Winter Squash Puff Recipes

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SQUASH PUFFS



Squash Puffs image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 24 squash puffs

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil, plus more for the pan
1/2 teaspoon sugar
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
24 1- to 1 1/2-inch chunks peeled butternut squash
1/4 teaspoon dried rosemary
Kosher salt and freshly ground pepper
1/4 cup soft garlic-herb cheese (such as Boursin)

Steps:

  • Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
  • Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
  • Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.

SUMMER SQUASH PUFFS



Summer Squash Puffs image

A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.

Provided by JEANJELLYBEAN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 24

Number Of Ingredients 8

1 quart oil for frying
4 summer squash, cut into chunks
1 medium onion, grated
2 eggs, beaten
⅔ cup all-purpose flour
⅔ cup dry corn muffin mix
2 teaspoons baking powder
¾ teaspoon salt

Steps:

  • Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  • Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  • In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  • Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 169.4 mg, Sugar 1 g

YELLOW SQUASH PUFFS



Yellow Squash Puffs image

I have made this recipe a thousand times and we just love it. It came up for adoption and I jumped on it. Goes great with just about any main dish.

Provided by riffraff

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup yellow squash, cooked and mashed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
vegetable oil

Steps:

  • Combine the cooked squash and egg, stirring well.
  • Combine flour, cornmeal, baking powder and salt, stir well.
  • Add squash mixture and onion; stir until blended.
  • Drop squash mixture by level tablespoonful into hot oil.
  • Cook until golden brown, turning once. Drain well on paper towels.

Nutrition Facts : Calories 109.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 406.6, Carbohydrate 19.6, Fiber 1.8, Sugar 2.1, Protein 4.2

SQUASH PUFFS



Squash Puffs image

Getting our son and daughter to eat squash was out of the question until a friend suggested I try this recipe. These puffs are similar to hush puppies, which my kids love. Now they love these!-Constance Ellenburg, Southhave, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 9

1 cup mashed cooked acorn squash
1 egg
1/4 cup diced onion
1/2 cup self-rising flour
1/2 cup cornmeal
3/4 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
Oil for deep-fat frying

Steps:

  • In a bowl, combine the squash, egg and onion. Combine flour, cornmeal, baking powder, sugar and salt; add to squash mixture and mix well. , In an electric skillet, heat 1/4 in. of oil to 365°. Drop batter by tablespoonfuls into oil. Fry, a few at a time, for 2-3 minutes or until crisp and golden, turning often. Drain on paper towels.

Nutrition Facts :

WINTER SQUASH WITH CARAMELIZED ONIONS



Winter Squash with Caramelized Onions image

Provided by Kitty Morse

Categories     Onion     Side     Vegetarian     Sukkot     Rosh Hashanah/Yom Kippur     Dinner     Raisin     Almond     Squash     Fall     Kosher     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds winter squash, peeled, seeded, and cut into 2-inch pieces
3 tablespoons vegetable oil
1/4 cup (about 1 ounce) slivered almonds
3 large onions, thinly sliced
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins, plumped in warm water and drained
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
  • Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
  • Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.

SQUASH PUFF



Squash Puff image

Frozen winter squash is transformed with dressing, an egg and a hint of sugar and spice in this Healthy Living casserole.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 6

2 pkg. (12 oz. each) frozen winter squash, thawed
1/2 cup MIRACLE WHIP Light Dressing
1 egg
2 Tbsp. brown sugar
1/4 tsp. ground ginger
3/4 cup plain dry bread crumbs, divided

Steps:

  • Preheat oven to 350°F. Mix all ingredients except 1/4 cup of the bread crumbs until well blended.
  • Spoon into greased 1-1/2-qt. baking dish; sprinkle with remaining 1/4 cup bread crumbs.
  • Bake 30 min. or until squash mixture is heated through and top is lightly browned.

Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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