How do you cook your squash?

Answer 1

Steamed yellow and zucchini squash with sweet onion, butter , salt and black pepper.

Answer 2

Depends on the variety. And for whom.

Summer squash, like zucchini and the yellow summer squash, I'll saute with tomato, eggplant, garlic, onions, etc. and make a ratatouille. I also like summer squash just sliced and steamed, with salt, black pepper, and freshly grated romano or parmesan. If you're grilling, definitely slice some summer squash (lengthwise), brush with a bit of olive oil and sprinkle with some salt and pepper, and grill it -- it's great.

Spaghetti squash I'll bake and eat with some butter, salt, pepper, and grated cheese.

Acorn squash is great halved, seeded, and baked with a bit of maple syrup or brown sugar, and some clove and cinnamon. If you like the sweetness of it, most winter squash is great if you peel and steam, then mash it up with some butter, cinnamon, clove, nutmeg...spices of that nature...and you can toss in a bit of brown sugar or maple syrup, as above.

There are a lot of recipes that incorporate squash, either as a primary or secondary ingredient, that are very flavorful and interesting; the above, very simple, preparations are just what I do when I've got some squash on hand and no desire for any convoluted preparations (except for the ratatouille, of course!)

Lately the squash I make is for the toddlers, and it's pretty plain...and now this question has me craving some squash with a kick to it!

Answer 3

Whipped Butternut Squash

INGREDIENTS

2 butternut squash, halved and seeded
1/2 cup margarine
1 cup light sour cream
salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.

Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

Answer 4

I slice them length wise at about 1/2 inch thick and make fringes from the top down without cutting all the way through, then I let soak up some olive oil and dash with salt and fresh ground pepper and grill over a hot grill until visible grill marks are present. Allow them to cool just a bit and serve warm with the fringes fanned out and this makes for a very nice presentation to impress your palate and your friends. Enjoy!

Answer 5

Any of the summer squashes (yellow, zucchini), I prefer to slice them lenthwise and grill them. They are also great sauteed in a little butter an olive oil.

Most of the heavier squashes (acorn, butternut), I like to roast in the oven. It really brings out the flavor nicely.

Answer 6

Basil Squash


Ingredients
2 lbs. sliced zucchini
1/2 sliced large onion
2 Tbsp. Balsamic & Basil Dipping Oil
6 slices cheddar cheese or Monterey Jack cheese
1 - 2 peeled large tomatoes, cut in wedges
1 chopped clove garlic
Italian Seasoning Blend to taste
Pepper to taste

Directions
Saute zucchini and onions in Balsamic & Basil Dipping Oil on high heat until slightly brown. Remove from heat; add cheese and cover. In separate pan, cook tomatoes on medium high heat for about 5 minutes; add garlic. Combine tomato mixture with zucchini mixture; stir. Season to taste. Makes 4-6 servings. For more great recipes

http://tastefullysimple.com/web/dgoodacre

Answer 7

Acorn squash - cut in half, scoop out seeds, add 2 tbs butter and some brown sugar to cavity and either bake in oven or in microwave until tender.

Zucchini - slice, dip in egg batter, and fry

Yellow squash - cut into cubes, stream until tender, toss with Parmesan cheese

Answer 8

A great way to do squash is to cut it into thick slices, dip the slices into beaten eggs, and then dip the slices into a flour mixture with salt, pepper, garlic powder and onion powder, then either pan fry or deep fry....very very tasty!

Answer 9

I like to cut lengthwise strait neck,crook neck, and zucchini then marinate in olive oil with chopped garlic & a squeeze of lemon & fresh ground pepper. Then I BBQ them over high heat until they have those beautiful grill marks. It tastes fabulous and when its so hot in summer, cooking outdoors keeps our house cooler.

Answer 10

For hard squash(winter) I bake.For summer squash-zucchini and yellow-I saute or bread and fry.