Healthy, Kid-Approved Recipes Infused w/ Yellow Squash!

Deciding what to cook for our little ones, especially when they resist eating their fruits and vegetables, can be a challenge. Here are some tried-and-true staples that have worked in my home. These recipes are designed to be both delicious and nutritious, and they can be prepared and served in just 20 minutes!

I have always been on a quest to find healthy meals that my 9-year-old will enjoy and willingly eat. For years, I would place a few pieces of fruit or vegetables, like broccoli or bananas, on his plate, hoping he would try them. Unfortunately, he often picked them off and left them untouched on his plate when it was time to clean up. This presented a challenge: finding meals he would love while minimizing food waste.

To tackle this, I started keeping track of the foods he preferred and organized them into different food groups. Each week, I resolved to plan meals based on that list, while also incorporating added fruits and vegetables to ensure he received the necessary servings for a balanced diet. For example, I began baking fresh batches of banana muffins that included a couple of cups of pureed yellow squash. I particularly like using yellow squash because it doesn’t alter the flavor, taste, or texture of the dish. It’s so versatile and can work with both sweet and savory meals. I’ve successfully used it in tomato-based sauces, pancake mixes, and more.

With every serving of yellow squash, children get a healthy dose of “vitamins C, A, & B6, fiber, folate, potassium, magnesium, riboflavin, and phosphorus. Additionally, it provides manganese, which helps boost bone strength and supports the body’s ability to process carbohydrates and fats,” as noted by Healthline.

Below, I’m sharing a few of my tried and true lasagna, pancake, and banana muffin recipes with pureed yellow squash!

First up, pasta! Here’s a flavorful sauce recipe packed with veggies that can be used as the base of your lasagna, pizza, spaghetti, or any other tomato-based dish.

Savory Squash-Infused Marinara

This vibrant marinara sauce blends the rich flavors of organic tomatoes with creamy pureed yellow squash, creating a unique twist on a classic favorite. Enhanced by the aromatic essence of garlic, shallots, and mushrooms, this sauce is both nourishing and delicious. Perfect for pasta, pizza, or as a dipping sauce, it's a versatile addition to any meal.

– makes about 4 servings –

Ingredients

• 4 cups organic marinara sauce

• 2 cups pureed yellow squash

• 4 minced garlic cloves

• 1/2 cup minced mushrooms

• 2 shallots, finely chopped

• 1 tablespoon sugar

• Salt and pepper to taste

• 1 tablespoon olive oil

• Fresh basil for garnish

Steps

1. In a large skillet, heat the olive oil over medium heat until shimmering.

2. Add the minced shallots and sauté until they become translucent, about 3-4 minutes.

3. Stir in the minced garlic and mushrooms, cooking for an additional 2-3 minutes until fragrant.

4. Incorporate the organic marinara sauce and pureed yellow squash, mixing well to combine.

5. Add the tablespoon of sugar to balance the acidity and season with salt and pepper to taste.

6. Allow the sauce to simmer on low heat for about 15-20 minutes, stirring occasionally.

7. Once the sauce thickens slightly and flavors meld, remove from heat.

8. Serve immediately over your favorite pasta or use as a pizza base. Garnish with fresh basil before serving.

Next up is a family favorite, pancakes! Your littles will enjoy every bite of this breakfast delight and may ask for seconds. As mom and dad, you’ve helped them reach 1-2 of their daily veggie servings for the day while preserving the texture, color, and taste of pancakes. It’s a win-win! :)

Squash Pancakes for Breakfast or Brunch

Enjoy a unique twist on traditional pancakes with these savory squash pancakes. The yellow squash adds a delightful moisture and subtle flavor, while the hint of vanilla and cinnamon enhances the overall taste. Perfectly fluffy and easy to make, these pancakes are ideal for a cozy brunch or a quick breakfast. Serve them with maple syrup or a dollop of yogurt for a wholesome meal!

– makes about 4 servings –

Ingredients

• 2 cups dry pancake mix

• 1 cup pureed yellow squash

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon (optional)

• 1 1/2 cups water

Steps

1. In a mixing bowl, combine the dry pancake mix and optional cinnamon.

2. In another bowl, whisk together the pureed yellow squash, vanilla extract, and water until smooth.

3. Pour the wet ingredients into the dry pancake mix and stir until just combined, being careful not to overmix. The batter should be slightly lumpy.

4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.

5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

6. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

7. Remove pancakes and keep warm while repeating with remaining batter.

8. Serve warm topped with maple syrup or yogurt for a delicious meal.
   

If you prefer a scratch-made pancake recipe, no problem! Mix 2 cups of self-rising flour, 1 egg, 1 tsp of vanilla, and 1 1/2 cup of milk or water.

Lastly, let’s finish this list with a tasty treat: banana muffins! This recipe is great for swapping out sugary snacks. Put a couple in your child’s lunchbox and keep them on hand at home for a midday snack while powering through homework. 

I absolutely LOVE this simple banana muffin recipe by Sally’s Baking. Just add a cup of pureed yellow squash to the batter.

These recipes are staples in my home and, except for the muffins (about 30-minute prep and cook time), can each be made within 20 minutes. Most times, I make them in batches and meal prep. I hope these ideas can help minimize stress on what to cook and how to make it nutritious and tasty!