Shhh Dont Tell Them Its Squash Bread Recipes

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LEMON YELLOW SQUASH BREAD



Lemon Yellow Squash Bread image

Super moist Lemon Yellow Squash Bread is made with fresh lemon juice and zest and healthy yellow squash from your garden! The perfect way to sneak veggies into dessert!

Provided by Melissa Howell

Categories     Bread and Rolls

Time 1h

Number Of Ingredients 13

1 1/3 cups granulated sugar
1/2 cup vegetable oil
2 eggs
1/2 cup buttermilk
2 tablespoons lemon juice
zest from one lemon
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup yellow squash, grated
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon milk

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.

Nutrition Facts : Calories 300 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 203 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHEESY BUTTERNUT SQUASH PASTA SAUCE



Cheesy Butternut Squash Pasta Sauce image

I had some leftover cooked butternut squash and and made this savory pasta sauce. It is tasty over ravioli or any whole grain pasta. Your squash should be very soft to begin with. I generally steam my squash in a slow cooker for 4-5 hours.

Provided by SPEARL20

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 55m

Yield 6

Number Of Ingredients 10

2 ½ cups butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon butter
⅓ cup onion, finely chopped
3 cloves garlic, minced
⅓ apple, peeled and chopped
1 cup chicken broth
⅓ cup milk
⅓ cup Italian cheese blend (Parmesan, Asiago, and Romano)
salt and ground black pepper to taste

Steps:

  • Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
  • Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 10.1 g, Cholesterol 11.1 mg, Fat 6.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 76.6 mg, Sugar 3.1 g

VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.

Provided by Laura Jull

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 3

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, chopped
1 stalk celery, chopped
2 carrots, diced
½ cup quinoa
1 cup hot water
1 bay leaf
1 tablespoon lemon zest
1 tablespoon lemon juice
½ cup frozen green peas, thawed
salt to taste
ground black pepper to taste

Steps:

  • Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  • Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  • Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Nutrition Facts : Calories 195 calories, Carbohydrate 29.1 g, Fat 6.5 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 4.8 g

SHHH! DON'T TELL THEM IT'S SQUASH BREAD



Shhh! Don't Tell Them It's Squash Bread image

From my mother's aunt's collection. This recipe doctors up a cake mix with some pudding and yellow crookneck squash into 2 sweet tea loaves. You'll never know there is any squash hiding in this easy & moist recipe. She originally got this recipe from the Chicago Tribune back in 1978.

Provided by HeatherFeather

Categories     Quick Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 ounce) package yellow cake mix (2 layer size mix)
1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size)
4 large eggs
1/4 cup canola oil
3 cups grated crookneck yellow squash, unpeeled
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped nuts (optional)

Steps:

  • Combine all ingredients in a large mixing bowl and blend, using an electric mixer, for 4 minutes.
  • Pour into 2 greased and floured 9x5" loaf pans.
  • Bake in a preheated 350 F oven for about 50-55 minutes, or until a cake tester comes out clean and the edges start to pull away from the sides of the pan.
  • Cool in pans 15 minutes, then remove to racks to cool completely.

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