Fast Squash Saute Recipes

EASY SAUTéED SQUASH

Easy Sautéed Squash image

This sautéed squash is a quick dish and the perfect veggie addition to any summertime meal! It's healthy, tastes yummy, and cooks in less than 10 minutes!

Provided by Christina

Categories Side

Time 15m

Number Of Ingredients 6

Ingredients

2 tbsp olive or avocado oil
4 medium yellow squash (diced)
1/2 white or yellow onion (diced)
1 tsp dried basil
1 tsp salt
1 tsp garlic powder

Steps:

Add oil to a skillet on medium heat.
Once oil is hot add diced squash and onion to skillet. Sauté for 2 to 3 minutes without stirring. This will get you that bit of browning we want. Then stir.
Season with salt, garlic powder, and basil.
Continue to cook, stirring occasionally, for another 5 to 8 minutes or until squash is tender.

Nutrition Facts : Calories 68 kcal, Carbohydrate 6 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 391 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SQUASH SAUTE

Squash Saute image

Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. -Vicki Schurk, Hamden, Connecticut

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 cup sliced zucchini
1 cup sliced yellow summer squash
2 tablespoons finely chopped onion
1/2 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
Dash garlic powder
Dash pepper

Steps:

In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FAST SUMMER SQUASH SAUTE

Fast Summer Squash Saute image

"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

6 small yellow summer squash, cut into 1/2-inch slices
1 large sweet onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

SIMPLE SQUASH AND BASIL SAUTE

Simple Squash and Basil Saute image

Provided by Food Network

Categories main-dish

Time 13m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

FARMERS' MARKET SQUASH SAUTé

Farmers' Market Squash Sauté image

Make a cheesy, garlic-y squash sauté that's quick to make. Farmers' Market Squash Sauté is easy enough for every day but is also great for company.

Provided by My Food and Family

Categories Herbs

Time 20m

Yield 4 servings, 3/4 cup each

Number Of Ingredients 7

Ingredients

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook vegetables in hot oil in large skillet on medium heat 3 min., stirring occasionally. Stir in garlic; cook 3 min. or until vegetables are crisp-tender.
Remove from heat; stir in mozzarella and basil.
Sprinkle with Parmesan.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

SUMMER SQUASH SAUTé

Summer Squash Sauté image

Categories Side Sauté Quick & Easy Low Sodium Backyard BBQ Dinner Lunch Zucchini Summer Anniversary Tarragon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

4 tablespoons butter
1 small onion, thinly sliced
2 tablespoons chopped garlic
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds
1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds

Steps:

Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.

SUMMER SQUASH SAUTé

Summer Squash Sauté image

Provided by Bon Appétit Test Kitchen

Categories Side Sauté Vegetarian Low Cal Almond Squash Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 pounds summer squash and/or zucchini, cut into matchsticks
1 teaspoon kosher salt plus more
1/4 cup sliced almonds
2 tablespoons olive oil
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup finely grated Parmesan
Freshly ground black pepper

Steps:

Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

SQUASH SAUTEED WITH ONIONS

Squash Sauteed With Onions image

A QUICK and EASY vegetable to prepare! The onions give added flavor along with the garlic powder and this dish can be served with any meat.

Provided by Seasoned Cook

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

3 small yellow squash, sliced
1 medium onion, chopped
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons vegetable oil
salt

Steps:

Prepare squash and place slices on a paper towel. Sprinkle with salt and allow to stand 10 minutes.
Heat olive oil in a medium size skillet and saute chopped onions. Dip out and set aside.
Pat squash slices with a paper towel to soak up beaded water drops.
Add vegetable oil to skillet and heat to medium temperature. Add squash slices and saute. Sprinkle with garlic powder.
Lift squash to serving dish and top with onion pieces.
Enjoy!

Nutrition Facts : Calories 292.1, Fat 27.5, SaturatedFat 3.7, Sodium 19.7, Carbohydrate 11.7, Fiber 2.8, Sugar 5.5, Protein 2.7

FAST SQUASH SAUTE

Fast Squash Saute image

Provided by Regina Schrambling

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 medium kabocha, buttercup, butternut or other orange-flesh squash
4 tablespoons butter
2 shallots, minced
2 teaspoons minced fresh ginger
Coarse sea salt to taste
Pinch cayenne

Steps:

Peel and seed squash. Grate coarsely using a 4-sided grater or food processor.
Melt butter in a large skillet over medium heat. Add shallots and ginger, and saute briefly until they just wilt. Stir in squash. Season well with salt. Cook, stirring constantly, until squash turns tender but not soft, about 7 to 10 minutes. Add cayenne, mix well and serve.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 355 milligrams, Sugar 2 grams, TransFat 0 grams

SUMMER SQUASH SAUTE

Summer Squash Saute image

My mother used to whip this up for a quick summer side dish. Great with all the bounty from my dad's garden. Very easy and delicious.

Provided by greyghost

Categories Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 yellow squash, sliced thick
1 onion, sliced
1 tomatoes, cut in chunks
2 -3 tablespoons butter
1 tablespoon parmesan cheese
1/4 teaspoon garlic salt

Steps:

Saute squash and onion in butter until LIGHTLY browned.
Add tomato, parmesan cheese, and garlic salt.
Cover and cook until tender about 5 mins.
(Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.

SAUTEED PATTY PAN SQUASH

Sauteed Patty Pan Squash image

Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".

Provided by Tastyeatsathome

Categories Side Dish Vegetables Squash Summer Squash

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 tablespoon butter
½ sweet yellow onion (such as Vidalia®), thinly sliced
4 patty pan squash, sliced to 1/2-inch-thick pieces
3 cloves garlic, crushed, or more to taste
1 dash lemon pepper
1 ½ cups packed fresh spinach
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ lemon, juiced
1 ½ teaspoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g

SPAGHETTI SQUASH SAUTE

Spaghetti Squash Saute image

Quick simple side dish that can be served with anything.

Provided by joycekling

Categories Side Dish Vegetables Squash

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

cooking spray
1 spaghetti squash, halved and seeded
¼ cup butter or margarine
1 small onion, chopped
2 cloves garlic, finely chopped
salt and pepper to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g

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