Growing up

Growing up an avid hater of all things having to do with zucchini and the like (i.e., squash), as a child I often sat in protest in front of a bowl of the stuff at the dinner table long after everyone else was through. During the Summer of ’06 I had the opportunity to go on tour with Nathan and the ‘ol Soapbox gang. Part of the tour landed us in Colorado, where we stayed at Taylor’s, a beautiful family with six children at the time (not that they necessarily have more now, we unfortunately haven‘t been in touch with them since). To help feed so many mouths, Duane and Noelle Taylor were part of a farm co-op where they go to a farm and work so many times a month and pay some sum of money monthly and get TONS of vegetables. They were literally washing basketfuls of the stuff in a kiddy pool when they got back from the farm. Obviously dinner there was phenomenal and tasty, and then out came dessert. Squash Brownies. I am continually trying to get over fears (yes, squash kind of scared me), so I decided to go ahead and try them. Oh my goodness they were amazing! I was so blown away by the fact that something so seemingly evil as zucchini (and all its kind) could be so tasty. Also, I was very proud of overcoming such a big obstacle as my childhood loathing…I felt like I had grown up. Anyway, here’s the recipe, for all of you squash lovers out there…or squash haters who want to grow up too.

½ cup butter (or margarine)
½ cup cooking oil
1 ½ cups granulated sugar
¼ cup brown sugar
2 eggs, beaten
½ tsp. Vanilla
½ cup buttermilk
2 ½ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ cup cocoa
1 tsp. cinnamon
2 cups grated squash
1 cup chopped nuts
1 cup chocolate morsels

In a large mixing bowl cream butter, oil and sugar.
Beat in eggs, vanilla and buttermilk.
In a separate bowl, combine dry ingredients, then gradually stir dry ingredients into liquid mixture.
Stir in grated squash.
Pour batter into greased baking pan. Sprinkle with nuts and chocolate morsels.
Bake in preheated 350 degree F. oven for 25-35 minutes.
Cut into squares when cool.

Enjoy! If anyone has any worthwhile recipes, feel free to send them on over our way. I absolutely love to bake, though I don’t really excel at cooking healthy, substantial meals (good thing Nathan does). We’re going to be out on tour across the states again this Summer, and I plan on asking people along the way for more yummy recipes as well.




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2 responses to “Growing up

  1. Happy Tree

    Chicken Stroganoff
    Servings: 6 to 8 servings Prep: 20 minutes
    Cook: Low 6 hours, High 3 hours

    2 pounds skinless, boneless chicken breast halves and/or thighs
    1 cup chopped onion
    2 10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic
    1/3 cup water
    12 ounces dried wide egg noodles
    1 8-ounce carton dairy sour cream
    Freshly ground black pepper (optional)

    1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.

    2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

    3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.

    Makes 6 to 8 servings.

  2. Kristin

    I love squash! Sounds good…

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