How To Cook Yellow Squash Recipes

Steps:

• Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
• In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
• In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
• Note: For best flavor use a sweet onion.

Steps:

• Wash tender yellow squash; remove stem and blossom ends.
• Cut into 1/2-inch rounds.
• Place squash, butter, onions and salt into heavy skillet.
• Add water.
• Cover and cook on medium low heat until water is absorbed and squash is tender.
• Lightly mash with a fork.
• Add sugar and cream.
• Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

Steps:

• Melt butter in large skillet.
• Add onion and cook just till tender.
• Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
• Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
• I add lots of salt and pepper.

Steps:

• Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
• Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Steps:

• Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
• Combine flour, pepper and parsley. Dust squash rounds with flour.
• Combine milk and egg and whish thoroughly.
• Dip the dusted squash into the egg mixture and coat to cover all the flour.
• Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
• Sprinkle with kosher salt and serve hot.