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Tuesday, July 14, 2015

The Squash is On!

Yellow_squash_produce-1
I asked, and you replied!

After being gifted a “mess of squash” and searching for your favorite ways to prepare this favorite summer vegetable, I was amazed at the yummy recipes that came in.

My attempt is to gather them all into one place so you can print them out and enjoy them yourself!

I take no credit for these recipes, and they are placed here in the order that you sent them to me, and I am just trusting your know-how that the ingredients and quantities are correct because I haven’t had time to try them all…YET!
 
I want to thank those who took time to email their recipes in to me!
 
By all means, this isn’t the END of all of the recipes either.

If I missed you, you can leave your recipe in the comments section of this post so it will be easy for us to refer to!  I will be linking this page to the recipes tab at the top of the blog.

 I’ve included these in a printer-friendly pdf HERE.

 20150712_175802
 
Yummy Yummy Squash in my Tummy!

Pan Fried Squash
Ingredients:
Yellow Summer squash, washed
Soda crackers
Egg
Coconut oil
Salt
1. Cut squash into 1/4" rounds.
2. Put soda crackers in zip lock bag & crush with a rolling pin, pour out onto a plate.
3. Beat egg well.
4. Heat enough coconut oil* in frying to cover bottom of pan well.
5. Dip squash rounds on egg, then place on soda cracker crumbs to coat.
6. Place coated squash in frying pan in single layer & not crowded, lightly salt if desired, cook about 1 to 1-1/2 minutes each side until browned.
7. Place on paper towel lined plate.
8. ENJOY...yum.
Note: *The squash browns quickly in coconut oil which is good because it doesn't get over-cooked. I tried olive oil and it took longer to brown and crisp.
Submitted by Camille Foote

I’ve cooked this a few times, including using some frozen squash. (Thaw first.) 
Celine 
Beef and Squash Casserole
4 cups cooked yellow crooked neck squash  (cut up squash first)
1 pound lean ground beef
1/2 cup chopped onion
1 tbsp butter or margarine
2 cups cooked rice
1 tsp salt
1 (11-1/2 ounce) can cream-of-mushroom soup
1/2 cup breadcrumbs
Drain the cooked squash.  Brown the ground beef and onion in butter and add to cooked rice.  Season with salt. Place half of the squash into a 2 or 2-1/2 quart baking dish. Cover squash with beef mixture. Add a second layer of squash.  Cover with mushroom soup and sprinkle with breadcrumbs. Bake at 350 degrees for 35 to 40 minutes.  Yield: 8 servings.
This is great for using up a bumper crop of summer squash.
Source: Southern Living Casseroles Cookbook, 1974

My MIL grew up on a farm and was an amazing cook. She sliced the squash into 1/2 inch circles and sautéed them in butter along with a sliced onion until soft. (I use Smart Balance) . Add a little salt. Easy, tastes great, and makes your house smell like you're a good cook!!
                Debbie

Sandy Richardson, Logan, Iowa
Yellow Squash Casserole
3 cups yellow squash, cooked, about 5 minutes & drained
            Add: while hot, ¾ cup butter
Beat 2 eggs & stir into squash
Combine: 1 cup shredded cheddar
            1 cup cracker crumbs, ½ t. celery salt, l t. salt, ¼ t. pepper. Add to squash
Add 1 cup milk, ¾ cup chopped onion.
Pour into a greased casserole dish, Top with cheese and bake 1 hour at 350 degrees

My favorite way to eat squash is on the grill. We have it several times a week.
Cut squash lengthwise in about 1/4" strips (maybe a little thicker). Rub both sides with olive oil. Put some minced garlic on each slice, a LITTLE bit of dried oregano, a little sea salt and cook 2 minutes per side on the grill. After the first turn, top each piece with a little Parmesan cheese.
(Do not peel the squash). This is good for zucchini too, but I prefer the squash. We will do both, most times, because the colors look good together.
Enjoy your squash.
Karen Brouillet
O'Fallon, MO

Squash Recipe:
Yellow Squash, sliced
Zucchini, sliced, if you have any
Onions, I like Garden/Green onions, use the tops too
Tomatoes, Cherry or Roma work best, but any will do
Sauté Yellow Squash, Zucchini and Garden Onions in Olive Oil, seasoned with Sea Salt and Pepper.  Add Tomatoes toward the end, so they don’t over-cook.
Serve & Enjoy
Mary Porath

This is a staple for me.

Cube equal amounts of yellow squash and zucchini.  Dice onion (any color but sweet yellow is best I think), celery, and red bell pepper.  Seasoned (see below) with McCormick's garlic and herb seasoning (which has no salt).  This is the base.  Quantities? depends on how many people you are feeding.  A large batch consists of three of each squash type with an entire bunch of heart celery, one medium onion, and one red bell pepper, with leftovers.

I steam the vegetables separately in the microwave and then combine. Steam celery seasoned with the garlic and herb until tender.  This one takes the longest.  Then steam the onion, being careful not to cook too long. A little crunch is nice.  Ditto the red bell pepper.  No seasoning with these.  Set aside.
Mix squash and zucchini together and steam with the garlic and herb seasoning.  Cook to the doneness you like.  Again, I like it not cooked to mush.

Combine everything.  Ready to eat.  Refrigerate leftovers.  You will probably have to drain condensation away so it isn't too wet before or after you refrigerate. Use however you like.  From there I season as I eat it.  Ideas:  Italian dressing (Kraft Creamy Italian is my favorite, as is Kraft Mustard and Vidalia) but just about anything is good.  As vegetables warm, in salad cold, etc.  keeps about a week in the refrigerator.

Other ideas I use:  mix with a protein and a complex carbohydrate.  Examples:  cooked salmon and brown rice or quinoa, crumbled meat loaf and brown rice or quinoa, add dressing or seasoning to taste.  Use in salad.  Add other vegetables like peas or corn to change it up.  Mix in cherry or grape tomatoes. Pairing with sweet potato is a favorite.  Salsa is another good seasoning and you can think of possibilities using that.    Oriental is an idea I haven't explored yet. Since I use this when trying to maintain my weight, cheese and bacon additions are not good candidates for me.

Prepared this way the only calories to worry about are the dressing calories.  If you go light on that, you can eat as much as you like.

Donna Fisher

The following is how my Mama cooked squash & it's so good, I could eat the whole skillet full! Lol

Slice squash crosswise & slice an onion too. Fill black iron skillet with water & put both in & boil down till very tender. Leave some of water in squash, mash like you would potatoes. Add butter to your liking, salt & pepper & cook water down. Add milk & cook till texture of creamed corn. Mama put a little sugar in to taste. Enjoy!!!

Sandra Cubbins in Mississippi


Our favorite way to eat this is to slice in perhaps 1/2 inch and slow sauté in butter with a dab of cheese on each slice till squash is soft.  American, cheddar whatever is on hand and you like.  My kids favorite when they were growing up!

Elaine Taylor

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Yellow Squash Casserole

3 cups grated yellow squash
1/2 cup oil ( I use canola)
1 cup Bisquick
4 eggs, beaten
1/2 cup grated cheese (I usually use sharp cheddar)
1/2 cup chopped onion
Basil, Oregano & Parsley, to taste
I also add white pepper and garlic salt, to taste
Mix the ingredients together and bake in a greased pan or casserole dish for 45 minutes at 350 degrees.
You can also add in a meat to make it a main dish.

Joyce Marlane

**YELLOW SQUASH CASSEROLE RECIPE**

2 pounds of yellow squash (about 4 cups)
1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers)
1 cup cheddar cheese
2 eggs
3/4 cups milk
1/2 cup butter, melted
salt and pepper, to taste

Preheat oven to 400 degrees F.

Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside.
In medium bowl, combine cracker crumbs and cheese.

In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.
In a small bowl, whisk together egg and milk, then add to squash mixture.

Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper.
Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish.

Bake at 400 degrees F for 25 minutes until lightly brown.

Earlene Lamb
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We slice yellow squash length wise about 3/8 to 1/2 inch thick. In a large bowl mix equal parts olive oil and balsamic vinegar.
Place squash in bowl and coat with mixture. Place on preheated grill and cook turning once until it done to your liking. This is a favorite at our house! 
Donna Goodman

Zucchini Squash Pie
4 cups sliced zucchini (or any squash)
1 cup chopped onion
1/2 cup or less, margarine
1/2 chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper1/4 tsp each, basil, oregano or 1 tsp fresh.
2 eggs, beaten
8 oz grated cheddar, mozzarella, swiss, or mixed
1 pkg. crescent rolls
2 tsps honey mustard
Parmesan cheese

Heat oven to 375 degrees. Grease 9 x 12 pan
Sauté zucchini and onions in margarine.  Approx. 10 mins.
Stir in parsley and seasonings
Mix beaten eggs and cheese, stir in vegetables
Line pan with crescent dough, smoothing over gaps
Spread mustard over dough
Pour vegetable mix over dough
Sprinkle with parmesan
Bake approx. 30 mins. Until brown and bubbly

Jane Bull

Squash Fritters
· 2 cups of raw Squash, grated
· 1 cup Onion, finely chopped
· 2 Eggs
· 6 Tablespoons of Flour
· 2 Tablespoons Butter
· 2 teaspoons Sugar
· ½ teaspoon Salt
· ½ teaspoon Black Pepper
· Pinch of Baking Powder
· Cooking oil for frying.
1. Wash squash and pat dry with a paper towel, cut off both ends.
2. Peel and chop one small onion, enough to equal 1 cup.
3. Grate squash with a box grater, enough to equal 2 cups.
4. Break two eggs into a medium sized mixing bowl, whisk with a fork.
5. Add grated squash, onion, salt, sugar, pepper, baking powder, and flour.
6. Heat a skillet to medium heat, add 2 Tablespoons vegetable oil and the butter, let butter melt.
7. Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown.
8. Remove to a paper towel lined plate and let drain.
9. Serve warm and enjoy!

Janet Bland

And the recipe I made first:
Squash Casserole!
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees.

Place squash and onion in a large skillet, adding just enough water to cover.  Bring to a boil and simmer for 5 minutes or until squash is tender.  Drain well.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in preheated oven for 25 minutes, or until lightly browned.

There is STILL squash to be baked, fried, grilled, sautéed, and served up to my family.

Can someone please tell me when the end of Squash Season is?


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21 comments:

Anonymous said...

In the last recipe you posted, I'm pretty sure you forgot a section that tells you to cook the squash. The ingredient list doesn't tell you to cook the squash but the instructions refer to mixing the cheese and crackers with the "cooked squash".

Amelia Godissart said...

Bonnie-Squash season never ends...lol I still have bags of cut squash in my freezer from last Summer-we had a super bumper crop....I add some to soups sauces and stews all the time but it never seems to run out!

Gina Stroman said...

Squash and Apples
1 squash - peeled and diced into 1nch pieces
4 apples - any variety, but I like a couple of granny smith and a couple red apples - not peeled, but diced into chunks
1/2 stick butter
1/4 cup brown sugar


Put the squash and apples in a rectangular baking dish - melt butter and stir into brown sugar - pour brown sugar mixture over apples - bake, covered with tin foil at 350 for 40 minutes - delicious! Tastes like pumpkin apple pie

WIPPYSPLACE said...

I eat squash often--thanks for sharing aLL THE RECIPES!!! looking forward to trying all of them :-)

Pauline said...

Creole Squash.
Slice up 5 to 6 yellow squash and one medium to large onion into a large pot. Add salt and pepper to taste. For the liquid use a can of Rote Tomatoes™, what ever heat you like. Cook the squash until done. Drain as much liquid as possible and reserve. Now add a jar of Ragu™ cheese sauce. If you need more liquid, which is doubtful, add some that you set aside.
This recipe also works well with cabbage, it's called Creole Cabbage!

Anonymous said...

Squash soup.
2 tbspn olive oil 1/4 c honey
2 lbs squash salt&pepper
1 onion 4 c chicken stock Robin Higson
5-7 cloves garlic 1 c 18% cream or
half &half.
Peel and chop squash and onions into wedges. Place oil,squash,onion,garlic on baking sheet, toss to combine. Then drizzle with the honey. Put into pre-heat 350 oven. Roast 30-35 mins or until done. Place 1/2 mixture into food processor and add 1/2 the chicken stock, blend until smooth. Repeat with other half. (At this point you can freeze the mixture for those long winter months). Put puree and cream in pot. Heat until just boils, reduce heat and simmer for 2-3 mins. Serve with a dollop of sour cream. You can adjust the garlic and honey to suit your taste.
Hope you enjoy!

Anonymous said...

Robin Higson
robinhigson@gmail.com

kmcallister said...

Best Squash Casserole (or broccoli)
(2) 10 oz pkg chopped broccoli or 3 squash, sliced
1 chopped onion
1 can cream of celery soup
1 beaten egg
1 1/2 c. shredded cheddar cheese
2 heaping T mayonnaise
salt & pepper to taste

Cook squash and onion til tender. Drain and set aside. Mix remaining ingredients and add to squash & onion mixture. Pour into 8 x 10 dish, baje @ 325-350 for 20 minutes til bubbly.

Remove from oven and top with one sleeve of Ritz crackers mixed with 1/2 stick melted butter, and bake til topping is browned.

I found this recipe on internet one time and it said it was the best, and every where I take it, people say the same thing. I am not a celery soup fan but it does not taste as good with cream of chicken. Needs the celery soup.

Anna said...

Hi Bonnie! I do a baked squash sometimes. Slice if length wise about 1/2 " thick and sprinkle cinnamon, sugar and butter on it. Bake at 350 until desired doneness. Yummy!!!

Anna in TN
scraphappy539@comcast.net

Carol said...

Oh, we enjoy summer vegetables! One that we do not get tired of: For 4 good sized servings, Cut 2 slices of thick-cut bacon into 1/4" wide slices. While that is frying in a skillet, chop 1/2 of a medium-sized onion. Add to the bacon. While that continues to fry, slice up 3 small to medium squash. I usually cut the ends off, then cut into 2 or 3 or 4 long pieces lengthwise, depending on size of squash, then cut long pieces into slices about 1/4" thick. Dump into skillet. Sprinkle generously with Seasoned Salt. Stir all together to mix well. Cover and cook 5 to 8 minutes until squash is starting to look cooked. Then crack 2 eggs in a small bowl and stir slightly with a fork to break the yokes and mix a little. Sprinkle a small handful of shredded cheese (Fiesta Mix, Cheddar or Cheddar/Jack) over squash, pour eggs over and stir until eggs are cooked and cheese is melted. Serve immediately! May sound complicated, but it really isn't. And with the bacon, egg and cheese can be a full meal deal! :)

Sarah said...

This recipe was given to my mother from an Aunt another Aunt told me this recipe had come from Southern Living sometime in the forty's. I have made it with broccoli, asparagus and of course yellow squash. When making it with fresh yellow squash I double the recipe and cut up 10 squash. I also don't put the topping on it. (just my preference)

BROCCOLI PUFF

1 (10OZ) PKG. CUT FROZEN BROCCOLI (OR ASPARAGUS OR SQUASH)
1 (10 ½ OZ) CAN CREAM OF MUSHROOM SOUP
½ CUP SHREDDED SHARP PROCESS AMERICAN CHEESE
¼ CUP MILK
¼ CUP MAYONNAISE
1 EGG, BEATEN
¼ CUP BREADCRUMBS
1 TBSP. BUTTER, MELTED

COOK BROCCOLI (OR OTHER VEGETABLE) ACCORDING TO PACKAGE DIRECTIONS, OMITTING SALT CALLED FOR; DRAIN THOROUGHLY. PLACE BROCCOLI IN 10X6X1 ½” BAKING DISH. COMBINE SOUP AND CHEESE. GRADUALLY ADD MILK, MAYONNASIE AND EGG TO SOUP MIXTURE, STIRRING UNTIL WELL BLENDED. POUR OVER BROCCOLI IN BAKING DISH. COMBINE BREADCRUMBS AND BUTTER; SPRINKLE OVER SOUP MIXTURE. BAKE AT 350 DEGREES FOR 45 MINUTES OR UNTIL CRUMBS ARE LIGHTLY BROWNED. YIELD – 6 SERVINGS.

Sarah said...

SQUASH DRESSING

2 CUPS SQUASH, COOKED UNTIL TENDER 3 EGGS
2 CUPS CORN BREAD, CRUMBLED 1 CAN CREAM OF CHICKEN SOUP
½ STICK OLEO SALT AND PEPPER TO TASTE
1 MEDIUM ONION, CHOPPED PINCH OF SAGE

MIX ALL INGREDIENTS AND BAKE AT 350 DEGREES ABOUT 50 MINUTES OR UNTIL BROWN. (ADD AND COOK THE ONION WITH THE SQUASH.)

Sarah In Mississippi said...

SQUASH DRESSING

1 MEDIUM ONION 1 CAN CREAM OF CHICKEN SOUP
1 STICK OLEO 2 CUPS CORN BREAD CRUMBS
2 CUPS COOKS SQUASH SALT AND PEPPER TO TASTE
2 EGGS

CHOP ONION AND COOK IN 1 STICK OLEO UNTIL ONION LOOKS CLEAR. MASH SQUASH, COMBINE ONION AND OLEO WITH SLIGHTLY BEATEN EGGS. ADD TO SOUP, SQUASH, BREAD CRUMBS, SALT AND PEPPER. MIX WELL, POUR INTO GREASED CASSEROLE DISH AND BAKE AT 350 DEGREES FOR 20 TO 25 MINUTES.

Sarah In Mississippi said... said...

SQUASH DRESSING


2 TO 3 C. COOKED SQUASH
2 TO 3 C. CRUMBLED CORNBREAD
½ ONION, CHOPPED
½ STICK BUTTER
2 EGGS BEATEN TOGETHER
1 CAN CREAM OF CHICKEN SOUP

SAUTE OINION IN BUTTER, BEAT EGGS. MIX ALL TOGETHER AND BAKE AT 350 DEGREES FOR 30 TO 45 MINUTES, OR UNTIL SET.

Sarah In Mississippi said...

PICKLE YELLOW SQUASH

8 C. SLICED THIN SQUASH
2 C. CHOPPED ONIONS
2-4 BELL PEPPERS SLICED THIN CUT IN PIECES
¾ C. SALT
3 C. WHITE VINEGAR
3 C. WATER
1 TSP. MUSTARD
1 TSP. CELERY SEED

COMBIN 8 CUPS SLICED THIN SQUASH, 2 CUPS CHOPPED ONIONS, BELL PEPPERS AND ¾ CUP SALT. MIX THROUGHLY WITH ICE AND LET STAND 1 HOUR. RINSE AND DRAIN.

BOIL VINEGAR, SUGAR, MUSTARD, AND CELERY SEED FOR 1 MINUTE. THEN DROP IN SQUASH MIXTURE AND BOIL FOR 1 MORE MINUTE. PUT IN JAR AND SEAL.

Sarah In Mississippi said...

SQUASH CASSEROLE

3 c. or 2 lb. squash
¾ stick margarine
2 eggs
1 tsp. salt
1 c. milk
½ tsp. black pepper
1 c. grated cheese
¾ c. chopped onion
1 c. cracker crumbs

Cook squash until tender before measuring. Drain off water. Add butter, salt, pepper and milk. Mix well, then add beaten eggs and onion. Pour ½ of mixture into greased casserole; add ½ of cheese and cracker crumbs for 2nd layer; then as 3rd layer add remaining squash mixture and as final layer sprinkle top with remaining cheese and cracker crumbs. Bake for 40 minutes at 375 degrees.

Gisele said...

Microwaved Squash

Slice yellow (and zucchini, if you have some)squash in 1/4 inch rounds into a microwavable casserole dish with a lid. Add some slices of onion, salt, pepper and a little dried parsley. Stir to mix. Cover and microwave using the "fresh vegetable" button. It's real quick - it's real good!

Wendy said...

Wash both zucchini and yellow squash. Cut off ends, and use a vegetable peeler to cut long ribbons--you may have to bear down hard. Toss with a good balsamic viniagrette to which you've added a bit of Harissa paste for a little kick. Add small clumps of ricotta cheese and several mint leaves cut in long, skinny ribbons. Very refreshing!

Susan Clakson said...

Yumm, I love yellow squash! Unfortunately, my crop failed. Guess I'll have to hit the farmer's market because all of these wonderful receipts are making me hungry.

Anonymous said...

ANY of the zucchini bread recipes will take other squash! Zucchini bread requires less liquid than pumpkin or banana bread because it's so naturally juicy, so don't try to substitute in other quick breads, but definitely zucchini bread recipes. I know you love to make the quickbreads...holidays will creep up on us.

sharon in colorado

Nannett said...

Wow, all those great recipe... Squash and zucchini are everywhere here in TN... Guess it is time so start cooking.
Thanks to everyone for the recipes....