Best 2 Sunny Squash Recipes

**Sunny Squash: A Delightful Summer Treat**

As the sun shines brightly and the days grow longer, it's time to embrace the vibrant flavors of summer. Among the many seasonal delights, sunny squash stands out as a true culinary gem. This versatile vegetable, with its cheerful yellow hue and mild, sweet taste, can be transformed into a variety of delectable dishes that are perfect for any occasion. From refreshing salads to hearty main courses, sunny squash offers a burst of sunshine to your plate. This article presents a collection of tempting recipes that showcase the versatility and deliciousness of sunny squash. Embark on a culinary journey and discover the endless possibilities of this summer staple.

**Recipes:**

1. **Sunny Squash Salad with Feta and Mint:** Experience a refreshing and flavorful symphony of textures and tastes in this vibrant salad. Crisp sunny squash, tangy feta cheese, aromatic mint, and a zesty lemon-honey dressing come together to create a dish that is both light and satisfying.

2. **Grilled Sunny Squash with Herb Butter:** Savor the smoky, caramelized goodness of grilled sunny squash, generously brushed with a luscious herb butter. The butter, infused with fragrant herbs like thyme, rosemary, and parsley, enhances the natural sweetness of the squash, making it an irresistible side dish or vegetarian main course.

3. **Sunny Squash and Zucchini Fritters:** These crispy fritters are a delightful appetizer or snack that will tantalize your taste buds. Grated sunny squash and zucchini, combined with herbs, cheese, and a touch of spice, are transformed into golden-brown morsels that are perfect for dipping in your favorite sauce.

4. **Sunny Squash and Corn Chowder:** Embrace the comforting warmth of this creamy chowder, featuring a harmonious blend of sunny squash, sweet corn, and tender potatoes. Infused with a rich broth and seasoned with herbs and spices, this chowder is a hearty and satisfying meal that is perfect for a cozy evening.

5. **Roasted Sunny Squash with Parmesan and Panko Breadcrumbs:** Indulge in the irresistible crunch and cheesy goodness of roasted sunny squash topped with a golden-brown crust of Parmesan cheese and panko breadcrumbs. This simple yet elegant dish is a delightful side dish or vegetarian main course that will impress your family and friends.

Here are our top 2 tried and tested recipes!

SUNNY'S QUICK WILD RICE AND SAUSAGE STUFFED SQUASH

Sunny's Quick Wild Rice and Sausage Stuffed Squash image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 small butternut or honeynut squash
2 cups cooked wild rice
1 cup bocconcini or mozzarella, halved or quartered into bite-size pieces
1/4 cup golden raisins, chopped
1/4 cup walnuts, chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup chopped sweet onion
2 links Italian hot sausage, casings removed
1 tablespoon mild yellow curry powder
4 to 6 sprigs fresh thyme, leaves stripped and chopped
Kosher salt and freshly ground black pepper
Chopped fresh cilantro, for garnish
Olive oil, for drizzling

Steps:

For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle.
Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Place on a baking sheet, flesh-side up.
Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.
For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Add to the bowl with the squash and stir to combine.
Preheat the oven to 350 degrees F. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Sprinkle with the cilantro, drizzle over some olive oil and serve warm.

SUNNY SQUASH

Sunny Squash image

This is good for people who have diabetes

Provided by susan moreno

Categories Vegetables

Time 25m

Number Of Ingredients 8

Ingredients

3 cut up summer squash/yellow squash
cut up onion one small, or 1/2 of a big one
3 or more cloves of garlic
coconut oil
i use himalayan salt ( it is a healthy salt) but you can use any salt
ground turmeric
you can use italian seasonings, or parsley
grated parmesan cheese

Steps:

1. After you cut up the squash put it in a big frying pan with 3 Tablespoons of Coconut oil I also added a little water(mix while cooking). As it cooks add the onions, and than the garlic. Now sprinkle on some of the Turmeric, and Italian seasonings, or parsley I would say about a teaspoon each. Keep a lid on so it will cook faster, and just before it is done sprinkle on the Grated Parmesan Cheese.

Tips:

To ensure a tender and flavorful squash, pierce the skin several times with a fork before roasting.
For a crispier texture, roast the squash at a higher temperature for a shorter amount of time.
If you're short on time, you can microwave the squash instead of roasting it. Just pierce the skin and cook on high for 5-7 minutes per side.
Roasted squash can be used in a variety of dishes, including salads, soups, pasta dishes, and casseroles.
Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Conclusion:

Roasted squash is a versatile and delicious dish that can be enjoyed on its own or as part of a larger meal. With its sweet and savory flavor, roasted squash is a great way to add some extra nutrition and flavor to your diet.