23 BEST WAYS TO COOK SUMMER SQUASH (+ RECIPE COLLECTION)
Put that Farmer's Market haul to good use with these bright and sunny summer squash recipes. They're sweet, nutty, and perfect as a summer side dish.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious summer squash recipe in 30 minutes or less!
Nutrition Facts :
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH
Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted or grilled. I didn't want to just cut them up like regular squash so I searched around and found quite a few recipes for stuffed versions, baked in the oven. Didn't find one with rice though. This started as a recipe on about.com, but morphed as I have made it a few times, into what it is now. This only makes 4 squash, but you could easily double. You could make this a very substantial main course for a vegetarian if you added some protein. Note that the amount of rice is actually more than you'll need, by about 1/3 of a cup, we all really like the rice though so it's nice to have extra. In fact we like the rice so much I have doubled up that part of the recipe and used it for another meal. All depending on what you're serving this with, you could easily adjust the flavours, (ie I'm thinking feta, lemon & marjoram to go with greek). This is a small enough side dish that I can cook it in my toaster oven. Next is to try it on the BBQ. Hope you like it!
Provided by magpie diner
Categories Brown Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
- Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
- Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
- Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
- Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
- While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
- Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
- When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
- Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
- Bake for 20 minutes.
Nutrition Facts : Calories 281.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 12.3, Sodium 224.6, Carbohydrate 38.6, Fiber 2.1, Sugar 1.2, Protein 9.6
SQUASH DELIGHT
Make and share this Squash Delight recipe from Food.com.
Provided by Calee
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare squash, either by peeling and boiling or bake in oven until tender. cool and mash. Yield for cooked squash is about 2 cups of puree.
- Saute onion and carrot in frying pan with tsp oil.Cool.
- In small bowl combine cooled onion, carrot, sour cream, maple syrup and soup.
- Fold in squash. Prepare stuffing according to package directions.
- Spread half of stuffing in bottom of prepared 8x8 baking dish.
- Spoon squash mixture on top, sprinkle with remaining stuffing.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 333.6, Fat 13.5, SaturatedFat 6.3, Cholesterol 22.3, Sodium 940.6, Carbohydrate 46, Fiber 3.4, Sugar 13.1, Protein 9.3
More about "squash delight recipes"
HOW TO COOK SUMMER SQUASH 9 WAYS - BETTER HOMES
From bhg.com
Estimated Reading Time 6 mins
- How to Roast Summer Squash. It might take a little extra time to roast summer squash, but the delicious caramelization added to the veggies by roasting is oh, so worth it.
- How to Steam Summer Squash on the Stove Top. Steaming summer squash can be just as quick as boiling, and it retains a lot of the flavor and nutrition.
- How to Steam Summer Squash in the Microwave. If you don't have time to wait for water to boil, try steaming your summer squash in the microwave. (By the way, here's how to *finally* get that appliance squeaky clean.)
- How to Grill Summer Squash. During summer, when we're asked how to cook yellow squash, we have one answer: on the grill! For a super-delicious side, toss skewers or slices of squash onto the grill at your summer cookout for serving alongside burgers, chicken, and barbecue.
- How to Sauté Summer Squash. You need just one skillet for this fast way to cook summer squash. In about 10 minutes, you can have a fresh vegetable side dish ready to share.
- How to Boil Summer Squash. Boiled summer squash is a quick and flavorful addition to soups, stir-fries, and pasta entrées. In just a few minutes, the squash is tender and ready to blend into a soup, toss into a wok, or fold into a bowl of pasta.
- How to Broil Summer Squash. If you don't have time to roast your squash, and the weather isn't prime for grilling, broiling summer squash is another great method.
- How to Air-Fry Summer Squash. Interested in cooking summer squash in an air fryer? We like to prep it similarly to our fan-favorite Air Fryer Pickle Chips for a crowd-pleasing party snack.
- How to Bake Summer Squash for Breads, Cakes, or Bars. The addition of shredded summer squash to baked goods helps to ensure moist, tender results. Using the coarse side of a box grater, shred zucchini or yellow squash for use in baked goods.
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