- Pregnancy
- Baby & Toddler
- Parents
- Getting Pregnant
- Baby Names
- Product Reviews
-
Registry
- Community
-
More
Want a personalized experience?
Download the free app
North Carolina Babies
NBR: Squash recipes?
We got a TON of yellow squash in our produce box this week. Last week I roasted it with some broccoli and it was just okay... I like it, but don't LOOOVE it. What's a good squash recipe?
We also have 1 butternut squash, also not sure what to do with it! ETA: Nevermind, upon Google image searching, I don't think we have a b-nut squash. IDK what it is.
This discussion has been closed.
Re: NBR: Squash recipes?
Does the newsletter not tell you what the mystery vegetable is?
We used squash in pasta last night. We heated a can of fire-roasted tomatoes and sliced up squash on the stove, then added that to pasta. It was yummy.
I'm thinking summer squash, perhaps? it's a little more gourd-looking than this (like a pear shape).
not very summer but you could make soup.
Also, searched summer squash on epicurious - some good stuff came up
DH said it didn't tell us, but I didn't have time to look for myself. He doesn't listen when he picks it up so it's a big guessing game when we open the box trying to ID the veggies.
Pasta is a good idea, I was googling some mac & cheese, but I think there's a recipe in my Jessica Seinfeld cookbook. How lame is it if I make a child recipe for me & DH??!
Not lame at all!!! One of the big reasons I wanted to do the Produce Box is that I really dislike a lot of veggies and I thought it would force me to eat them more regularly and try some new things. But, I'm the first to admit that I have to "hide" them in some foods to get them down, i.e. putting the squash in a pasta dish rather than eating them plain!
hmmm, that might be right. I am starting to second guess my recollection of the color of the top. I'll have to check it out tonight.
The Jessica Seinfeld cookbook was a shower gift, but I won't pretend like I'm gonna wait until Margo is eating real food to dive into it.
Glad I'm not alone!
Sounds like a yellow squash to me. I'm curious to know what the bigger squash is though, as most of the big guns come later in the season (acorn, butternut, spaghetti). I blogged about recipes I used last year with my CSA (Brinkley Farms) and came up with this:
https://mileskiller.blogspot.com/2009/07/summer-garden-pasta-with-bacon.html
You can forego the purple hull peas (or even switch them with some chick peas, in which case, no need to cook them beforehand). You could also omit the bacon (but why?) and throw in some shrimp or chicken. But I think the bacon kind of makes it. If you omit bacon, you might want to use a olive oil/butter combo for flavah.
We love to use this marinade to grill squash, zuchinni and onions:
Grilled Summer Squash Vinaigrette
6 servings
Hands on: 5 minutes
Total time: 15 minutes
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced (I've used 2 cloves, crushed with a garlic press)
Pinch of cayenne pepper (I've used about 1/4 teaspoon)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 1/2 pounds summer squash and/zucchini, cut lengthwise into 1/2-inch-thick slices
Oil for coating grill grate
1 tablespoon chopped fresh parsley (opt)
Heat the grill to medium high, for direct-heat cooking. Mix the vinegar, olive oil, lemon juice, garlic, cayenne, salt and pepper in a small bowl. Toss 2 tablespoons of this mixture with the squash in a medium bowl or plastic bag until evenly coated. Brush the grill grate with oil or cooking spray (Weber's is awesome). Put the squash on the hot grill, cover, and cook until browned and barely tender, about 6 minutes, turning halfway through. Put on a serving platter and immediately pour the remaining vinaigrette over the squash and serve (DO NOT ATTEMPT TO BASTE THE VEGGIES WITH THE MIXTURE ON THE GRILL - it will produce flames).
https://oldmarriedseat.blogspot.com/search/label/grilling
Here's a healthy recipe for you (as all Paula Deen recipes are):
https://www.foodnetwork.com/recipes/paula-deen/squash-casserole-recipe/index.html
Your yellow mystery squash is probably a pear squash. I just got them at the FM this past week. They look just like a pear, but yellow. I also got yellow zucchini, which looks just like regular zucchini but a dark yellow color.
I cook both in the oven, sliced think in EVOO and sprinkled with garlic salt. Roast at 450 until edges get a little brown.
If you have a lot and would like to freeze some, this is a great recipe that freezes very well. Although you do sort of fry it when you cook it, but you can use very little oil and it cooks up great!
Southern Summer Squash Fried Patty Recipe:
1. Cook and mash squash or thaw and drain pre-prepared squash.
2. Beat the egg and add salt, pepper, sugar, and milk.
3. Stir in onions and green pepper.
4. Sir in self rising-flour until smooth.
5. Cover bottom of a skillet about 1/8 inch with vegetable oil or a combination of oil and butter and heat to medium.
6. Use a small measuring cup or large spoon to drop batter into hot oil where it will cook similar to pancakes or potato pancakes. Tap lightly on top and around edges immediately after dropping the batter if it does not spread neatly.
7. Fry until brown on bottom (edges will start to look firm and set) and then flip and brown the other side.
8. Place fried patties (makes around 6) on a plate covered with a paper towel to absorb any excess oil.
To freeze: flash freeze patties until hard frozen, then transfer to freezer bags and freeze.
I LOVE this recipe!! its so good. MIL makes it all the time and i have made it a few times now!