Battletown Yellow Squash Recipes

Steps:

• 1. Boil squash in salt water until tender. Drain and mash.
• 2. Saute onion in butter. Add cream, cheese and cracker crumbs. Mix with squash.
• 3. Pour into a 1-1/2 quart buttered casserole dish. Top with additional crumbs and dot with butter. Bake at 350 for 30 minutes.

Steps:

• Cook squash till tender and allow to drain well.
• Saute onion in butter.
• Add eggs to squash and blend well.
• Add onions and butter to squash and blend.
• Add salt and brown sugar.
• Alternate adding cracker crumbs and the half and half to the squash.
• Add vanilla.
• Mix well.
• Pour into greased baking dish.
• Bake 45 minutes at 375*.
• Makes 6-8 servings.

Steps:

• Mix mayonnaise, onion, salt, cheese, eggs and pepper.
• Add squash to mixture and stir gently.
• Pour into a greased 1 1/2 quart casserole dish.
• Mix bread crumbs and melted butter; sprinkle over casserole.
• Bake at 350 degrees for 30 minutes or until nicely browned and set.

Steps:

• Combine water, oil, and garlic in a roasting pan. Add squash and season with salt and pepper. Using your hands, turn the squash in the oil mixture to make sure it is well coated.
• Bake at 220C for 20-30 minutes, until just starting to brown, stirring halfway through cooking.
• Divide baby spinach between palte. Top with squash, and drizzle with a small amount of the pan juices.

Steps:

• Melt butter in skillet; add onion and green pepper.
• Cook until tender.
• Add squash and seasonings.
• Mix well.
• Cook, covered, over moderately low heat for 10 to 15 minutes until crisp-tender.

Steps:

• Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
• In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
• Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Steps:

• Combine the squash, onion, sugar, and salt with enough water to cover. Bring to a boil, reduce and simmer until tender, drain. Spoon squash mixture into a bowl and mash. Add butter and mix. Stir in the eggs and add the cheddar cheese, milk, bread crumbs and cayenne pepper and mix. Spoon into a buttered 8x8 baking dish. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until brown and bubbly.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt and pepper. Stir, to blend in seasonings, and serve.