SQUASH, YELLOW CROOKED NECK OLD SOUTHERN STYLE
WARNING! WARNING! This recipe is NOT fat or sugar free! Definitely NOT for diabetics, dieters, or the faint hearted! This is an old Southern style way of cooking squash. My family LOVES this. I only make it once or maybe twice a year when fresh yellow crook neck is available. So it is a real treat for them. I like to serve this...
Provided by Caroline Reznicek
Categories Vegetables
Time 55m
Number Of Ingredients 6
Steps:
- 1. Wash and cut ends off of squash
- 2. Slice squash into slightly less than pencil width sized rounds
- 3. Add to boiling water and salt to taste Drain when fork tender (15-20 minutes)
- 4. While squash is cooking, slice/dice bacon. I usually stack about 4 of the slices of bacon and cut it down the center lengthwise, then slice the strips into pencil width pieces. (I use the best and leanest bacon I can find and I use 2 to 3 strips per pound of squash.)
- 5. Add cut bacon to large frying pan and cook until crispy on med-low heat turning frequently. Do NOT drain off fat.
- 6. When both bacon and squash are cooked, add drained squash to undrained bacon and stir to mix.
- 7. Add sugar and margarine and let cook down for another 15 to 20 minutes.
- 8. Serve hot.
- 9. NOTE: If making a smaller or larger amount of squash, just use about 1/4 cup of sugar and 1/4 stick of margarine and 2-3 slices of bacon per pound of squash.
ASPARAGUS, SQUASH & RED PEPPER SAUTE
The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
ROASTED SQUASH AND ASPARAGUS
Steps:
- Preheat oven to 450 degrees F.
- Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.
Nutrition Facts : Calories 159 calorie, Fat 2.8 grams, SaturatedFat 0.4 grams, Carbohydrate 34.7 grams, Fiber 6.6 grams
ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
GRANDMA'S STUFFED YELLOW SQUASH
"My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it," writes Janie McGraw of Sallisaw, Oklahoma.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.
Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
EASY BAKED YELLOW SQUASH
I'm always on the lookout for interesting recipes for my catering business, and for myself, family, and friends. I've got some Summer squash in the garden, and this is a perfect recipe to put together for one... or for a crowd. The ingredients are simple, and the taste amazing... I just love the nice crunch the panko...
Provided by Andy Anderson !
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Wash, and cut the squash into 1/4-inch (.6 cm) rounds.
- 4. Chef's Tip: If the skins on the squash are a bit thick, you might peel them first.
- 5. Toss the squash rounds with the olive oil, and allow them to sit for 10 minutes.
- 6. In a separate bowl, add the Parmesan cheese, panko breadcrumbs, paprika and salt and pepper (to taste), and thoroughly combine.
- 7. Place a rack in the lower position, and preheat the oven to 355f (180c).
- 8. Add the squash to a small ovenproof baking dish.
- 9. Add the breadcrumb/Parmesan mix to the top.
- 10. Cover with foil.
- 11. Place in the preheated oven for 20 minutes.
- 12. Remove the foil and continue to bake until the top of the squash begins to brown, about an additional 5 - 7 minutes.
- 13. PLATE/PRESENT
- 14. Serve with your favorite protein, or just relish on their own. Enjoy
- 15. Keep the faith, and keep cooking.
- 16. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION
This was adapted from Jugalbandi's blog and is not only delicious but beautiful! My 3 y/o wasn't quite won over (yet) but my 15 month old thought it was the bee's knees. You can easily sub different veggies, just chop 6-7 cups of veg total. Great, healthy veg side.
Provided by lolablitz
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400.
- Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
- Roast veggies for 20 minutes or until crisp-tender.
- Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
- Toss with roasted veggies and serve.
Nutrition Facts : Calories 109.1, Fat 7.4, SaturatedFat 1.1, Sodium 42, Carbohydrate 10.1, Fiber 3.3, Sugar 5.8, Protein 3
CROOKNECK SQUASH CASSEROLE
This is the yummiest squash casserole I have ever run across. I don't only make it in the fall, I get a yearning for it all year long. It truly deserves the description "squash fantastic!"
Provided by Barbara
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Slice squash.
- Add 1 teaspoon salt to a pot of water and bring to a simmer. Add squash slices and simmer, uncovered, for 15 minutes. Drain.
- Put squash in a bowl and add 4 tablespoons butter. Gently blend in sour cream, Cheddar cheese, Parmesan cheese, green onions, sugar, and remaining 1 teaspoon salt. Transfer to a round casserole dish. Top with bread crumbs and dot with remaining 3 tablespoons butter.
- Cook in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 19 g, Cholesterol 58.5 mg, Fat 23.2 g, Fiber 2.5 g, Protein 10.2 g, SaturatedFat 14.2 g, Sodium 865.5 mg, Sugar 6.5 g
BAKED PARMESAN BREADED SQUASH
Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CROOKNECK SQUASH AND TOMATOES
My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more.
Provided by Rhonda Brock Fuller
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
- Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.
- Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.
Nutrition Facts : Calories 63.9 calories, Carbohydrate 7.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 197.9 mg, Sugar 1.7 g
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- Summer Yellow Squash Roasted in Lemon and Olive Oil. Brighten up your roasted squash with a squeeze of lemon. It’s a simple twist to perk your squash right up.
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