betthequilter

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

tropit

What kind of squash?

~ C

Iceblossom

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

janiebakes

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.

betthequilter

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

osewme

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).

Iceblossom

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

Tartan

​I steam zucchini or yellow squash. I don’t know what else you can do because it goes to mush if cooked too long.

sewingpup

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....

tropit

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