Cajun Smothered Squash Recipes

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CAJUN SMOTHERED SQUASH



Cajun Smothered Squash image

Make and share this Cajun Smothered Squash recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 garlic clove, minced
1/4 cup olive oil, divided
1 tablespoon olive oil, divided
2 butternut squash, quartered and seeded, each quarter halved
2 tablespoons cajun seasoning, divided
8 teaspoons cajun seasoning, divided
4 large onions, halved and sliced
4 medium bell peppers, quartered and sliced (red or green)
8 large celery ribs, sliced on the bias
5 tablespoons flour
1 1/2 tablespoons cider vinegar

Steps:

  • Preheat oven to 350 degrees F.
  • Combine 1 Tbsp oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet.
  • Sprinkle each squash piece with 1/2 tsp Cajun seasoning, and season with salt and pepper, if desired.
  • Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
  • Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
  • Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbsp Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired.
  • Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
  • When ready to serve, place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.

SMOTHERED YELLOW SQUASH WITH BASIL



Smothered Yellow Squash With Basil image

Love yellow squash. Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender. The recipe comes from Gourmet magazine.

Provided by Barb G.

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 lbs yellow squash, halved lengthwise and cut crosswise into 1/8 inch thick slices
2 garlic cloves, finely chopped (or put through garlic press)
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped fresh basil

Steps:

  • Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot, But not smoking, then add half of the squash and saute, stirring occasionally, until browned, about 5 minutes.
  • Transfer browned squash to a bowl, then heat remaining olive oil and saute remaining squash in the same manner.
  • Return squash from bowl to skillet, add garlic and saute, stirring occasionally, 1 minute.
  • Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of the liquid has evaporated, 6 to 7 minutes.
  • Stir in basil and serve.

SMOTHERED YELLOW SQUASH WITH BASIL



Smothered Yellow Squash with Basil image

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

Categories     Vegetable     Sauté     Low Carb     Quick & Easy     Basil     Summer     Vegan     Yellow Squash     Gourmet

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped fresh basil

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

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