SKILLET CROOKNECK SQUASH AND ONIONS
We. Love. Squash. Simple, with only 3 other ingredients, besides salt and pepper, this recipe sets off the delicious, slightly sweet flavor of crookneck or summer squash. Mom used to stew squash, but this vegetable releases a lot of water when it cooks, so I don't add any water. The long, slow cooking helps to release the natural sugars in the onion and the squash. You can add additional herbs or seasonings, if you like, or cook it for less time to make it firmer, but this is how we do it. Just squash.
Provided by Bibi
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
- Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 8 g, Cholesterol 21.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 30 mg, Sugar 0.8 g
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
OLD-SCHOOL SQUASH CASSEROLE RECIPE
This classic casserole is a staple dish found at meat-and-three diners and church covered-dish suppers across the South.
Provided by Paige Grandjean
Categories Casserole
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
- Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
- Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.
PAN-FRIED CROOKNECK SQUASH
Good ole Southern fried food! The cornmeal really brings out the flavor of the crookneck squash. I serve this as a side dish with just about any meal during the season.
Provided by Teresa Clements
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
- Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
- Add all squash slices to the hot oil and allow to fry for 5 minutes without turning. Turn and continue to fry, flipping every so often, until crispy and golden brown on both sides, 10 to 15 more minutes. Serve immediately.
Nutrition Facts : Calories 129 calories, Carbohydrate 14.5 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 4 mg, Sugar 3.7 g
CROOKNECK SQUASH AND TOMATOES
My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more.
Provided by Rhonda Brock Fuller
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
- Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.
- Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.
Nutrition Facts : Calories 63.9 calories, Carbohydrate 7.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 197.9 mg, Sugar 1.7 g
SOUTHERN YELLOW SQUASH WITH ONIONS
This recipe is based upon my MIL's (she never measures anything). It is my family's favorite way to eat squash and I always make a double batch of it.
Provided by Mysterygirl
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon until crisp, remove from skillet.
- Add chopped onion, cook until translucent.
- Add sliced squash fry stirring frequently until squash is tender.
- Season with salt and pepper.
- Crush bacon and add back to pan.
- Either yellow zucchini or crookneck squash work well in this dish.
Nutrition Facts : Calories 109.9, Fat 8.7, SaturatedFat 2.9, Cholesterol 12.8, Sodium 167.7, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 3.5
CROOKNECK SQUASH CASSEROLE
This is the yummiest squash casserole I have ever run across. I don't only make it in the fall, I get a yearning for it all year long. It truly deserves the description "squash fantastic!"
Provided by Barbara
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Slice squash.
- Add 1 teaspoon salt to a pot of water and bring to a simmer. Add squash slices and simmer, uncovered, for 15 minutes. Drain.
- Put squash in a bowl and add 4 tablespoons butter. Gently blend in sour cream, Cheddar cheese, Parmesan cheese, green onions, sugar, and remaining 1 teaspoon salt. Transfer to a round casserole dish. Top with bread crumbs and dot with remaining 3 tablespoons butter.
- Cook in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 19 g, Cholesterol 58.5 mg, Fat 23.2 g, Fiber 2.5 g, Protein 10.2 g, SaturatedFat 14.2 g, Sodium 865.5 mg, Sugar 6.5 g
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