Summerly Squash Food

SUMMER SQUASH CASSEROLE

Summer Squash Casserole image

Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

8 tablespoons (1 stick) unsalted butter
4 medium yellow squash, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 green bell pepper, diced
Half medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 teaspoon thyme leaves (from 10 sprigs)
4 sprigs fresh chives, chopped
1 sleeve buttery crackers, such as Ritz (about 30 crackers), crushed
1/2 teaspoon hot sauce

Steps:

Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

EASY BAKED SUMMER YELLOW SQUASH

Easy Baked Summer Yellow Squash image

This is a delicious recipe to use up your crop of summer squash, even people who hate squash like this recipe! When I made this I added in about 2 teaspoons fresh minced garlic, but that is optional. You can cook the squash hours in advance.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs yellow squash, peeled
1/4 cup melted butter
1 small onion, finely chopped
2 eggs, lightly beaten
1 tablespoon sugar
3 tablespoons grated parmesan cheese (can use more)
2 teaspoons seasoning salt (or to taste, or use white salt)
black pepper
1 1/2 cups fresh breadcrumbs
2 -3 tablespoons parmesan cheese
1/4 cup melted butter

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!

Nutrition Facts : Calories 485.2, Fat 30.1, SaturatedFat 17.1, Cholesterol 159.5, Sodium 649.6, Carbohydrate 41.7, Fiber 4.5, Sugar 12.4, Protein 14.2

YELLOW SUMMER SQUASH SOUFFLE

Yellow Summer Squash Souffle image

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

Ingredients

2 lbs yellow squash, sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon sugar
6 tablespoons butter, melted
3 tablespoons flour
2 eggs, slightly beaten
1 cup milk
1/2 lb sharp cheddar cheese, grated
1/2 box Ritz cracker, crumbled

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.

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