Mashed Jicama And Crookneck Squash Recipes
20 BEST WAYS TO COOK JICAMA
These jicama recipes are light, crispy, and make great side dishes! From fries to salad to chips, this potato-like veggie is just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a jicama recipe in 30 minutes or less!
Nutrition Facts :
MASHED JICAMA AND CROOKNECK SQUASH
All the neighbors call my DD to have her tend their garden while they are on vacation. Last night she brought home crookneck squash while tending the 3rd garden. I went on the net to for recipes and found this one from"Healthy recipes for kids". These are like cheesy mashed potatoes.
Provided by Charlotte J
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Boil jicamas and crookneck squash until tender, about 15 minutes.
- Heat the sunflower oil in a pan.
- Saute onion for 3 minutes until soft and set aside.
- In a second pan, melt butter.
- Add enough flour to make a thick paste.
- Add enough milk, slowly, to make a smooth, runny sauce.
- Add salt and pepper.
- Set aside.
- Drain jicamas and squash and place in a large bowl.
- Add onion, oil, chervil, and cream to the jicamas and squash.
- Add salt and pepper to taste.
- Mash well until smooth. Set aside.
- Heat sauce on medium heat until thickened, stirring constantly.
- Remove from heat and stir in Jarlsberg cheese, which will melt.
- Spray a casserole dish with cooking spray (or grease).
- Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
- Bake for 20 minutes at 275 degrees.
Nutrition Facts : Calories 266.9, Fat 16.7, SaturatedFat 9.3, Cholesterol 46.1, Sodium 495.4, Carbohydrate 18, Fiber 5.6, Sugar 2.6, Protein 12.4
MASHED YELLOW SQUASH
This is a bit different but it is excellent!! It is a great side dish or afternoon snack for those that love squash or have oodles of it popping up in their gardens!
Provided by Terry
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Slice and steam or boil squash until tender. Pour off any remaining water.
- Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.
Nutrition Facts : Calories 73.1 calories, Carbohydrate 8.2 g, Cholesterol 10.1 mg, Fat 3.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 37 mg, Sugar 5.8 g
SKILLET CROOKNECK SQUASH AND ONIONS
We. Love. Squash. Simple, with only 3 other ingredients, besides salt and pepper, this recipe sets off the delicious, slightly sweet flavor of crookneck or summer squash. Mom used to stew squash, but this vegetable releases a lot of water when it cooks, so I don't add any water. The long, slow cooking helps to release the natural sugars in the onion and the squash. You can add additional herbs or seasonings, if you like, or cook it for less time to make it firmer, but this is how we do it. Just squash.
Provided by Bibi
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
- Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 8 g, Cholesterol 21.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 30 mg, Sugar 0.8 g
STUFFED CROOKNECK SQUASH
This looks so fancy and appetizing and tastes better even than it sounds. Plus, it's quick and easy. From 'The 5 in 10 Cookbook'.
Provided by jrthrmn
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the crookneck squash in half lengthwise. Place them in a shallow ceramic or tempered glass baking dish, cover tightly with microwave-safe plastic wrap and cook on High for 3 to 4 minutes, until fork tender.
- While the squash is cooking, coarsely chop the onion and the cashews. Melt the butter in a medium frying pan. Add the onion and cook over medium heat, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Preheat the broiler.
- Remove the squash from the microwave. With a spoon, scoop out some of the centers, being careful to leave a 1/8-inch thick shell. Chop the removed squash and stir into the onion along with the cashews and 1/4 cup of the bread crumbs.
- Fill the squash shells with the stuffing mixture. Sprinkle the remaining bread crumbs on top. Place the stuffed squash on a broiler pan and broil about 4 inches from the heat, until golden brown on top, 2 to 3 minutes.
Nutrition Facts : Calories 214, Fat 14.5, SaturatedFat 5.4, Cholesterol 15.4, Sodium 414.9, Carbohydrate 17.6, Fiber 1.5, Sugar 2.5, Protein 5
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