Liven Up That Squash

I’ve made your Blackberry Ice Cream, and you are right, it is one of the best I’ve ever tasted. With all the commercial flavors out there, you would think someone would market it.

Squash have taken over my garden, again. I went to a meeting last week, and two of the ladies came in with buckets of squash to give away. That is one way to dispose of the pesky over producers. How four or five hills of squash can produce hundreds of baby squash is beyond me. No wonder there are whole cookbooks devoted to zucchini and squash recipes.

Squash With Drunken Raisin is a well known staple recipe with one secret ingredient. The “secret” to this recipe is the Drunken Raisins. Erma, I learned from you to preserve all my raisins in bourbon. When they come out of the storage jar, they are already soft and the bourbon flavor comes through in the squash.

Squash With Drunken Raisins:

1 winter squash, or two small yellow crook necks
Butter
Cinnamon
Drunken Raisins

Cut squash in half and scoop out the seeds. Place in a covered casserole. In each half put a pat of butter, a shake of cinnamon, and a quarter cup or so of raisins. Pour in enough water to make about a quarter inch in the bottom of the casserole. Cover and bake at 350 for 20 to 30 minutes until soft.

Squash will be soft and sweet.

My husband is the one who thought of adding the raisins and naming it Squash With Drunken Raisins.