winter squash

4 yellow crooked neck squash, sliced thinly
2 teaspoons butter, cut in pieces
2 tablespoons self-rising flour
1/2 cup sliced onions
4 oz. shredded mozzarella or Swiss cheese
2/3 cup milk

  1. Use small casseroles, single serving dishes.
  2. Layer squash, onions, and butter.
  3. Spread flour over squash, and pour milk over all.
  4. Spread cheese over top.
  5. Bake in microwave for 10 minutes or until cheese is melted and squash is done, or bake in oven at 350 degrees for 20 minutes.


winter squash

2 lbs. yellowneck squash, chopped
2 small onions, chopped
1 can cream of chicken soup
1 pint sour cream
1 can pimentos, chopped
1 can water chestnuts, sliced
3 cups Cheddar cheese, grated
1 package cornbread dressing mix
1 stick margarine, melted

  1. Preheat oven to 350° F.
  2. Cook squash and onions in salted water until tender; drain.
  3. Add soup, sour cream, pimentos and water chestnuts; set aside.
  4. Mix melted margarine and dressing mix.
  5. Line large pan with half of the dressing mix.
  6. Sprinkle small portion of cheese over dressing mix.
  7. Pour in squash mixture.
  8. Sprinkle remaining cheese over squash and top with remaining dressing mix.
  9. Bake 30 to 40 minutes.


winter squash

3 cups sliced summer squash (zucchini, yellow)
1 cup sliced onion
3 Tbsp. margarine
1 cup chopped tomato
Grated romano or parmesan cheese

  1. Sauté squash and onion rings in margarine about 10 minutes or till soft.
  2. Add tomato and continue sautéing over low heat another 5 minutes.
  3. Put into serving dish and sprinkle with grated cheese to taste.
  4. Cover dish and let sit for a few minutes until the cheese melts.
Makes 4 servings
winter squash

About 3/4 pounds yellow squash, sliced
1 egg, beaten
6 Tbsp. of flour
5 Tbsp. of cornmeal
1/2 Tsp. baking powder
Salt/ Pepper to suit you
A couple shakes paprika
1 Medium Onion, grated
Vegetable oil

  1. Cover squash with water and boil 10-15 minutes or till tender
  2. Drain and mash squash to measure 1 cup
  3. Stir squash and egg together well
  4. In a separate bowl, combine flour, cornmeal, baking powder and salt, pepper, paprika; stir these well.
  5. Add squash and onion and stir till well blended.
  6. Drop squash mixture by level Tablespoons into hot oil in skillet
  7. Cook till golden brown, turning once
  8. Drain well on paper towels and lightly sprinkle with powdered sugar.


winter squash

4-6 yellow squash, sliced or chopped
1 onion, chopped
4 Tablespoon oil
1/4 cup milk
1/2 cup chopped green chilies
1/2 tsp salt
1/2 tsp pepper
1 cup grated Parmesan or Cheddar cheese

  1. Saute squash and onion in oil, until tender.
  2. Add milk, chilies, salt and pepper.
  3. Cover and cook 15 minutes.
  4. Remove from heat and add cheese.
  5. Serve hot.

Serves 6

Market Hours: Saturdays, 10am-2pm, year round, Rain or Shine!

Location & Hours

Saturdays (year round): 10am-2pm

1302 Chestnut St.
Bastrop, TX


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Mailing Address

Bastrop 1832 Farmers Market
C/O Dolores Leeper
145 Easley Rd
Smithville, TX 78957