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Yellow Squash Recipes

Freekeh with pickled spring vegetables Roasted Indian vegetables with turmeric yoghurt Summer one-pot chicken Garlicky squash Patty pan squash, zucchini and chicken with salsa verde Prosciutto and spinach wrapped fish, check this for the best yellow squash recipes:

Garlicky squash

Image credit: William Meppem – taste.com.au

Ingredients

  • 1kg yellow squash, halved
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, crushed
  • 4 green shallots, ends trimmed, thinly sliced

Method

  • Step 1
    Cook the squash in a large saucepan of boiling water for 4-5 minutes or until just tender. Drain well.
  • Step 2
    Heat the oil in a large frying pan over medium heat. Add garlic and cook for 30 seconds or until aromatic. Add the squash and cook, stirring, for 2 minutes or until heated through. Add the shallot and cook, stirring, for 1 minute or until combined. Transfer to a bowl to serve.

Prosciutto and spinach wrapped fish

Image credit: Steve Brown & Alan Benson – taste.com.au

Ingredients

  • 250g yellow squash, thinly sliced
  • 2 bunches asparagus, trimmed
  • 2 teaspoons olive oil
  • 4 slices prosciutto
  • 8 large English spinach leaves, trimmed
  • 4 (150g each) boneless white fish fillets (such as ling or blue-eye)

Method

  • Step 1
    Preheat oven to 230°C/210°C fan-forced. Place squash, in a single layer, in a large baking dish. Top with asparagus. Drizzle with oil. Season with salt and pepper.
  • Step 2
    Place 1 slice prosciutto on a chopping board. Top with 2 spinach leaves. Place 1 fish fillet on spinach. Wrap prosciutto around centre of fish. Repeat with remaining prosciutto, spinach and fish.
  • Step 3
    Place wrapped fish, seam-side down, on asparagus. Bake for 8 to 10 minutes or until fish is just cooked through. Serve.

Summer one-pot chicken

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 600g chicken thigh fillets, halved
  • 2 tablespoons olive oil
  • 200g yellow squash, thickly sliced
  • 450g kipfler potatoes, peeled, thickly sliced
  • 2 garlic cloves, crushed
  • 250g cherry tomatoes, halved
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 125ml (1/2 cup) cream
  • 1 tablespoon fresh oregano leaves, plus extra to serve
  • 150g green beans, trimmed
  • 100g sugar snap peas, trimmed
  • Crusty bread, to serve

Method

  • Step 1
    Season chicken well. Heat oil in a large heavy-based frying pan over medium heat. Cook chicken for 1-2 minutes each side or until golden. Remove from pan and set aside.
  • Step 2
    Add squash to pan. Cook, stirring, for 2-3 minutes or until lightly golden and just tender. Remove and set aside. Add potatoes and garlic and cook for 2 minutes.
  • Step 3
    Add tomatoes, cook, stirring often, for 5 minutes until tomatoes start to soften. Add stock and cream. Simmer for 2-3 minutes. Return chicken to pan with oregano. Simmer for a further 4-5 minutes until potatoes are tender.
  • Step 4
    Return squash to pan. Add beans and sugar snap peas and simmer for 1-2 minutes until heated through. Season well. Divide among serving bowls, scatter with extra oregano and black pepper. Serve with crusty bread.

Freekeh with pickled spring vegetables

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 1 zucchini, very thinly sliced
  • 1 yellow patty pan squash, very thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil, plus extra to drizzle
  • Pinch dried chilli flakes
  • 1 cup freekeh, rinsed
  • 1 bunch asparagus, trimmed
  • 2 radishes, trimmed, very thinly sliced
  • 1 cup watercress sprigs
  • 1/2 cup smooth ricotta
  • Lemon zest, to serve

Method

  • Step 1
    Place zucchini and squash in a bowl. Add lemon juice, oil and chilli. Season with salt and pepper. Stir to combine. Stand at room temperature until required.
  • Step 2
    Meanwhile, place freekeh and 3 cups water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 35 to 40 minutes, adding asparagus for last 2 minutes of cooking time, or until tender and liquid is absorbed. Stand, covered, for 5 minutes.
  • Step 3
    Spoon freekeh and asparagus onto a large serving platter. Top with pickled vegetables, radish and watercress. Spoon over any remaining pickling mixture. Dollop with ricotta. Drizzle with extra oil. Sprinkle with zest. Season with salt and pepper. Serve.

Roasted Indian vegetables with turmeric yoghurt

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1/3 cup vegetable oil
  • 2 teaspoons garam masala
  • 1 garlic clove, crushed
  • 1 1/4 teaspoons ground turmeric
  • 750g sebago potatoes, peeled, roughly chopped
  • 115g fresh baby corn, halved diagonally
  • 300g yellow patty pan squash, quartered
  • 1 yellow capsicum, cut into 4cm pieces
  • 1 lemon, cut into wedges
  • 20g butter
  • 1 brown onion, halved, thinly sliced

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Combine 2 tablespoons oil, garam masala, garlic and 1 teaspoon turmeric in a bowl. Add potato. Season with salt and pepper. Toss until potato is coated in oil mixture. Spread potato, in single layer, on prepared tray. Roast for 30 minutes. Turn potato.
  • Step 3
    Combine corn, squash, capsicum and lemon in a bowl. Drizzle with 1 tablespoon of remaining oil. Season with salt and pepper. Toss to coat. Add vegetables to tray around potato. Roast for a further 15 minutes or until vegetables are tender.
  • Step 4
    Meanwhile, heat butter and remaining 1 tablespoon oil in a medium frying pan over medium-low heat. Add onion. Cook, stirring, for 10 minutes or until golden. Add curry leaves. Cook, stirring, for a further 2 minutes or until curry leaves are crisp.
  • Step 5
    Top vegetables with onion mixture and cashews. Place yoghurt and remaining turmeric in a small bowl. Season with salt and pepper. Stir to combine. Serve yoghurt mixture with vegetables.

Patty pan squash, zucchini and chicken with salsa verde

Image credit: Andrew Lehmann – taste.com.au

Ingredients

  • 550g yellow patty pan squash, halved
  • 6 (600g) small Lebanese zucchini, halved lengthways
  • 6 small yellow zucchini, halved lengthways
  • 6 small green zucchini, halved lengthways
  • 1 tablespoon olive oil
  • 4 chicken breast fillets
  • 40g parmesan, flaked

Salsa verde

  • 2 tablespoons capers, finely chopped
  • 4 anchovy fillets, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon Maille Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/2 bunch flat-leaf parsley, leaves finely chopped
  • 1/2 bunch mint, leaves finely chopped

Method

  • Step 1
    For salsa verde, combine all ingredients and season to taste with salt and pepper.
  • Step 2
    Preheat oven to 200C. Place squash and all zucchini in a roasting pan. Drizzle with 2 teaspoons oil and season to taste with salt and pepper then toss to combine. Roast for 20 minutes or until tender.
  • Step 3
    Meanwhile, preheat a char-grill pan over medium heat. Brush chicken with remaining oil then cook for 2 minutes each side or until cooked through. Transfer zucchini mixture to a bowl. Add parmesan and salsa verde and toss gently to combine. Cut chicken pieces in half. Serve with vegetables.

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