o 4 squash blossoms and 1 or 2 baby yellow or green
Note: I used an ovenproof grill pan to prepare this side dish.
Place the baby squash in the grill pan.
Add all the ingredients except for the fresh mint. Toss gently to coat the vegetables with the olive oil.
Roast at 425 degrees for 15 minutes. Stir the vegetables at the halfway mark.
Remove from oven and garnish with the fresh mint.
Serve hot.
Servings are estimated.
Combine cheese and garlic.
Wash vegetables and roll wet vegetables in cheese/garlic/salt mixture.
Place on a cookie sheet that has been lightly sprayed with Pam and bake at 300\u00b0 for 30 minutes.
(I broil for 5 to 10 minutes until a light golden brown). Can substitute 2 small squash and 2 small zucchini for baby yellow squash and zucchini; cut each into quarters and bake at 300\u00b0 for 30 minutes.
baking dish.
Cook squash in preheated 375\u00b0F
Heat oil in a large pan medium high heat.
Add next 5 ingredients stir fry quickly.
Toss in sugar, soy,& sesame oil.
Squeeze lime juice over all and garnish with herbs.
Preheat grill.
Combine first 7 ingredients (through onion) in a large bowl; toss well.
Thread squash and onion alternately onto each of 8 (10 inch) skewers.
Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently.
Drizzle with juice.
Sprinkle with mint.
Peel the squash and cut into large chunks.<
Place squash skin side up (one half
edium baking dish.
Toss squash, 1 1/2 tbsp oil
ven to 350\u00b0F. Place squash in a microwave-safe bowl
ith parchment paper.
Toss squash with olive oil and garlic
Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!
Steam squash for 10-15 mins, until tender.
Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup liquid. Transfer to a large bowl and cover to keep warm.
Heat oil in a saucepan. Saute prosciutto for 1-2 mins, until crisp. Remove from pan. Add heavy cream and reserved liquid. Bring to a boil then reduce heat to low. Add cooked pasta, squash, Parmesan and capers. Season. Cook, stirring, for 1 min, to heat through. Remove from heat. Add spinach and parsley.
Top with Parmesan to serve.
Preheat oven to 400\u00b0F.
Combine parsnips, beets, squash, oil and caraway seeds. Season. Roast for 30 mins.
Meanwhile, bring maple syrup to a boil. Simmer for 8-10 mins, until thickened slightly.
Add carrots and squash to vegetables in pan. Toss with 1/2 of the maple glaze. Bake for another 15-20 mins, until vegetables are tender. Serve drizzled with remaining maple glaze.
Preheat oven to 350\u00b0F. Place butternut squash in a small greased baking dish. Season then bake for 25-30 mins, until tender.
Grease a cast iron pan then place over medium heat. Brush halloumi with olive oil and sear for 2 mins, turning once. Combine with squash, baby spinach and cashews. Whisk remaining olive oil and vinegar then drizzle over salad and serve.
eep warm.
Meanwhile, steam squash for 10-15 mins, until
o 450\u00b0F Toss butternut squash pieces, olive oil, rosemary, and
toss the buttercup and butternut squash with 2 tablespoons of the
f frozen cut up butternut squash. If you use frozen, just
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir 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.
Yields about 2 dozen.