Home Forums Hunting & Shooting Food, Cooking, and Game Preparation yellow squash

i don't usually plant squash but when i bought cumcumber this spring 6 of my plants were labeled wrong and were yellow straight neck squash. i've ate more of the stuff this year than ever before. i have always thought fried squash only tasted like the breading you fry it in and i still do.we egg dip it sliced thin,batter in seasoned flour and fry til golden brown.we had so much of it this year i started playing with other ways to eat it.someone said boil it with onions.i didn't like it at all,kind boils out the little bit of flavor they have to start with.

here's best way i've found

taking a big onion,chop and soak in beef broth,shake of soy sauce and garlic powder for a few hours.slice squash the cut into 4 pcs. season with salt,pepper and a shot of tony catcheres creole. i like to grill it. i have those plestic grill mats advertised on tv but a flat grill pan would work fine.dump the onions on the mat /pan and let them start to cook.as they simmer and start to dry out dump a little more of the beef broth on until they turn clear. add the sqaush and cook just enough to brown a little,don't cook until it gets soggy. dump the whole mixture in a bowl and mix in a garden tomato in chunks. we all like this far better then any other way .

Get you an iron skillet and smother them down with onions in bacon grease. Left overs are great warmed up, so cook a big skillet full. Breaded okra added in is good too. miles

Try the casserole recipe I posted a while back.

I fry too, buttermilk, seasoned cornmeal, hot oil.

They don't have much flavor, but they count as a vegetable.

+1 on frying them with onions in bacon grease. Also I like them on the grill, either just sliced , put on aluminum foil with zucchini and onion with a little Italian dressing. Or as another vegetable with shish k bobs.

Split them in half longways. Score the cut side, sprinkle with garlic salt, pepper, butter and slow grill on the gas grill top shelf. Time this as you are taking the ribeyes off the wood grill. Covered all the basic food groups.

I really like em egg washed, floured, and fried too but I quit planting them because I'm sick of em about half way through summer.....

grill them with olive oil an the seasoning of your choice.

Squash/zucchini split and sliced, sautéed in olive oil and a bit of butter with onions and garlic.

Season with S&P and red pepper flakes.

When about half cooked, top with feta, cut the heat, and cover for a few minutes to finish.

i hate the taste of olive oil.

use a little cooking oil of your choice then.
I put a few tbsp of oil in a ziploc, throw in my thick slices of squash and zucchini and shake them around a bit. then dose with salt and pepper or some seasoning mix. I sometimes give them a little drizzle of balsamic vinegar too.

That's the only way I like squash other than in a casserole

What Dude270 says we just use olive oil cause we like it. There are many types of oil that can be used. Many have no flavor at all and all the oil does is help the seasoning stay on.

I like the balsamic vinegar idea thanks!

Whole Foods starting offering it this way (like spaghetti)! It's great hot or cold.

Before and after!

Long wedges split lengthwise. Salt, pepper, olive oil or melted butter. Grill and remove, sprinkle with parmason and red pepper flakes.
Variation: dried Mexican cheese and chile powder, cumin, and oregano.
: grill on foil with soft cheese and any variation of Mexican or Italian spices.

another good option !

When I've had some get too big in the garden for slicing, I like to halve them, dig out most of the seeds with a spoon and fill that cavity with cooked burger or sausage, top with cheese and sometimes spaghetti sauce and grill. Makes a fine meal

I can eat my weight in yellow squash. Can't wait to get moved next month so I can have a monster garden again next year.

Of course, i like it the way you don't, boiled, with onion.

Pick them when they're small, and seeds not to mature. slice up into medallions. Boil until tender with wedged?? onion. 50/50 ratio is fine, or 70/30. I like onion though. Drain off all water, then continue heating pan to dry it out some more. Add a few pats of butter, some salt and pepper. Then some slices of American Cheese to melt down through it. Who cares if you're just eating it to get the butter, salt, pepper, and cheese, there really is a vegetable in there somewhere. I'll also not put cheese on it and just do it with some butter. Not as good, but not as bad.

Have done about all the ways stated above, and have no issue with any of them. Fried in bacon grease, grilled with seasonings, etc, etc. Love yellow squash.

I pick them when they are large, split them, remove the guts with a spoon leaving ~1/4" shell, chop up the guts, squeeze out the water, add to ground beef, add breadcrumbs, tomato sauce, Parmesan and basil pesto, stuff into the shells and bake. Pull them 20 minutes before done, pour tom sauce on top, throw in oven.

That's a good way too, Ed. For me, there really isn't a bad way to fix yellow squash that I can think of.

Deep fried is my favorite.