Yellow squash - need advice please

[cbayer]

A friend just brought me a big yellow squash that is very fresh and ready for eating.

I have never really liked these soft squashes (like zucchini) because they are too.... squishy.

What might I do with it? (caveat - not a big fan of it raw either)

[zbdent]

1. deep fry it and cover it with chocolate sauce ...

serve with ice cream ...

edited to add:

[cbayer]

3. Now, if you had said *then sprinkle with bacon*, I would have been

all over this!

[zbdent]

4. well, I am trying to keep it vegetarian ...

you know, healthy ...

[beac]

2. Shred it (by hand using box shredder or in a Cuisinart)

and saute the shreda in butter for a couple of minutes with finely chopped fresh basil. Add salt & pepper. A quick and easy "unsquishy"" side dish.

[cbayer]

5. OK, I can go with that.

Is there anything achieved by salting and *dewatering* it prior to sauteing?

[beac]

30. I never do.

I think it might make the end result limp and "squishy."

The shreds are so thin and fine that you are really just cooking long enough to warm them through and wilt the basil. Do be sure to stir well while sauteeing to get all shreds cooked evenly.

Sometimes, there is a little bit of buttery "water" in the pan when you are done, but I just use a slotted spoon to dish up and that takes care of that!

[hlthe2b]

6. Ooh.. I love yellow squash & zucchini...

what can't you do with them... You can slice thickly, batter in a bit of egg and flavored cracker crumbs and fry lightly in olive oil (like you might with eggplant). You can dice them and saute them in a little butter or canola oil with mushrooms and onions. You can dice them, steam together with a bit of broccoli and serve over a mellow bean (like Adjuki) on brown rice with a bit of miso dressing--really good, even if you don't like vegetarian.

They are so healthy... Even if you don't like the texture and if all else fails, dice em up and throw em in a big pot of vegetable beef soup... I throw all kinds of things in--squash, onion, celery, diced cabbage, carrots, bell pepper, tomatoes.... Using squash can add a little starchy substance to a big soup/stew without the potatoes and are healthier.

[cbayer]

8. Running low on stores and don't have what I would need for a soup or stew, but

the idea of battering and frying them appeals to me. I love eggplant that way (and dill pickles, but that's a different story).

Thanks!

[woodsprite]

7. My favorite way to cook them is baked w/ onion and parmesan cheese

I just slice them thin, then alternate layers starting with squash, a layer of thinly sliced onion, sprinkle of parmesan cheese and some ground black pepper, dot with butter, and shake on a tablespoon or two of bread crumbs. Then do the whole sequence again for another whole layer ending with bread crumbs. Cover and bake until squash and onions are tender (about 30 min at 350). To speed things up, I've also done a microwave version.

I've been known to go home and do that in a small casserole at lunchtime for myself (3 - 4 min for a small casserole in the microwave on high). It's really yummy with a 3 oz. package of tuna cut into it.

[cbayer]

9. I actually have everything I would need for this. It doesn't come out

squishy or soggy?

What do you mean by "tuna cut into it"? Add the tuna before baking?

[woodsprite]

35. It didn't turn out soggy for me, though it has more moisture in it

if I microwave it than if I bake it. I try to just cook it until the onions are done and the cheese is melted.

With the tuna, it was when I was on the South Beach Diet (which I need to get back on). I would make the small casserole. When it came out of the microwave, I'd open a 3oz pack of tuna and flake it on top of it. I'd then cut it up so the tuna kinda mixed through it. I never tried topping it with tuna and then baking it, but I suppose it could be done that way to.

Sorry I didn't get back to you earlier. Last night was a report-writing night for my 6th grader and he requires LOTS of supervision since he hates writing

[cbayer]

36. Arghhhh, homework! I am so glad those days are behind me.

[HopeHoops]

10. That's one of those "last thing into the stir-fry" veggies.

It should not turn translucent or you've overcooked it (a little around the edges is okay, not the center). Personally, I think it is best raw with dip or on a salad. It's disturbingly sweet when raw (but not "sugary", if that makes sense). If it's a baseball bat, make a soup base. We try to pick them when they are no more than 6"-8" long.

[HopeHoops]

11. Note: We grew white pattypan this past season. My wife made "cole" slaw with it.

Technically not "cole" slaw, but the same thing with squash instead of cabbage. DAMN was that good!!! It didn't have the bite I like out of cabbage slaw but it was still highly addictive.

[cbayer]

13. OK, I am really thinking that this would be good.

I have carrots and the makings for a slaw dressing.

I love cole slaw, and this may be a way for me to avoid the overcooking that I inevitably do.

Thanks for the idea.

[HopeHoops]

16. DANGER! DANGER WILL ROBINSON! - I wasn't kidding about it being addictive.

[NRaleighLiberal]

12. Here's something yummy we do for a change of pace -

Slice them fairly thin (1/4 inch or so), lay them on a cookie sheet, sprinkle them with grated parmesan reggiano, then some bread crumbs, drizzle with a little olive oil - bake at 400 for 15 minutes or so - put under the broiler for a few minutes to brown them.

Very tasty!

[cbayer]

14. They aren't soggy after cooking?

FWIW, I have extremely limited broiling capacity.

I have a small burner at the top of the oven. I have to rotate a piece of bread several times just to toast it, so what is this like if not broiled?

[NRaleighLiberal]

15. It's fine - they aren't crunchy, but the flavor may compensate for

their relative softness! Problem you are up against - summer squash is mainly water, so they do tend to soften - I've grown accustomed to it because I like the buttery flavor.

[TreasonousBastard]

17. If you have a grill set up...

I've cut them up and skewered them for kabobs.

[cbayer]

18. I do have a grill and could try that.

I also have a large anaheim pepper, which would work as well.

It's pretty windy right now, though, so will need to wait and see how it goes out there.

Wind, grill, boat - bad combination, lol.

[Stinky The Clown]

19. I second the idea of grilling it

Like you, I am not fond of zuccs or yellow squash. Grilled, however, is a different story. We slice them longways. An average size one will yield 3 to 5 slices, and big one more. Coat the slices lightly in olive oil and salt them to taste. Grill until they have grill marks on both sides. They will have shriveled a little bit as they caramelize. Enjoy them right away.

The grilling truly transforms them.

[cbayer]

20. This would be better than trying to skewer them, I think.

The caramelizing aspect really does appeal to me.

If the wind dies down, I think I will try this, because I will also be grilling the steak.

Thanks!

[Stinky The Clown]

21. If you grill them . . . .

. . . . for your first try, err on the side of over- rather than under-grilling. You want the greatest caramelization to the point just before they char. This is very difficult to describe in words. It is more a "feel" and experience.

Also, slice them on the thick side. That's more forgiving for your first try at it.

By the way, that pepper will be *wonderful* on the grill. You have a choice there. Grill it whole and then seed it after it is cooked. I prefer to open my peppers before grilling. Depending on size and shape, I would at least cut it in half (lengthwise) and seed and stem it before grilling. Oil it in and out and salt to taste before grilling.

[cbayer]

22. I've got a flap steak which I plan to marinate in soy sauce, balsalmic, maple syrup and garlic.

Would this be a combination I might drizzle on the veggies first, do you think?

Wind has definitely died down, so this is looking like a go.

:crossesfingers:

[TreasonousBastard]

23. Why not? And if you don't drizzle all of them...

even if for some reason you don't like it that much it won't be a big loss. I drizzle lots of stuff on grilled veggies and it's all good.

And as for grilling slabs of squash-- go for it. If you're not going to skewer the meat, there's no real reason to skewer the veggies and take the risk they'll fall off and make a mess. The taste will be the same, and it will be very good. However I grill them, though, I don't skin them. I usually get fairly small ones and just cut them in half lengthwise for the grill. For huge, thick ones you probably do need more slices.

After the first time, you will do it again until you get them just the way you like them.

[cbayer]

26. Good idea. I think I will put some marinade on some of it and just oil on the rest.

Thanks so much for the advice!

[maddezmom]

24. if you don't end up grilling them

or if you get another, a cream soup is great. I hardly ever add the heavy cream most recipes call for just add some potatoes to thicken and milk. Lots of recipes out there to use as a guide.

[cbayer]

25. I love cream soups (but I like the real cream!)

We have had a lot of soup this past week, as I have been clearing out the fridge again. But I will keep this in mind.

I think I am going for the grill option.

Is the kitchen smelling better today?

[maddezmom]

27. Yes, the kitchen is back to normal

Kept the window and door open to let the fresh air in and had a bunch of candles burning.
Give my best to the hubby and hope he's feeling better soon.

[cbayer]

28. He is sooooo miserable right now

and very grouchy.

I am just staying out of his way and letting him have run of the galley so he can make as much tea as he wants.

Poor baby.

[maddezmom]

29. maybe he should make a strong hot toddy and drift off to sleep

[kestrel91316]

31. Is it a yellow crookneck? Or is it the big oval spaghetti squash?

[cbayer]

32. It looks like this:

I REALLY don't like spaghetti squash.

[Warpy]

33. if it's a big yellow squash, it's not particularly edible, IMO

You kind of need to harvest those things young.

However, I've used summer squashes in spaghetti sauce, lightly steamed and then served with butter, salt and pepper, and, if I didn't harvest them soon enough, I've cut them in half, scooped out the seeds, and stuffed them.

Yellow squash is milder than zucchini, which has always had kind of a peppery taste to me. They're also good mixed with each other.

The last time I ate them was at the local Pueblo restaurant. They were steamed and made a nice mild foil for the spicy Poblano chile relleno.

[cbayer]

34. Thanks to everyone who gave such great ideas here. While it didn't go that well, I am

willing to try again.

I chose to grill slices that I had drizzled some marinade on.

It was really windy, which made it very difficult to grill evenly. So we ended up with some burnt bits and some undercooked bits.

I kind of like the edges (where the skin is), but the centers were squishy - really squishy. Better half liked it though, as scarfed it right down.

On the good side, the steak was really good as were the Anaheim peppers.