The great thing about squash vines is they tend to produce a lot of produce all at once. However, if you suddenly find yourself overwhelmed with a plethora of yellow summer squash, then you might want to take a look at some of the following recipes. There is an assortment and the list includes recipes for lunches, dinners, potlucks, and even desserts. I hope some of them will be to your liking. Of course, don’t forget about the ones I mentioned in my Yellow Squash Recipe for Summer as well!
I enjoy putting together casseroles, since I can make them on Sunday evening and have them for lunch for a few days during the week. They are real time-savers! For this one, you can use Truvia instead of white sugar if you need/want to. Also, if you are on a gluten-free diet, chop up some cauliflower to use in place of bread crumbs, crushed Rice Chex instead of crackers, and gluten-free baking mix.
I know it isn’t quite Autumn yet, but the nearer this season is, the more I seem to find excellent recipes for soups and stews. This particular stew has so many wonderful things I love! It’s a great combination of yummy garden veggies and free range chicken and you can utilize any dehydrated green or yellow zucchini you might have on hand. The spices used sound amazing as well.
If you don’t want to can the pickled squash, you can just follow the squash preparation portion of this recipe and omit putting it all in jars. I love pickled beets, cucumbers, and mini-onions, so I’m sure pickled squash would also appear on my list of pickled foods to try. To add some color to the mix, you can always add some beets to the squash slices and pickle them too.
I’m always up for new dessert recipes, especially ones that enable me to utilize veggies (fresh or frozen) from my garden…zucchini bread, carrot cake, and pumpkin pie! Even though this recipe is for the green variety of zucchini, you can use the yellow zucchini (yellow summer squash) as well. I’ve made this with half oat flour and half almond flour instead of wheat and it’s turned out very moist. I generally use Truvia in place of both white and brown sugar (make sure to use less Truvia) and my recipes still turn out just fine.
My husband would eat everything fried, if he could. These little fried summer squash slices are something that even he would adore. They are simple to make, due to the few ingredients needed, and you can use just about any type of flour for the breading. My youngest sister is vegan and when she needs to fry something, she generally uses a bit of olive oil and lots of spices.
Speaking of a vegan diet…I came across this recipe and thought it might be a fun one to try. I like the idea of baking foods when possible, especially during the fall. It always heats up the house just enough that I don’t have to light the wood stove!
I enjoy putting cheese on just about everything, which is probably what attracted me to this article right away. It also reminded me a lot of the potato-bake I’ve made in the past. I’m thinking about trying this out and seeing if a couple of my anti-veggie family members will eat it. If not, hey, more for me!
My family is big on dessert, even if it’s just a cookie after dinner. I tried to stick to mostly entrees and side dishes in my list of yellow squash recipes, but I just can’t stay away from desserts! So, here’s one for making a pie out of your yellow summer squash. It sounds like a winner to me!
Once again, Fall and soups go hand-in-hand in my family and I couldn’t resist putting this one in the mix. I thought the addition of walnuts and dill might be interesting. I’m not a fan of dill, most of the time, but I’d be willing to give it a try in this soup.
In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang. Tossing crushed crackers with butter and Parmigiano-Reggiano results in a satisfying and crunchy topping.
Squash contains a lot of water, so you need to do a little prep work to mitigate for that. After slicing the squash, salt the slices and place them on a paper-towel lined baking sheet.Let it sit for 30 minutes so that the salt can draw out some of its water.
Yellow squash is a very good source of vitamin C, vitamin B6 and manganese. Did you know? Most of the nutrients in yellow squash are found in the skin! Yellow squash is a type of summer squash like zucchini.
The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.
Rub the skin of the squash with a little oil, salt and pepper, and if you've got them, pat on any extra herb leaves you have to hand. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.
Far, far, far and away the most common are watering issues. If the soil dries out too much between irrigations, or if it stays too wet, it interferes with root function and water uptake and the plant will pull water from the fruit, resulting in soft squash.
Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.
Cucurbit poisoning, often referred to as toxic squash syndrome, is an uncommon illness that can result in severe hair loss and symptoms similar to food poisoning. Cucurbitacins are compounds that can be found in the Cucurbitaceae family, which also comprises of cucumbers, melons, pumpkins, and squash.
However, if there is too much water inside the vegetable, the consistency can easily become mushy and leak water onto your plate after you take your first bite. The good news is that there's a simple ingredient that cooks have been using for years to remedy this issue: salt.
And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten. Color - the outer skin of the squash is a quick way to check for any sign of spoilage.
Is yellow squash as nutritious as zucchini? The two are very similar in terms of their nutrition content and health perks. For example, both are about 95% water, making them low in both calories and carbs, and are decent sources of vitamins A and C, potassium, and fiber.
The Southern classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping. Whether you serve this squash casserole as a flavorful side or a veggie-centric main dish, everyone will be begging you to make it again and again for family gatherings, potlucks, and holidays.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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