Best Salsa Squash Recipes

SUMMER SQUASH SALSA

Steps:

• Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.

GRILLED MAHI MAHI WITH SUMMER SQUASH SALSA

Steps:

• Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
• Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
• Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
• Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

LOW CARB SUMMER SQUASH SALSA

Steps:

• Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more.

SALSA SPAGHETTI SQUASH

Steps:

• Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a lightly oiled nonstick skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer., When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.

GRILLED SQUASH QUESADILLAS WITH A CHARRED TOMATO SALSA

Steps:

• 1. Heat a grill or grill pan over medium-high heat. Brush the zucchini with the oil or butter and season with salt and pepper. Grill, turning once until just soft, 3 to 4 minutes per side. Halve the grilled zucchini so they will fit into the tortillas.
• 2. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then add a strip or 2 of zucchini and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.
• 3.Cut the quesadillas into wedges and serve with the Charred Tomato Salsa.
• 1. Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.
• 2. Put the chiles in a blender with the salt (not a food processor, it won't be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.
• 3. Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month.
• 1. Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.
• 2. Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.3. Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.)

SPAGHETTI SQUASH MEXICANA WITH TROPICAL AVOCADO SALSA FRESCA

Steps:

• First, Bake the squash.Preheat oven to 375. Cut squash in half. Scoop out seeds. Place face down on baking sheet with 1 inch of water. Bake for 45 minutes. Flip it over to face up and cook until it is easily to pierce with fork. If it is done you can turn off the oven but leave it in to keep it warm. Prepare salsa by mixing all the ingredients in small bowl. Cover and refrigerate until ready to serve. Prepare bean mixture by heating a large, heavy bottom skillet over medium-high heat and saute onions and jalepenos in oil for about 5 minutes. Add garlic and coriander seeds and saute for 2 more minutes. Add remaining spices, salt, wine and raise the heat to a boil for 2 minutes, stirring often. Lower heat and add the corn, black beans and hot sauce. Cook for 5 to 7 minutes, until the corn is heated through and the wine has reduced. If the squash is not done by this point, cover the bean mixture. The bean mixture should be hot when served. When the squash is ready and cool enough to handle, shred and scoop out the flesh with a spoon, add to the bean mixture and toss with tongs to separate the strings and mix. Divide among individual plates and top with salsa fresca. Serve immediately.

SALSA SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a baking sheet. Bake at 325 degrees about 35 mintues, until tender.
• Meanwhile, in a skillet coated with nonstick spray, cook onion until tenter. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 more minute.
• Separate squash strands with fork and scoop out.
• Serve squash strands topped with salsa mixture.

BUTTERNUT SQUASH SOUP WITH TOMATO SALSA

Steps:

• Preheat the oven to 425°F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
• Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.
• Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
• Meanwhile, scoop the squash out of the skin, adding it to the pan.
• Pour in 5 cups of water and stir in salt and plenty of black pepper.
• Bring to boil, cover and simmer for 10 minutes.
• Cool the soup slightly, then process it in a blender or food processor to a smooth puree.
• Alternatively press the soup through a fine sieve with a back of a spoon.
• Reheat without boiling, then ladle it into warmed bowls.
• Top each serving with a spoonful of salsa and serve.

GRILLED VEAL CHOPS WITH SUMMER SQUASH GRATIN AND SALSA VERDE

Steps:

• Season the veal chops with the rosemary, thyme, smashed garlic, and olive oil. Cover, and refrigerate for at least 4 hours, preferably overnight.
• Light the grill 30 to 40 minutes before cooking, and remove the veal chops from the refrigerator to allow them to come to room temperature.
• When the coals are broken down, red, and glowing, season both sides of the veal chops generously with fleur de sel and cracked black pepper. Place them on the grill, and cook 4 to 5 minutes per side, rotating a couple of times on each side, to sear nicely. Cook until medium-rare to medium-you can peek inside at the bone to check that the meat is still a little pink.
• Scatter the arugula on a large platter, and place the chops on top. Spoon about a tablespoon of salsa verde over each one, and drizzle a little more over the greens. Serve the summer squash gratin and the extra salsa verde on the side.
• Preheat the oven to 400°F.
• Cut the squash into 1/8-inch-thick slices. If you're using long zucchini-type summer squash, slice them on the diagonal. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.
• Place the breadcrumbs in a bowl.
• Heat a small sauté pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.
• Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will taste strong at this point but will be delicious when cooked.)
• Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish. Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.
• Season the chops with herbs and garlic overnight. You can make the gratin ahead of time and wait until just before serving to bake it. Light the grill when the gratin goes in the oven. If you like, make the salsa verde a few hours ahead of time. You will need 1 1/2 batches salsa verde for the gratin and the finished dish.

SUMMER SQUASH GRATIN WITH SALSA VERDE AND GRUYèRE

Steps:

• Preheat the oven to 400°F.
• Cut the squash into 1/8-inch-thick slices. If you're using long zucchini-type summer squash, slice them on the diagonal. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.
• Place the breadcrumbs in a bowl.
• Heat a small sauté pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.
• Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will taste strong at this point but will be delicious when cooked.)
• Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish. Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.

SALSA SQUASH

Steps:

• In a large saucepan, bring 1 in. of water to a boil; place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in the salsa, salt and squash cubes. Spoon half of the mixture into a greased 1-qt. baking dish. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture. , Cover and bake at 400° for 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.

CHICKEN BREAST WITH SQUASH DINNER AND SALSA SAUCE

Steps:

• In a small skillet heat olive oil. When hot add the chicken breasts and saute for 5 minutes a side, approximately. While this is cooking, on a box grater grate the yellow squash or zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add the garlic to the pan and cook for 5 minutes longer. Meanwhile, in a separate little saucepan heat some salsa with broth or tomato juice or water. When at a simmer, add some cumin to taste, olive oil or butter to smooth; season with salt; set aside. When chicken is done remove it to a plate with garlic; add shredded yellow squash to pan and saute for a minute to reheat. Spoon squash around the plate and top chicken with salsa sauce.;
• Green or red salsa broth, tomato juice, water, .

BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
• Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
• Bake squash in the preheated oven until almost tender, about 45 minutes.
• Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.

FRIED SQUASH BLOSSOMS WITH SALSA VERDE

Steps:

• In a medium bowl, whisk together both flours, baking powder, 1 teaspoon salt, and Pellegrino, adding more Pellegrino as necessary so that batter is a thin consistency. Transfer to refrigerator and keep cold until ready to use.
• Fill a Dutch oven 2 inches high with olive oil. Heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer.
• Carefully peel back petals of squash blossoms. Place one piece of mozzarella and half of an anchovy fillet in each. Twist blossom closed and dip in batter to fully coat. Place squash blossoms in hot oil and fry until crispy. Transfer to a paper towel-lined plate to drain and season with salt; serve immediately with salsa verde.

WINTER SQUASH SOUP WITH TOMATO SALSA

Steps:

• Preheat oven to 425. Halve and seed the butternut squash and place it on a baking sheet and brush with some o the oil and roast for 25 minutes. Reduce the temp to 375 and cook for 20-25 minutes more or until its tender.
• Heat the remaining oil in a large heavy pan and cook the chopped onions over a low heat for about 10 minutes or until softened.
• Meanwhile, scoop the squash out of its skin, adding it to the pan. Pour in 5 cups water and stir in 1 tsp salt and plenty o black pepper. Bring to a boil, cover and simmer for 10 minutes.
• Cool the soup slightly, then process it in a blender or food processor to a smooth puree. Alternatively,press the soup through a fine sieve with the back of a spoon. Reheat without boiling, then ladle it into warmed bowls. Top each serving with a spoonful o salsa and serve.

ROASTED STUFFED SQUASH WITH HERBY PISTACHIO SALSA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Get a flameproof roasting tin ready that will fit the squash snugly (ours measured 22 x 18cm). Oil the squash and season with salt, then place cut-side down in the tin with an unpeeled garlic clove or 2 in the cavity of each half. Roast for 1 hr.
• Once tender, carefully lift the squash halves and garlic onto a board. Melt the butter in the tin over a low heat, add the onions and cook gently for 10 mins until soft and caramelised. Splash in the vinegar and scrape any sticky bits from the base of the dish. Squeeze the cooked garlic from the skins and stir into the onions with the allspice and rice. Season well and pour over 350ml hot water. Bring to a gentle simmer, then remove from the heat, carefully wrap the tin in foil and cook in the oven for 25 mins with the squash placed cut-side up directly on the oven rack alongside.
• Fluff up the rice with a fork and check it is cooked. If not and the tin is dry, add a splash more water, re-wrap in the foil and return to the oven for 5-10 mins. Scoop some of the soft squash out of the skins, leaving a layer of about 1cm in the skin. Mix the scooped-out squash into the rice, breaking it into smaller chunks as you mix. Add the pomegranate and feta and pack the rice mixture back into the squash halves, then put back in the tin, leaving any extra rice around the squash. Return to the oven for 10 mins.
• Mix the ingredients for the salsa together in a bowl. When the squash is ready, spoon the salsa over the top, then cut into wedges to serve.