Posts Tagged ‘yellow squash’

I opened up the current edition of  Tennessee Farm and Home magazine and saw this recipe! What perfect timing with the garden and our CSA box brimming with these yellow jewels. I don’t normally fry, but I was curious about this quick side-dish, so I whipped up a batch.

Hubby walked by, grabbed one, popped it in his mouth and said, “Wow! That is good!”

That’s all I needed to hear.  I knew I had to share this recipe with you.


Simple ingredients!


  • 2 cups yellow squash, finely chopped
  • 1 cup onion, finely chopped
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup plus 1 tablespoon all-purpose flour
  • vegetable oil


Prep the squash. The recipe says “chopped” squash, but I wanted finer pieces, so I used a grater.


This size yielded 2 cups grated squash.

Chop the onion. I used the green onions from our CSA box. That way I was killing two birds with one stone: I had white onion AND the green tops to replace the fresh chives called for in the recipe. I did not use a full cup of onion.


Green onions add flavor and color!

In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.


The egg acts as a binder.

In a skillet, heat ½-inch oil over medium-high heat. I used grape seed oil. Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side or until golden brown, turning once.


Fry 3 minutes per side.

Drain croquettes on paper towels. You should get 10-12 croquettes.


Crispy squash croquettes!

I always read recipe reviews and made note of these ideas:

* you can use most any type of squash; try mixing different types of squash together

* add grated cheddar, minced jalapeno, a banana pepper, or a green tomato, chopped fine


Colorful squash croquettes!

* serve with a dipping sauce like ranch or honey mustard. You can make your own honey mustard sauce by mixing together ½ cup mayonnaise, 2 tablespoons honey and 2 tablespoons dijon mustard.

Add this recipe to your “squash recipe” stash. You won’t be disappointed!









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Those yellow squash certainly add a pop of color to our CSA boxes! Though considered a vegetable in cooking, botanically speaking, squash is a fruit!  (being the receptacle for the plant’s seeds). A fruit! So, what better thing to do with a fruit than to make muffins!


Produce that contains seeds is botanically classified FRUIT.


I copied this recipe years ago from a Southern Living magazine. I was intrigued with the idea of getting my kids to eat squash for breakfast! Squash is low in fat, calories, sodium and is a good source of fiber and potassium. I tweaked the recipe a bit by adding cinnamon to the batter. They gobbled them up, not realizing how healthy that morning muffin was!


Butter on a hot-from-the-oven muffin = BREAKFAST!
(or snack….or dessert…)


1 cup cooked yellow squash

¼ cup sugar

½ cup dark brown sugar

¼ cup molasses

1 stick butter

1 egg

1 ¾ cup flour

1 tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

½ cup chopped nuts (optional)


Preheat oven to 375. Prepare muffin tin with cup liners or by greasing well. I prefer  foil liners to paper ones; the baked muffins do not stick and slip right out of the foil ones.

Cook sliced yellow squash in water until tender. Drain, mash, and measure out 1 cup. Set aside. Additional squash can be frozen for later use.


Freeze and label for future muffin baking!

Combine sugars, molasses, and butter.


Dark brown sugar and molasses add a richness to the batter.

Add egg and squash. Mix dry ingredients and add to squash mixture. Add nuts. Stir just until combined. Do not over mix. Divide evenly into muffin tin.


Bake for 20-25 minutes at 375 degrees.
Mine were done by 18 minutes!

Bake 20-25 minutes. Makes 12-18 muffins, depending on size of your muffin tin.


Deep golden brown, delicious, and nutritious!

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I was excited about getting squash and zucchini in our CSA box…. I now feel like summer has arrived! I put together a yummy roasted combination of the yellow squash, zucchini, and onions. I added a sprinkling of almond meal on top so it would have a lightly “breaded” taste without frying or breading these fresh veggies. They have such vibrant flavors on their own, that I don’t like too add too much to my roasted veggies.


  • Sliced yellow squash
  • Sliced zucchini
  • Sliced onion
  • Grape seed oil
  • Salt and pepper to taste
  • Almond meal


Heat oven to 425

Slice up your veggies, and coat them in grape seed oil. Spread out on a pan. Add salt and paper to taste and sprinkle almond meal to lightly cover the veggies.

Place in the hot oven and cook for about 20 minutes. I always just keep an eye on them, and remove them when they start to look a bit browned.

This is so simple and delicious! I hope you enjoy this summer goodness.



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