Mashed Yellow Squash Food

YELLOW SQUASH MUFFINS

Steps:

• Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

POTATO AND SQUASH MASH

Steps:

• In a large pot, combine potatoes and squash; cover with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes and squash are easily pierced with the tip of a paring knife, about 20 minutes.
• Drain in a large colander; return potatoes and squash to the pot. Stir over medium heat until dry, 2 to 3 minutes. Remove from heat.
• In a small saucepan, melt butter over medium heat; add garlic, and cook until fragrant, about 2 minutes. Add half-and-half; bring to a simmer. Pour over potatoes and squash; season generously with salt and pepper. Mash with a potato masher until smooth and creamy. Serve immediately.

EASY BAKED SUMMER YELLOW SQUASH

Steps:

• Chop the squash into about 1-1/2-inch cubes.
• Bake, steam or boil until tender; drain the squash very well if boiling then place into a bowl and mash.
• Set oven to 375 degrees.
• Butter a 2-quart casserole dish.
• To the mashed squash add in 1/4 cup melted butter, onions, eggs, sugar, seasoned salt and black pepper to taste; mix to combine.
• Transfer the mixture to prepared baking dish.
• In a small bowl mix together the bread crumbs with Parmesan cheese and 1/4 cup melted butter until blended; sprinkle over the squash.
• Bake for about 45 minutes.
• Delicious!

MASHED YELLOW SQUASH (EASY)

Steps:

• Slice 3-4 yellow squash (removing and discarding top and bottom) (about 2 cups). No need to peel-skin is good for you. In a medium saucepan filled 3/4 with water and brought to a boil. Place squash into boiling water, adding 1 tsp of Kosher Salt. Boil until tender 8-10 minutes. Drain thoroughly in a large strainer (pieces may fall through colander) using a hand masher to squeeze out excess water. Place back into saucepan and add butter. Use hand masher to break down like mashed potatoes. Sprinkle black pepper and serve. Very easy and quick side dish.

MASHED YELLOW SQUASH

Steps:

• Slice and steam or boil squash until tender. Pour off any remaining water.
• Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.

CREAMY YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.