So just before Thanksgiving I went to the farmers market in West Allis. We all went 4 generations, 4 gals. We wanted one last market before the season ended and wanted to stock up on Squash.

Squash normally stays good in a milk crate or bushel basket in my basement for 2 to 3 months and it’s a nice ‘fresh’ veggie to have on cold weather days. So I do normally grab a few. This trip however was a bit of disastrous fun.

Bags of squash for $5. Mom and I looked at each other- want half. YES! Another bag- want half- YES. I brought my little white farmers market shopping card and we had to unload it, to put more in, and STILL carry some of the 2nd load to the car.

Squash, beets, cabbage, little red potatoes, pie pumpkins, and cabbage, O MY.

Needless to say my family will be sick of squash before we know it. Every recipe I can is getting modified to use squash!

I had two broccolis I had from the market that I cut up and froze- used those. Purple cauliflower- froze after farmers market-used that.

• Two small stalks of broccoli- fresh or frozen cut into bite size pieces stem and all
• One small stall of cauliflower, also cut into bite size pieces. Fresh or frozen.
• About 1/2 to 1 cup of carrots sliced. I used the baby carrots and cut in halves
• Squash – peeled and cubbed RAW (it cooks in the pan like the rest
• One pound of shrimp.

Toss all in the pan, starting with anything frozen AND the squash. My squash took the longest to really cook so needs to be on of the first in the pan.

For the sauce I use about 1/4 cup of water mixed with 1/4 cup of soy sauce and one little spoonful of brown sugar. Then toss in maybe 1 tsp of grated ginger and 1/2 tsp of ground ginger powder…

Stir away until it’s cooked. The best way is to taste test the veggies to see how cooked you want them.

And of course I make white rice to serve side by side or the weird ones in the family put the veggies over the rice. Haha- ok so I am the weird one that hates my food mixed.

Happy cooking!