Sweet Summer Squash Recipes
SWEET SUMMER SQUASH BREAD
This recipe is great for finding a use for all of the yellow squash that comes from the garden in the summer. It has an amazing sweet flavor! I got it from a good friend's mother.
Provided by April Chambers
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 85.2 g, Cholesterol 55.8 mg, Fat 31.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.1 g, Sodium 393.4 mg, Sugar 53.8 g
SWEET SQUASH
Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. , Place cavity side up in a greased 15x10x1-in. baking pan. Fill squash halves with butter mixture. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.
SWEET SUMMER SQUASH
Due to an abundance of yellow squash this summer I have been trying to come up with new ways to serve it. This particular version was quick and easy with a different flavor. Cilantro, lemon and honey keep it sweet but not too sweet. My family loved it.
Provided by ILefkowitz
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in saute pan.
- When hot, add scallion and garlic. Saute until garlic is browned but not burnt.
- Add squash and let brown on one side (about 3 - 5 minutes). Turn over and let brown on other side.
- Add the lemon zest, lemon juice, cilantro and honey.
- Let cook until squash is browned on other side. Stir gently to mix all flavors.
Nutrition Facts : Calories 60, Fat 3.5, SaturatedFat 0.5, Sodium 6.5, Carbohydrate 7.8, Fiber 0.8, Sugar 5.6, Protein 0.8
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