Fried yellow squash has long been a staple of Southern cooks. But yellow squash offers lots of possibilities. One quick and easy favorite is Minty Grilled Halibut with Yellow Squash. It's ready in 30 minutes or less.
Slightly sweet from the caramelization that happens during roasting, this summer squash is an ideal side for fish or grilled chicken. Make a double batch and toss the leftovers into an omelet the next day.
A squash, tomato, and sweet pepper mixture combine with the peppery-flavored arugula to make a great side dish when served with grilled rib eye steaks.
Put your grill to use for these better-than-takeout quesadillas that feature ripe summer produce. Serve them with store-bought salsa, if desired, to simplify the recipe slightly.
These sweet-sour refrigerator pickles are bursting with flavor. Try them solo or on a sandwich.
Bean dip and picante sauce lend this yummy pizza a great Tex-Mex taste, while the zucchini and green onion keep the flavor fresh.
Beans are the base for this cheap easy appetizer livened up with garlic and curry powder. Use squash slices for dipping.
Mushroom, squash, and artichokes fill these mini main-dish casseroles.
Brimming with antioxidants as well as fantastic flavor, this savory orzo will quickly become a favorite dish in your home. Try adding fresh baby spinach to the saute pan a few minutes before tossing with the orzo. Top with shaved Parmigiano-Reggiano, and serve with Italian baked chicken or grilled fish.
This low-calorie side dish soup recipe is ready to eat in just 30 minutes.
This side dish recipe spices up cool, crisp vegetables with a smooth sour cream sauce.
For a quick and tasty dinner, spread purchased pesto on the pizza crust, add strips of chicken and summer squash and bake.
Fall is the perfect time of year for a new recipe on how to cook butternut squash. Summer is ruled by yellow squash and zucchini, but come fall and early winter, the sweet, rich, dense squashes rule -- butternut, acorn, delicata, Hubbard, kabocha, and more. But the most versatile and widely available is the beloved butternut, that bell-shaped, beige-skinned squash with bright orange flesh.
Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish.