Squash And Souce Recipes?

Question

Squash And Souce Recipes

Answer 1

My first reaction to your question was ooooooo......uck. souse.

I like squash and my favorite was is just a basic recipe.

Squash, white sweet onion, water, and at the end a little butter, salt and pepper.

Use about 3 parts squash to one part onion.

Cookdown the squash until tender, may require adding more water. Then season.

Squash is also great on the grill with a little grill seasoning.

Squash with cheese, onion breadcrumbs makes a great gratin.

Not much on brains..... Souse that is...

Answer 2

1

Answer 3

Acorn Squash and Apple Puree

Brandied Squash Bisque

Butternut Squash Aux Fine Herbs

Butternut Squash Bisque

Fish Baked with Summer Squash, Onion, and Herbs

Hubbard Squash Soup Du Jour

Orange Spaghetti Squash

Pineapple-Stuffed Acorn Squash

Potato and Squash Soup

Spaghetti Squash with Parsley Garlic

Spaghetti Squash with Sauteed Vegetables

Spicy Apple-Filled Squash

Squash and Apple Bake

Squash Foo Yung with Dried Tomato Sauce

Squash Stuffed with Mushroom Cheese Filling

Squash Stuffed with Rice

Squash Summer Vegetable Medley

Stuffed Squash

Vermont Pork Chops with Squash

Yellow Squash and Onions

Answer 4

This is super easy and really good;
Squash Casserole
Yellow Squash
Canned Tomatoes
Onion
Garlic
Butter
Macaroni
Monterrey Jack Cheese
Cheddar Cheese
Italian Cheese
Slice Squash, Onion and Garlic saute' in butter. Put in a casserole dish add tomatoes. Boil Macaroni according to pkg. directions. Add to casserole then add cheese. Heat in oven at 350 degrees for 5 to 10 Minutes. ENJOY!!!!

Answer 5

GARDEN CHICKEN STIR-FRY

INGREDIENTS:
1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
1 cup julienned carrots
1 small onion, chopped
1 cup fresh sliced mushrooms
1 zucchini squash, peeled and cut into 1 inch rounds
2 yellow summer squash, peeled and sliced into 1 inch pieces
1/2 cup pecan halves
1 teaspoon coarse ground black pepper

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DIRECTIONS:
Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.


SQUASH CASSEROLE

INGREDIENTS:
2 pounds yellow squash, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
2 eggs, beaten
1 1/2 cups seasoned croutons

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.


RICOTTA STUFFED SQUASH

INGREDIENTS:
8 yellow squash
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs
2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 teaspoon Italian seasoning
1 pinch ground black pepper
1 (26 ounce) jar spaghetti sauce

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
Bake for 20 minutes. If desired, serve with tomato sauce.

POTATO SQUASH CAKES

INGREDIENTS:
2 cups shredded potatoes
1 cup shredded yellow squash
1/2 cup chopped onion
1 egg
4 tablespoons self-rising flour
1/4 teaspoon garlic salt
salt and pepper to taste
1/4 cup cooking oil

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DIRECTIONS:
In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.


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