I frequently make squash soufflé, although I have not made it with canned squash. You can also mix it with the okra/tomato and bake it with Italian cheeses and perhaps some lasagna noodles. You can cook it Greek style and make a sort of squash Moussaka.

I'm assuming the canned squash is a winter squash like butternut or hubbard? Canned squash can be used to make a pumpkin-like pie, in fact most canned pumpkin is really squash. You could make a creamy squash soup, or you could add some to dinner rolls as I do, with honey and whole wheat it's a nutritious addition to the bread basket. They can also take the place of sweet potatoes in biscuits and the ever present holiday sweet potato casserole.

If it's a summer type squash, like zucchini, that's harder, although we do eat them cooked with tomatoes and you could use them in a vegetable lasagna or puree them and add them to things like a savory waffle batter.

Canned greens? I love 'em. I usually just heat them up, add a couple pinches of sugar and eat them. My favorite way to make spinach, of course, is creamed spinach, but canned greens can be chopped and tossed into soups or made into a passable beans/greens/gnocchi dish. My girls will eat them right out of the can, but I don't advise that, LOL. I've used canned greens to fill pasta shells, along with cheese and used them as a bed for poached eggs, with a drizzle of cheese sauce.

Good luck!

Annie

Check the label add-ins. Often a bit of salt and sugars added. If your are used to frozen or fresh/frozen, you might find it all a bit briny/sweet/salty. I'm thinking i might be a raw eater. Prefer right out of the garden fresh. Or barely a saute'. Even beets and greens i like fresh/raw.

Squash is good in cans. Like annie mentioned it is really just like pumpkin. Same family. I have some frozen in chunks from my garden, but i do keep a can in the pantry. A big spoonful added to soups and sauces, even chili or tomato sauces will give a nice rich creaminess. In place of, or added to mashed potatoes...

I'm assuming the canned squash is a winter squash like butternut or hubbard?

FWIW, around here the only canned squash I ever see is Margaret Holmes Summer Squash or summer squash with Vidalia onions. Not good for adding creaminess to anything, since it's seasoned:

http://margaretholmes.com/products/yellow-squash/

Don't really know what you could do with that except donate it, eat it, or drain it and add to some vaguely ratatouille type preparation.

EDIT Forgot to say I've actually tasted this, and it just tastes like can.

annie and writersblock et. al., sorry: yes I know about canned pumpkin (I actually found one of those in the stash and planned to use it for a pie or something) but yes, it is margaret holmes squash or squash with vidalia onions. BTW, we always grew and ate fresh summer squash although not as easy now with the nasty squash vine borers that are all over. I had never even considered canning them. I would have expected them to turn into mush.

annie, I never knew the meaning of gnocchi. I have looked it up. Do you make your own (sounds like you), and out of what?

Oh, yuck. Maybe not yuck...some things are used traditionally. We all have some childhood favorites...(i love scrapple).

I thought you meant winter squash. I don't bother much with freezing summer squash unless it is in lasagna, or for broths or soups to thin it, lol. It does change the texture and mush a bit, but has nice flavor, sorta.

Yes sleevendog, 'yuck'. Obviously I should have just opened one of those cans to see what's inside, but I imagine the same thing and was hoping for some experience that might boost my enthusiasm and point me in a direction other than the compost pile.

chas, sometimes I make my own and sometimes I buy it. I can get fresh pasta from one of Ann T's favorite stores, GB Russo & Sons, and I've gotten spinach, ricotta, sweet red pepper, whole wheat, a lot of flavors.

If I make my own, it's not as pretty. (grin) I use Mario Batali's recipe, because he seems very Italian, LOL. It's a basic recipe, although I did have one that used a lot of basil and I liked it a lot, now I've got to find it again.

Canned summer squash? That just doesn't even sound good. I agree that a food pantry might be your best bet for that particular item. I do like summer squashes sautéed, or sliced and fried, I've even used them for pickles and in quick breads or muffins, but I can't imagine canning them.

Annie