What's an easy yummy recipe that uses lots of squash?

Question

A friend of mine gave me this big beautiful squash. I'm not sure how to cook it.... Can I eat the skin? Please give me an easy recipe. Thanks

Uhh.. None of these recipes are easy at all...

Answer 1

www.allrecipes.com

Answer 2

Yes, you can eat the skin. This recipe calls for 4 medium squash but if you have a large one, just change it to suit what you have.

Ham-Stuffed Squash Boats

4 medium yellow summer squash or zucchini (about 6 in.)
1 small onion, finely chopped
2 Tbsp butter or margarine
1 cup diced fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese (divided)
1 egg, beaten
1 tsp paprika
1/4 tsp pepper

Preheat oven to 425°F. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8 in. shell. Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4-5 min. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells. Place on lightly greased baking sheet. Sprinkle with remaining Parmesan. Bake at 425°F for 12 - 15 min or until heated through. Yield: 4 servings.

If that is too complicated, you can just cut it up and saute your squash with some carrots and maybe zucchini in some margarine. Add a little garlic and or salt and pepper if you like. Sprinkle a little cheese on top.

Answer 3

Cut the squash in half length wise scoop out seeds in the area that the seed were in there will be a hole, place butter and brown sugar there. Bake at 350 for about an hour. During baking scoop out some of the melted mixture and spread over squash. Do not eat the peeling

Answer 4

SQUASH CASSEROLE

3 cups squash cooked
1 medium onion
1 stick butter
1/2 bag stuffing mix
1 can cream of chicken soup
1 2 oz. jar pimento's
1 8 oz. container sour cream
salt and pepper to taste

Cook squash and onion together until tender. Drain. Mix them with some of the stuffing mix and then with the remaining ingredients.
Put in a casserole dish and top with remaining stuffing.

Bake at 350 for 35-40 minutes.

Answer 5

SUMMER SQUASH CASSEROLE:
6 cups (2 pounds) yellow squash - sliced
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots (grated fine)
1 (8 ounce) package seasoned herb stuffing
1/2 cup butter - melted
In saucepan, bring water to boil and cook sliced squash and chopped onion for 5 minutes and drain.
Combine in large bowl, cream of chicken soup and sour cream. Stir in shredded carrot. Fold in squash and onion.
Melt butter in large skillet and mix with herb stuffing.
In casserole dish spread half of the stuffing mix on the bottom. Spoon squash mixture on top.
Sprinkle remaining stuffing over squash mixture.
Bake at 350 degrees for 25 to 30 minutes until heated through.

Summer Squash has thin edible skins and edible seeds and can be eaten raw.
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=114&id=828
Winter Squash skin is not edible and the squash must be cooked before eaten.
http://www.hormel.com/templates/knowledge/knowledge.asp?id=830&hlite=true&querytext=squash

Answer 6

I am a Pampered Chef consultant and we've got some great recipes on our main website that use squash. I've listed an easy one for you below.

For more info on products and consulting, please visit
www.pamperedchef.biz/ candiceskitchen

Enjoy!

Italian Roasted Vegetables

Ingredients:
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1. Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.

2. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.

3. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Yield: 6 servings

Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g

Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.

©The Pampered Chef, Ltd. 2003

Answer 7

You can chop it up and sautee it in a skillet with a little bit of olive oil with mushrooms, tomatoes, and onions and season to taste. Then let simmer with the top on for about 5-10 minutes depending on how soft you like it. You can eat it by itself or serve over rice.

Answer 8

go to allrecipes.com!