Golden Summer Squash Recipes

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23 BEST WAYS TO COOK SUMMER SQUASH (+ RECIPE COLLECTION)



23 Best Ways to Cook Summer Squash (+ Recipe Collection) image

Put that Farmer's Market haul to good use with these bright and sunny summer squash recipes. They're sweet, nutty, and perfect as a summer side dish.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Sautéed Yellow Squash
Roasted Summer Squash
Baked Parmesan Yellow Squash Rounds
Summer Squash Sauté
Simple Skillet Zucchini and Yellow Squash
Southern Squash Casserole
Chicken Caprese Zucchini Noodles
Grilled Zucchini
Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
Pumpkin Zucchini Bread
Zucchini Fritters
Summer Squash and Basil Pasta
Grilled Zucchini Roll-Ups
Goat Cheese and Summer Squash Tart
Vegan Ramen Soup w/ Zucchini Noodles
Summer Squash Salad with Lemon Citronette
Summer Squash Tomato Gratin
Summer Vegetable Tian
Herb Garden Zucchini Pizza
Crispy Garlic Parmesan Squash Chips
Ratatouille
Mexican Zucchini Burrito Boats
Yellow Squash Tots with Garlicky Yogurt Dip

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious summer squash recipe in 30 minutes or less!

Nutrition Facts :

GOLDEN SUMMER SQUASH



Golden Summer Squash image

This is a brightly colored, simply prepared summer squash recipe that can be prepared in a matter of minutes, so there is no prolonged sweating over a hot stove! It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality. This recipe can be expanded into more of a light vegetarian main dish if served over brown rice or barley (or a combination), and topped with the optional pine nuts and cheese. I cut this out of a recent newspaper article.

Provided by CookingONTheSide

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2-2 tablespoons extra virgin olive oil, divided
2 medium onions, thinly sliced
1/8 teaspoon salt, possibly more
1 1/2 lbs summer squash (cut into 1/2-inch thick slices or cubes, see note)
1 teaspoon garlic (minced or crushed)
fresh ground black pepper
fresh thyme, minced
pine nuts, lightly toasted (a handful) (optional)
3 -4 ounces feta cheese (optional) or 3 -4 ounces goat cheese, crumbled (optional)

Steps:

  • Place a large skillet over medium heat.
  • After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
  • Add the onion and salt.
  • Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
  • Transfer to a bowl and set aside.
  • Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
  • Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
  • Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
  • Toss in the garlic, and return the onions to the pan.
  • Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
  • Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
  • NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
  • Peeling the squash is optional.

Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 0.8, Sodium 78, Carbohydrate 11.5, Fiber 2.7, Sugar 6.1, Protein 2.6

GOLDEN WINTER SQUASH



Golden Winter Squash image

Make and share this Golden Winter Squash recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs winter squash, about 1-2 (acorn, or butternut)
2 tablespoons olive oil or 2 tablespoons butter
1 onion, finely chopped
1 tablespoon brown sugar (optional)
salt and pepper
2 tablespoons lemon zest
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg, fresh grated
flat leaf parsley (optional) or rosemary (optional)

Steps:

  • Preheat the oven to 375°F.
  • Prick the squash with the tip of a knife and place in a pan in the oven.
  • Bake until tender when pierced, about 50 to 60 minutes, depending on size.
  • Or microwave 20 minutes.
  • Remove from the oven and, when cool enough to handle, cut in half. Scoop out the seeds and fibers and discard. Scoop out the flesh and blend it till smooth adding a but of water or orange juice to help puree. You should have about 3 cups purée.
  • Warm the olive oil or butter in a sauté pan over low heat. Add the onion and sauté until very soft and sweet, about 15 minutes,if needed add brown sugar.
  • Add the puréed squash, season with salt and pepper, and add lemon zest, ginger, nutmeg and cinnamon.
  • Cook over very low heat, stirring often, until dry, about 5-10 minutes. Transfer to a warmed serving dish and sprinkle with mint, parsley, or rosemary, if you like.

Nutrition Facts : Calories 126.9, Fat 4.9, SaturatedFat 0.8, Sodium 9.9, Carbohydrate 21.9, Fiber 4, Sugar 5.9, Protein 2.4

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Occupation Food Writer And Cookbook Author
Published 2019-05-01
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