Squishs Squash Buttery Yellow Squash With Cumin Recipes

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SQUISH'S SQUASH -BUTTERY YELLOW SQUASH WITH CUMIN



Squish's Squash -Buttery Yellow Squash With Cumin image

This is my favorite way to cook yellow squash.I think the cumin and butter really play up the fresh ,subtly sweet flavor.It really doesn't get easier than this.Serve with a Mexican /Southwest meal.You could play around with this and even make it Indian style to go with a curry.Yield is approximate.

Provided by strangelittlebeast

Categories     Vegetable

Time 12m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 6

2 large yellow squash
1/4 cup diced onion (optional)
1/2 teaspoon cumin seed (whole or slightly crushed)
2 tablespoons real butter
1/4 teaspoon black pepper, freshly ground
salt, to taste

Steps:

  • Thinly slice the squash,about 1/4 inch thick,cutting the larger rounds in half.dice onions.
  • Heat a medium skillet on medium -high,add cumin seeds and stir constantly until they start to brown a bit ,and maybe 'pop'.this takes less than a minute -don't walk away!
  • Immediately add butter and onions,turn down heat to medium,,and let onions brown a bit just for a minute or two.
  • Add squash,salt and pepper.cover and cook,stirring when necessary,until done to taste.I cook mine for about 6 minutes,but you may want to cook them for about 10 minutes if you like very soft squash.

Nutrition Facts : Calories 159.4, Fat 12.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 128.2, Carbohydrate 10.5, Fiber 3.4, Sugar 8.1, Protein 4.2

MEDITERRANEAN SAUTEED YELLOW SQUASH RECIPE



Mediterranean Sauteed Yellow Squash Recipe image

Easy sautéed yellow squash recipe, prepared Mediterranean-style with sweet onions, bell peppers, garlic and a warm Eastern Mediterranean spice combination. You can totally tailor this recipe to your liking, check out the notes for recipe variations.

Provided by Suzy Karadsheh

Categories     Vegetarian/Side Dish

Time 25m

Number Of Ingredients 13

Extra virgin olive oil (I used our Greek Early Harvest olive oil)
1 sweet onion, halved and thinly sliced
3 garlic cloves, minced
4 medium yellow squash
1 red bell pepper, cored and thinly sliced
Kosher salt
Black pepper
Crumbled feta cheese (optional)
Pitted marinated olives, sliced (optional)
Handful chopped fresh parsley (optional)
1 tsp za'atar, more for later
3/4 tsp to 1 tsp Aleppo pepper (start with less if you're not sure)
3/4 tsp ground cumin

Steps:

  • Heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add sweet onions and cook for about 4 minutes until translucent (you can raise heat to medium-hot and toss onions regularly.)
  • Add garlic, yellow squash, and red bell peppers. Drizzle a little more extra virgin olive oil.
  • Season with salt, pepper, and spice mixture. Toss with a wooden spoon to make sure vegetables are well coated with the spices. Cook on medium-high, stirring occasionally, until squash and peppers are nice and tender (I like my squash to have some carmalized parts, so it helps to raise the heat for a little while.)
  • Transfer to a serving platter. Add another drizzle of extra virgin olive oil and a generous pinch of za'atar. If you like, add a sprinkle of crumbled feta cheese, pitted olives, and a handful of chopped fresh herbs like parsley. Enjoy!

Nutrition Facts : Calories 98 calories, Sugar 1.5 g, Sodium 54 mg, Fat 8.3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 5.5 g, Fiber 1.3 g, Protein 2 g, Cholesterol 4.2 mg

YELLOW SQUASH AND ZUCCHINI GRATIN



Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

YELLOW SQUASH PATTIES



Yellow Squash Patties image

Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!

Provided by RS787878

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 12

Number Of Ingredients 9

8 medium yellow squash, shredded
1 onion, shredded
1 ½ tablespoons salt
1 cup all-purpose flour
½ cup cornmeal
1 egg, lightly beaten
1 cup shredded Cheddar cheese
ground black pepper to taste
1 tablespoon vegetable oil

Steps:

  • Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
  • In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
  • Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

Nutrition Facts : Calories 150 calories, Carbohydrate 18.8 g, Cholesterol 27.6 mg, Fat 5.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 2.8 g, Sodium 952.8 mg, Sugar 0.8 g

SQUASH PUDDING



Squash Pudding image

Make and share this Squash Pudding recipe from Food.com.

Provided by Windchime

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3 medium yellow squash
3 tablespoons flour, heaping
1/4 cup butter
1 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 tablespoon vanilla
nutmeg

Steps:

  • Cut the squash into approximately 1-inch chunks.
  • Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
  • Drain well and puree in blender.
  • Mix all ingredients, except nutmeg, well.
  • Pour into greased casserole dish. Sprinkle with nutmeg.
  • Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
  • Serve warm or cold.

Nutrition Facts : Calories 259.3, Fat 11, SaturatedFat 6.2, Cholesterol 106.9, Sodium 119.7, Carbohydrate 34.3, Fiber 0.9, Sugar 26.6, Protein 6.5

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