YELLOW SQUASH PUFFS
I have made this recipe a thousand times and we just love it. It came up for adoption and I jumped on it. Goes great with just about any main dish.
Provided by riffraff
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the cooked squash and egg, stirring well.
- Combine flour, cornmeal, baking powder and salt, stir well.
- Add squash mixture and onion; stir until blended.
- Drop squash mixture by level tablespoonful into hot oil.
- Cook until golden brown, turning once. Drain well on paper towels.
Nutrition Facts : Calories 109.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 406.6, Carbohydrate 19.6, Fiber 1.8, Sugar 2.1, Protein 4.2
SQUASH PUFFS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 squash puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
- Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
- Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.
YELLOW SQUASH MUFFINS
These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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