what other ways can i cook white squash?

Question

i have already fried it, stewed it, and made a casserole. i need to know how else can i cook white squash. thanks in advanced for your ideas!!

Answer 1

White Squash Latkes Recipe

Ingredients:
1/2 pound white squash, quartered, peeled, and seeded
4 scallions with 3 inches of green tops
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons flour
Plain blended oil
Butter or margarine (optional)
Sour cream (optional)


Directions:

Chop up the squash and scallions in a food processor. Add the egg, baking powder, salt, pepper, flour, and blend until smooth. Heat the oil over medium heat. Immediately drop the squash mixture by tablespoonful in the hot oil. You have to cook this as soon as it's blended; otherwise the batter gets watery. Fry for 1 1/2 to 2 minutes on each side. Drain on paper towels.

Baked Tomato and White Squash Recipe

Ingredients:
1/2 cup wheat germ
4 large tomatoes
1/2 cup chopped squash
1 large celery stalk, diced
1/2 green pepper, diced
2 tablespoons olive oil
1/4 cup Cheddar cheese
1/4 teaspoon salt
1/4 cup bread crumbs


Directions:

Preheat oven to 350 degrees. Lightly grease a small casserole dish and sprinkle it with wheat germ. Slice tomatoes into thick pieces and place on wheat germ. Sauté onion, squash, celery, and pepper together in olive oil. When hot, add Cheddar cheese, salt, and enough bread crumbs to hold the mixture together. Layer over the tomatoes and sprinkle again with wheat germ. Bake 15-20 minutes.


Berry Tasty Stuffed Squash Recipe
Ingredients:
4 squashes
Nonstick cooking spray
1 medium Onion -- peeled, quartered
2 Apples -- peeled
2 cups Cranberries
Salt
3/4 cup Brown sugar - (packed)
2 teaspoons Cornstarch
1/2 cup Chopped walnuts
6 tablespoons Butter -- melted


Directions:

Preheat oven to 350 degrees.

Cut squash in half from stem end to tip; cut a small slice off the side if necessary, so that each half will sit flat (cavity-side up). Scrape out seeds and fibers. Line a baking sheet with foil; spray foil with nonstick cooking spray. Arrange squash cavity-side down on sheet; bake 15 minutes.

Meanwhile, in work bowl of food processor fitted with steel knife blade, chop onion coarsely by pulsing 3 or 4 times; add apples, cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over all; pulse to a medium chop.

Remove baking sheet from oven. Turn squash cavity-side up; sprinkle generously with salt. Divide filling evenly among squash halves. Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40 minutes longer.

To make ahead: Fill and drizzle with butter, omitting walnuts; bake as directed. Remove from oven and let cool to room temperature. Store, covered, in refrigerator up to 2 days. To reheat, remove from refrigerator and let stand at room temperature for 2 hours. Sprinkle with walnut pieces, and press them gently into filling. Place in a preheated 350 degree oven for 20 minutes or until heated through.

Squash and Cheese Enchiladas Recipe
Ingredients:
3 pounds white squash
1 medium onion, chopped
Salt to taste
Pepper to taste
1 pound jalapeno flavored processed cheese
16 corn tortillas
1/2 cup low fat milk
1 can cream of mushroom sauce
1 can tomato sauce
1 cup grated Cheddar cheese


Directions:

Cook squash until tender. Mash and drain. Add onion and seasonings. Cut cheese into 16 rectangular spears. Soften tortillas in microwave. Place about 2 tablespoons squash mixture and 1 cheese spear in each tortilla. Roll up and place in a large rectangular casserole dish that has been coated with vegetable cooking spray. Combine milk, soup and taco sauce; pour over enchiladas. Top with grated cheese. Cover dish with foil and bake at 350 degrees for 15 minutes.
THIS SOOOOOOOOOOOOOOOOO GOOD~!

Double Squash Cornbread Supper Recipe
Ingredients:
***CORNBREAD TOPPING***
2 cups grated white squash
1/2 teaspoon salt
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs, slightly beaten
3/4 cup plain yogurt
1/4 cup canola oil
***Filling***
2 tablespoons olive oil
2 teaspoons ground cumin
1 tablespoon chili powder
1 onion, diced
1 red or green bell pepper, diced
2 fresh green chiles, such as poblano or jalapeno
1 medium squash, quartered and sliced
1 1/2 cup seeded and diced tomatoes (fresh or canned)
1 1/2 cup cooked black beans, or pinto beans
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper


Directions:

Start the cornbread topping by combining the grated squash and salt in a colander, Toss to mix well, and set aside to drain for 30 minutes,

Preheat the oven to 425F.

To prepare the filling, combine the oil, cumin, and chili powder in a large ovenproof skillet over medium-high heat. Add the onion, bell pepper, and chiles. Saute until the onion is softened, 3 to 5 minutes. Add the summer squash and saute until softened, about 3 minutes. Add the tomatoes, beans, and cilantro. Add salt and pepper to taste. Let the chili simmer while you finish the topping.

To finish the cornbread topping, combine the cornmeal, flour, sugar, baking powder, and baking soda in a medium-sized bowl. Mix well, Combine the eggs, yogurt, and oil in a small bowl and mix well, Squeeze the zucchini to remove any excess moisture and add to the flour mixture. Mix well. Pour the egg mixture into the flour mixture and stir just until well combined. The batter will be lumpy.

Assemble the dish, remove the skillet from the heat. Evenly spread the cornbread batter over the chili, spreading it to the edges of the pan.

Bake for 20 to 25 min., until the top is golden and firm. A tester inserted near the center should come out clean.

Let stand for about 5 min. before serving with a pie server or large spoon.
GREAT WITH FRIED CHICKEN !!!!!!!!!!!!!!!!!!

jan

Answer 2

Good question, as I just did some tonight.....I pan-fried some chicken breasts (boneless, skinless, seasoned with some creole seasoning) cooked half way through, browned them on both sides, transferred them to a baking dish, covered 325F oven to continue cooking through and then sauteed some red onion slices, and white squash and green squash in the same pan that I did the chicken in, and it came out delicious.......(I sauteed the squash and chicken in the same pan, at different times, and used a total of 1 TBS olive oil and 2 TBS butter......chicken till browned, then transfer to the oven till juices run clear when chicken is cut to test) Enjoy!!

Christopher

Answer 3

i love any squash just cut up and seasoned really good the spray on some i can't believe its not butter and bake it until the butter carmelizes, it's awesome.