweet onion
olive oil
taco shells
tomato
shredded pepper jack cheese
3 cloves chopped garlic
taco seasoning
salsa

 Directions:
Shred a 12-14 inch long zuchini in the food processor.
Add a half of a sweet onion, and shred also.
Add the shredded onion and zucchini to a hot skilllet with a little olive oil and about 3 cloves of chopped garlic.
Brown it and let the liquid cook down - about 15 minutes over medium heat.
Add a packet of your favorite taco seasoning, simmer.
Add to preheated taco shells.
Garnish with chopped tomatoes, salsa and shredded pepper jack cheese . . .
Easy to make and great to eat.
Serve with your favorite black or refried beans.