- Joined
- Feb 1, 2018
- Messages
- 1,369
Speaking of yellow squash...
I have a friend who always has an abundance of overgrown straightneck yellow squash. I mean, I probably could play baseball using these for a bat. They are huge, seedy, and very hard.
She does not want them, and lets me have them when I ask. I love them because I can use them to stretch all kinds of meals a long way. They are so mild that they adopt the flavors of whatever they are cooked in.
I simply cut the seeds out, cube the squash "meat", saute them with onions, salt, and pepper in a small amount of oil, then add a little chicken broth and cook until almost tender. Then I drop them into just about any stage of a recipe to take on the flavors.
Soups, stews, gumbos? Chop and drop into the pot.
I have a friend who always has an abundance of overgrown straightneck yellow squash. I mean, I probably could play baseball using these for a bat. They are huge, seedy, and very hard.
She does not want them, and lets me have them when I ask. I love them because I can use them to stretch all kinds of meals a long way. They are so mild that they adopt the flavors of whatever they are cooked in.
I simply cut the seeds out, cube the squash "meat", saute them with onions, salt, and pepper in a small amount of oil, then add a little chicken broth and cook until almost tender. Then I drop them into just about any stage of a recipe to take on the flavors.
Soups, stews, gumbos? Chop and drop into the pot.