In dire need of help making YELLOW SQUASH palatable
I just picked up my CSA share which contains an enormous amount of yellow squash. I eat almost anything, but have never been a fan, especially when it's mushy and cooked with onions or in a casserole, as is the custom here in the southeast. Does anyone have any good recipe suggestions? Anything non-mushy would be great. Thanks.
Those sound yummy. I usually just like yellow squash with most of the water squeezed out, then butter, S&P, but your way is more creative, so I'm saving it!
Amazing how some people can "do" squash to make it unappealing. Done right, it is summer in a delicious dish...as evidenced by the many tasty ideas on this thread.
I like grilling them. Either create chunks or slices, olive oil, salt, pepper and herbs of choice and toss them on the grill. Chunks do need a basket though.
If you want to dress them up.... grill some onions, some eggplant, other csa veggies in planks. Then assemble into a terrine, alternating layers and include a couple of layers of feta or goat cheese. I let this sit in the fridge for some time [usually overnight since it is a take-to-someone's-party dish for me] with a brick on top. Slice and you will have lovely layers of veggie goodness. I find that this dish is good hot, cold or at room temperature.
I thought I hated yellow squash, but I am starting to like it . My kids enjoyed it (really!) with a light breading & fried in a little oil/butter. I have also been roasting it, along with zucchini & red onion, just brushed with oil and S & P . Sometimes I put the roasted veggies on a flatbread & sprinkle with cheese for a pizza alternative.
I'll be interested in the replies, as I would love to try it some other ways.
How about making a squash salad?
2 medium zucchini or yellow squash
1 Tbl olive oil
Parmesan cheese (optional)
salt & pepper
Mince the shallot finely and place into a large bowl. Using a vegetable peeler or v-slicer, slice or peel the zucchini or squash as thinly as possible. Use the peeler or v-slicer again for the cheese. In a small bowl, combine the olive oil, juice of the lemon, and the salt & pepper. Pour over the zucchini/squash, shallot, and cheese. Toss to combine. Cover and let rest in the fridge for at least 30 minutes before serving. If it lasts that long.