What to make with large yellow squash?

Whoever told you that the hard and bumpy ones weren't really fit for cooking was right. If the squash is light yellow still, then you can salvage it; but, if it's dark yellow or starting to turn orange or green, then it's definitely unfit to cook (it will never get tender, and the flavor will be very bitter).

For squash that is as large as yours, the best thing is to make stuffed squash. Boil them until they're tender, then cut them in half lengthwise, remove the seeds (they are too hard to really use now, so toss them out), and scrape out the "meat" of the squash. Then you prepare the stuffing for them. I'm going to link you to two different recipes for stuffed squash since I just throw the stuffing together when I do it.

http://www.cooks.com/rec/view/0,1950,144186-228202... this is a lot like what I do, myself

http://southernfood.about.com/od/summersquash/r/bl... this version has sausage in it

Bumpy Yellow Squash

Yellow Bumpy Squash

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RE:

What to make with large yellow squash?

I just went out to the garden and picked 8 large, bumpy yellow squash. I have had fried squash before with smaller squash, but nothing with the larger ones. I was always told once they got bumpy that the best thing to do would be to throw them out, but this seems like such a waste to me. Any...

Yellow squash is considered to be a summer squash so it is good fresh in a salad or stir-fried or even boiled. It is full of water so be careful not to overcook it or it will get mushy. Normally, summer squash such as yellow squash and zuchinni is sauteed or stir-fried instead of baked. Winter squashes like butternuts and acorns are great baked with cinnamon. My favorite way to prepare yellow squash is to slice it thin and saute it in olive or canola oil with onions, green and/or red peppers and zuchinni. This makes a colorful veggie dish that goes well with practically anything. Enjoy!!

Squash Casserole is my fave. This is the only recipe I use; I love it. Enjoy

4 cups sliced yellow squash

1/2 cup chopped onion

35 buttery round crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter

1.Preheat oven to 400 degrees F (200 degrees C).

2.Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

3.In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

4.Bake in preheated oven for 25 minutes, or until lightly browned.

Could try making a Cream of Squash soup..

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You can probably peel them w/ a veggie peeler. The skin may be a bit bitter. Just to be sure, cutone open, peel it, and taste it raw. If it bites back, so to speak, pitch it. If it doesn't, make a casserole, grill it w/ evoo and S&P, saute quickly until crisp-tender, make a Italian Squash pie, stuff them w/ ground beef and rice.... the usual suspects.

I agree with Kelly.

We always put our larger squash on the grill with some cajun seasoning - the get very tender that way and have an amazing flavor.