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Eating Squash From Your Garden This Fall

Sugar Factory, Plantation Asuncion, Cuba, 1857

At this time of the year many gardens are overflowing with zucchini and other types of squash. In Cuba, in addition to their work on large sugar producing plantations, slaves received time and space to work their subsistence gardens. Former slave Esteban Montejo recalled his days in captivity in Cuba, “it was the small gardens that saved many slaves. They provided them real nourishment. . . . They were real close to the barracoons [slave quarters], almost right in back" and we "grew everything there: sweet potato, squash, okra, corn, peas, horse beans, beans, like limas, limes, yucca, and peanuts.” Here is a crock pot squash recipe that I recently made, it was delicious.

Crock pot squash recipe


2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)

1/4 cup chopped onion

1/2 cup peeled shredded carrot

1 can (10 1/4 ounces) condensed cream of celery or cream of mushroom soup

1 cup vegetable broth

1/4 cup flour

1 package (6 to 8 ounces) corn bread stuffing crumbs

1/2 cup butter, melted

Season with Old bay and fresh herbs of your choice to taste


In large bowl, combine squash, onion, carrot and soup. Mix vegetable broth and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on low for 6 to 8 hours.

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Eating Squash, Pumpkins, and Zucchini From Your Garden