My husband loves squash and I only know a few recipes. I know I can go on FoodNetwork or something and find one, but I kinda wanted to know what everyone else thought. Thanks in advance for the help!
Squash Casserole with bacon
4 strips bacon
5 medium yellow summer squash, or 32 ounces frozen sliced summer squash
1/2 cup chopped onion
1 tablespoon butter
salt and pepper to taste
1/2 to 3/4 cup shredded Cheddar cheese
PREPARATION:
Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper.
Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted.
Serves 4 to 6.
i love to make yam gratin with butternut squash and cheese
with homemade marshmellow or not lol.
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squash and black bean stew with tomatoes and green beans
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro
Preparation
Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.
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squash enchiladas with tomatillo sauce
2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce
Sour cream
1/3 cup chopped pitted black olives
Preparation
Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.
tomatillo sauce
1 1/4 pounds tomatillos, husked
2/3 cup chicken stock or canned low-salt broth
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops
1 large jalapeño chili, sliced
Preparation
Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
References :
http://www.epicurious.com
Squash Casserole with bacon
4 strips bacon
5 medium yellow summer squash, or 32 ounces frozen sliced summer squash
1/2 cup chopped onion
1 tablespoon butter
2 eggs, beaten
salt and pepper to taste
1/2 to 3/4 cup shredded Cheddar cheese
PREPARATION:
Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper.
Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted.
Serves 4 to 6.
References :
pumpkin or squash pita 6 cups shredeed freesh pumpkin or banana squash
1 cup of sugar
1 cup finely chopped walnuts
1/2 cup of golded rasins
1 cup of crushed wheat cereal or corn cereal flakes
1 teaspoon of salt
1 teaspoon of cinnamon
3 tablespoons of honey
1/2 cup of butter melted
12 sheets of prepared fila dough
mix together lightly with pumpkin or squash lay out fila and cover with clear plastic film. line a buttered 9 by 13 inch baking pan with 1 sheet of fila. brush with melted butter and cover with 5 more sheets of fila brushing each with melted butter. spoon pumpkin or squash into fila lined pan and smooth top. arrange 6 more buttered sheets of fila cut or folded in to fit into the pan. using a razer blade or sharp knife cut squares into top layer of fila making 3 lenght wise and 5 cross wisecut, or cut diagnally to make dimand bake in a 375 degrees oven for 1 hour or until filling is tender when pearced with a knife. serve warm or chilled to make 24 pieces. i hope you like my answer!! enjoy
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what about rumballs
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SQUASH NEW ORLEANS
2 acorn squash
2 slices bread, crusts removed
2 strips bacon, crisply cooked and diced
2 tablespoons butter
1 medium onion, minced
2 eggs, well beaten
2 tablespoons buttered crumbs
dash of parsley and paprika
In a skillet, saute bacon. Drain away half the fat. Chop bacon and set it aside.
Split squash into quarters and boilin in salted water until tender (20-30 minutes). Remove skin and mash.
Soak bread in water enough to cover for a few minutes; squeeze moisture out.
Melt the butter in the skillet with the bacon and lightly saute the onion and garlic. Return bacon to the pan when onion is translucent; add the bread, mashed squash, and eggs.
Butter an ovenproof casserole dish and spread squash mixture evenly in dish. Sprinkle buttered bread crumbs, a dash of paprika and a pinch of parsley.
Bake at 400°F for 20-25 minutes, or until top is browned.
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