Yellow Squash is on and I'm looking for good and different ways to prepare it.
I totally agree, which is why I generally end up with more then I can eat in one meal.I've found that the bacon tastes perfectly fine on its own. Doesn't even need any yellow squash or zucchini.
Thanks, looks like some good recipes!Here are three of my family's favorite ways my mom cooked yellow summer crookneck squash for us growing up.
My mom was a high school teacher for 32 years. In the summer she always had a big garden and, with 10 weeks off from teaching, she cooked lots of dishes from her garden for us four kids. As y'all probably know, five or six yellow squash plants can produce prodigous amounts of crooknecks in the summer. As we kids grew older and began working summer jobs, she increased it to 8 squash plants. It's an inexpensive but very good & healthy food.
1. A simple stovetop side dish:
Cut up 3 yellow crookneck squash into 1/2" rounds. Peel a big Walla Walla sweet onion and cut it into 8 large pieces. Put the squash & onion pieces into a 2-quart pot. Do not add any water. Start it on a stovetop burner on medium-low with the lid on the pot. The onion and squash will release plenty of liquid as they warm up and cook. If you add water, it just dilutes the flavor. I learned this this old fashioned way: ("Mom, why does your stovetop squash dish always more intense flavor than mine?" "Did you add water to it?" "Yes." "That's why. Don't add any water." "Ahhh! Now I get it. Thanks, Mom!").
After 10-15 minutes, there should be enough liquid released from the 2 vegetables to allow you turn up the heat up to medium. Keep the pot covered. In another 15 minutes when the squash is fork tender, add a pat or two of butter and some ground black pepper. Turn off the heat, cover it till the butter melts, and then give it a 10-second stir. Makes a great side dish. Leftovers are good reheated.
2. Sautéed. Mom would cut the crookneck squash into 1/4" - 3/8" rounds, dip them in cornmeal batter, and sauté it in a skillet. Drain it on paper towels. You can google this one -- there are lots of videos. Pick a batter method you prefer. It's very good.
3. Every summer, Mom tried different yellow crookneck squash casserole recipes out on us. This is the one for yellow crookneck summer squash that became the family favorite.
Southern-Style Yellow Crookneck Squash Casserole, adapted for the PacNWest
5 or 6 yellow crookneck squash, cut into 1/2" rounds
1 large yellow or sweet onion, cut into 1/4" dice
1 egg, beaten with a fork
One 8 oz. Box of Jiffy cornbread mix
1 regular size can of creamed corn
1/2 cup of Picante salsa
One small can of diced green chiles
1 Tablespoon of melted butter
1 cup of grated mild or medium-sharp cheddar cheese (Don't use an uber-expensive cheddar. Use Safeway cheddar.)
Get a good-sized soup pot out. Turn the stovetop heat to medium.
Add 1/2 Tablespoon of olive oil. Saute the chopped onion for 3-4 minutes.
Add the squash to the onions. Cook for 10 minutes, stirring occasionally with a wood spoon, uncovered, until the squash is tender but not mushy.
Turn off heat. Gently mash the squash and onion with a potato masher unto a chunky mixture. (Don't over-do it. Sometimes I forego the potato masher and just use a hefty wooden spoon.)
Add remaining ingedients to the pot. Stir with a wooden spoon or stout rubber spatula till all of it is mixed in together.
Pour the mixture into a lightly buttered or lightly oiled Pyrex or other baking dish. I usually double the recipe and use a 13x9 baking dish and a 2nd smaller baking dish.
Bake at 350 uncovered for 50 minutes. Cut it into into squares and serve as a side dish.
Leftovers can be reheated or frozen and reheated in a microwave or oven.
Speaking of blossoms, there are some pretty good recipes out there for stuffed squash blossoms.We slice fairly small ones either way and brown them well in olive oil in a frying pan, add little butter at the end and some sea salt.. Also, leave the blossoms on a few and see what you think. We usually fight over those. We don't use big squash except to make spaghetti and will pour a homemade tomato or pesto sauce over it and smother in pecorino cheese.