What to cook from squash quickly and tasty? TOP 5 recipes from squash at home. Subtleties and secrets of cooking. Video recipes.
Patisson is an unusual vegetable that resembles a "flying saucer". It has a neutral taste, so many do not know how to cook squash. Although you can cook many dishes from squash. Since it goes well with any food, it absorbs their aroma and taste. Therefore, you can cook dishes for every taste from squash. This review presents the TOP 5 simple recipes with which you can easily prepare delicious and varied dishes from this vegetable.
Subtleties and cooking tips
- They eat squash only after heat treatment, since they have a denser and drier pulp than the closest "relatives" of zucchini.
- For culinary purposes, squash is used as zucchini. They are boiled, fried, stewed, baked, stuffed, pickled, canned and caviar is made.
- In addition to fruits, plant leaves and young shoots are used in cooking. They are used as filling for stuffing and instead of cabbage leaves for stuffed cabbage.
- Squash goes well with other vegetables, meat, cereals, legumes, spices.
- The pulp of a high-quality and ripe squash is elastic, rather dense and has a barely noticeable mushroom taste.
- The unusual shape of the squash allows you to make original stuffed dishes from it, then when baked it looks like an "edible pot". For stuffing, choose fruits of medium size, even and without external damage. If the vegetable is unstable, cut off the bottom a little.
- Young squash are tender and their skin is easily pierced and cleaned. Although such a skin can not be cut off at all, but cooked with it.
Creamy squash soup
A simple summer dish is squash cream soup. Perfect for breakfast and dinner for the whole family. Serve it well with herbs or sour cream.
- Caloric content per 100 g - 85 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Patissons - 2 pcs.
- Salt to taste
- Garlic - 2 cloves
- Ground black pepper - to taste
- Carrots - 1 pc.
Cooking squash cream soup:
- Peel the squash and carrots, wash thoroughly and cut into small pieces.
- Place the vegetables in a saucepan of boiling water, season with salt and pepper and add the whole garlic cloves, previously peeled.
- Cook food, covered, until tender and tender.
- Use a slotted spoon to remove the cooked vegetables from the pan and grind them with a blender.
- Return the vegetable puree to the saucepan and add water, stock or cream if desired to dilute to the desired consistency.
- Add a little greens and croutons to the cream soup before serving.
Fried squash in batter
Juicy squash with a crispy crust are quick and easy to prepare at home. They turn out to be delicious and aromatic, thanks to cooking in garlic batter.
Ingredients:
- Patissons - 2 pcs.
- Curry - 0.5 g
- Sunflower oil - 100 ml
- Wheat flour - 3 tablespoons
- Vegetable seasoning - 1 tsp
- Salt - a pinch
- Garlic - 1 clove
- Milk - 2 tablespoons
Cooking fried squash in batter:
- Combine flour with vegetable seasoning, curry and salt. Beat the egg with a whisk with salt, mix with milk and a clove of garlic passed through a press.
- Wash the patissons, dry well so that there is not a drop of moisture, and cut into plates 1-1.5 cm thick. Dip the pieces in flour, and then in an egg.
- Heat oil in a skillet and fry the squash over medium heat on both sides until golden brown.
Pickled squash
Squash marinated quickly is a crispy and aromatic appetizer. Such squash will be a wonderful appetizer for strong alcohol or a side dish for meat and fish dishes.
Ingredients:
- Squash - 2 kg
- Carrots - 3 pcs.
- Greens to taste
- Black peppercorns - 2 pcs.
- Garlic - 1 clove
- Dill - a few twigs
- Vinegar - 200 ml.
- Sugar - 1 tbsp.
- Salt - 2 tablespoons
- Water - 6 tbsp.
- Bay leaf - 2 pcs.
- Ketchup - 6 tablespoons
Cooking pickled squash:
- Wash and sterilize the jars. Then put peppercorns, herbs, dill and peeled garlic cloves in them.
- Peel the squash and carrots, cut into rings and send to the jar.
- For the marinade, pour water and vinegar into a saucepan, add sugar and salt, add ketchup and bay leaves. Mix everything and boil.
- Pour squash in jars with the resulting marinade, cover the container with metal clean lids and sterilize for 10 minutes from the moment of boiling.
- Then immediately roll up the jars with lids, turn them upside down, wrap them in a warm blanket and leave to cool completely. Store the snack in the basement or at room temperature.
Squash stuffed in the oven
There is no more amazing dish than squash stuffed in the oven. They are delicious with any filling. In this recipe, meat is used for stuffing, which is suitable for any kind.
Ingredients:
- Patissons - 4 pcs.
- Meat - 300 g
- Bulb onions - 1 pc.
- Bulgarian pepper - 1 pc.
- Carrots - 2 pcs.
- Tomatoes - 1 pc.
- Olive oil - to taste
- Hard cheese - 200 g
- Salt to taste
- Ground black pepper - to taste
Cooking squash stuffed in the oven:
- Peel the squash, cut off the top and remove the pulp.
- Sprinkle the squash "pots" with olive oil, salt and pepper.
- Send them to bake in the oven for 15 minutes at 200 ° C.
- Peel the onions and carrots, peel the bell peppers from the seed box, and peel the tomatoes. Finely chop all vegetables.
- Cut the meat into pieces, pass through a meat grinder and fry in olive oil with spices.
- Mix the meat with vegetables and the resulting filling, stuff the baked squash.
- Cover them with foil and send them to bake for 30 minutes in a preheated oven.
- 10 minutes before cooking, remove the squash from the oven, remove the foil, sprinkle with grated cheese and continue baking.
Squash stew
For lovers of vegetable dishes, a surprisingly simple recipe for squash stew is offered. Appetizing and juicy vegetables are tasty, healthy and just melt in your mouth. Ragout of squash at home will become the main dish and side dish for meat or fish.
Ingredients:
- Squash - 500 g
- Carrots - 1-2 pcs.
- Onion - 1 pc.
- Garlic - 2 cloves
- Tomatoes - 2 pcs.
- Vegetable oil - 50 ml
- Salt - a pinch
- Ground black pepper - a pinch
- Bay leaf - 1-2 pcs.
Cooking squash stew:
- Wash the squash, dry it, remove the tails with seeds and cut into medium cubes.
- Heat vegetable oil in a frying pan and send squash to fry.
- Peel the carrots and onions, chop finely and sauté separately until golden brown.
- Wash the tomatoes, cut into cubes and add to the skillet with onions and carrots. Then add the garlic passed through a press.
- Combine vegetables with toasted squash. Season with salt and pepper, add bay leaves and simmer the squash ragout at home over medium heat for 10 minutes.
