Yellow Squash Puffs Recipes

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.

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.

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:

• 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.