Squash recipes, anyone?
Grace2U
Mar 15, 2003
2:05 PM |
Does anyone have any good squash recipes?
I'd be interested in any way you cook them, whether simple like in the frying pan or more complex like in a casserole.
Thanks for your input!
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ASM
Mar 15, 2003
8:11 PM |
What type of squash are you asking about? Winter or summer? I have some yummy recipes for either. Annette |
BaylorMom
Mar 15, 2003
11:23 PM |
My favorite growing up.......my mom made this *a lot* b/c we always had a garden and *lots* of squash! The only problem is I really don't have any measurements. Ya know...it is one of those passed down recipes!! *Ü*
Fried Squash Patties
2-3 zuchinni or yellow summer squash (yellow bottle? neck)
Dice these up and salt to taste. Let set for about 15 mins. The salt will draw the juices out of the squash. The fresher the squash is the better this will be, too! Add an egg and some pepper. Stir this around well. Then add enough flour to make a batter. This batter will be about like pancake batter (with lumps:o). Put some oil in a frying pan-about 1/4 of an inch deep. Get this hot. Drop large spoonfuls of the 'squash batter' into the hot oil. These spoonfuls should be about 1/4 cup worth of batter......maybe a little less. Fry this until it is brown around the edges. Flip the squash pattie and fry on the other side until that side is brown. Drain on paper towels. Yum!! |
Grace2U
Mar 17, 2003
9:12 AM |
After I posted, I realized I didn't specify.
I was asking for recipes for the yellow squash -- that's summer squash isn't it?
I've never eaten any winter squash, so I'm clueless about taste or preparation. If you have any recipes for winter squash that you think would be a good intro for a first-timer, I'd be interested in that too. I'm trying to add some variety to our side dishes.:-)
Thanks! And also thanks to BaylorMom for your recipe!
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ASM
Mar 17, 2003
9:59 AM |
Grace2U, wonderful for you to be trying new things. There are many wonderful things you can do with summer squash.
My favorite is to slice it, put in a fry pan add some butter and fresh crushed garlic. YUMMY!
My mil makes a layered casserole with yellow squash.
Sliced squash, cream of chicken soup, topped with cornbread stuffing.
Baking with zuchini is alot of fun. Cake, cookies, etc. can be made with that summer squash.
Pasta and veggies (another favorite). Cook up a pound of spaghetti or other pasta. Cut into strips a couple varieties of summer squash, carrots, green peppers. Saute the veggies in olive oil and fresh crushed garlic. Toss with the pasta and a tad more olive oil.
Stuffed zuchini. Cut the long way scoop out the seeds. Put stuffing in the open area and bake.
Many folks like using the squashes for meatless lasagna too.
Winter squashes are great for breads, pies, quiche. As a side vegetable they are yummy with a tad of brown sugar and butter. Spaghetti squash is great with spaghetti sauce or tossed with garlic and olive oil.
Hope some of this gets your appetite for them. Annette |
CLHINWI
Mar 17, 2003
10:01 AM |
I love squash soup. I never really make it the same way twice - I just kind of throw it all in together. Here is an idea for butternut squash. I peel it, cut it up and remove seeds. I throw it in crock pot with about enough water to cover the tops and cook it on high until it is really soft. Then I take the squash and water out and run it through my blender and put it back in the crock with a pint of heavy cream & spices like all spice or pumpikin spice and leave on low for 30 minutes or and serve it. I usually make biscuits or home made wheat rolls to go with it. To thin the soup out, sometimes I add chicken broth or vegetable broth. Like I said, all depends on what we have in the house.
Here are some recipes from my neighbor for summer squah or zucchini:
1 pound fresh green beans cut up french style
2-3 small or 1 large yellow or green squash (mix them if you want) sliced very thin with skin on
1/2 fresh mushrooms sliced thin
2 cloves chopped garlic
saute in olive oil and salt to taste
Zucchini Pancakes
2 cups shredded zucc.
1/2 cup bisquick
2 eggs
1/4 cup of milk
1/4 cup dry parmesan cheese
Mix together and fry in butter until both sides are browned |
Okiegal
Mar 17, 2003
3:55 PM |
ASM (Annette),
Do you bake your spaghetti squash and then just scrape it out? I've never cooked it, but saw a recipie in the Whole Foods for the Whole Family cookbook, but it said to cook it in a pot with some water. I got a squash that is way too big for any of my pans. I was thinking I could just bake it the way I have baked butternut squash. Will this work? Thanks! |
ASM
Mar 17, 2003
5:44 PM |
Okiegal,
Baking it is what I do with ALL winter squashes. Works great for me! With spaghetti squash I do just scrape it out. You don't want that squash to get as smooth as other winter ones though. Annette |
Okiegal
Mar 18, 2003
7:43 AM |
O.k., Thanks! I'm gonna give it a shot! |
NancyL
Nov 05, 2004
5:03 PM |
I was looking for yellow squash recipes on the internet recently & thought I'd add a few (sorry so late-- just found this thread while searching for something else).
We have enjoyed this--starts with raw squash:
Yellow Squash Pie (a dessert)
[HYPERLINK@recipesource.com]
Except I use only lemon flavoring. (easier to put in this link than type mine :-)
tried this squash custard dessert recipe just last week & it was good (we have lots of frozen yellow squash)
[HYPERLINK@recipes.robbiehaf.com]
I want to try this soon:
crustless squash pie (not sweet--has spinach, onion & cheese)
[HYPERLINK@www.recipelink.com] |
MJVA24
Nov 08, 2004
6:13 PM |
On another thread I posted a recipe for Zuchuni soup. I have never made it with yellow though. My favorite is to put a little olive oil in a pan and cook the sliced squash and add some italian spices, garlic powder and then sprinkle with grated cheese. Cook until melted. Another thing a friend would do is take cooked chicken and add sliced yellow and zuchuni squash, a can of diced tomatoes and green beans (frozen) I think. She cooked it and added some italian spices and served it with rice and tortillas on the side. Sometimes we rolled the chicken mixture up in the tortillas with rice.
I saw a pasta dish too with julienned squash and cheese and chicken with pasta. It looked really good! |
NancyL
Nov 09, 2004
7:45 AM |
correction--should have said on the yellow squash pie that what I use is about a tablespoon or two of lemon juice, not lemon "flavoring." |
Phxmom
Nov 09, 2004
11:37 AM |
Since you don't have a pan big enough for your squash, you can microwave squash instead. Just put it in whole, nuke for several minutes (around 4for a butternut type). Take out and let it set for a few minutes so you don't burn your hands. Cut it open and scoop out seeds. This works really well for those thick skinned gourds because it softens up the rind. Then you could easily finish cooking it in the micro or transfer to smaller pan to make soup, etc.
Not a recipe, but it helps me when I just can't get a knife into slice them. |
Amy_in_Idaho
Nov 09, 2004
12:36 PM |
I just wanted to throw my two cents in about cooking winter squash. My personal preference for cooking it is to cook it in the microwave. You'd be amazed at the difference in the texture. I've never had very much success cooking it in the oven. It usually comes out too dry or stringy. Basically, I just cut the squash in half (like butternut or acorn squash), take the seeds out, and put it cut side down in a glass baking dish. I put about two tablespoons of water in the dish, cover with plastic wrap, leaving a little vent, and microwave it until it is tender. I have a pretty high-powered microwave and can do a butternut squash half in nine minutes. It's much faster than baking! Cooks Illustrated magazine recently did an article about cooking acorn squash and recommended cooking squash in the microwave as well. Just a thought for anyone, like me, who doesn't always plan ahead enough to cook squash in the oven. I like the crockpot idea. I might try that sometime too. |
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