Squash, anyone?
 

Does anyone have a good squash recipe for Thanksgiving dinner? Hopefully, one I can make ahead and bake that day? Thanks!

What kind of squash?

~ C

I switched to squash a few years back in my first round of cutting carbs. I really love yams but squash is better for me.

Any particular type of squash, and do you want to go savory or sweet? Some of the casserole and spiced recipes get pretty sweet. You can now get cubed butternut (or similar) squash in the freezer section which makes it easy to deal with.

edit: I usually go to cooks.com for general instructions like "how l long is this likely to take and what temperature to cook at", you can search by general ingredients.

Here's a more savory casserole that can be done ahead:
https://www.cooks.com/recipe/fo5cc9l...casserole.html

here's one more like the yam and marshmallow sweetness level
https://www.cooks.com/recipe/v23no6k...casserole.html

here's a still sweet but lighter option, I've done squash and apples in several ways, can look nice with the fancy shaped ones and I've left the skin on for style -- always easier for eating if it is removed!
https://www.cooks.com/recipe/fl9yh89...nd-apples.html

I love butternut squash. Cube or buy already cubed butternut squash from the produce section, don't use frozen. Place on a rimmed baking sheet, drizzle with olive oil. Season to taste with Montreal Steak seasoning, paprika (or smoked paprika) and scatter a few sage leaves around. Add one onions worth of thinly sliced rings and toss to coat with spices and oil. Put in a preheated 375 degree oven until the squash is cooked and some edges are brown. Serve hot or room temp.

Sorry .... guess I should have been more specific. I was referring to yellow squash and/or zucchini. Thanks!

We like this Baked Squash recipe. It's easy to make & very tasty. You could jazz it up with some jalapenos if you like spicy.

Baked Squash
2 lbs.
1 1/2 pkgs. saltine crackers
2 cups milk
1 stick butter
2 scallions with green tops OR 1 medium size onion
3 eggs
Black pepper & salt (if needed)
1 small can evaporated milk

Boil squash in water until done. Soak broken up saltines in 2 cups milk. Drain squash & add 1 stick butter & soaked crackers and mash all together with potato masher (I use an electric hand mixer). Chop up onions & add to squash mixture along with 3 beaten eggs, salt & pepper & evaporated milk. Mix everything thoroughly. Pour into buttered baking dish & bake at 375 deg. until brown or about 35 minutes. This can be mixed & frozen ahead of time & then let thaw & then bake).

Typically I don't do much more to zucchini than a quick boil, drain and finish with butter/oil and/or garlic and other herbs so the prepping the day before isn't so much of an issue. My father loved the fried rounds, but who has time to fuss with that on top of the stove with all the other stuff going on.

Well, you could prepare the crumbs and cut up the zucchini the day before (I'd cut it into smaller pieces than spears so maybe make a bit more coating mixture), then it's a simple shake and bake:
https://www.cooks.com/recipe/3f9hx79...-zucchini.html

My son and daughter in law are vegan, I make sort of a vegan version of this:
https://www.cooks.com/recipe/593sy9a...-parmesan.html
That definitely can be made the day before, and even cooked, I think it's one of those things that are even better reheated.

Lots of variations on this casserole,
https://www.cooks.com/recipe/m96dl8t...casserole.html

I like simple cooking....for squash I usually just cut it in quarters, scoop out the seeds, then wrap it in aluminum foil and roast for about 1 hr and 15 minutes at 350 (usually while also roasting chicken, meat loaf, roast). and just eat it plain or with a little butter. my mom used to put butter and a little brown sugar in the scooped out part while roasting it in the aluminum foil....I also sometimes just scoop the cooked squash out and mash it up with a little butter, salt and pepper...yum, yum...don't really care for anything else on it. My favorite squash is butternut, buttercup, and delicate....nummy...I eat it often....

Have you tried making Zoodles yet? They are noodles, but made out of Zucchini. I bought an inexpensive, hand-held Zoodle cutter online to make mine. You just insert the zucchini, (skin still on,) and twist it and out comes zoodles. They're great for anyone watching their carbs and they are kind of fun to eat.

If you don't want to purchase a zoodle maker, you could slice the zucchini into very thin strips on a mandolin and use them to make a lasagna.

Lastly, you could go Chinese style and cut the zucchini into chunks, stir fry with some onions in a little oil, or broth, smother with black bean sauce and serve with noodles, or rice.

~ C

Zucchini comes in many sizes: from an ounce or two to several pounds. In a recipe, we need to know how many pounds or how many cups.

The same applies to onions. Some of my onions this year were almost a pound and others were 24 to make a pound. LOL We need to know pounds or cups, not number.

I make zucchini with fresh tomatoes.. I make a tomato sauce using tomatoes, onion, bell pepper, garlic and Italian seasoning. I add tomato paste to thicken and add the zucchini. It is so good and such a comfort food when it is cold outside. It is even good over spaghetti, noodles or macaroni. Tastes even better the next day.

Maviskw, what I've gathered when they talk about "an onion" or what ever that may be, that's about a tennis ball sized amount. From being on a diabetes diet that is also the size of what "an apple" or "an orange" is. Most store apples are at least two servings. From the control diet you want the "lunch box" sized bag of small fruits. A banana is two servings, again, visualize that tennis ball size.

You can also learn it by holding one (a tennis ball that is). For me, it's about as much as I can "claw hand" out of something chopped, or just under a cup -- but you can use one cup as a standard. But then it depends on how strong that onion is or what the flavors your family likes.

I have become a fan of roasted veggies and both yellow and zucchini squash roast well. Cut into rounds or 1" cubes... give or take, I don't worry about it. If the squashes are small you can just halve them lengthwise, or quarter them. Put a small amount of oil into a plastic zip bag. Add seasonings to taste. Sometimes I do Asian with sesame oil and soy sauce and ginger. Mostly I add salt, pepper, garlic and herbs as desired. Oregano, basil, rosemary all go well.
Shake the squash in the bag till coated lightly with oil and seasonings. Spray or line a baking sheet with foil and arrange the squash in a layer. Roast at 350- 400 degrees F till veggies are browning but not mushy. Usually 20 or 25 minutes.
I also do this with a mix of veggies including mushrooms, brussel sprouts, potatoes, onions, carrots, etc. I have also added diced bite size pieces of pork, steak or chicken to the mix. I put the meat in first and let it marinate for a bit in the oil and seasonings, then add the veggies and shake it well to coat. Spread all on the baking sheet and cook as before. The meat has been cooked thru by the time the veggies are done. Make sure the meat pieces are small enough to cook thru... usually 1" or less dice.

I love squash but I have such a hard time cutting it in half. I have a big knife, the squash slides around and I feel like I'm an accident waiting to happen. My grocery store does not sell it cut up, I wish they would.

Go to AllRecipes or Mr. Food and you will find lots of recipes.

Slice zucchini yellow summer squash and onions fairly thin, saute onions and garlic (I have never measure, but I love garlic. After onions become transparent, throw in squashes and cook til tender. Add salt and pepper to taste at end of cooking. Can be made the day before and reheated, just heat, do not cook further.

I take the zucchini, no matter what size, and cut it up with my kitchen cutter or a knife. I put small amounts into the blender and blend until smooth. Then it goes into small containers that hold 1/2 cup, maybe less.

Whenever I make pancakes or even any cake, I thaw one of these and put it into the batter. I get a few more good things for my health and the zucchini makes things moist and delicious.

This is a casserole.

Saute bacon pieces (4+- strips cut into pieces)
Add round slices of yellow squash (4 or 5 squashes) that have been cooked(microwave?) Season with salt and pepper.
Add softened cream cheese. I start with half of it then add for consistency.
Put in casserole dish.

Bake at 350 for 30 minutes.

Oh that sounds good & I think I'll add bacon to my next baked squash that I posted earlier. Will give it extra, yummy flavor. Thanks!

I'm making a variation of this recipe for Thanksgiving:

https://simple-veganista.com/buttern...-quinoa-salad/

I haven't tried it yet, but it looks good!

~ C

Thanks, everyone, for your recipes. Happy Thanksgiving!

I have a recipe that is very similar to the baked squash that Black Eyed Pea restaurant used to serve. It's really good an easily adaptable if needed. I have adapted it to be gluten free. If you're interested, let me know and I'll post it.