Dill And Butter Squash Recipes
DILLED SUMMER SQUASH
You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH WITH DILL
Very easy, very tasty. Good even for those who are a little afraid of squash. I made this up when we "inherited" tons of squash from a friend who gardens.
Provided by Laura Meehan
Categories Vegetable
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Slice the squash into thin slices (1/4 to 1/2 inch thick). If it is a very large squash, you can cut these into halves or quarters to avoid serving large disks.
- Heat a sauté pan over medium-high heat; spray with cooking spray.
- Add the squash and sauté several minutes or until tender-crisp (overcooking will produce squishier squash--when it starts looking soft, stop!)
- Toss with margarine and dill in the pan, stirring until evenly coated, and cook for another minute or so.
Nutrition Facts : Calories 17.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.6, Fiber 1.2, Sugar 2.4, Protein 1.3
BAKED SWEET POTATOES WITH DILL BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Prick 4 sweet potatoes with a fork. Place on a baking sheet and bake at 400 degrees F until soft, 60 to 75 minutes. Mix 6 tablespoons softened butter, 1 tablespoon chopped dill, 1 small sliced scallion and 1 1/2 teaspoons grated lemon zest; season with salt and pepper. Cut open the potatoes and top with the dill butter.
DILL AND BUTTER SQUASH
This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed.
Provided by Sally Bess
Categories Summer Squash Side Dishes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
- Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 5.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 63 mg, Sugar 1.2 g
DILLED SUMMER SQUASH
This is another one of those recipes I found handwritten on the back of an envelope in my junk drawer, so it could've come from anywhere. It's a nice change of pace from just sauteeing summer squash in butter, and it's simple and quick for when it's really too hot to cook.
Provided by Felix4067
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat.
- Thoroughly wash zucchini and squash, and remove ends.
- Slice squash and zucchini lengthwise, then cut halves into thin slices.
- Add garlic, dill and onions to skillet, and cook for about a minute, stirring constantly.
- Add remaining ingredients and cook 2-3 minutes, stirring frequently.
- Cover, reduce heat to medium-low and simmer 3 minutes or until crisp and tender.
- If there is too much water left in the pan, increase heat to medium-high and simmer uncovered until gone, stirring frequently.
Nutrition Facts : Calories 113.2, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 258.1, Carbohydrate 10.2, Fiber 2.2, Sugar 4.7, Protein 2.3
DILL AND BUTTER SQUASH
This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed.
Provided by Sally Bess
Categories Summer Squash Side Dishes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
- Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 5.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 63 mg, Sugar 1.2 g
DILL AND BUTTER SQUASH
This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed.
Provided by Sally Bess
Categories Summer Squash Side Dishes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
- Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 5.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 63 mg, Sugar 1.2 g
DILL AND BUTTER SQUASH
This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed.
Provided by Sally Bess
Categories Summer Squash Side Dishes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
- Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 5.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 63 mg, Sugar 1.2 g
DILL AND BUTTER SQUASH
This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed.
Provided by Sally Bess
Categories Summer Squash Side Dishes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
- Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 5.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 63 mg, Sugar 1.2 g
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