I've been trying to come up with new ideas and recipes for the excess zucchini and patty pans that I have growing in the garden. This is one of the recipes I found in my Stocking Up III cookbook by Carol Hupping. She suggests using it as an alternative to applesauce for roast pork and lamb. I think it would be great with a nut roast or a Tofuky roast. It's quite tasty and a great way to use up a ton of squash.

Spiced Squash Puree

12 cups peeled, seeded, and shredded yellow squash (use yellow, acorn, crooked neck, pattypan, or whatever you have on hand)
12 ounces unsweetened frozen apple juice concentrate
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

Combine everything in a large pot. Simmer until all liquid is evaporated and the squash is translucent. This took me about 45 minutes.
Allow it to cool and then puree. I used my immersion blender but you could use a food processor or a regular blender.
Pack into containers and freeze. The recipe says when reheating you might need to add 2-3 tablespoons of water to thin it out a bit if it's too thick.
Yield: 4 1/2 cups

View this orginal post in Vegan-Vegetarian Recipe discussion board