I picked my first yellow summer squash yesterday

[GardeningGal]

What are some of your favorite summer squash recipes?

[KyndCulture]

1. I make a cheesy casserole with squash.

chunk and par boil several squash with half a small white or sweet onion. Drain water and add to a casserole dish with 1/2 tub of sour cream, I put in some raw bacon cut in small pieces, a cup of sharp cheddar and an egg for a binder. Add what ever spices you like, I use garlic, parsley and S & Lemon Pepper.

Bake it in a 350 degree oven til set and golden brown.

This is also yummy with yello squash and zucchini together.

[NMDemDist2]

2. steamed with Mrs Dash and a pat of butter before serving n/t

[grasswire]

3. squash casserole

1. Slice summer squash -- you need about eight cups. Parboil briefly in salted water.

2. Meantime, slice or chop an onion and half a bell pepper. Saute them in a bit of butter until transparent or slightly caramelized, whichever you prefer.

3. Mix in a bowl a cup of Best Foods, a cup of shredded parmesan cheese, and an egg.

4. Add the squash and the onion-pepper mix to the bowl and stir. Pour into a buttered casserole dish and bake at about 375 until all bubbly and savory. You could add some crumbs and dabs of butter on top if you like a bit of crunch.

This is my family's favorite summer squash and they even want it for Thanksgiving, too.

[wildeyed]

4. I do squash (works with zucchini, too), bean and cheese

burritos with a tomato/cream/cilantro sauce. It is divine.

[Nicole]

5. I like it grilled

I slice it lengthwise, brush with olive oil & grill. Then sprinkle with sea salt.

I like it stuffed too.

* 6 medium yellow summer squash
* 1 cup soft bread crumbs
* 2 tablespoons melted butter
* 1 egg, beaten
* 1 tablespoon finely minced onion
* 1 tablespoon finely chopped green onion
* 1 teaspoon minced parsley
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper

Boil squash until just tender; drain. Cut squash in half lengthwise and scoop out pulp, leaving stems intact.

Combine bread crumbs with melted butter, reserving 2 tablespoons of the crumbs for topping.
Mix hot squash pulp with buttered crumbs; stir in remaining ingredients. Spoon bread crumb mixture into squash shells. Sprinkle with reserved buttered crumbs. Bake in a 350° oven until tops are lightly browned.
Serves 8 to 12.

Sometimes I add some grated cheddar cheese the last 5 minutes.

[bearfan454]

6. I like plain old

boiled crookneck served with butter on it.

[Warpy]

7. I find the less you do to it, the better it is

but there comes a time in every summer when you're deluged with baby squash at exactly the right stage and you never want to see it again.

This can be forestalled if you discover the wonder of squash FLOWERS.

They can be battered and deep fried, chopped and sauteed and used as a side dish, chopped and combined with onion, garlic, chile, stock and corn and turned into squash flower soup (great recipes on the net), or simply used as a garnish.

It's a way to avoid becoming too sick of something that should be one of summer's delights.

The alternative is to allow those perfect baby squashes to grow up, to save the seeds for the spring, hollow out the flesh, and use them as serving dishes at parties.

[NJCher]

8. squash flowers are wonderful!

And I've enjoyed them immensely. You are absolutely right about them being an option to OD'ing on squash.

Going to give your recipe a try this year :)




Cher

[GardeningGal]

9. Thanks for all the good ideas!

I'm going to have to bookmark this thread for all the squashes that I know are coming. The suggestion for squash blossom was good also. I've never tried those, so I'll have to make a point of it this year. As for the one I picked the other day, I just ended up cooking it in a little bit of olive oil and salt and pepper. It was great - the first one of the season is always so good!

The next one I think I'm going to try to first grill and then make a vegetable lasagna with some ricotta cheese. I'll have to see what else ripens in the garden to see what I'll add to it.