3 recipes to enjoy summer yellow squash

From chips to burgers, these delicious ideas will put your veggies to good use.

Squash is famous for its fiber content. Eating this vegetable has satiating qualities, because it fills you up, allowing you to forgo the second portions.

Summer squash contains vitamin C, as well as beta carotene, folic acid, and fiber. In addition to these nutrients, it's an exquisite and versatile vegetable, it can be sautéed, baked, or roasted, ideal for cooking something light this summer.

1. Yellow pumpkin chips with parmesan

Amazing low carb summer squash chips.

What do you need?

For the sauce

Recipe: Preheat oven to maximum and line the baking sheet with parchment paper. In a large bowl, mix the squash and olive oil. Season generously with salt, pepper, and red pepper flakes.

In a shallow bowl mix panko, parmesan, and parsley. One at a time, dip the squash into the panko mixture, press to cover, and then place on the prepared baking sheet. Bake until golden and crisp, about 30 minutes, turning halfway. Meanwhile, prepare the sauce for dipping: In a small bowl, mix the sour cream, lemon juice, and parsley. Spice with salt and pepper. Serve the fries with sauce.
 

2. Vegan Yellow Pumpkin Risotto

Taste this vegan risotto with no meat and butter.

What do you need?

Recipe: Heat the olive oil in a large skillet, add the onion and cook over medium heat until transparent. Add squash cubes and cook together until squash is smooth. Add rice and let roast for 1 minute, then add white wine and stir. Add the hot broth little by little, allowing it to absorb and cook each time. Cook rice for at least 20 minutes or according to package directions. Let the risotto sit for  2 minutes and then serve it warm.

3. Vegan yellow pumpkin burger

Super hearty vegan burger with yellow squash.

What do you need?

Recipe: In a large skillet, heat the olive oil over medium heat, cook the onion and garlic that turns transparent. Add spices and let roast for 1 minute, then add yellow squash and stir. After 5 minutes add the chickpeas and the vegetable stock and stir. Reduce heat and cook covered for 15 minutes, stirring occasionally. Remove the lid and cook until the liquid is reduced. When the mixture is cold, use a fork or a blender to get the desired consistency. Then add the quinoa and vegan egg, mix well with your hands, and press to make the burgers. Roll each hamburger over breadcrumbs. Cook the patties in a small amount of oil over medium/high heat for 3 minutes on each side or until golden brown.




 

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