Crosswords1 min ago
Squash advice
9 Answers
I would be greatful for any methods of preparing and cooking various types of squash. Thanks
Answers
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Roast squash is wonderful - just smear with olive oil and shove in oven at high temperature. Also, fantastic soup with sage. Also, balti with split peas and squash. Also, cooked in with risotto. Also pan fried small cubes and lobbed on pasta with a drizzle of olive oil and lots of grated parmeasan. I could go on and on!
Squash Casserole
Recipe courtesy Paula Deen
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
Salt, Pepper and Garlic Powder to Taste
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Recipe courtesy Paula Deen
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
Salt, Pepper and Garlic Powder to Taste
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Ratatouille
2 onions, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauted add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
Remove the bay leaf and adjust seasoning.
2 onions, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauted add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
Remove the bay leaf and adjust seasoning.
Acorn or Butternut Squash can be used this way:
Cut in half lengthwise. Scoop out the seeds.
Put them cut side down on a pan for the oven or a dish for the microwave - whichever one you prefer to use. Bake or cook them on Medium until they are soft when you push on the outside.
Scoop out the insides and mix with butter and/or herbs/spices of your choice.
Peeling them before cooking is very difficult to do and totally unnecessary:)
Cut in half lengthwise. Scoop out the seeds.
Put them cut side down on a pan for the oven or a dish for the microwave - whichever one you prefer to use. Bake or cook them on Medium until they are soft when you push on the outside.
Scoop out the insides and mix with butter and/or herbs/spices of your choice.
Peeling them before cooking is very difficult to do and totally unnecessary:)
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