YELLOW SUMMER SQUASH BREAD
Make and share this Yellow Summer Squash Bread recipe from Food.com.
Provided by Chef RZ Fan
Categories Quick Breads
Time 1h20m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
- Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
- Beat well. ( I use a hand mixer).
- Stir in the Shredded Yellow Summer Squash.
- Add the dry ingredients to the Squash mixture.
- Stir until moistened.
- Pour or spoon into a greased and floured loaf pan.
- Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
- Cool for about 10 to 15 minutes and remove from pan.
SUMMER SQUASH BREAD PUDDING WITH FETA
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.
- While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.
- Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.
- Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 9 grams, TransFat 0 grams
SOUTHERN SUMMER SQUASH PUDDING
This recipe is a Southern favorite. Try it; you won't regret it! This recipe is perfect for any occasion and has more nutritional value compared to most other desserts. Adjust pan size for thicker or thinner bars (I prefer mine thinner). Cover and refrigerate leftovers. Best served chilled.
Provided by MegaWoman
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 24
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
- Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
- Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 17.3 g, Cholesterol 10.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 78.3 mg, Sugar 12.8 g
GRILLED SUMMER SQUASH AND RED ONION WITH FETA
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Provided by Claire Saffitz
Categories Bon Appétit Side Dinner Summer Grill Yellow Squash Zucchini Onion Vinegar Feta Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and 1/2 cup oil in small bowl to combine; set marinade aside.
- Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
- Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
- Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.
LEMON SUMMER SQUASH BREAD
There is no reason you couldn't substitute zucchini in this recipe; would be pretty with the green zucchini and yellow lemon zest!
Provided by Creative Culinary
Categories Breads
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees.
- Grease and flour 2 regular loaf pans or 4 mini pans.
- Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
- Add eggs one at a time and once all are incorporated beat for 2-3 minutes until light and fluffy.
- Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
- Add squash and stir just to blend.
- Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
- Allow the pan to cool; remove the bread and place top down on a serving plate (makes for a nice presentation for the glaze and lemons).
- Make the Roasted Lemons
- Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
- Gently toss lemon slices with sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
- Make the Glaze
- Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
- Add water or milk if necessary to get the right consistency.
- Pour the glaze over the top; covering it completely and letting excess dribble down the sides.
- Arranged sweet, roasted lemons on top.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 8, Calories 266 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 281 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 4 g
SQUASH PUDDING
Make and share this Squash Pudding recipe from Food.com.
Provided by Windchime
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the squash into approximately 1-inch chunks.
- Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
- Drain well and puree in blender.
- Mix all ingredients, except nutmeg, well.
- Pour into greased casserole dish. Sprinkle with nutmeg.
- Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
- Serve warm or cold.
Nutrition Facts : Calories 259.3, Fat 11, SaturatedFat 6.2, Cholesterol 106.9, Sodium 119.7, Carbohydrate 34.3, Fiber 0.9, Sugar 26.6, Protein 6.5
SWEET SUMMER SQUASH BREAD
This recipe is great for finding a use for all of the yellow squash that comes from the garden in the summer. It has an amazing sweet flavor! I got it from a good friend's mother.
Provided by April Chambers
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 85.2 g, Cholesterol 55.8 mg, Fat 31.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.1 g, Sodium 393.4 mg, Sugar 53.8 g
SUMMER SQUASH AND TOMATO SIDE DISH WITH FETA
"You can enjoy this dish while the squash is still warm, but it also tastes great cold," says Rani Long of Cold Spring, New York. You'll love how it captures the fresh flavors and bright colors of summer.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring 1/2 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain., In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately.
Nutrition Facts : Calories 140 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 467mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
SHEET-PAN ROASTED SQUASH AND FETA SALAD
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Provided by Anna Stockwell
Categories Squash Bread Feta Vinegar Honey Thyme Sheet Pan Sheet-Pan Dinner Radicchio Escarole Dinner One-Pot Meal Fall Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
- Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
- Transfer to a platter and sprinkle with Aleppo pepper (if using).
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GRILLED SUMMER SQUASH RECIPE | BON APPéTIT
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4.8/5 (16)Estimated Reading Time 5 minsServings 4
- Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
- Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
- Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
- Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.
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BUTTERNUT SQUASH BREAD PUDDING RECIPE - FOOD & WINE
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- Preheat the oven to 400°. Butter a shallow 10-by-15-inch baking dish. Season the squash with salt and pepper and set the halves on a rimmed baking sheet, cut side down. Bake the squash for 35 minutes, or until just tender. Let cool slightly, then peel and cut into 1/2-inch dice.
- On 2 large rimmed baking sheets, toast the bread until dry and just crisp, about 10 minutes. Let cool completely. Reduce the oven temperature to 350°.
- Meanwhile, melt the butter in a medium skillet. Add the leeks and garlic and cook over moderately high heat for 2 minutes. Reduce the heat to moderately low and cook, stirring occasionally, until softened, about 20 minutes.
- In a large bowl, whisk the eggs. Whisk in the milk, cream, thyme, nutmeg and 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Add the bread cubes and let stand for 15 minutes. Gently fold in the squash and leeks and transfer to the prepared baking dish. Bake for 1 hour, or until browned on top and just set. Let rest for 15 minutes before serving.
GRILLED SUMMER SQUASH WITH FETA AND MINT RECIPE - CHOWHOUND
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5/5 (6)Total Time 50 minsCategory Side Dish, Weeknight DinnerCalories 215 per serving
- Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash.
- Repeat with the rolling and cutting until you reach the end of the squash. (This is called a roll cut; watch this CHOW video for more tips.) Repeat with the remaining squash, place in a large bowl, and set aside.
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SAVORY SUMMER SQUASH QUICK BREAD RECIPE - CHOWHOUND
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- Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined.
LEMON SUMMER SQUASH BREAD - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 14Calories 164 per servingCategory Dessert
- Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray and set aside. Grate the squash using the large holes of a grater and squeeze out any moisture.
- In a bowl, cream together the butter and sugar. Beat in the eggs, yogurt, milk, lemon zest and juice until well combined. Stir in the flour, baking powder, and salt. Fold in the squash and candied lemon peel.
- Pour into loaf pan and bake for 60 minutes, or until toothpick inserted in bread comes out clean. Cool on a wire rack. Make sure bread is completely cooled before adding glaze.
- To make the glaze, whisk together the honey and lemon juice. Whisk in the powdered sugar. Pour overtop of cooled bread.
BUTTERNUT SQUASH BREAD PUDDING - SOUTHERN LIVING
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Total Time 2 hrs 15 mins
- Preheat oven to 425°F. Toss together squash, oil, nutmeg, 1 teaspoon of the salt, and ¼ teaspoon of the pepper on a large rimmed baking sheet until coated. Bake until squash is tender and starting to brown, 25 to 30 minutes. Cool on baking sheet about 10 minutes. Reduce oven temperature to 350°F.
- Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, half-and-half, broth, mustard, thyme, rosemary, garlic powder, and remaining 1 teaspoon salt and ¼ teaspoon pepper in a large bowl until combined. Add bread cubes, cooled squash, 1 ½ cups of the Gruyère, and ¼ cup of the Parmesan; toss to coat. Spoon mixture into prepared baking dish; pour any remaining egg mixture in bowl over baking dish. Let stand at room temperature 30 minutes.
- Sprinkle casserole evenly with remaining ½ cup Gruyère and ¼ cup Parmesan. Bake at 350°F until it begins to brown and center is set, about 45 minutes, covering with aluminum foil after about 30 minutes to prevent excessive browning, if needed. Cool 15 minutes before serving.
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