July 3, 2007 12:53pm CST
I have tons of yellow summer squash. I need some recipes!!
• United States
3 Jul 07
How about soup? This is light and healthy. I've eaten it warm and cold and like it both ways. 2 tablespoons olive oil 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped 1 large onion, chopped 6 cups Summer Vegetable Stock 1/2 cup julienned basil 1 1/2 tablespoons butter, softened 1 1/2 tablespoons flour Salt and freshly ground pepper to taste Juice of 1 lemon Sour cream or plain yogurt as an accompaniment Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.
23 Dec 07
Acorn Squash SUBMITTED BY: Terry PHOTO BY: Grvqn "Sweet and buttery squash - this is quick and easy and my family loves it." INGREDIENTS * 1 medium acorn squash, halved and seeded * 1 tablespoon butter * 2 tablespoons brown sugar DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. 3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking. 4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes. ----------------------------------------------- Curried Wild Rice and Squash Soup SUBMITTED BY: Connie Dempsey PHOTO BY: handerson "Yummy curried wild rice and squash soup." INGREDIENTS * 1 cup uncooked wild rice * 3 cups water * 2 1/2 pounds butternut squash - peeled, seeded, and cubed * 2 1/2 cups chicken broth * 1/2 cup orange juice * 2 tablespoons butter * 1 medium onion, chopped * 1 clove garlic, finely chopped * 1 1/2 teaspoons curry powder * 1 1/4 teaspoons salt * 1/2 teaspoon ground black pepper DIRECTIONS 1. In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes. 2. Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice. 3. Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally. 4. In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve. -------------------------------------------------- Whipped Butternut Squash SUBMITTED BY: Doug Matthews PHOTO BY: RandySweet "Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes." INGREDIENTS * 2 butternut squash, halved and seeded * 1/2 cup margarine * 1 cup light sour cream * salt and pepper to taste DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. 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. 3. Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper. --------------------------------------------------- Spicy Pan-Fried Squash SUBMITTED BY: MOTTSBELA PHOTO BY: MOTTSBELA "Pan-fried squash makes an excellent taco filler! Serve on warm, fresh corn tortillas. Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa." INGREDIENTS * 1 acorn squash, halved and seeded * 1/2 onion, cut into chunks * 2 tablespoons all-purpose flour * 2 eggs, lightly beaten * 1 tablespoon ground cumin * salt to taste * ground black pepper to taste * ground red pepper to taste * 1/4 cup olive oil DIRECTIONS 1. Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper. 2. Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.
6 Jul 07
How about trying out this Tortellini Primavera: 2 zucchini, cut in half lengthwise 2 yellow squash, cut in half lengthwise Nonstick cooking spray One 9 ounce package of refrigerated cheese filled tortellini 1 pint of cherry tomatoes, halved 1/2 cup of chopped green onions One 8 ounce bottle of Caesar salad dressing 1/4 cup of sliced almonds, toasted 1/4 cup of shredded Parmesan cheese Coat the zucchini and squash lightly with cooking spray. Grill on a lightly greased grill rack over medium high heat for 5 minutes on each side or until crisp tender. Cut into bite size pieces, set aside. Cook tortellini according to package directions. Drain and place in a large bowl. Add the zucchini mixture, tomatoes, onions and dressing to tortellini tossing gently to coat. Sprinkle with almonds and Parmesan cheese.
• New Zealand
5 Jul 07
Hi there. First of all, you can turn some of that squash into soup, boil the squash, with chopped garlic until mushy and soft, add salt n pepper, mash it up add 1 cup of milk, stir it in while cooking further, Lastly add 1 cup cream and stir while it thickens, You can also bag or put in containers and freeze for later use... Its good to offer some of your squash to the old people in your neighborhood, people that dont get out of there homes as much... They will appreciate it...