YELLOW SQUASH RECIPES

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Steps:

• Preheat oven to 350° and lightly grease a medium casserole dish. In a large skillet over medium heat, melt 2 tablespoons butter. Add the squash and onion and cook, stirring often, until the squash is tender, about 8 minutes. Stir in garlic and season with salt, pepper and cayenne pepper. Transfer mixture to a colander set over a bowl and let drain for 5 minutes. Discard liquid. In a large bowl, whisk together eggs, sour cream, and mayonnaise. Stir in cheddar and Parmesan and season mixture with salt and pepper. Gently fold in squash mixture then transfer mixture to the prepared baking dish. Melt remaining 2 tablespoons of butter and toss with Ritz crackers. Sprinkle cracker mixture over casserole. Bake until golden and bubbly, about 20 minutes.