Smothered squash
Squash casserole How To Make Squash Casserole - Southern Plate
I like slices of raw squash with salt or a dip.
Here’s a simple one you might enjoy: Baked Parmesan yellow squash rounds. Slice squash into 1/4” disks. Arrange on baking sheet & sprinke w garlic salt & pepper, then pile w Parmesan cheese. Bake until cheese is browned. That’s it!
There’s also fried, breaded squash, which I find particularly good with yellow squash.
You can also bake the slices instead, either with or without breading.
Raw with ranch. More and more I’m coming to love raw veggies, especially summer mer squash.
I’ve had positive returns thus far with the roasting, and the bread (I actually replaced zucchini with it in a zucchini banana nut bread recipe), and I have chicken ratatouille on the meal plan for the coming week. I’ll keep the frying option in mind the next time I have some.
As long as I’m here, is there anything you can’t (or shouldn’t) make with red potatoes that people make with regular Russet potatoes? I’ve never actually cooked with red potatoes before: they don’t seem like they’d be as good for baking.
Squash doesn’t seem to be naturally crisp enough for me to enjoy raw. YMMV.
Red potatoes are waxy potatoes, and as such hold their shape well in soups and stews. You can also use them in potato salad.
As for the squash, count me as one that disks and grills it, or stews it with tomatoes as a side dish.
It’s reasonably common in crudite platters, so it’s certainly not unusual. I think summer squashes do work well raw, myself.