Squash recipes

[nameless]

Just made lunch for the first part of the week: "Killdeer Salad" - roasted carnival squash, crispy pancetta, spinach, slow-roasted shallots, sweet corn, micro-planed asiago all tossed with quinoa, sea salt, and a wee more olive oil. All produce fresh today from Killdeer farm!

I roasted the carnival squash in halves --- thinking I'd be stuffing it with the quinoa mix...however...it was just plain easier to scoop out the flesh, roughly break up, and toss into the quinoa salad.

[Macabre]

Oh my goodness that sounds good.

[Macabre]

Just made this for lunch. I forgot the corn, though. DS loved, loved it, and so did I!  Very yummy nameless!

[Macabre]

I made this a couple of weeks ago:

http://www.foodnetwork.com/recipes/sunny-anderson/baked-zucchini-recipe.html

[hezzier]

http://www.cookingclassy.com/2015/07/roasted-garlic-parmesan-zucchini-squash-and-tomatoes/

[Macabre]

Adding this!!!

http://cooking.nytimes.com/recipes/11404-summer-squash-casserole?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting

The ingredients are by no means fancy – summer squash, jalapeno, white bread, Ritz crackers, eggs and Cheddar cheese – but they combine in mysterious and marvelous ways to deliver a perfect accompaniment to a grilled chicken or weekend roast.

INGREDIENTS
2 pounds yellow summer squash
7 tablespoons butter
1 large onion, chopped
1 large clove garlic, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
1 jalapeño pepper, seeded and chopped (optional)
4 slices plain white bread, toasted
24 Ritz crackers, crumbed in food processor
½ pound sharp cheddar cheese, grated
4 large eggs, beaten
½ cup heavy whipping cream
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon cayenne pepper

PREPARATION
Heat the oven to 350 degrees. Butter a 2½ -quart baking dish. Cut the squash into ½ -inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.

Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.

Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

[Macabre]

I'd probably roast or steam the squash.  I don't like boiling veggies if I can avoid it.

[becca]

Butter, heavy cream, cheese, how could you go wrong?! 

[Macabre]

Well, your arteries could get clogged while taking those things out of your fridge.

[becca]

 .

[Macabre]

I just got my daily email from AllRecipes.com, and I think theyvarebreyinf to confuse me. This is the subject line:

9 Zucchini Recipes That Can't Even


So, um, they can't.  And this is a good thing?

[becca]

. moved.

[hezzier]

http://www.cookingclassy.com/2014/05/garlic-lemon-parmesan-oven-roasted-zucchini/

put this here so I can find it...liking this cooking classy website, need to investigate it more

[hezzier]

So last night I made "zoodles"...take a vegetable peeler to a zucchini and make ribbon like noodles.  Then steam them for a couple minutes.  I put a homemade spaghetti sauce on them with leftover grilled chicken.  I didn't love them, DH did.  I need to borrow my sister's spiralizer and see if I like them better that way...otherwise, I prefer spaghetti squash...yet these take no time to cook.

[becca]

I think I prefer spaghetti squash.  I have a spiral cutter.  Zucchini leaves a funny taste or feel in my mouth.  Hard to explain.  Hubby loves zucchini.  I like spag squash for making a lasagna sort of dish.  I just layer the typical lasagna items with the squash(cooked).  Bake like a casserole.