Bread And Butter Yellow Squash Recipes

PICKLED SQUASH

Steps:

• In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
• Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
• Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

BREAD AND BUTTER YELLOW SQUASH

Steps:

• Combine squash and onion slices in a large enamel pot. If you want to make it extra pretty use a mandoline to slice them. Sprinkle with the salt. Stir to mix. Let stand 1 hour.
• Add water to a water bath canner and allow it to come to a boil while you complete the next steps. Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them.
• Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix. Bring to a boil and then fill sterilized pint jars with squash mixture. Remove any air bubbles, wipe jar rims. Remove lid from hot water and place on jar. Screw on the ring just until tight. You don't want to use Herculean strength here. Just like you would place the top back on the mayo jar.
• Place hot filled jars in rack and into the boiling water. NEVER add cold jars to hot water. They will explode and shatter.
• When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes.
• When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.

LEMON SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease and flour 2 regular loaf pans or 4 mini pans.
• Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
• Add eggs one at a time and once all are incorporated beat for 2-3 minutes until light and fluffy.
• Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
• Add squash and stir just to blend.
• Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
• Allow the pan to cool; remove the bread and place top down on a serving plate (makes for a nice presentation for the glaze and lemons).
• Make the Roasted Lemons
• Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
• Gently toss lemon slices with sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
• Make the Glaze
• Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
• Add water or milk if necessary to get the right consistency.
• Pour the glaze over the top; covering it completely and letting excess dribble down the sides.
• Arranged sweet, roasted lemons on top.
• Serve warm or at room temperature.

YELLOW SQUASH MUFFINS

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.

BREAD AND BUTTER SQUASH PICKLES

Steps:

• Combine cukes, squash, onions& peppers and sprinkle with about 3 Tbls. of salt.
• Let set for 1 hour and then drain.
• Mix other ingredients and bring to a hard boil
• Add vegetables and bring to boil again.
• Fill jars & put in water bath for 10 minutes.

SOUTHERN BAKED YELLOW SQUASH

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.

BREAD AND BUTTER SQUASH PICKLES (REGULAR AND SUGAR-FREE)

Steps:

• 1. Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.
• 2. Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.
• 3. PROCESS JARS IN BOILING WATER BATH 10 MINUTES.
• 4. Notes: To a double batch I used for spices: 3 T. mustard seed 2 T. pickling spice 1 T. celery seed And a total of 7 cups splenda to 4.5 cups vinegar

BUTTERCUP SQUASH TEA BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
• In a medium bowl, whisk together sugar, eggs, squash purée, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.
• Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.

LEMON YELLOW SQUASH BREAD

Steps:

• Grease and flour a 9x5" bread pan. Preheat your oven to 350 degrees F.
• In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
• Add 1/2 cup of buttermilk, 2 tablepsoons of lemon juice, and lemon zest to the mixture and blend well.
• Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
• Add the one cup of grated yellow squash and fold in using a spoon.
• Pour the batter into your prepared bread pan and bake for 45-50 minutes, until the top is golden brown.
• Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely. (Alternately, you can leave the bread in the pans, uncovered, overnight).
• Before serving, make the glaze by mixing the powdered sugar, lemon juice and milk together. Drizzle over the top of the bread. Glaze will harden up in time.

SWEET YELLOW SQUASH PICKLES

Steps:

• In a large non-metal bowl, combine the squash and onion. Sprinkle salt over the vegetables and stir to combine. Cover and chill in the refrigerator for 1 hour. Then, drain the liquid from the vegetables.
• In a medium saucepan, combine the sugar, vinegar, mustard seeds, celery seeds, and dry mustard. Bring to a boil and stir until the sugar is dissolved.
• Add the squash and onion mixture and then return to boiling.
• Remove from heat. Ladle the hot vegetables and liquid into sterilized canning jars.
• At this point, the jars can be processed for long-term canning or covered and stored as-is in the refrigerator for up to one month.
• Chill at least 24 hours before serving.

BANANA NUT SQUASH BREAD

Steps:

• Preheat oven to 350 F
• Cream together butter and sugar
• Add in flour, baking powder, and baking soda and mix until combined
• Add mashed bananas, grated squash, eggs, and buttermilk and mix until well combined
• Fold in nuts and pour batter into a well greased pan (see note)
• Bake for 50-55 minutes, or until a knife inserted all the way into the middle comes out clean. Internal temperature of bread should reach 205 degrees
• Serve warm
• Enjoy!

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 350. In your KitchenAid, beat the Sugar, Butter, Applesauce, Vanilla, & Eggs. Add in Flour, Baking Powder, Cinnamon and Nutmeg and mix just until blended. Fold in the 2 C. of shredded Squash. Transfer to 2 generously greased loaf pans and bake for 45-50 minutes or until a knife inserted in the center comes out clean. Let cool completely before slicing.

YELLOW SQUASH BREAD

Steps:

• Heat your oven to 350 F. Grease two 8 x 4-inch loaf pans with cooking spray. Drain the yellow squash in a colander over the sink. Thoroughly combine the sugar, lemon juice, lemon zest, and melted butter in a bowl. Beat the eggs in one at a time and continue to beat for 2 to 3 minutes, until the texture is light and fluffy. Take another bowl and whisk together the flour, salt, baking soda, and baking powder. Mix the dry ingredients with the batter until only just combined. Thoroughly mix the drained squash into the batter, then divide the batter between the two pans. Bake for around 1 hour, until a toothpick inserted in the centre comes out clean (start checking after it has baked for 45 mins). Whilst the bread is baking, start making the glaze. To make the glaze, heat 1 tablespoon of milk with the corn syrup in a small saucepan until it is almost simmering. Add the powdered sugar and lemon juice and whisk until smooth. If the mixture is too thick, add a teaspoon of milk at a time. The texture should be thick but fluid. Set the glaze aside. Once the bread is cooked, place it - in its pan - on a wire rack. Brush on the lemon glaze immediately and stand for 10 minutes. Carefully run a knife around the edges of the bread and remove it from the pan. Return it to the wire rack and allow it to cool.

SUMMER SQUASH BREAD AND BUTTER PICKLES

Steps:

• Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
• Sterilize jars and lids .
• Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
• Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert.
• Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
• Let pickles stand in jars at least 1 week for flavors to develop.