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Old 02-21-2007, 04:31 PM   #1
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How to cook squash?

My daughter picked out a little yellow squash at the grocery and I've never cooked one before. Any good ideas? I'm making meatloaf tonight. I also have some carrots, green beans and mushrooms.

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Old 02-21-2007, 06:03 PM   #2
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A quick Idea...
Saute the carrots, geen beans, mushrooms, and the yellow squash in a little EVOO..salt and pepper...The squash will cook quickly..do not over-cook as it will be mushy.
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Old 02-21-2007, 06:18 PM   #3
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Yellow Squash can be cooked by many methods. It can also be sliced and served with a vegetable dip.
Many people slice it to about 1/4" circle slices, coat in seasoned (S&P) flour and pan fry. (When the coating is brown, the squash will be done as it takes very little time for it to cook.)
It can be sliced or cubed and steamed; Served with butter/margarine and s&p.
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Old 02-21-2007, 06:38 PM   #4
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I 2nd mixing it in with the other veggies. However the carrots will probably need a little more time unless you shred or julienne them. Green beans will also take a little longer than the squash, which will probably equal the mushrooms as far as cooking time.

When you say "little yellow squash", are you talking about the long yellow summer squash, or the small round "pattypan" squashes? Both are quick cookers, but the size & the way they're cut will determine timing.
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Old 02-21-2007, 08:40 PM   #5
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I think it would called a crook neck? It is only about 4 inches long. I usually cook the green beans by coating with oil and seasonings and baking until slightly roasted. Would this work with squash slices, too?
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Old 02-21-2007, 08:46 PM   #6
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If it's yellow crookneck or straightneck squash, you can slice it about 1/4-inch thick and dip it in flour, then beaten egg, and, finally, in bread crumbs (seasoned or not, your preference) and lightly fry it in canola oil. Season with a little salt and freshly ground black pepper immediately after it is removed from the frying medium. Make sure you drain it on a wire rack. Not paper towels. Draining on a wire rack will help to preserve the crispiness after being fried.

You can do this with zucchini, too. Yummy.

Sometimes I sprinkle mine with Parmesan cheese. That's good, too.
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Old 02-22-2007, 08:07 AM   #7
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Tdejarnette - that method should work just fine with the squash. Just don't cut the slices too thin. You also might want to put the squash slices on one side & the beans on the other - then mix them together when finished. This way, if the squash cooks faster you can take it out while the beans finish.
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Old 02-22-2007, 10:52 PM   #8
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My kid is a squash and/or zucchini freak! It's my fault! I keep it simple, quarter the squash, and high-heat, flash stir fry in a small amount of butter or EVOO, dash of salt and pepper, finish with fresh chopped parsley. I have also baked it, then added alfredo sauce on top- seemed to go over well. But, my kid would eat squash straight off the vine, too... if i'd let her. If your kids like this squash, find them spaghetti squash- they will LOVE it. My daughter will forego allowance sometimes if I bribe her with spaghetti squash. no, really.
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Old 02-23-2007, 08:22 PM   #9
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Thanks everyone! I did the olive oil, salt and fresh ground pepper in the oven, since I was cooking the green beans that way (I do them with rosemary and garlic powder) My daughter liked it and said she wanted it again, and my husband really liked it. It sure had lots of seeds though, not much left after scraping them out! I definately want to try the sphagetti squash.
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Old 02-23-2007, 08:36 PM   #10
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Quote:
Originally Posted by tdejarnette
It sure had lots of seeds though, not much left after scraping them out! I definately want to try the sphagetti squash.
You don't have to remove the seeds. They are completely edible.
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