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Yellow Squash Recipes

Refreshingly New Recipes to Prepare Some Yummy Yellow Squash

Recipes with yellow squash as the main ingredient are yummy and easy to prepare. So, let's look at some delicious mouth-watering recipes.
Loveleena Rajeev
Last Updated: Jul 14, 2017
Considered a vegetable, but botanically speaking, squash is a fruit. Yellow squash is a member of the Cucurbitaceae family, although tagged as a summer vegetable, it is now easily available round the year, but they are best in terms of freshness and flavor between May and July. The entire yellow squash vegetable, including its flesh, seeds, and skin, is edible, the seeds can be eaten raw. They are versatile, and can be served fresh as well as cooked. They make excellent jackets for stuffing. Being high on nutritional value, make sure you incorporate it in your diet regularly.
Yellow Squash Summer Salad
  • Yellow squash, 1 (thinly sliced)
  • Almonds, ¼ cup (roasted and chopped)
  • Basil, 1 tbsp. (chopped)
  • Mint, 1 tbsp. (chopped)
  • Lemon juice, 1 tbsp
  • Salt to taste
In a salad bowl, combine all ingredients together, and toss them. Refrigerate for an hour. Sprinkle almonds before serving.
Yellow Squash Soup
  • Yellow squash, 3 cups (chopped, flesh only)
  • Chicken broth, 1 cup
  • Fat free thick cream, ¼ cup
  • Onion, 1 (finely chopped)
  • Garlic, 1 clove (mined)
  • Olive oil, 1 tsp.
  • Fresh thyme (chopped)
  • Salt and pepper to taste
Heat olive oil in a large saucepan, sauté onions and garlic. Add the chopped squash, chicken broth, salt, and pepper. Bring to a boil, reduce heat and simmer for about 15 minutes. Remove from flame, let it stand, till it cools. Blend it the processor, make sure no lumps remain and the soup is creamy and smooth. Pour soup in a saucepan, and heat on reduced flame. Serve hot, swirl in the cream before serving.
Yellow Squash Gratin
  • Yellow squash, 6 cups (halved lengthwise and cut into ¼ inch-thick slices)
  • Onion, 1 cup (finely chopped)
  • Egg, 1
  • Parmesan cheese, 4 tsp. (grated)
  • Garlic, 2 cloves (mined)
  • Long grain rice, 2 cups
  • Fresh parsley, ¼ cup (chopped)
  • White bread, 1 slice
  • Butter, 1 tsp. (melted)
  • Swiss cheese, ¼ cup
  • Salt and pepper to taste
Heat butter in a saucepan, add onion and minced garlic, sauté till tender. Add squash and sauté, until just cooked. Remove from heat, spoon in parsley, salt, and pepper. Add rice, Swiss cheese, and eggs to this, stir until all ingredients are well combined. Spoon the squash and rice mixture into a prepared baking dish. Crumble the bread, add grated Parmesan cheese. Sprinkle it over the squash mixture, and bake in a preheated oven at 375°F, until topping is browned golden and filling is set. Serve hot.
Yellow Squash Casserole
  • Yellow squash, 3 cups (sliced)
  • Crackers, 20 (crushed)
  • onion, ¼ cup (chopped)
  • Egg, 1
  • Milk, ½ cup
  • Butter, 3 tbsp.
  • Cheddar cheese, ½ cup
  • Salt and pepper to taste
In a large pan, pour some water, add yellow squash and onion, cook until squash is tender. Drain and set aside. In another bowl, mix the cracker crumbs and cheese, spoon half of the cracker mixture into the cooked yellow squash. Beat egg and milk together, and stir it in the mixture. Add salt and pepper to taste. Spread the squash mixture into a baking casserole dish, level it, and sprinkle with remaining cracker mixture. Melt butter and pour over it, and dot with 2 tablespoons butter. Bake in preheated oven to 375°F, until lightly browned. Serve hot.