Yellow Summer Squash Souffle Food

SUMMER SQUASH SIDE DISH CASSEROLE

Steps:

• Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

YELLOW SQUASH RECIPES

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.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a medium baking dish.
• Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

YELLOW SUMMER SQUASH SOUFFLE

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.

STEWED YELLOW SUMMER SQUASH

Steps:

• Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
• Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
• Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

WINTER SQUASH SOUFFLE BAKE

Steps:

• Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.