Yellow Squash

recipe
Summer squash have a high water content, so you usually don't need to add extra liquid to thin the purees. The higher water content, though, means yellow squash and zucchini don't freeze as well as other purees.
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Yield:

2 cups or 8 (1/4-cup) servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Ingredients

4 yellow squash (about 1 1/4 pounds), cut into 1/4-inch-thick slices

Preparation

1. Place squash in a vegetable steamer. Steam, covered, 7 minutes or until very tender.

2. Place squash in a food processor; process until smooth.

Note:

Cooking Light First Foods

August 2010
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