Squash Recipes

Roasted butternut squash is the best baked side dish for fall. So easy and healthy, this savory squash is a delicious vegetable side you’ll want to make again and again.

Sautéed Yellow Squash

This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.

Ingredients:

• 3 yellow squash
• Extra virgin olive oil (for drizzling)
• Fresh basil & thyme for garnish (optional)
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove (grated)
• 2 tablespoons parsley (finely chopped)
• ¼ teaspoon sea salt
• Freshly ground black pepper
• ¼ cup panko bread crumbs
• ¼ cup Vegan Parmesan
• 1 tablespoon chopped parsley
• ¼ to ½ teaspoon sea salt
• pinch of red pepper flakes (optional)

Instruction:

1. Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
2. Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
3. Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
4. Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.

Roasted Butternut Squash

Roasted butternut squash is the best baked side dish for fall. So easy and healthy, this savory squash is a delicious vegetable side you’ll want to make again and again.

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 147 kcal, Carbohydrate 15 g, Protein 2 g, Fat 10 g, Saturated Fat 2 g, Cholesterol 1 mg, Sodium 404 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 medium (2-3 pounds) butternut squash
• 4 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon cracked black pepper (or ¼ teaspoon ground black pepper)
• 1 teaspoon dried Italian seasoning (or Herbs de Provence)
• 1 teaspoon garlic powder
• 4 tablespoons butter (optional)

Instruction:

1. Preheat oven to 425 degrees and grease a large baking sheet.
2. Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
3. Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.
4. Season with salt, pepper, dried herbs, and garlic powder.
5. Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.
6. Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.
7. Spoon browned butter over squash and serve immediately.

Baked Parmesan Yellow Squash Rounds

Baked Parmesan Yellow Squash Rounds…an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan!

Prep: 5min

Total: 20min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 139 kcal, Carbohydrate 7 g, Protein 11 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 22 mg, Sodium 386 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 medium-sized yellow summer squash
• Garlic salt & freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese

Instruction:

1. Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
2. Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
3. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

How To Cook Squash & Onions | Soul food Side Dish

FAQ

How to make the best tasting squash?

What can I do with an abundance of yellow squash?

1. Fry Squash Into Fritters or Croquettes.
2. Freeze Squash for Winter. …
3. Slice Squash Into Noodles.
4. Make Squash Kid-Friendly.
5. Diversify Your Squash Recipe Repertoire.

What is a healthy way to eat squash?

What is the cooking method for squash?

1. Roasted (or Baked) – Cut in half, slice or cut into pieces. …
2. Sautéed – Slice or cut into smaller pieces and sauté in butter over medium-high heat for 10-15 minutes or until tender. …
3. Grilled – Cut into thick slices or wedges. …
4. Air Fried – Brush with olive oil and sprinkle with salt.