YELLOW SQUASH RECIPES
Enjoy one of our favorite yellow squash recipes - this easy sauteed summer squash is so quick and easy to make.
Provided by This Healthy Table
Categories Roundup
Time 16m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and butter.
- Once the oil is hot and the butter is bubbling, add the yellow squash. Stir the squash to coat them in the butter and oil. Sauté for 5 minutes. Stir again and flip the squash over and cook for 4 more minutes.
- Add the garlic and thyme to the pan. Stir to combine and cook for an additional 2 minutes.
- Remove the squash from the heat and add the chopped basil, lemon juice, salt, and pepper. Stir and serve immediately.
Nutrition Facts : Calories 112 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 291 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
SQUISH'S SQUASH -BUTTERY YELLOW SQUASH WITH CUMIN
This is my favorite way to cook yellow squash.I think the cumin and butter really play up the fresh ,subtly sweet flavor.It really doesn't get easier than this.Serve with a Mexican /Southwest meal.You could play around with this and even make it Indian style to go with a curry.Yield is approximate.
Provided by strangelittlebeast
Categories Vegetable
Time 12m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Thinly slice the squash,about 1/4 inch thick,cutting the larger rounds in half.dice onions.
- Heat a medium skillet on medium -high,add cumin seeds and stir constantly until they start to brown a bit ,and maybe 'pop'.this takes less than a minute -don't walk away!
- Immediately add butter and onions,turn down heat to medium,,and let onions brown a bit just for a minute or two.
- Add squash,salt and pepper.cover and cook,stirring when necessary,until done to taste.I cook mine for about 6 minutes,but you may want to cook them for about 10 minutes if you like very soft squash.
Nutrition Facts : Calories 159.4, Fat 12.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 128.2, Carbohydrate 10.5, Fiber 3.4, Sugar 8.1, Protein 4.2
SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
YELLOW SUMMER SQUASH RELISH
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi
Provided by Taste of Home
Time 1h
Yield 6 pints.
Number Of Ingredients 9
Steps:
- In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
YELLOW SQUASH PATTIES
Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!
Provided by RS787878
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
- In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
- Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
Nutrition Facts : Calories 150 calories, Carbohydrate 18.8 g, Cholesterol 27.6 mg, Fat 5.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 2.8 g, Sodium 952.8 mg, Sugar 0.8 g
YELLOW SUMMER SQUASH SOUFFLE
I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.
Provided by ejnei
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first four ingredients and simmer with water to cover for 20 minutes.
- Drain and mash.
- Add flour, eggs, milk, cheese and 3T butter.
- Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
- Melt remaining 3T butter and mix with cracker crumbs.
- Top the casserole with the cracker crumb mixture and bake 10 more minutes.
YELLOW SQUASH STEW
I love veggies, and this is a great way to cook squash. Its great to have on a cold evening or even for lunch. You can play with the recipe and add hot sauce or other spices to make it the way you want. Its very easy and quick. Enjoy!
Provided by SallyD
Categories Stew
Time 30m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash into chunks and chop onion. Add butter to sauce pan and add the squash, onion, garlic salt, and lemon pepper. Cook for about 20-25 mins on med high heat till the squash and onions are about tender. Remove from heat and crumble the crackers on top, add the slice of cheese and cover till cheese is melted. Stir well and add milk. You can either serve as is, or put in blender to make it creamed.
Nutrition Facts : Calories 299.9, Fat 20.8, SaturatedFat 12.1, Cholesterol 53.8, Sodium 293.8, Carbohydrate 21.8, Fiber 4.1, Sugar 7.5, Protein 10.3
BREAD AND BUTTER YELLOW SQUASH
Squash coming out your ears? Try these yummy bread and butter type pickles made with yellow crookneck squash rather than cucumbers! You could use zucchini but the yellow squash looks so much prettier. A great way to use up that garden bounty and savor the taste of summer all year long! Can use all red or all green bell peppers if you prefer.
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 35m
Yield 6 pints, 36 serving(s)
Number Of Ingredients 9
Steps:
- Combine squash and onion slices in a large enamel pot. If you want to make it extra pretty use a mandoline to slice them. Sprinkle with the salt. Stir to mix. Let stand 1 hour.
- Add water to a water bath canner and allow it to come to a boil while you complete the next steps. Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them.
- Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix. Bring to a boil and then fill sterilized pint jars with squash mixture. Remove any air bubbles, wipe jar rims. Remove lid from hot water and place on jar. Screw on the ring just until tight. You don't want to use Herculean strength here. Just like you would place the top back on the mayo jar.
- Place hot filled jars in rack and into the boiling water. NEVER add cold jars to hot water. They will explode and shatter.
- When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes.
- When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.
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