French Market Squash Recipes

FRENCH MARKET YELLOW SQUASH CASSEROLE

French Market Yellow Squash Casserole image

This recipe comes from Gooseberry Patch Almost Homemade Cookbook. It is a tasty way to serve squash!

Provided by Juenessa

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs yellow squash, cubed
1 (8 ounce) container sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 small onion, chopped
1 (6 ounce) package seasoned stuffing mix (your preference on flavor of stuffing)
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place squash in a saucepan and cover with water; simmer over medium heat until nearly tender.
Drain.
Mix squash, sour cream, soup, onion, half the stuffing mix, butter, salt and pepper.
Spoon into a greased 13 X 9-inch baking pan; sprinkle with remaining stuffing mix.
Bake at 350 degrees for approximately 45 minutes.

Nutrition Facts : Calories 298.2, Fat 20.9, SaturatedFat 12, Cholesterol 46.9, Sodium 984, Carbohydrate 23.8, Fiber 1.7, Sugar 3.8, Protein 5.3

FRENCH MARKET SQUASH

French Market Squash image

Number Of Ingredients 8

Ingredients

2 pounds yellow squash, cubed
1 (8-ounce) container sour cream
1 (10 3/4-ounce) can cream of chicken soup
1 onion, chopped
1 (6-ounce) package herb-flavored stuffing mix, divided
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place squash in a saucepan and cover with water; simmer over medium heat until nearly tender. Drain. Mix squash, sour cream, soup, onion, half the stuffing mix, butter, salt and pepper. Spoon into a greased 13"x9" baking pan; sprinkle with remaining stuffing mix. Bake at 350 degrees for 45 minutes. Tip: A fun new way to serve cornbread...mix up the batter, thin slightly with a little extra milk, then bake until crisp in a waffle iron.

Nutrition Facts : Nutritional Facts Serves

BOSTON MARKET SQUASH CASSEROLE RECIPE - (4.6/5)

Boston Market Squash Casserole Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 12

Ingredients

4 1/2 cusp zucchini (diced)
4 1/2 cups yellow squash (diced)
1 1/2 cups yellow onion (chopped)
1 Box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup of butter
8 ounces American cheese (diced, use a store brand not Velveeta)
3 cubes of chicken bouillon
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped)

Steps:

Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.

SIMPLE PROVENçAL WINTER SQUASH GRATIN

Simple Provençal Winter Squash Gratin image

I've offered a few winter squash gratin recipes over the years, but none as simple as this one. There's little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can't get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney's book "Simple French Food."

Provided by Tara Parker-Pope

Time 2h

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
1/4 cup bread crumbs
1/2 cup finely chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil

Steps:

Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 5 grams

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