Squash Appetizer Cups Recipes

Steps:

• Heat oven to 425°F. Place butternut squash in ungreased 17x12-inch half-sheet pan. Drizzle with olive oil; toss gently to coat. Sprinkle with pepper and salt. Roast 30 to 40 minutes or until browned and tender, stirring after 20 minutes. Cool in pan on cooling rack, about 30 minutes. Reduce oven temperature to 400°F.
• In food processor, place garlic. Cover; process, with on-and-off pulses, until chopped. Add butternut squash, whipping cream and chopped sage. Cover; process 1 to 2 minutes or until smooth, scraping bowl occasionally.
• Line cookie sheet or half-sheet pan with foil. Spoon about 1 rounded teaspoonful butternut squash mixture into each filo shell. Place on cookie sheet. Sprinkle with cheese.
• Bake 7 to 9 minutes or until edges are golden brown. Immediately remove to cooling rack. Garnish with sage leaves and pepper. Serve warm.

Steps:

• Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Toss the squash with the melted butter, 1/4 teaspoon salt and a few grinds of pepper; spread in a single layer on the hot baking sheet. Roast until just tender, about 15 minutes. Stir in the shallot and roast until softened, about 5 minutes. Let the squash cool for a few minutes on the baking sheet.
• Meanwhile, place the phyllo shells on another baking sheet. Bake until crisp, about 5 minutes. Mix the cream cheese and mayonnaise in a medium bowl.
• Fill each phyllo shell with a teaspoon of the cream cheese mixture. Top with a few cubes roasted squash and sprinkle with the smoked cheddar and thyme. Return to the oven and bake until lightly browned, about 15 minutes.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
• Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
• Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
• Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
• Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
• Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
• Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.

Steps:

• In a large skillet, saute the zucchini and yellow squash over medium heat until reduced to about 1-1/2 cups, about 10 minutes.
• Transfer to a small bowl.
• Add the onion, cheeses, parsley, marjoram and garlic.
• In a large bowl, combine the biscuit mix, seasoned salt and pepper. Stir in eggs and oil just until combined. Fold in squash mixture.
• Fill greased miniature muffin cups three-fourths full.
• Bake at 350* for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.
• Serve warm. Refrigerate leftovers.

Steps:

• Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
• Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
• In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
• Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.