Yellow Squash
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.
Yield: 2 cups or 8 (1/4-cup) servings (serving size: 1/4 cup)
Recipe from
More 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.
Yellow Squash Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Oxmoor House
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Tomato, Squash, and Red Pepper Gratin
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