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Ingredients Jump to Instructions ↓

  1. 1 1/2 Pounds summer squash

  2. (chayote, crookneck, pattyp

  3. Straightneck or zucchini)

Instructions Jump to Ingredients ↑

  1. + When shopping, look for squash that are heavy in relation to size.

  2. 1/2 POUNDS YIELD 4 SERVINGS; 35 CALORIES PER SERVING.

  3. To Prepare: Wash squash; remove stem and blossom ends but do not pare.

  4. If squash are small, cut in half.

  5. For larger squash, cut into 1/2-inch slices or cubes.

  6. To Boil: Heat 1 inch water (salted, if desired) to boiling.

  7. Add squash.

  8. Cover and heat to boiling; reduce heat.

  9. Boil slices 5 to 10 minutes, cubes 3 to 6 minutes or until tender; drain.

  10. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket).

  11. Place squash (slices or cubes) in basket.

  12. Cover tightly and heat to boiling; reduce heat.

  13. Steam 5 to 7 minutes or until tender.

  14. To Microwave: Place squash and 1/4 cup water in 1-1/2-quart microwavable casserole.

  15. Cover tightly and microwave on high 8 to 10 minutes (pattypan 9 to 13 minutes), stirring after 4 minutes, until almost tender.

  16. Let stand covered 1 minute; drain.

  17. Summer squash grow quickly and have tender, edible skins.

  18. Winter squash grow more slowly, have thick, hard (inedible) skins, and require longer cooking.

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