Are you also drowning in squash?

Are you also drowning in squash?

You go and trip for them to peek out - the beautiful squash - and when they come, a lot of people come. This is also the case in GrowCamp's garden. Get here three recipes that will give you something delicious to put your teeth into! You will also have the opportunity to use some of the squash that has become too legal.


Once the squashes have reached a certain size, I use them in baked goods and for cakes. It's not a real summer without squash cake with cream cheese - and it is served up to several times each summer. It reminds me of my childhood. It was a tradition that I stood and licked the spoon when the smell of freshly baked squash cake dominated the kitchen. My mother had baked this beautiful cake since she herself was a little girl. Therefore, this tradition also continues with squash from GrowCamp's garden:

SQUASHKAGE (for 8 people)

What you need:
150 g butter
200 g brown sugar
200 g flour
1.5 teaspoons baking powder
½ vanilla bean
5 capsules crushed cardamom (can be omitted)
300 g squash
50 g walnuts
3 eggs
the peel of half a lemon
200 g cream cheese
½ vanilla bean
3 tbsp. powdered sugar

Here's how you do it:
Grate squash and chop walnuts.
Whisk butter and brown sugar lightly, and finally add the eggs one at a time.
Mix in a new bowl flour, baking powder, salt, vanilla and the crushed cardamom and flip it with the butter and brown sugar mixture. Finally, turn the squash and walnuts gently in.
If you make this recipe when you have plenty of apples in the garden, then replace the butter with apple puree, it tastes so wonderful.
Put the dough in a buttered form measuring about 20 cm. Now bake the cake for 45 minutes on 175 degrees hot air. The squash cake must cool before you line it with the cream cheese mixture. To make it, mix cream cheese, vanilla and icing sugar. Once you have greased the topping on, decorate with lemon zest and walnuts. This is also where you can be creative. If you have beautiful edible flowers from the garden, then decorate with them too.
The cake can easily stay cool for a few days and will not be less good as a result. Bon appetite.


Do you know that there are just recipes that you always return to? Such is the case with this delicious starter, which consists primarily of squash. Here you can also use the very large squash, and then it is even easy to make, and it can be frozen. It is a recipe from chef Lars Sonne-Hansen, who is currently headmaster at Suhrs Madhøjskole.


What you need:
250 g squash
3 spring onions (can also use red onion or Chinese chives)
2 eggs
1 cup cheddar
Undt bundle of dill
2 tablespoons flour
oil for frying in
a little fresh tarragon
salt and pepper
200 g catfish roe (other roe or smoked salmon can be used)
½ lemon
2 dl whipping cream

Here's how you do it:
Grate the squash and mix it with a pinch of salt and let it simmer for 30 minutes. Then release the moisture from the squash, then mix it with the onion, dill, eggs, cheddar, flour, pepper and tarragon.
Heat the oil on the pan, and bake small pancakes. They should be the size of American pancakes and have about two minutes on each side. You need to press a little on the cakes as the mixture is a little thick.
Whip the cream and the juice from the half lemon lightly, and then let the mixture stand at room temperature for half an hour, after which the sour cream will be absolutely perfect.
Serve the hot squash pancakes with the sour cream and the roe. If necessary, decorate with a little dill and eat the starter with good home-baked bread.


Squash can be used for an incredible number of things, but what I use squash the most for is for salad. The little crispy squash are so delicious in a salad that I just never get tired of them. And when the squashes have gotten a little size, I use my spiralizer to make vegetable spaghetti. It's a great way to get kids to eat vegetables, and then they're often my main ingredient in everyday salads.


What you need:
1 squash, medium size
1 red onion
100 g good feta
1 apple
a handful of chopped almonds
½ dl olive oil
1 dl apple cider vinegar
1 tsp. liquid honey
1 tsp. strong mustard
salt and pepper

Here's how you do it:
First, whisk the ingredients together for the dressing and refrigerate.
Then make your squash into vegetable spaghetti or cut it into small cubes. Then cut both onion and apple into small cubes, and mix it all. Finally, turn the dressing into the salad and let it soak for 10 minutes.
In this salad you can use what you just have. Right now, I use currants and plums instead of apple. I often replace red onions with Chinese chives, because I have it in abundance in the garden. You can replace the almonds with walnuts, pine nuts, hazelnuts or whatever you have in the cupboard. The salad can be used as an accompaniment to almost any dinner, but it is also delicious as lunch.


Bon appetite!