Anyone know a tasty way to cook this? Something that doesn't involve pasta/grains/gluten/breading. Just about anything else (meat, dairy, eggs, other veggies, etc) is fine. I've never been super fond of squash but I also suspect I've never had it served to me in a tasty way. But I have a couple of nice bright yellow squash in my fridge and I'd like to use them!

 

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I like it in soups, especially chicken noodle and vegie. I also cut it into slices and grill it with other vegies and meat. I also boil it in very little water (practically steaming it) with a touch of butter, salt and pepper. I saute it all the time too. Just dont cook it too long. It'll turn into slimy mush.

 

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grill it w/ salt and peeper
stir fry it quickly
steam it
bake it
slice down the middle long ways and scoop out the seeds, stuff it w/ a ground meat mixture of your choice. bake.


just don't over cook it to mush


ick


oh yeah, great grated in to salads, or to just slice and eat w/ dips

 

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slice it into super thin circles

salt them liberally to get rid of excess water (2 hours)

deep fry --- voila, squash chips

 

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I boil them with onion and garlic and a bit of water until they are cooked through.


I also like to sautee them with onion and garlic until they caramelize a bit.


I also came up with a recipe for squash casserole. I'm not sure if you could use it because of the crackers on top, but maybe you could adapt it to your needs.


Squash Casserole


1½ Tbsp unsalted butter


2 Tbsp olive oil


1 cup chopped onions


1½ tsp salt


1 tsp black pepper


1 tsp minced garlic


2 lbs summer squash (about 6), sliced


2 lbs zucchini (about 6), sliced


1 tsp chopped fresh thyme


½ cup sour cream


1 cup grated cheddar cheese


1 cup crushed butter crackers


½ cup grated Parmesan cheese


1½ Tbsp unsalted butter2 Tbsp olive oil1 cup chopped onions1½ tsp salt1 tsp black pepper1 tsp minced garlic2 lbs summer squash (about 6), sliced2 lbs zucchini (about 6), sliced1 tsp chopped fresh thyme½ cup sour cream1 cup grated cheddar cheese1 cup crushed butter crackers½ cup grated Parmesan cheese.


Preheat oven to 350. Grease a 9x13 baking dish.Heat the olive oil and butt in a medium pan over medium-high heat. Add the onions, salt, and pepper, and cook until the onions are soft. Add the garlic and cook until fragrant. Add the squash and zucchini and cook until tender, about 20 minutes. Stir in the thyme and remove from the heat.Combine the sour cream and cheddar cheese in a bowl, then add to the vegetables. Arrange squash in baking dish and top with crackers and parmesan cheese. Bake for 25 to 30 minutes.

 

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Squash Carpaccio


thinly slice rounds of yellow and green squash - chill and serve on chilled plate - topped with fleur de sel, pine nuts and olive oil

 

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