ABOUT SQUASH

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2 medium-sized onions,chopped
2 cloves garlic,minced
3 tablespoons olive oil,
1 tablespoon margarine
1 medium-sized eggplant, peeled and cut in small chunks
2 sweet peppers, deseeded and sliced
1 hot pepper, deseeded and minced
Salt and pepper to taste
Fresh thyme, rosemary and basil to taste 2 zucchini, sliced
2 crookneck or straightneck squash, sliced
46 tomatoes, quartered

Sauté onions and garlic in oil and margarine in a large skillet. Add eggplant, peppers, salt and pepper, and fresh herbs. Cook, while stirring, until eggplant begins to turn soft. Stir in zucchini and squash, and sauté for about 5 minutes. Add tomatoes, lower heat, cover, and simmer for 15 minutes. Use as a side dish, or as a main dish with rice or boiled potatoes. Serves 6-8.

Winter Squash Pie

1-1/4cups winter squash, peeled, cooked and mashed
2 tablespoons vegetable oil
3/4 cup low-fat milk
2 eggs, slightly beaten
1 teaspoon cinnamon
1/2 teaspoon vanilla
1-1/4 teaspoon ginger
2 teaspoons nutmeg
1/8 inch graham cracker piecrust
Whipped topping

Mix the squash, oil, milk, eggs and spices. Pour into piecrust, and bake at 450°F for 25 minutes or until done. Garnish with whipped topping. Serves 6-8.

SUSAN SAYS

MOTHER'S GARDENER, SUSAN SIDES, offers some good advice: Squash are set out just as many early spring crops such as lettuce, beets, mustard, broccoli, cauliflower and cabbage are finishing up. To maximize the efficient use of garden space, use this fact to your advantage. Intentionally leave spaces in rows or beds by harvesting a lettuce here and a handful of beets there while setting in your squash seeds or seedlings. Then simply continue to harvest outward as the squash expand. Not only will you be saving space but the leafy canopy of maturing spring crops will help conserve soil moisture and repress weeds.

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