Yellow Squash Recipes, Eat Them Year-Round.
Fresh Yellow Squash
About Yellow Squash
The sad thing about so many of our favorite vegetables is the fact that they are either over-abundant and cheap when in-season.
Or, when they are not in season, they become hard to find and relatively expensive.
We love Yellow Squash in our house and we have a lot of great recipes that we use to prepare them.
At our house, when we can get them fresh, you will find them not only cooked, but also an addition to a number of our fresh salads.
This article includes a number of simple recipes and other preparation ideas that you might find useful, if you like Yellow Squash.
Cook Time for PICKLED SQUASH
Yellow Squash in Fresh Salads
There are so many different fresh salad recipes out there that often use fresh Yellow Squash that I will just attach a link to a few and not even add my own in this article.
Here are links to four of my favorites that I really enjoy using;
Raw Summer Squash Salad with Arugula, Feta Cheese and Herbs. from a good site called Kalyn's Kitchen.
Summer Squash Salad, from the site called Cooks.com.
Squash Ribbons, from the site called theKitchn. (Yes, I spelled it right)
Marinated Zucchini and Yellow Squash Recipe from the site called health.com.
Using these will give you a fantastic variety of options for using fresh Yellow Squash in your daily meal planning. Check them out.
12-piece Canning Set
Health Benefits of eating Yellow Squash
Yellow Squash, like all vegetables has several Health Benefits that we should all be aware of.
Here are the more the most significant ones:
Vitamins- Yellow Squash is rich in a number of vitamins, particularly; Vitamin-C,Vitamin-A, Potassium, Manganese, Magnesium, Riboflavin, Lutein, Phosphorus and is also high in fiber.
Bones- Yellow Squash, with its high levels of Vitamin-C and Magnesium contributes to healthy bones.
Calories- A cup of Yellow Squash has only around 35 calories, is very low in Fats, and is Cholesterol-free.
Cancer- Yellow Squash is high in Anti-Oxidants, and Beta-Carotene, which aide in the prevention of Cancers.
Colon and Prostate- Because it is high in Fiber, eating foods like Yellow Squash helps your body remove toxins from your system and can thus help reduce the chances of Colon Cancer as well as helping reduce the symptoms of BPH a contributor to Prostate problems.
Eye Health- With its' high levels of Beta-carotene and Lutein, Yellow Squash is a great food that will aid in good Eye Health.
Heart- Being very low in Fat and Cholesterol, Yellow Squash is a great food for good heart health.
Freezing Yellow Squash
First of all, Yellow Squash does freeze very well, but you will give up that crisp texture that you get when eating them fresh and uncooked.
But, if you do freeze them, fresh, you will be able to save a lot of money when you can take them out in the middle of the Winter and use them in one of your favorite cooked vegetable dishes.
The simplest Recipe to freeze Yellow Squash while fresh, is to just follow the Instructions listed below, which includes the process of blanching the Squash.
Yellow Squash, Fresh Sliced
|Serving size: 4oz|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Carbohydrates 3 g||1%|
|Sugar 2 g|
|Fiber 1 g||4%|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 7 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Instructions for Freezing Yellow Squash
- Wash the Squash well to remove any potential chemical residue or dirt.
- Remove the ends. I always cut both the stem end and the bloom end off the the Squash, just to make sure there are no hidden contaminants stuck there, that I cannot see.
- Slice the Squash about 1/4-inch thick. I like this thickness because it is just enough body to hold the slice together when cooked.
- Blanch the Squash. I recommend this process because you end up with a partially cooked vegetable that has retained it's color and flavors, while when placed into containers, they will take up less room for storage in your freezer.
- Place the Squash into well marked freezer bags and seal
- Freeze the bagged Squash
- So simple right? And when you take a bag from your freezer, you have a relatively cheap and full-flavored vegetable that hasn't lost any of it's nutrients.
Pickled Squash Recipe
Here is another old seasonal recipe from some years back, in the early 70’s, when we lived in the hill country of Central Virginia.
A lady at our church gave us this recipe when we commented on how good the one's she had made and brought to a church social tasted.
With this old rural recipe, you can take some of those abundant seasonal Squash and make something delicious for later use.
Use this tasty recipe to make Squash Pickles.
When opened and served, these pickles will be crisp and very flavorful with a hint of Mustard when you bite into one of them.
Ingredients for Pickled Yellow Squash
- 4 qts Squash, fresh, sliced thin (Yellow, Zucchini, or a mixture)
- 3 whole Onions, medium, sliced thin and broken into rings.
- 5 cups Vinegar
- 4-1/2 cups Sugar
- 1 tbs Turmeric
- 2 tsp Celery Seed
- 2 tsp Mustard Seed
- 2 medium Hot Peppers, finely chopped
Directions for Pickled Yellow Squash
1. Soak the Squash slices and Onion Rings in cold water for about 3 hours.
2. Place the other ingredients into a large pot and bring to a boil.
3. Add the Squash and Onions to the boiling mixture and bring to a boil again.
4. Boil the mixture for 8-10 minutes and then remove from the heat.
5. Stir the mixture well, and place into sterile jars and seal the jars.
6. Allow the jars to cool, label with the name and date canned and then store in a cool dry place.
Pickled Squash Notes to the Chef:
NOTES: Be sure when canning that the Squash is covered by the liquid.
NOTES: This recipe lends itself to using Yellow Squash or Zucchini Squash, or even a combination of both.
NOTES: If you like a Spicier flavor, experiment with more Hot Peppers, or just adding small amounts (1-2 tsp.) of your other favorite Herbs or Spices, such as Thyme, Garlic, Basil, or especially Dill (finely chopped, of course) into the mixture before boiling.
NOTES: We use these colorful pickles as a garnish for other dishes, as an appetizer, and on sandwiches.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.