Squash Puffs Recipes

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SQUASH PUFFS

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 24 squash puffs

Number Of Ingredients 7



Squash Puffs image

Steps:

  • Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
  • Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
  • Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.

1 tablespoon extra-virgin olive oil, plus more for the pan
1/2 teaspoon sugar
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
24 1- to 1 1/2-inch chunks peeled butternut squash
1/4 teaspoon dried rosemary
Kosher salt and freshly ground pepper
1/4 cup soft garlic-herb cheese (such as Boursin)

SUMMER SQUASH PUFFS

A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.

Provided by JEANJELLYBEAN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 24

Number Of Ingredients 8



Summer Squash Puffs image

Steps:

  • Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  • Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  • In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  • Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 169.4 mg, Sugar 1 g

1 quart oil for frying
4 summer squash, cut into chunks
1 medium onion, grated
2 eggs, beaten
⅔ cup all-purpose flour
⅔ cup dry corn muffin mix
2 teaspoons baking powder
¾ teaspoon salt

SQUASH PUFF

Frozen winter squash is transformed with dressing, an egg and a hint of sugar and spice in this Healthy Living casserole.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 6



Squash Puff image

Steps:

  • Preheat oven to 350°F. Mix all ingredients except 1/4 cup of the bread crumbs until well blended.
  • Spoon into greased 1-1/2-qt. baking dish; sprinkle with remaining 1/4 cup bread crumbs.
  • Bake 30 min. or until squash mixture is heated through and top is lightly browned.

Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

2 pkg. (12 oz. each) frozen winter squash, thawed
1/2 cup MIRACLE WHIP Light Dressing
1 egg
2 Tbsp. brown sugar
1/4 tsp. ground ginger
3/4 cup plain dry bread crumbs, divided

YELLOW SQUASH MUFFINS

These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 7



Yellow Squash Muffins image

Steps:

  • Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 large egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

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