yellow squash recipes

Roasted yellow squash is the perfect way to serve it! This easy method bakes summer squash with Parmesan and Italian herbs.

Roasted Yellow Squash

squash (about 4 to 5 medium small)

olive oil

garlic powder

onion powder

oregano

basil

teaspoon kosher salt

Parmesan cheese (optional)

Preheat the oven to 425 degrees Fahrenheit.

Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.

Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.

Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (we usually add another sprinkle). Serve immediately.

This Vegan Squash Casserole is creamy, cheesy, and delicious! A Southern favorite made healthy, low-fat, and ready in about 35 minutes.

Vegan Squash Casserole

yellow squash

onion, chopped or sliced

(1) 12-ounce box firm or extra firm silken tofu

raw cashews

lemon lemon juice

Tbsp apple cider vinegar

yeast

salt

WASA crispbreads

Italian seasoning

Preheat your oven to 400 degrees F and place a large nonstick skillet on the stove over medium heat.

Place the onion and squash into the skillet and toss well. Add 1/2 cup of water, cover, and cook for 15 minutes. Reduce the heat halfway through and stir a couple of times to make sure the squash cooks evenly. Start preparing the vegan cheese sauce and crust while the squash cooks.

To make the cheese sauce place the silken tofu, cashews, lemon juice, apple cider vinegar, nutritional yeast, and salt in a blender and process until smooth. Set aside.

Then, make the crust by adding the ingredients to a food a processor and pulsing until it&#8217;s all chopped up. If you don&#8217;t have a food processor you can chop the cracker by with a knife and then mix together with the spices in a small bowl.

Remove the squash from the heat and drain the excess water. Then, add to an 8&#215;8 baking pan, pour in the vegan cheese sauce, and mix well. Sprinkle the crust topping evenly over the casserole and bake for 20 minutes.

Remove the vegan squash casserole from the oven, let it rest for a few minutes, and enjoy!

Hannah, did you use the same amount of GF pablo crumbs?  They're much lighter in texture  than Wasa.  I'd  prefer to use those too.  Thank you?

This was so easy to make and was warm and very satisfying! Definitely will be making again.

Thanks for a great vegan squash casserole! Really enjoying- made it today- Easy ingredients and easy to put together- looking forward to trying more delicious vegan recipes !

I made this recipe yesterday and LOVED it!  Easy to make and tasted sooooo good.  I had some left over cooked broccoli I threw in with the squash, it was perfect.  I can't wait to try more of your recipes!

Another great recipe, already planning a version for the holidays!

I had fresh zucchini and substituted that for the yellow squash. I added red pepper flakes to the onion and zucchini sauté. In another skillet I cooked 8oz of sliced mushrooms until most of the water had dissipated. To the cheese sauce I added 3 cloves of garlic, 3/4 cup No Chicken Broth, and 2 extra tablespoons of nutritional yeast.  For the toppling I used panko with Italian seasoning, 2 tablespoons of nutritional yeast, and 2 tablespoons of melted Earth Balance. I know it appears that I didn't use this recipe at all. Quite the contrary. This has inspired new ideas for casseroles and dips that I cannot wait to try. Thank you all so much for this!!!

https://content.jwplatform.com/videos/ufeY9drf.mp4

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Similar to the way that Pasta Primavera celebrates the freshness of Springtime vegetables, this dish is a salute to Summer ☀️ It starts summery yellow squash and zucchini - which are so fresh this time of year, they&#039;re tender and sweet, and exceptionally flavorful - lightly sautéed in a white wine garlic sauce along with a sun ripened cherry tomatoes, fresh basil, and lots of lemon. Summer in a bowl!

Creamy Zucchini Spaghetti with Vegan Feta Sauce

onion

garlic

tsp red pepper flakes

dry white wine

yellow squash (chopped)

zucchini (chopped)

cherry tomatoes (the yellow/orange ones

pasta water (aka the liquid the noodles were cooking in*)

Whipped Vegan Feta (roughly 1.5 cups, recipe below*)

capers (optional) (drained)

basil leaves (plus more for serving)

spaghetti

lemon

tbsp nutrtional yeast (optional)

salt and pepper

Start by dicing the onion, mincing the garlic, and chopping the squash and zucchini into small bite-sized pieces. Then set aside.

Warm a large pot on medium heat, add 2 tbsp of oil, and sweat the onions for 2 to 3 minutes or until softened. Lower the heat if they start to brown, we don&#039;t want a lot of color on the onions.

Then add the garlic and feel free to add a small splash of water to the pan if it gets too dry.

Then add the miso paste, red pepper flakes, oregano, and mix. Add the white wine and simmer for 2-3 minutes to allow the liquid to cook down.

Then add in the squash, zucchini, and tomatoes and toss to coat. Cook only for 1-2 minutes to soften slightly. It will cook more later so you don&#039;t want the veggies to be too soft. Season with salt and pepper, remove from the heat, and set aside.

The Veggies 🌱

In another large pot, add spaghetti to boiling water and cook until al dente. In the meantime, you can prep your Creamy Feta Spread (recipe below) (unless you already made it, in which case...put on some cooking tunes and pour yourslf a glass of wine? 😊)

Make the Noodles

About two minutes before the noodles are done cooking, you can return the veggies to the stove on low heat. Laddle in 1/2 cup of the water that the noodles were cooking in - and it&#039;s a good idea to laddle out another 1/2 cup to have on hand in case the sauce gets too thick and you want to thin it out later.

Then add 1.5 cups of the Creamy Feta Spread to the pot along with the basil, vegan parmesan, and capers.

Drain the noodles and add to the pot with the veggies. Toss for 1-2 minutes oven low heat to bring the sauce together. It will be thin at first and then thicken as it simmers and the motion of tossing the pasta will help to emoulsify and thicken it. You&#039;ll know it&#039;s ready for the next step when it&#039;s glossy and thick, and clings to the noodles nicely.

The Sauce

Finishing touches are more than garnish, which is often though of as optional. In this recipe, the finsihing touches are what make the dish and it&#039;s where you can really customize the flavors to your liking 😊

The way I do it is to taste one noodle to see what it needs. At this stage it usually needs a good amount of salt and pepper - you&#039;d be amazed at how much salt and pepper can really make the flavors pop! I also find that a good squeeze of lemon really makes the tanginess in the Feta Sauce sing, and I  usually sprinkle in just a touch of nutritional yeast or additional vegan parmesan just before serving too. Taste and adjust until it tastes perfect to you! It should be creamy, salty, tangy, garlicy, and bursting with flavor! Once it&#039;s just right, your&#039;e ready to serve!

For optimal Summery vibes, serve this spaghetti in a big bowl along side a fresh green salad, and chilled glass of wine ☀️ Enjoy!

The Finishing Touches  🍋

These Yellow Squash Tots are perfect little veggie tots that use up a lot of yellow squash (or zucchini!). They’re so tasty, snackable, and are a great way to eat more veggies. 

Yellow Squash Tots

eggs

oz grated cheddar cheese

breadcrumbs

onion,

black pepper,

parsley leaves

unsweetened Greek yogurt

parsley

garlic powder (or use

salt,

pepper,

Preheat oven to 400F. Line a large baking...

Preheat oven to 400F. Line a large baking sheet with parchment paper (or grease the baking sheet with olive oil).

Grate the squash on a fine grater (or...

Grate the squash on a fine grater (or use a food processor). Add 1/2 teaspoon salt, and mix it together. Put the grated squash in a colander (or use a cheesecloth, see notes). Let sit while you prepare the rest of the ingredients.

Use your hands to squeeze all the extra...

Use your hands to squeeze all the extra liquid from the grated squash in the colander. You should have about 1 cup of liquid for every pound of squash you use. Discard the liquid.

Combine all the tot ingredients in a large...

Combine all the tot ingredients in a large bowl and mix well. The mixture should be sticky and wet, like a thick paste. If it is too wet, add extra breadcrumbs. Form small tots with your hands (about 1.5-2 tablespoons squash mixture per tot). Tip: dip your hands into a bowl of cold water in between every few tots - this will help keep the squash mixture from sticking to your hands!

Arrange the tots on the parchment-lined baking sheet....

Arrange the tots on the parchment-lined baking sheet. Bake at 400F for 25 minutes, or until golden on top and lightly browned on the bottom. Allow to rest 5 minutes before removing them from the baking sheet - this will help prevent them from sticking.

In a small bowl combine all the ingredients...

In a small bowl combine all the ingredients for the yogurt sauce while the tots are baking. Serve as a dip for the warm tots!

https://mediavine-res.cloudinary.com/video/upload/bdyrvbmnklbapwqvi7t1.mp4

Looking for a fun summer squash recipes? Make these Yellow Squash Tots – perfect little veggie tots that use up a lot of yellow squash (or zucchini!). They’re so tasty, snackable, and are a great way to eat more veggies.

Enjoy one of our favorite yellow squash recipes - this easy sauteed summer squash is so quick and easy to make.

Yellow Squash Recipes

butter

yellow squash,

garlic,

thyme,

basil leaves, finely chopped

lemon juice

sea salt

black pepper

Heat a large skillet over medium-high heat. Add...

Heat a large skillet over medium-high heat. Add the olive oil and butter. 

Once the oil is hot and the butter...

Once the oil is hot and the butter is bubbling, add the yellow squash. Stir the squash to coat them in the butter and oil. Sauté for 5 minutes. Stir again and flip the squash over and cook for 4 more minutes. 

Add the garlic and thyme to the pan....

Add the garlic and thyme to the pan. Stir to combine and cook for an additional 2 minutes. 

Remove the squash from the heat and add...

Remove the squash from the heat and add the chopped basil, lemon juice, salt, and pepper. Stir and serve immediately. 

https://mediavine-res.cloudinary.com/video/upload/rcergs9garp9qppbe09u.mp4

This delicious and easy sauteed yellow squash recipe is a perfect side dish! It comes together quickly and has great flavor.

Sautéed Yellow Squash

Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish

Oven-Roasted Yellow Squash with Parmesan

yellow squash (thinly sliced)

Parmesan cheese

Salt and pepper

Preheat oven to 450˚F.

Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.

Pour 1 tablespoon of olive oil onto sheet. Dump sliced squash onto covered sheet and "stir-it-up" with your hands to coat all the squash with oil.

Arrange sliced yellow squash on prepared cookie sheet so they generally are not overlapping.

Season with salt and pepper. Sprinkle with Parmesan cheese.

Bake for 15-20 minutes until cheese is browned.

Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!

Lemon Poppy Seed Summer Squash Bread Recipe

unsalted butter

sugar

lemons

almond flavor

vanilla extract

baking soda

baking powder

all-purpose flour

summer squash

poppy seeds

Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.

Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.

Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.

Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.

Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.

https://content.jwplatform.com/videos/Ap4fc3IY.mp4

This delicious Lemon Poppy Seed Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!

Lemon Poppy Seed Summer Squash Bread

This Fried Yellow Squash recipe is the perfect way to enjoy the abundance of summer squash. It&#x27;s delightfully crispy on the outside and tender on the inside, and so very easy to make. Grab your favorite dipping sauce and enjoy!

Fried Yellow Squash

squash

milk

panko breadcrumbs

parmesan cheese

Vegetable oil or canola oil (for frying)

Add at least 2” of oil to a large Dutch oven or heavy pot set over medium heat. Place a thermometer into the oil and bring the temperature to 350° F. This will take a while, so get this started right away.

Pat the yellow squash dry with a paper towel.

Add flour to a small bowl and set aside.

In a medium bowl, whisk together the eggs and milk until smooth. Set aside.

In a separate medium bowl, stir together the plain breadcrumbs, panko breadcrumbs, parmesan, kosher salt, Italian seasoning, and garlic powder. Set aside.

Once the oil is hot, dip a piece of squash into the flour, making sure to coat it on all sides and then shake off the excess. Transfer the flour-coated squash to the egg mixture and make sure the squash is coated with egg on all sides. Next transfer the squash to the breadcrumbs and make sure it is evenly coated on all sides. Then very carefully lower the breaded squash into the hot oil (use tongs or a spider strainer if you need to). Repeat this process, taking care to not overcrowd the pan.

Cook the squash for 30-45 seconds per side, or until golden brown. Remove the squash from the oil and place them on a paper towel or wire rack to cool. Immediately sprinkle the squash with a small pinch of kosher salt.

Repeat with the remaining squash, cooking in batches to not overcrowd the pan.

Enjoy immediately with ranch or marinara sauce.

Easy, quick, yummy!
I halved the recipe for my one squash and it was perfect. Light but still tasted the squash!Will use this recipe again.

The best squash I have ever made. Works well with zucchini as well as yellow squash. Will be my go to recipe from now on. Even my husband who doesn't care for squash enjoyed this. I did however use Italian bread crumbs as that's what I had but kept everything else exactly as written.

Top 9 yellow squash recipes recipes from across the web

The most viewed yellow squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Yellow Squash

Vegan Squash Casserole

Creamy Zucchini Spaghetti with Vega...

Yellow Squash Tots

Yellow Squash Recipes

Oven-Roasted Yellow Squash with Par...

Lemon Poppy Seed Summer Squash Brea...

Sautéed Yellow Squash

Fried Yellow Squash

Top 9 yellow squash recipes recipes from across the web

The most viewed yellow squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Yellow Squash

Vegan Squash Casserole

Creamy Zucchini Spaghetti with Vega...

Yellow Squash Tots

Yellow Squash Recipes

Oven-Roasted Yellow Squash with Par...

Lemon Poppy Seed Summer Squash Brea...

Sautéed Yellow Squash

Fried Yellow Squash

The most viewed yellow squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine