Seasoned Yellow Squash-F2S (Fresh)

Rinse the squash under cold, running water, then drain them thoroughly.

Slice the squash into ¼-inch thick slices.

Cooking instructions
To steam squash:

• Place no more than 5 pounds of squash in perforated steamtable pans. Sprinkle the dried onions on top of the squash.
• Steam for 5 minutes.
• Place the squash in solid steamtable pans for seasoning and service.
• If using solid steamtable pans to steam, drain liquids from pans prior to seasoning and service.

To cook squash:

• Place the squash and dried onions in a braising pan, steam jacketed kettle or stockpot.
• Cover the squash with water and bring the water to a boil.
• Decrease the heat to a simmer and cook for 10 -15 minutes.
• Drain the water from the squash and transfer the squash to solid steamtable pans for seasoning and service.

Melt the margarine. Then add the pepper and salt to the melted margarine.

Evenly distribute the margarine mixture over the squash. Mix the squash gently to combine it and avoid breaking the squash.

Serve the squash immediately or over it and place the squash in a warmer until ready for service.

Portion ½ cup with a #8 scoop or a 4 ounce perforated spoodle for serving. Each portion provides ½ cup of other vegetable.