Squash advice

WessB

Anybody got any tips for cooking squash on the egg.....I dont eat it, so I have no idea what to do with it. Sally came home with some fresh squash and asked if I`d Egg it. Most likely wont be till Sunday so any tips, times, temps would be welcomed. It`s a rare weekend away from the boat, we are doing a crab feast on Sat. and hope to do a brisket and the squash on Sun......Thanks in advance..[p]Wess

KevinH

WessB,[p]I'm assuming it's summer squash, like zucchini or yellow squash. You can cut them in half lengthwise, rub all over with olive oil, and season with salt & pepper or your favorite italian spice mix. Then grill them direct at 350-400 dome temp. Place them cut side down to get some nice grill marks. I like mine cooked but still a little firm, so 10-12 minutes seems to be about right. It depends on your temperature. No need to flip them.[p]You can also rub whole tomatoes in olive oil and cook them the same way, although I like to rotate them halfway through. They cook a little faster than the squash. The red color looks nice next to the green or yellow squash.[p]Enjoy!

Spawn of Mad Max

WessB,

hi wess and sally. here is one that nature boy and I did on the 4th of july. first we hollowed out the gourd. then i made a mix using one egg, some cut up french bread, and some milk, about half a cup. then we sauted some chopped portabelo mushrooms with garlic and rosemary, and mixed it all togther with some grated romamo cheese and tsunami spin which we put in the gourd and then put more romamo cheese and tsunami spin on top. then we put it in the egg, which we had at about 350 and left it on for 35- 40 min. we took it out and let it cool down. you can eat it then, we actualy left it out and had to put it back in for 15 min. we cut it up and ate it. it was great.

Unknown

WessB,[p]Actually I cook Zuccini and Yellow squash all of the time and mostly do it just like Kevin described below... though I prefer just an olive oil swipe then salt and pepper. An alternative is to cut the whole squash in 1/2 inch to 3/4 inch medallions and spear them on to a skewer through the skins...[p]this gives you a kabob of squash with the cut sides all lined up with each other... this basically gives you more surface to add flavor via oil and rub... you will have two sides per each squash chunk.... when you halve it and then cook it you only have the one side to add flavor...[p]The only caution I would say is don't overcook.... squash can get mushy when cooked too long... I like a nice firm but slightly softened texture.. about 10 minutes total at 350-400 is just about right.[p]Brian[p]

willmw

WessB,
I don't eat squash either....unless they are egged! :-)[p]What I do is slice them about 1/4 to 3/8 inch thick lengthwise. I use a slicer to make this easier. Then a light coating of olive oil and a light sprinkle of season salt. Cook on the egg (usually about 300-350), turning a couple times until tender. Grill marks look good...squash tastes good.