Yellow Squash Recipes

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There are many yellow squash recipes so it was hard to choose which ones to put on this page. In the end I choose ones which were different in their own way. Summer Squash Hot Salad and Squash Risotto which make squash taste really nice.

Squash Facts

Squash can be bought frozen, in cans and of course fresh.
It can be eaten raw or cooked.
It will keep fresh for up to a week.
Pepper, basil, chives, and mint go particularly well with squash.
Full of fibre, it will fill you up which is good if you are on a diet.

Yellow Squash Recipes

Summer Squash Hot Salad

Suitable for vegetarians

Serves 4
  • 5 yellow squash
  • 1 cup frozen green soybeans
  • 1/3 cup chopped red pepper
  • 1/3 cup chopped onion
  • 2tbls chopped basil
  • 2 tsps butter
  • 2 tsps lemon juice
  • 1 tsp olive oil
  • tsp salt
  • tsp pepper
Cut the squash into small chunks.
In a saucepan full of water place the squash, green soybeans, onions and peppers.
Bring to the boil and cook for 10 minutes.

Drain the vegetables.

Mix the remaining ingredients together in a bowl before pouring over the vegetables.
Toss the vegetables until they are all covered with sauce.

Squash Risotto

If you omit the bacon and use vegetable stock instead of chicken this recipe is suitable for vegetarians. Serves 4
  • 1 squash or pumpkin
  • 2tbls olive oil
  • 1 chopped onion
  • 2 garlic cloves
  • 115g streaky bacon
  • cup Arborio rice
  • 750ml or 3 cups chicken stock
  • 40g parmesan cheese
  • 1tbsp fresh parsley - chopped
Salt and pepper for taste
Skin and seed the squash and cut into small chunks.

Pour the olive oil into a frying pan.
Cook the onion and garlic for 2-3 minutes.
Add the bacon to the frying pan and continue cooking until bacon is ready and onions and garlic are brown.
Add the squash to the frying pan and cook for 2 minutes.

Add half the stock and the rice stirring all the time.
Put the lid on the frying pan and simmer for about 20 minutes.
As the water is absorbed by the rice you will need to add a little more stock.

After 20 minutes add the rest of the stock and allow the mix to cook for another 5 minutes.
Lastly stir in the parsley and parmesan cheese.

Enjoy your yellow squash recipes.

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Other relevant pages:

Fresh Asparagus Recipes | with Melon and Ham and Bruschettas
spinach cheese quiche recipe
Stuffed Peppers Recipes
Cauliflower Cheese Recipe with a rich cheese sauce
cherry tomato recipes | bruschetta
Easy Cabbage Rolls Recipes

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