Summerly Squash Food

SUMMER SQUASH CASSEROLE

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.

HERBED SUMMER SQUASH

Steps:

• Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.

SUMMER SQUASH MEDLEY

Steps:

• Put oil in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Stir in garlic. Cook, uncovered, 1 minute 30 seconds.
• Stir in squash. Cook, covered, 5 minutes.
• Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
• Remove from oven. Let stand, covered, 5 minutes.

SUMMER SQUASH WITH SOUR CREAM

Steps:

• In a large saucepan, bring 1/2 inch of water to a boil over high heat.
• Add the squash and onion.
• Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.
• Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.
• Cook and stir over low heat until heated through (do not boil).
• Pour over the vegetables; stir until mixed.

SUMMER SQUASH MEDLEY

Steps:

• Cut squash and zucchini crosswise into thick slices.
• Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
• Add a small amount of water to the skillet andbring to a boil.
• Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
• Drain.
• Add remaining ingredients and onion, and toss.