Yellow squash was one vegetable I used to not like too much, but now that I cook it in different ways, I enjoy it a lot. Like boiled soggy Brussels sprouts or canned beets with no salt, butter, or other flavors added. I think a lot of the problem with people, including adults, thinking they don't like certain vegetables stems from never having them prepared well. I'm a firm believer that vegetables dishes should be flavorful and delicious. Our kids tend to not love squash (yet), so I like to try out new ways to eat it. These bumpy crookneck yellow squash were given to us by a relative from their garden. Gardens and CSA boxes are popping with summer squash right now. Round out the meal with homemade focaccia or good crusty bread to sop up any herb oil left on your plate.Cheesy, creamy, and a little crunchy, this yellow summer squash casserole is a delicious side dish sure to please the whole family. Serve it with your favorite protein, homemade pizza, eggplant Parmesan, or one of these summer pasta recipes: This sautéed yellow squash recipe is a simple, delicious summer side dish. Sprinkle it with the panko topping and fresh herbs, and enjoy! You don’t want it to become mushy!įinally, season it. Remove the summer squash from the heat and toss it with the herb oil. Cook until it softens but still has a nice bite. Then, cook! Heat a drizzle of olive oil in a large skillet over medium heat, and sauté the squash for 7 to 10 minutes, stirring occasionally. If your squash is particularly large, cut the rounds into half-moons. Here’s how I do it:įirst, slice the squash into 1/4-inch-thick rounds. I love how the veggies become slightly soft and sweet but still retain a nice bite. Right now, sautéing is my favorite method for how to cook yellow squash. They’ll have a lightly sweet flavor and firm/tender interior. When in doubt, choose the smallest squash available. They’re often bland, with a spongy, seedy, and watery texture. Avoid buying summer squash that are particularly long or thick. They should have vibrant, glossy skins and be firm to the touch – soft spots are a sign of rot. Look for small or medium-sized yellow squash at the farmers market or grocery store. Here, it pays to use the best yellow squash you can find. You can’t make a great Caprese salad without sweet, tangy tomatoes, and peach cobbler falls flat without juicy peaches. Topped onto the tender, herb-flecked squash, it makes this simple recipe irresistible.Īnytime you’re making a simple, produce-forward recipe, the quality of your ingredients counts. It’s totally vegan, but thanks to my easy vegan Parmesan, it tastes rich and cheesy. Just a heads up – this topping is seriously addictive. Then, I pile on a savory panko topping for crunch. Yellow squash itself has a mild flavor, so I toss it with a bright herb oil as soon as it comes off the heat. I love to grill it, roast it, and even eat it raw, but lately, I’ve been hooked on this sautéed yellow squash recipe. This tender, sunny summer squash is versatile, nourishing, and super easy to cook. Who else loves yellow squash? Like zucchini, it starts to take over my fridge at this point in the summer, but I really can’t complain.
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