Yellow Squash Recipes

dechowj
dechowj Posts: 148 Member
in Recipes
My garden is overrun by yellow squash. Does anyone have any good recipes to use them up before they go bad? (Can be a canning recipe.)

Replies

  • tulips_and_tea
    tulips_and_tea Posts: 5,741 Member
    debrakgoogins wrote: »
    In the original poster's defense, the first year I had a garden, I planted squash. I had no idea how much squash six plants would produce!

    So many things you can do with it. These are a few of my favorites. Spiralize it and use it in place of noodles; cut it into chunks and add it to soup; cut it in half lengthwise, scoop out the seeds, put seasoned ground meat with sauce and cheese in the wells and bake it; pickles; and one of my favorites is to slice and grill them.

    Same! I seriously over planted. I did almost the same things with it as listed but I also gave a lot away. I'd put several in bags and put them on my neighbors porches.

    There are even things you can do with the blossoms but I was so overwhelmed with the squash I'd just use the blossoms as flower arrangements on my picnic tables.
  • acpgee
    acpgee Posts: 7,945 Member
    Assuming you can use yellow squash as courgette/zucchini I like to slice into half inch rounds, shake with a little olive oil in a plastic bag and grill either on the BBQ or a cast iron griddle pan. If the weather is not to warm you can roast in the oven after a toss in oil. I spiralize courgette to mix with pasta to add extra crunch and reduce carbs. Google zucchini tots. Google freezing instructions. I am sure you could cook, puree and freeze it for thickening soups all winter log.

    If you still have blossoms and enough calories left over, the deep fried flowers are a delicacy in Italy. Make a tempura batter and deep fry.
  • dechowj
    dechowj Posts: 148 Member
    When I bought the plants they were labeled as yellow squash, zucchini, and spaghetti squash. They all ended up being yellow squash.
  • dmvilla3682
    dmvilla3682 Posts: 9 Member
    I enjoy a pork & squash w/tomato or tomato sauce dish. Spray a pan or put a little oil to cover bottom of pan. Heat pan. Add pork chunks and brown. Add chopped onion and chopped squash, sautee or cook till onions have softened. Add chopped fresh tomato, canned tomato, or 1/2 small can tomato sauce + a little water. Season with salt, pepper, ground cumin, & garlic to taste. Cook till tomatoes have reduced by about half and have formed a nice gravy.
  • cblairnh
    cblairnh Posts: 25 Member
    If you have too many plants producing at the same time, pick the squash when they're babies. It will be just like a fancy restaurant.
  • acpgee
    acpgee Posts: 7,945 Member
    cblairnh wrote: »
    If you have too many plants producing at the same time, pick the squash when they're babies. It will be just like a fancy restaurant.

    And google for recipes calling for courgette flowers. They are considered a delicacy in both Italy and Thailand.
  • yukfoo
    yukfoo Posts: 871 Member
    edited August 2018
    Is there a food bank / soup kitchen within your scope of travel? Neighbors / friends perhaps? . My neighbor gave me a large bag of yummy squash and zucchini. There's a special place in heaven for those who share their blessings.
  • Keep_on_cardio
    Keep_on_cardio Posts: 4,166 Member
    Pinterest is amazing. There’s squash boats, can make into Au Gratin, or casseroles.

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  • lolly2414
    lolly2414 Posts: 186 Member
    We have the same problem right now. We made this a few days ago and liked it:

    https://www.allrecipes.com/recipe/206515/southern-baked-yellow-squash/?internalSource=hub recipe&referringContentType=Search
  • kawailani311
    kawailani311 Posts: 1 Member
    Tri-color frittata from the reader's digest diet. Sorry I don't know how to post links. But if you Google it this website called "mom's own words" has the recipe.
  • unicornpickles
    unicornpickles Posts: 30 Member
    Skinny taste has a very yummy easy to make / freeze zucchini soup. Even hubby luvs it
  • hesn92
    hesn92 Posts: 5,966 Member
    edited August 2018
    I like to roast them. I toss in olive oil and s&p, and apply a generous amount of that everything bagel seasoning on there. Mmm... You might just freeze them, too. You could also shred them and add to soups, chili, pasta sauce, etc. I've heard that squash produce like crazy haha. I am planning on putting in zucchini next year and I'll be very mindful not to plant too much. You could also just give them away.
  • mmebouchon
    mmebouchon Posts: 855 Member
    Three favorites
    Grate up the squash, add egg, and some flour and make fritters.
    Slice squash into thin slices and use in place of lasagna noodles for lassagna make sure to drain extra liquid
    Bake stuffed with tomato sauce mushrooms and sprinkled on cheese
    Also
    Semi dehydrate grate squash and freeze to add to stews etc in winter
  • acpgee
    acpgee Posts: 7,945 Member
    Another use is vegetable lasagna which freezes well.

    Grated a bunch of the squash in a food processor and sautee with some garlic and seasoning in a large wok. In lasagna trays, layer first the squash, then uncooked lasagna pasta, and then cottage cheese. Be careful not to overlap lasagna sheets because if you don't pre cook them the overlapped bits will stay hard. Continue to layer in the same order. Finish the top with some grated hard cheese such as cheddar.

    If you are going to cook the lasagna straight away, assemble at least 4 hours in advance so that the uncooked pasta has a chance to soften while it rests. Bake about 30 minutes at 200C. Prick to test if sheets have softened sufficiently. If the top is over browning before the pasta softens, throw a piece of aluminum foil over the top.

    To freeze these, cover in clingfilm and dump in the freezer. On the day you want to eat them for dinner, take them out in the morning to defrost in the fridge and bake the defrosted lasagnas about 30 minutes at dinner time.
  • ffswmn
    ffswmn Posts: 30 Member
    Zucchini (or yellow squash) chips. Cut in thin slices, I used a mandolin, single layer on a cookie sheet, drizzle with olive oil, then salt. Cook on 250* for 2 hours, turning over half way through. You can season with any seasoning you'd like.
  • VictorSmashes
    VictorSmashes Posts: 173 Member
    Generally I make sautéed veggies with squash, or if you're feeling a little autumny, you could throw some cinnamon, nutmeg, butter, and either brown or granulated sugar and bake them in the oven for a healthier treat. With zucchini I've made low-carb zucchini and rice crust pizz, and I imagine it would be a very similar type of dinner with yellow squash. Here's one recipe for that https://www.tasteofhome.com/recipes/zucchini-crust-pizza/

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