anyone have a good recipie for squash?

Question

not boiled

Answer 1

Mexican Squash

4 of your favorite type of summer squash
(medium in size)
1 Tablespoon olive oil
1 onion - chopped
1 garlic clove - chopped
1 medium tomato - chopped
1/4 cup water
Salt to taste
Comino to taste
Cilantro to taste
1 cup sharp cheddar cheese

Peel skin off squash and cut into cubes.
Sauté squash cubes in olive oil for about three minutes.
Add onion, garlic and tomato to squash.
Add water.
Add salt, comino and cilantro and simmer until
the water has cooked down.
Add cheese and cover until the cheese melts.


Fried Yellow Squash Slices
# 4 or 5 med to small yellow squash
# 1 cup flour in a plate
# 1 tsp garlic powder
# 1 tsp onion powder
# 1 tsp cayene peppe
- About 1 inch of oil in a frying pan (or you can deep fry)
- Slice squash long ways into strips.
- Add in garlic powder, onion powder, and cayenne pepper into the flour
- Flour on both sides and lay in hot oil fry on both sides till golden brown.


Summer Squash Panini
2 zucchini, grilled
2 summer squash, grilled
1 green or red pepper, grilled
1 orange or yellow pepper, grilled
1 loaf of focaccia or other bread of your choice
marinade of your choice (sesame, ginger, etc.)
1 - 14 oz. can artichoke hearts, cut into quarters

Directions:

1. Coat slices of zucchini, summer squash, and pepper with marinade and place on grill.
2. If desired, grill the slices of bread lightly on each side.
3. For each sandwich: spread some additional marinade on cut side of two slices of bread.
4. On one piece of bread, layer a few pieces of each grilled vegetable, a few pieces of artichoke hearts, and top with another slice of bread.
5. Repeat procedure for remaining sandwiches and cut each sandwich in half before serving.

Answer 2

This is so simple and really, really good. Even people who have told me they didn't like squash liked this when I served it. Take 2-3 zucchini and 2-3 yellow squash and slice in circles, thickness just depends on your own taste. Slice or chop about 1/2 of a white or yellow onion. Put about 1 TBSP olive oil in a large skillet and add the veggies. Season with a little salt, ground black pepper and some fresh or granulated garlic. Cover and cook on med-low heat until tender. Right before serving, top with fresh butter.

Answer 3

SQUASH PUDDING

4-5 yellow squash, cooked, drained and mashed
1/2 stick butter
3 tbsp. flour
1 1/2 c. sugar
2 eggs, beaten
1/4 c. milk
1 1/2-2 tbsp. vanilla

Mix all ingredients well. (I put mine in the food processor). Pour into a lightly greased casserole and bake, uncovered, at 375 degrees for approximately 30-40 minutes until almost done. Stir twice during this time. Turn oven up to 450 degrees until nicely browned. This tastes just like corn pudding and will fool any squash-hater!

Answer 4

Cheddar Cheese Stuffed Squash
2 squash, halved and seeded
1/2 cup water, divided
1-1/2 cups chopped red tomato
1/4 cup finely chopped sweet white onion
2 T. chopped fresh sage or 1/2 tsp. dried sage
1/2 tsp. salt
1/8 tsp. pepper
1 cup shredded cheddar cheese, divided

Place the squash halves in a greased, shallow baking dish, cut side up. Pour 1/4 cup water in the bottom of the pan. Mix the chopped tomatoes and chopped onions together. Add the sage, salt and pepper and mix well. Divide the mixture in half. Spoon one half of the mixture into the squash, divided evenly among the 4 halves. Spoon half of the cheddar cheese into the squash, over the tomato, evenly dividing 1/2 cup of the cheese among the 4 halves. Spoon the remaining tomato mixture into the squash, over the cheese, divided evenly among the 4 halves. Spoon 1 tablespoon of water over each filled squash half. Loosely cover the baking dish with aluminum foil. Bake in a preheated oven at 400 degrees for about 1 hour or until the squash is tender. Pierce the squash with a fork to check. Divide the remaining shredded cheese in 4 portions and sprinkle it on top of the baked, stuffed squash halves. Bake for 5 more minutes or until the cheese is melted

Answer 5

Acorn Squash

Preheat oven to 350
Half you squash and clean seeds and pulp out. Pierce the squash hollow with fork a few times. Place on cookie sheet cut side up. Add 2 Tablespoon butter to hollow. Now add 1/4 cup brown sugar. Bake for 1 hr. Test for doneness with fork.

Answer 6

here's a really good soup to try...seriously

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.

Answer 7

2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese - jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper

1 Put onion, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Answer 8

CURRIED SQUASH

serving size

Makes 4 servings.

ingredients
2 1/2 pounds acorn squash
1 medium red onion, chopped
1 1/2 tablespoons corn or safflower oil
1 teaspoon black mustard seeds
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon packed light brown sugar
2 cups water
3 tablespoons unsweetened dessicated coconut preparation
Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

Answer 9

Pan-Fried Squash
INGREDIENTS
1 tablespoon butter
2 cups diced yellow squash
2 cups diced zucchini
2 tablespoons balsamic vinegar
DIRECTIONS
Melt the butter in a large skillet over medium to medium-high heat. Add the yellow squash and zucchini; cook and stir until lightly browned and tender. Transfer to a bowl, and toss with balsamic vinegar.

Answer 10

I slice it thinly and place it on my little George Foreman grill... grilled yellow squash or zuchinni is great. Sprinkle with parmesan and garlic. First spray the grill with butter flavor Pam.