Mashed Jicama And Crookneck Squash Recipes

MASHED YELLOW SQUASH

Steps:

• Slice and steam or boil squash until tender. Pour off any remaining water.
• Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.

MASHED JICAMA AND CROOKNECK SQUASH

Steps:

• Preheat oven to 375 degrees.
• Boil jicamas and crookneck squash until tender, about 15 minutes.
• Heat the sunflower oil in a pan.
• Saute onion for 3 minutes until soft and set aside.
• In a second pan, melt butter.
• Add enough flour to make a thick paste.
• Add enough milk, slowly, to make a smooth, runny sauce.
• Add salt and pepper.
• Set aside.
• Drain jicamas and squash and place in a large bowl.
• Add onion, oil, chervil, and cream to the jicamas and squash.
• Add salt and pepper to taste.
• Mash well until smooth. Set aside.
• Heat sauce on medium heat until thickened, stirring constantly.
• Remove from heat and stir in Jarlsberg cheese, which will melt.
• Spray a casserole dish with cooking spray (or grease).
• Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
• Bake for 20 minutes at 275 degrees.

GARDEN VEGETABLE CASSEROLE (MICROWAVE)

Steps:

• Place sliced vegetables in microwave casserole dish.
• Mix seasoned salt, thyme and basil.
• Toss with vegetables.
• Cover casserole and cook at full power 8-10 minutes.
• Sprinkle Parmesan cheese over hot vegetables.
• Cover and let melt (about 1 minute).

SAUTEED CROOKNECK SQUASH AND EGG NOODLES

Steps:

• Place 1-tablespoon olive oil in a hot saute pan. Add 1-tablespoon garlic and saute for a minute. Add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.
• Heat a large saute pan with olive oil. Add onions, serrano pepper, crookneck squash and garlic. Season with salt and pepper. Saute for 2-3 minutes. Add Chardonnay wine and reduce by half.
• Place egg noodles is salted water and finish cooking.
• Drain noodles and place in a large bowl. Add spinach, parsley and capers. lemon juice and toss. Season with salt and pepper to taste. Place in warm bowls and serve.
• Garnish with fresh Italian Parsley.

STUFFED CROOKNECK SQUASH

Steps:

• Cut the crookneck squash in half lengthwise. Place them in a shallow ceramic or tempered glass baking dish, cover tightly with microwave-safe plastic wrap and cook on High for 3 to 4 minutes, until fork tender.
• While the squash is cooking, coarsely chop the onion and the cashews. Melt the butter in a medium frying pan. Add the onion and cook over medium heat, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Preheat the broiler.
• Remove the squash from the microwave. With a spoon, scoop out some of the centers, being careful to leave a 1/8-inch thick shell. Chop the removed squash and stir into the onion along with the cashews and 1/4 cup of the bread crumbs.
• Fill the squash shells with the stuffing mixture. Sprinkle the remaining bread crumbs on top. Place the stuffed squash on a broiler pan and broil about 4 inches from the heat, until golden brown on top, 2 to 3 minutes.

MASHED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
• Bake in the preheated oven until squash is tender, about 1 hour.
• Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

CROOKNECK SQUASH MEDLEY

Steps:

• Sauté the onion in butter until almost translucent. Add the squash and cook until tender. Add one half of a bag of frozen corn. Salt and pepper to taste. Cook to desired doneness.