Yellow squash, a form of summer squash, is a tender, warm-season vegetable that serves as a good source of potassium, vitamin A and vitamin C. Cooks serve yellow squash as a side or even a main dish. However, with a little creativity, yellow squash's sweet taste can be part of a delicious dessert.
Dessert
This recipe calls for three medium, yellow squash already cooked, 1/2 cup margarine, 1 cup granulated sugar, 2 tbsp. vanilla, 1/4 tsp. salt, 3/4 cup all-purpose flour, 4 large eggs and 12 oz. evaporated milk. Mix the cooked squash with the other ingredients in a large bowl. Pour the resulting mixture into a casserole dish and bake for 25 minutes at 375 degrees F. When done, the edges should cook to a golden brown and an inserted toothpick should come out clean. Serve while warm with a dollop of whipped cream.
Pie
In a large bowl, mix 4 large eggs, 2/3 cup sugar, 1/8 tsp. salt, 1 tsp. vanilla, 1 tsp. cinnamon, 1/8 tsp. nutmeg with a wire whisk. Add 2 cups grated yellow squash and blend together. Pour in 13 oz. evaporated milk, 9 oz. water and 1/2 cup whole milk, mixing everything with a big spoon. Poor the resulting mixture into some defrosted frozen pie shells and sprinkle with more nutmeg and cinnamon. Bake the pies for 25 minutes at 400 degrees F.
Puffs
Yellow squash can even provide the basis for light, fluffy puffs. While heating a pan of hot vegetable oil, combine 1 cup cooked and mashed yellow squash with 1 beaten egg and mix well. In a separate bowl, combine 1/3 cup all-purpose flour, 1 tsp. baking powder and 1/2 tsp. salt, mixing thoroughly. Now pour in the squash mixture and 1 medium onion, grated. Drop tablespoons of the batter into the hot oil, and cook until golden brown, flipping at least once. Drain the puffs well on paper towels to blot any excess oil.
Yellow Squash Pudding
Due to its soft texture and inherent hint of sweetness, yellow squash makes for an easy pudding recipe. In a large bowl, blend 1/2 cup margarine, 1 1/2 cups granulated sugar, 2 eggs and 1/2 cup milk. Add one box of yellow cake mix, approximately 9 oz. Now add 2 1/2 cups shredded yellow squash and 3 tbsp. lemon extract. Blend everything together pour into two greased cake pans. Bake at 350 degrees F for 35 to 40 minutes or until lightly brown.
Member Comments