Delicious Yellow Squash Recipes: Easy and Flavorful Ideas

Let's face it, sometimes you’re presented with a bounty of yellow squash – a gift from the garden or a bargain at the market – and you just don’t know what to do with it. But fear not, fellow food enthusiasts! This humble vegetable is a real culinary chameleon, adaptable to both sweet and savoury dishes. And best of all, it's ridiculously easy to cook. I’m going to guide you through some of my favourite simple yet flavourful recipes that will have you saying “That’s brilliant!” in no time.

(Part 1) The Basics: Getting to Know Your Yellow Squash

Before we dive into the deliciousness, let’s take a moment to understand our star ingredient. Yellow squash is a member of the same family as zucchini, and it’s got a mild, slightly sweet flavour. The flesh is tender, making it a good choice for both roasting and grilling. Now, let’s get down to business and talk about how to prep this versatile vegetable.

A Quick Guide to Cutting Yellow Squash

• Chopping: For stir-fries and salads, you want your squash in bite-sized pieces. Cut it into cubes about ?? inch in size. You can use a chef's knife or even a good quality vegetable peeler for this task.
• Slicing: When making grilled or roasted squash, slice it into rounds about ?? inch thick. This ensures even cooking. You can also slice it lengthwise, especially if you're making a dish that calls for larger pieces, like a gratin.
• Dicing: For soups or stews, dice the squash into small cubes, about ?? inch. A sharp knife is crucial here, so be careful!

(Part 2) Simple and Savory: Yellow Squash side dishes

Let's start with some easy-peasy side dishes that are perfect for weeknight meals. These recipes are so quick and simple, they'll leave you with more time to enjoy your dinner.

1. Roasted Yellow Squash with Herbs and Garlic

This recipe is a classic for a reason – it's so easy and flavourful. The key is to use fresh herbs, which add a burst of aroma and flavour that will make your taste buds sing.

Ingredients:

2 medium yellow squash, sliced

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon chopped fresh herbs (parsley, thyme, oregano, or a mix)

Salt and black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). This ensures the squash cooks quickly and evenly.

2. Toss the sliced squash with olive oil, garlic, herbs, salt, and pepper. This coating helps the squash brown nicely and prevents it from sticking to the baking sheet.

3. Spread the squash in a single layer on a baking sheet. Make sure the pieces are not overlapping, to allow for even cooking.

4. Roast for 20-25 minutes, or until tender and slightly browned. The squash should be slightly tender and have a golden hue when it’s ready.

2. Sautéed Yellow Squash with Cherry Tomatoes

This is a quick and easy side dish that's bursting with flavour. The cherry tomatoes add a sweetness and a burst of colour that complements the yellow squash beautifully.

Ingredients:

1 medium yellow squash, diced

1 pint cherry tomatoes, halved

1 tablespoon olive oil

1 clove garlic, minced

Salt and black pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Let the oil get hot enough to ensure the squash browns nicely and doesn’t steam.

2. Add the diced squash and cook for about 5 minutes, or until slightly softened. The squash should still have a slight bite to it.

3. Add the halved cherry tomatoes and garlic, and cook for another 5 minutes, or until the tomatoes are softened and the squash is tender. You want the tomatoes to have burst slightly, releasing their sweetness.

4. Season with salt and pepper to taste. A pinch of red pepper flakes adds a nice kick if you like a bit of spice.

(Part 3) Sweet and Delicious: Yellow Squash Desserts

Did you know you can also use yellow squash in desserts? It adds a subtle sweetness and moisture to cakes and muffins, and you’d never guess it was in there!

1. Yellow Squash Bread

This is a moist and flavorful bread that's perfect for breakfast, brunch, or a snack. The squash adds a subtle sweetness and a beautiful golden hue to the bread.

Ingredients:

1 cup grated yellow squash

1 ?? cups all-purpose flour

1 teaspoon baking soda

?? teaspoon salt

?? teaspoon ground cinnamon

?? teaspoon ground nutmeg

?? cup granulated sugar

?? cup brown sugar

1 large egg

?? cup milk

?? cup vegetable oil

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. This ensures the bread doesn’t stick to the pan and gives it a nice, even bake.

2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This step helps to distribute the dry ingredients evenly.

3. In a separate bowl, whisk together the granulated sugar, brown sugar, egg, milk, and vegetable oil. This creates a smooth, cohesive batter.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix, as this can make the bread tough.

5. Stir in the grated yellow squash. This is the secret ingredient!

6. Pour the batter into the prepared loaf pan.

7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown and have a slight spring to it when it’s ready.

8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.

2. Yellow Squash Muffins

These muffins are a great way to sneak some extra veggies into your breakfast or snack. They’re moist and fluffy, with a hint of sweetness from the squash.

Ingredients:

1 cup grated yellow squash

1 cup all-purpose flour

?? cup granulated sugar

1 teaspoon baking powder

?? teaspoon baking soda

?? teaspoon salt

?? teaspoon ground cinnamon

?? cup vegetable oil

1 large egg

?? cup milk

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. This ensures the muffins don’t stick to the pan and allows for easy removal.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This step helps to distribute the dry ingredients evenly.

3. In a separate bowl, whisk together the oil, egg, and milk. This creates a smooth, cohesive batter.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix, as this can make the muffins tough.

5. Stir in the grated yellow squash.

6. Divide the batter evenly among the prepared muffin cups. Fill each cup about two-thirds full to allow for rising.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and have a slight spring to them when they’re ready.

8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents the muffins from becoming soggy.

(Part 4) Hearty and Delicious: Yellow Squash Mains

For a main course, yellow squash can be used in a variety of ways, from pasta dishes to casseroles. Here are a few of my favourite recipes.

1. Creamy Yellow Squash and shrimp pasta

This dish is a real crowd-pleaser, it's packed with flavour and protein. The shrimp adds a delicate sweetness, while the creamy sauce brings it all together.

Ingredients:

1 pound shrimp, peeled and deveined

1 medium yellow squash, diced

1 tablespoon olive oil

1 clove garlic, minced

?? cup dry white wine

1 cup heavy cream

?? cup grated Parmesan cheese

Salt and black pepper to taste

1 pound pasta (penne, fettuccine, or linguine)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside. Make sure the pasta is al dente, with a slight bite to it.

2. Heat the olive oil in a large skillet over medium heat. Let the oil get hot enough to ensure the shrimp browns nicely and doesn’t steam.

3. Add the shrimp and cook for about 3 minutes per side, or until pink and cooked through. The shrimp should be opaque and firm to the touch when it’s ready.

4. Remove the shrimp from the skillet and set aside.

5. Add the diced yellow squash to the skillet and cook for about 5 minutes, or until slightly softened. The squash should still have a slight bite to it.

6. Add the minced garlic and cook for 1 minute more. The garlic should become fragrant, but don’t let it burn.

7. Add the white wine to the skillet and cook for 1 minute, or until the alcohol has evaporated. You’ll be left with a slightly syrupy sauce.

8. Stir in the heavy cream and Parmesan cheese. Make sure the cream is well incorporated.

9. Bring the sauce to a simmer and cook for 5 minutes, or until thickened. The sauce should be creamy and slightly thickened.

10. Add the cooked shrimp back to the skillet and stir to combine.

11. Season with salt and pepper to taste. A pinch of red pepper flakes adds a nice kick if you like a bit of spice.

12. Add the cooked pasta to the skillet and toss to combine. Make sure all the pasta is coated with the sauce.

2. Yellow Squash and Sausage Casserole

This is a hearty and comforting casserole that's perfect for a cold night. It’s packed with flavour, and it’s a great way to use up leftover sausage.

Ingredients:

1 pound italian sausage, casings removed

1 medium yellow squash, diced

1 medium onion, chopped

1 (10.75 ounce) can condensed cream of mushroom soup

?? cup milk

?? cup grated Parmesan cheese

Salt and black pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large skillet, brown the sausage over medium heat. Break the sausage into smaller pieces as it cooks.

3. Drain off any excess fat.

4. Add the diced yellow squash and chopped onion to the skillet and cook for 5 minutes, or until the squash is slightly softened. You want the vegetables to be tender, but still have a slight bite to them.

5. In a large bowl, combine the cream of mushroom soup, milk, and Parmesan cheese. Make sure the ingredients are well combined.

6. Stir in the sausage and vegetable mixture.

7. Season with salt and pepper to taste. A pinch of red pepper flakes adds a nice kick if you like a bit of spice.

8. Pour the mixture into a greased 9x13-inch baking dish. Make sure the mixture is evenly distributed.

9. Bake for 25-30 minutes, or until heated through and bubbly. The casserole should be golden brown and bubbly when it’s ready.

(Part 5) Yellow Squash for Breakfast

You can even enjoy yellow squash at breakfast! It adds a subtle sweetness and a touch of colour to your morning meals.

1. Yellow Squash Pancakes

These pancakes are a delicious way to start your day. They're fluffy and flavorful, and they're packed with nutrients.

Ingredients:

1 cup grated yellow squash

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

?? teaspoon baking soda

?? teaspoon salt

1 large egg

1 cup milk

2 tablespoons melted butter

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step helps to distribute the dry ingredients evenly.

2. In a separate bowl, whisk together the egg, milk, and melted butter. This creates a smooth, cohesive batter.

3. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix, as this can make the pancakes tough.

4. Stir in the grated yellow squash.

5. Heat a lightly oiled griddle or skillet over medium heat. Make sure the griddle or skillet is hot enough to ensure the pancakes brown nicely and don’t stick.

6. Pour ?? cup of batter onto the hot griddle for each pancake. Don’t overcrowd the griddle.

7. Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes should be cooked through and have a slight spring to them when they’re ready.

8. Serve with your favourite toppings, such as syrup, butter, or fruit.

(Part 6) Adding Yellow Squash to Salads

Don’t underestimate the power of adding yellow squash to salads! It adds a lovely crunch and a subtle sweetness. It also adds a beautiful burst of colour to your salads.

1. Yellow Squash Salad with Feta and Herbs

This salad is light and refreshing, perfect for summer days. The feta cheese adds a salty tang, while the herbs provide a refreshing aroma.

Ingredients:

2 medium yellow squash, sliced thinly

?? cup crumbled feta cheese

?? cup chopped fresh herbs (mint, dill, or parsley)

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and black pepper to taste

Instructions:

1. Combine the sliced squash, feta cheese, and herbs in a large bowl. Make sure the ingredients are well combined.

2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. This creates a simple, emulsified dressing.

3. Pour the dressing over the salad and toss to combine. Make sure all the ingredients are well coated with the dressing.

(Part 7) Yellow Squash for Pickling

Did you know you can pickle yellow squash? It’s a fantastic way to preserve your harvest and enjoy it year-round. Pickled yellow squash has a delicious tangy flavour and a satisfying crunch.

1. Sweet and Spicy Yellow Squash Pickles

These pickles are a delicious and crunchy treat. The sweet and spicy flavour profile is a perfect balance of sweet, tangy, and spicy.

Ingredients:

1 pound yellow squash, sliced thinly

1 cup white vinegar

?? cup sugar

1 tablespoon salt

1 teaspoon mustard seeds

1 teaspoon black peppercorns

1 small red chili pepper, sliced thinly

Instructions:

1. Combine the vinegar, sugar, salt, mustard seeds, peppercorns, and chili pepper in a saucepan over medium heat. Make sure the ingredients are well combined.

2. Bring the mixture to a boil, stirring constantly. This ensures the sugar dissolves and the brine becomes hot.

3. Reduce the heat to low and simmer for 5 minutes. This allows the flavours to meld.

4. Pack the sliced squash tightly into clean jars. Make sure the jars are clean and sterilized.

5. Pour the hot brine over the squash, leaving about ?? inch of headspace. This ensures the jars seal properly.

6. Wipe the rims of the jars clean. This removes any brine that might have spilled on the rims.

7. Seal the jars with lids.

8. Process the jars in a boiling water bath for 10 minutes. This ensures the pickles are properly sealed and will last longer.

9. Let the jars cool completely. This allows the jars to cool down and the pickles to seal.

10. Store in a cool, dark place. Pickled yellow squash can be stored for several months.

(Part 8) Tips and Tricks for Working with Yellow Squash

Now that we’ve explored some recipes, let's look at some tips and tricks to help you become a yellow squash pro.

Tips for Storing Yellow Squash:

Refrigerate: Store unwashed yellow squash in the refrigerator for up to a week. Make sure to store it in a plastic bag or container to prevent moisture loss.

Freezing: If you have a surplus of yellow squash, freeze it for later use. To freeze, simply wash, peel, and chop the squash, then blanch it in boiling water for 2-3 minutes. Drain well and spread the pieces in a single layer on a baking sheet. Freeze for 1-2 hours, then transfer to freezer-safe bags. This will help to prevent freezer burn.

Tips for Cooking with Yellow Squash:

Don't overcook it: Yellow squash cooks quickly, so be careful not to overcook it. It will become mushy if you cook it too long.

Season well: Yellow squash has a mild flavor, so it's important to season it well. Salt, pepper, garlic, and herbs are all great options. A sprinkle of lemon zest adds a bright flavour that complements the squash nicely.

Use in soups and stews: Yellow squash adds a lovely sweetness and texture to soups and stews. It can also add a touch of colour.

Add to frittatas and omelets: Yellow squash is a great addition to frittatas and omelets. It adds a touch of sweetness and a beautiful colour.

(Part 9) FAQs: Yellow Squash FAQs

1. Can I substitute zucchini for yellow squash?

You can substitute zucchini for yellow squash in most recipes. However, zucchini has a slightly more intense flavour than yellow squash, so you might need to adjust the seasonings accordingly. You may need to use a bit less zucchini, as it has a higher water content than yellow squash.

2. How do I know when yellow squash is ripe?

Ripe yellow squash should have a deep yellow color and feel firm to the touch. It should also be free of blemishes or soft spots. The squash should have a slight give when you press it, but it shouldn’t be mushy.

3. Is yellow squash good for you?

Yes! Yellow squash is a good source of vitamins, minerals, and antioxidants. It's also low in calories and fat. It’s a great source of vitamin C, vitamin A, and potassium.

4. How long does yellow squash last in the refrigerator?

Unwashed yellow squash can last in the refrigerator for up to a week. If you wash it, it will only last for a few days.

5. Can I use yellow squash in smoothies?

Yes! You can blend yellow squash into smoothies for a boost of vitamins and minerals. It adds a subtle sweetness and a creamy texture to your smoothies. You can use it in both green smoothies and fruit smoothies.

(Part 10) Conclusion

As you see, yellow squash is a truly versatile vegetable, packed with flavour and nutritional value. It can be used in sweet and savoury dishes, and it’s easy to prepare. So go ahead, experiment with these recipes, and let me know which ones become your favourites! Remember, cooking is all about having fun and getting creative in the kitchen.