Summer Squash Puffs Recipes

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SQUASH PUFFS



Squash Puffs image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 24 squash puffs

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil, plus more for the pan
1/2 teaspoon sugar
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
24 1- to 1 1/2-inch chunks peeled butternut squash
1/4 teaspoon dried rosemary
Kosher salt and freshly ground pepper
1/4 cup soft garlic-herb cheese (such as Boursin)

Steps:

  • Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
  • Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
  • Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.

YELLOW SQUASH PUFFS



Yellow Squash Puffs image

I have made this recipe a thousand times and we just love it. It came up for adoption and I jumped on it. Goes great with just about any main dish.

Provided by riffraff

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup yellow squash, cooked and mashed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
vegetable oil

Steps:

  • Combine the cooked squash and egg, stirring well.
  • Combine flour, cornmeal, baking powder and salt, stir well.
  • Add squash mixture and onion; stir until blended.
  • Drop squash mixture by level tablespoonful into hot oil.
  • Cook until golden brown, turning once. Drain well on paper towels.

Nutrition Facts : Calories 109.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 406.6, Carbohydrate 19.6, Fiber 1.8, Sugar 2.1, Protein 4.2

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