Squash & Brown Sugar

Ingredients
3 Acorn Squash about 1lb each
1 tablespoon vegetable oil
2 oz raisin
2 1/2 oz dark brown sugar
Ground nutmeg, pinch
2 tablespoons butter
2 tablespoons chopped nuts

Step-by-step

1. Prepare a fire in a charcoal or gas grill
2. Scoop out the seeds from the squash halves. Place each half, cut side up, on a piece of heavy foil. Brush the cut slides with oil. Sprinkle raisins over the halves. Wrap securely in the foil. Cook on an uncovered grill directly over the heat until the squash is tender when pierced with a thin skewer, 40-50 minutes.
3. In a bowl, combine the brown sugar and nutmeg. Unwrap the squash on the grill. Sprinkle with the brown sugar-nutmeg mixture and dot with butter. Carefully rewrap. Cook for about 5 minutes more, until the brown sugar and butter melt.
4. Unwrap and serve, sprinkle with nuts.

Tips:

• You can use any small variety of sugar pumpkins or small hard-shelled squash. Butternuts is also great with this recipe. 
• Can be cooked in the oven using the same directions. Leave the foil open after adding the butter, brown sugar and nutmeg. 

Grilled Peach Melba

Sauce
1 package (12 oz) Unsweetened quick frozen raspberries
1/2 cup sugar
1/4 cup water
2 tablespoons raspberry flavored liqueur
1 teaspoon cornstarch

Peaches
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
4 ripe peaches, peeled, pitted, and cut into 1/2 inch slices
4 scoops vanilla ice cream

Step-By-Step

1. For sauce, in a medium saucepan, combine the berries, sugar, and water. Cook over medium-low heat until a sauce forms, 5 minutes. Transfer to a fine sieve over a bowl and strain, pressing on the sloids. Return to a clean pan and simmer over low heat. 
2. In a small bowl, combine the raspberry liqueur and cornstarch. Slowly whisk into the simmering sauce. Cook, stirring, until slightly thickened. Transfer to a bowl and keep warm.
3. Prepare a fire in a charcoal or gas grill.
4. For the peaches, in a large bowl, combine the oil and lemon juice. Add the peaches and toss to coat. Spear the slices on one or more pairs of metal skewers, passing a skewer through one end of slice. Grill the peaches until seared and heated through, 6-8 minutes turning them once midway.
5. To serve, place a scoop of ice cream in each of 4 bowls. Slide the peaches off the skewers over the ice cream. Drizzle the raspberries sauce on top.

Chicken-Eggplant Burgers

Onion Relish
1/4 Cup Olive Oil
3 Spanish (red) onion, thinly sliced
1 teaspoon sugar
2 tablespoons Balsamic Vinegar

Burgers
1/3 cup Extra-virgin olive oil
1 Eggplant, very thinly sliced, crosswise
4 boneless skinless chicken breast halves
Salt
Cayenne
Lettuce leaves
4 sandwich rolls, split

Step-By-Step

1. For the relish, heat the oil in a heavy-based pan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, 7-10 minutes. Add the sugar and vinegar and simmer for 10 minutes. The relish will keep for 3 days, covered, in the refrigerator. Return to room temperature or reheat before use.
2. Prepare a fire in the charcoal or gas grill
3. Heat 4 tablespoons of the olive oil in a large, heavy-based frying pan over medium-high heat. Add the eggplant slices and cook until golden, 5-7 minutes. Drain on paper towels.
4. Lightly brush the chicken with olive oil and season with salt and cayenne. Grill until cooked through, with no pink remaining in the center, about 10 minutes, turning once. Lightly toast the cut sides of the sandwich rolls on the grill, then brush lightly with the remaining oil.
5.  To serve, place a lettuce leaf on the bottom half of each roll. Top with chicken, eggplant and relish. Cover with the top half and serve immediately.

Crispy Coated Zucchini and Yellow Summer Squash

Ingredients
3/4 cup panko
1/4 cup grated Parmesan Cheese
3 1/2 tablespoons extra virgin olive oil, divided
12 oz zucchini (1 to 2 medium) sliced
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Step-by-step

1. Heat oven to 450 degree. Generously spray large rimmed baking sheet with cooking spray. Combine panko and Parmesan cheese in a small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the panko mixture over baking sheet. 
2. Toss zucchini, squash, onion, tarragon, garlic, salt, pepper and remaining olive oil in large bowl to coat. Arrange in single layer on baking sprinkle with remaining panko mixture
3. Bake 20 to 25 minutes or until panko mixture is golden brown and vegetables are lightly brown on bottom.

Dixie Cafe Baked Squash

Ingredients:
5 pounds yellow squash, sliced
2 eggs, beaten
1/2 cup margarine or butter
1/4 cup sugar
1/2 medium yellow onion, chopped
salt and pepper to taste
1 cup bread crumbs

Step-by-step
Heat oven to 350 degree.
In a saucepan, cover squash with water and cook until tender
Drain and mash. (Hint: Make sure the squash is well drained)
Combine with remaining ingredients except bread crumbs.
Pour into greased 2-quart casserole dish.
Sprinkle with bread crumbs.
Bake for 20 to 25 minutes or until bread crumbs are lightly browned

Serves 8

Mini Apple Pies

Ingredients
1 refrigerated pie pastry
2 medium Granny Smith apples
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoon butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoon sugar

Step-by-step

1. Preheat oven to 425. Set the pie pastry out at room temperature for about 10 minutes to soften slightly.
2. Peel, core and dice the apples. Place in a small bowl and toss with the lemon juice. Stir in the brown sugar, cinnamon, ginger and nutmeg
3. Roll the pastry dough into a 16x8 inch rectangle on a lightly floured surface. Cut into eight 4 inch squares
4. Spoon 2 tablespoons on the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of butter. Brush the edges of the dough with some of the beaten eggs. Fold the corners of the dough toward the middle, covering the filling. Pinch the edges to seal. Place the filed squares on an ungreased baking sheet.
5. Brush the tops of the pies with the remaining beaten egg and sprinkle with the granulated sugar. Bake until lightly browned, 10 - 12 minutes. Cool the pies on the baking sheet for 2 minutes. Serve warm or transfer to a wire rack to cool completely.

Do not over stuff the pies, if you have extra left over use for other desserts.