Squash Recipe?

Answer 1

Since you did not specify the type of squash here's one for zucchini.
1 garlic clove minced
2 tablespoons onion diced
olive or canola oil
4 cups of zucchini coarsley chopped
2 med - large tomatoes diced
1 jalepeno diced
1 can of creamed corn
1 cup grated longhorn cheese
saute onion & garlic in oil add zucchini, tomatoes & jalepeno & a little bit of water & simmer til tender. add cream corn & cheese. more cheese may be added if desired & cook til cheese is melted & maybe a little bit more. let set a few minutes add salt & pepper to taste.

Answer 2

Squash Casserole Recipe
INGREDIENTS:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
PREPARATION:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butterTaste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

Answer 3

The one that "housam57" mentioned is a good one I use, but if you want something similar and a lot faster go with this one...

5 or 6 squashes sliced about 1/4" thick
Shredded cheddar or mozzarella
salt and pepper
Italian seasoning

You steam the squash (covered)about 6 or 7 minutes. Drain. dash on salt and pepper,italian seasoning and the amount of cheese that you like. I use about 1 cup. Then mix it thoroughly and that's it. A good side dish.

Answer 4

Here's one of my favourites. It's a great vegan dish and it's extremely tasty and filling.

Three Sisters Stew
INGREDIENTS
1 small sugar pumpkin or 1 large butternut
or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper,
cut into short, narrow strips
1 14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked pinto beans (about 3/4 cup raw),
or 16-ounce can, drained and rinsed
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced, or
4-ounce can chopped mild green chiles
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
6 servings

Preheat the oven to 400 degrees.

Halve the pumpkin or squash and scoop out the seeds and fibers. Place cut side up in a shallow baking dishes and cover tightly with foil. Bake for 40 to 50 minutes, or until just done but still firm. When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin or squash dice and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

I usually cut the squash cook the squash in the microwave in a covered dish with a little water it in it. Approximately 10-15 minutes a side. This depends on how big of squash and how powerful your microwave is.

I used jarred chopped garlic and just throw the onions in with all of it and let them cook.

Also, I usually used canned corn or you can use frozen.

If you want it with a little heat you can leave the seeds and ribs in the fresh hot pepper.

Answer 5

Butternut Squash and Apple Casserole
1 small butternut squash, about 2 pounds
2 apples, cored, peeled, sliced
1/2 cup brown sugar, firmly packed
1/4 cup cold butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
---------------------------
Peel squash, scoop out seeds, and cut in small pieces.
Place squash and apple slices in oblong baking dish (7x11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
Distribute over squash and apple.
Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
Butternut squash recipe serves 6 to 8.

Answer 6

Try the tase of Home web site or magazine. They had a bunch of squash recipies this past month.

Answer 7

Squash Patties:

2 cups boiled, drained squash
3/4 teaspoon pepper
1 egg beaten
1 onion chopped
1/2 teaspoon salt
1/4 cup flour
1/4 corn meal

Mix and fry into small patties. ( like you would salmon patties )

My family loved these.