Reviewed: Oct. 26, 2009

Instead of using chicken broth, I sprinkled chicken flavoured buillion and then added 1/4 cup water. Squash is naturally high in water content so you don't need much liquid. Amazing dish that compliments chicken or fish!

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nataliamomof3

Cooking Level: Expert

Home Town: Gibbons, Alberta, Canada

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Reviewed: Aug. 26, 2009

I have been doing squash and corn like this for years. In "spanish" we call it "calabasitas con maize". We love it as we look forward to harvest time for the squash and fresh corn. Works with frozen and canned as well.Do away with the broth its not needed or add very little as the squash and corn cook in their own juices and for a nice kick add a diced jalapeno. I dont add basil or other peppers but I'm willing to give it a try, thanks. Serve it with rice, beans and tortillas. OMG! My mouth is watering...mmmm!

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missD43

Cooking Level: Expert

Living In: West Valley, Utah, USA

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Reviewed: Aug. 17, 2009

I liked this dish a lot. I too swapped the parsley for Basil and Oregano. I also added some boiled, sliced then lightly fried sweet potato and it added a very nice sweetness and texture. A definite keeper

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RickT

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Reviewed: Aug. 12, 2009

I added 1 can of diced tomatoes instead of the broth. After it was finished, I put the mix in a casserole and topped with a little low fat mozarella and parmesian, heat/broiled to melt. My husband rated it 10 out of 10!

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Dr. T.

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 3, 2009

Delicious! I've never been a huge fan of summer squash - but I LOVE this recipe! I added a small can of diced green chiles, as well as some fresh grape tomatoes, sliced in half. I will definitely make this again!

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emskwared

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Thanks Melinda - This is beautiful and delicious.

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Else

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Reviewed: Jul. 6, 2009

OMG! LOVE, LOVE, LOVE!!! this recipe!! My new favorite!!

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Cindy

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Reviewed: Jun. 19, 2009

Since I love garlic, I thought this was really good! My husband, who is not a fan of squash, wasn't crazy about it but still ate it which says a lot!

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cmcconnell

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Reviewed: Feb. 8, 2009

This was a really good recipe. I added some broccoli and it was great!

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glendalynn

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

I used a bag of mixed vegtables with corn and asparagus. Cooked them in the micro and the squash in the skillet with the butter, olive oil and garlic. Tossed together to serve.

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NarumKnits

Cooking Level: Expert

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Reviewed: Oct. 3, 2008

Tried this tonight, and it's really good. I also added the fresh diced tomatoes. I like things spicy, so I added a little bit of crushed red pepper, and that gave it just the right kick. Next time I'm going to add some diced green chilis.

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Lisa F.

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Reviewed: Aug. 16, 2008

This was very tasty - the only change I made was adding red pepper flakes at the end of cooking - about a 1/2 teaspoon. Perfect amount of heat to spice it up. Hubby loved it!

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Kate

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

I have made this recipe several times with slight modifications depending upon the ingredients I have on hand(frozen or fresh corn, fresh or dried parsley, water instead of veggie broth, fresh garlic or garlic powder). It always turns out great.

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jospar726

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

I have been looking for a light/summery squash dish, and this did it for me! Used beef broth instead, bc that's what we had. Great, easy, quick.

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LHill

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Reviewed: Aug. 4, 2008

As per some of the other reviews, I added tomatoes, basil, and oregano. Also, before serving, I placed it in a casserole dish, topped it with fresh grated parmesan cheese, and broiled it for a bit to melt and brown the cheese. While my parents enjoyed this dish, I found it good but lacking. I mean, I realize it's squash, but I was hoping for a little more... bite, I guess. Thank goodness I at least added the cheese. I'm giving the recipe three stars considering how much I had to alter the recipe. However, I'll likely try it again, perhaps with a bit more tweaking. I'm thinking of reducing the amount of broth, too.

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Michael

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Reviewed: May 18, 2008

Everyone loved this without any changes.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Sep. 19, 2007

If you are looking for exciting flavor, this recipe is not for you. It does have a nice mild flavor and tasted good to me. But I think I'll keep looking for a different recipe.

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Heifer

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Reviewed: Sep. 10, 2007

This was fantastic - My husband loved it and it was the perfect way to use up the last of my summer squash stock. What a fresh and light summery treat! I followed the recipe completely, except I added a few kinds of squash. I will definitely make this again!

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Saucy_and_Spicy

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Aug. 28, 2007

Great recipe for the summers veggie bounty. You really need to tweak it a bit. I used a can of whole tomatoes crushed instead of the veggie broth,skipped all salt and used some beef flavored soup base and some fresh herbs (oregano and Thia Basil with fresh ground pepper. A nice vibrant dish!

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Pyewackit

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Reviewed: Aug. 22, 2007

I rated it low because of the use of an item that is not readily available in the stores and no instructions on how to make vegetable broth. It might be good if I knew how to make the broth pr where to buy it.

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uwasvwaya

Cooking Level: Professional

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Garlicky Summer Squash and Fresh Corn

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