Easy to make, uses both zucchini and yellow squash, tastes great, and is wonderful for you!
Wash squash and remove end pieces. Slice squash into one quarter or less inch rounds. (I use a mandolin). Combine remaining ingredients and pour over squash.
Cover, refrigerate several hrs or overnight, tossing occasionally - makes about 4 cups.
Lasts quite some time in the refrigerator and a spoonful or two added to any meal gives a great contrast. Looks pretty too!
| Servings: | 10-12 |
| Time: | 10 Minutes Preparation Time 0 Minutes Cooking Time |
Source: from a 1973 newspaper recipe that is no longer being published and whose name I have forgotten.
By Nancy from Cross Lanes, WV
There are many delicious ways to use this nutritious fall vegetable in casseroles, soups, pies and filled with stuffing. This is a page about recipes using acorn squash.
We had an abundance of yellow squash one year. I adapted a carrot cookie recipe into this one. I took these to a potluck, everyone raved over them.
