Grandmas Yellow Squash Surprise Recipes

GRANDMA'S STUFFED YELLOW SQUASH

Steps:

• Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

GRANDMA'S SQUASH PIE

Steps:

• In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

GRANDMA WILLIAMS'S SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
• Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

SLAP YOUR MAMA IT'S SO DELICIOUS SOUTHERN SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 350.
• 2. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
• 3. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
• 4. Pour over squash.
• 5. Stir until well mixed.
• 6. Then pour into a casserole dish for baking.
• 7. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
• 8. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
• 9. Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
• 10. Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
• 11. Then uncover and bake an additional 20 minutes until golden brown on top.
• 12. ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.

GRANDMA'S YELLOW SQUASH SURPRISE

Steps:

• Preheat oven to 325°. Grease an 8 x 8 x 2-inch baking dish. In a large saucepan over medium-high heat, bring squash and water to a boil reduce heat to low and simmer for 15 minutes or until squash is tender. Drain off all but 1/2 cup of the liquid. Mash squash slightly. Add cheese and margarine stir until cheese is melted. Remove from heat.Add eggs, evaporated milk, flour and sugar stir until blended. Pour into baking dish. Top with crumbs. Bake for 30 minutes or until set.

GRANDMA WILLIAMS' SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
• Preheat the oven to 350 degrees F.
• Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.