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In dire need of help making YELLOW SQUASH palatable

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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.

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  1. Have you tried dipping in egg wash and cornmeal and frying or just brusing with olive oil, S & P, and grilling.?

    2 Replies
    1. re: vafarmwife

      Concur on the grilling angle. A little brush of EVOO, some salt and pepper (maybe a dash of cayenne if you are daring) and grill until tender. Serve with a splash of fresh EVOO and some balsamic.

      1. re: meadandale

        Add a little minced garlic and fresh herbs to that EVOO and you got yourself something truly wonderful.

    2. Try this recipe from my buddy's mom in East Texas:

      Squash croquettes

      3 cups squash, grated
      1 onion, finely chopped
      1 egg
      1/2 cup flour
      1/2 teaspoon salt
      1/2 teaspoon cayenne pepper
      fry scoops in oil deep enough that they float, turn a couple times until golden.

      11 Replies
      1. re: Veggo

        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.

        1. re: Veggo

          Similar to your croquettes, how 'bout straight up cheddar fried squash? Yum!
          http://getonthegravytrain.blogspot.co...

          I love the URL--"Get on the gravy train!" Yessir! :) All aboard!

          1. re: kattyeyes

            In bacon grease! And awful purdy. Those look good.

              1. re: kattyeyes

                What is it about this that says "squash"? Looks, great, but it ain't a vegetable!

                1. re: roxlet

                  Noooo? Well, I'll still think of it as such. Same as eggplant parm. It's not a meat, now, is it?! ;)

                  1. re: kattyeyes

                    It looks like pure vegetable love to me, sorry, roxlet.

                    1. re: bushwickgirl

                      Ha, ha. I should try it with my Egyptians -- one of them won't eat vegetables (he's 19), though he loved my DH's squash casserole. He'd probably like that too.

                    2. re: roxlet

                      Jeez, I'm trying to eat healthy and I can't get off the shneid on this vegetable thing. First, corn, and now, squash doesn't count?
                      I give up. There's enough italian parsley in my chimichurri for the sweetbread feast tonight.

                  2. 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.

                    4 Replies
                    1. re: smtucker

                      We love them grilled, too. I slice them into maybe 1/4 to 1/2 " slices and brush on olive oil mixed with some mashed garlic, minced herbs, salt and pepper. Grill until softened and a bit brown. After they come off the grill, I sprinkle on fresh grated parmesan.

                      1. re: AmyH

                        Yes. This is stellar. Grilled veggies FTW!

                        1. re: AmyH

                          I agree: grilled yellow squash or zucchini are great with olive oil and some herbs and s/p.

                          1. re: Bada Bing

                            Also great grilled after basting with a little teriyaki glaze.

                      2. 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.

                        1 Reply
                        1. re: elfcook

                          Sounds like the yellow squash would get mushy!

                        2. How about making a squash salad?

                          2 medium zucchini or yellow squash

                          1 shallot

                          1 lemon

                          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.

                          2 Replies
                          1. re: tzurriz

                            So I tried this last night. Forgot about the parmesan, used only 1/2 lemon and let the whole thing sit for some time. Oh and I actually slivered the slices. It was amazing. I used 2 squash and 1 zucchini. This is hands down the best way I've ever eaten squash. Thank you.

                            1. re: suse

                              I'm so glad you liked it. It's my absolute favorite way to eat summer squash.