Potatoes And Summer Squash With Pistou Recipes

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PROVENCAL SUMMER SQUASH AND POTATO GRATIN



Provencal Summer Squash and Potato Gratin image

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 side dish servings

Number Of Ingredients 9

Cooking spray
1 medium yellow summer squash (about 8 ounces)
1 medium zucchini (about 8 ounces)
1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
1/4 small sweet onion, such as Vidalia, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves removed
1 tablespoon olive oil
1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Steps:

  • Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
  • Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
  • Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

SUMMER SQUASH AND POTATO SAUTE



Summer Squash and Potato Saute image

In summer, I like to keep the oven off as much as possible. This side dish cooks up quickly on the stovetop.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 tablespoons butter
2 medium summer squash, sliced
2 small red potatoes, thinly sliced
Minced fresh parsley
Salt and pepper to taste

Steps:

  • In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste.

Nutrition Facts : Calories 86 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

SKILLET SQUASH AND POTATOES



Skillet Squash and Potatoes image

MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper-a great side dish for any entree and a complement to other vegetables as well. -Bonnie Milner DeRidder, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon canola oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika

Steps:

  • In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

SQUASH, POTATOES AND ONIONS- OH MY!



Squash, Potatoes and Onions- Oh My! image

A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!

Provided by Chef Mommie

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/4 cup margarine (or a little bacon grease)
3 medium size yellow squash (cut in chunks)
2 medium potatoes (cut in chunks)
1 small onion (halved and sliced)

Steps:

  • Wash and Cut up squash, potatoes and onions.
  • Melt butter in lg. fry pan.
  • Add squash.
  • Add potatoes on top of squash.
  • Add onions on top of potatoes.
  • Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
  • Add salt and pepper to taste.
  • Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).

Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS



Fried Yellow Squash with Potatoes and Onions image

My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken.

Provided by Kelly Lee Sevart

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 8

Number Of Ingredients 10

1 cup vegetable oil
½ yellow onion, diced
4 potatoes, peeled and sliced
3 yellow squash, sliced
¼ cup butter
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon red pepper flakes

Steps:

  • Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 22.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 1.2 g

SUMMER SQUASH SOUP WITH BASIL PISTOU



Summer Squash Soup with Basil Pistou image

Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1 tablespoon unsalted butter
1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed
1 small clove garlic, minced
Salt and freshly ground pepper
2 1/4 pounds yellow summer squash, trimmed and cut into half moons
2 cups low-sodium chicken or Homemade Chicken Broth
2 cups loosely packed fresh basil leaves, plus more for garnish
1/3 cup olive oil

Steps:

  • Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
  • Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
  • Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
  • Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
  • Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.

SUMMER PISTOU



Summer pistou image

A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 35m

Yield Serves 4

Number Of Ingredients 10

1 tbsp rapeseed oil
2 leeks , finely sliced
1 large courgette , finely diced
1l boiling vegetable stock (made from scratch or with reduced-salt bouillon)
400g can cannellini or haricot beans , drained
200g green beans , chopped
3 tomatoes , chopped
3 garlic cloves , finely chopped
small pack basil
40g freshly grated parmesan

Steps:

  • Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
  • Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

Nutrition Facts : Calories 209 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium

POTATOES AND SUMMER SQUASH BAKE



Potatoes and Summer Squash Bake image

Simply Potatoes®, yellow squash, olive oil and Parmesan cheese are the key ingredients used in this flavorful potato side dish.

Provided by Allrecipes Member

Time 50m

Yield 6

Number Of Ingredients 8

1 (20 ounce) package Simply Potatoes® Homestyle Slices
1 medium yellow summer squash, cut into thin slices
¼ cup chopped green onions
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon seasoned salt
¼ teaspoon ground black pepper

Steps:

  • Heat oven to 375 degrees F. Spray 2 quart baking dish with nonstick cooking spray*. In large bowl stir Simply Potatoes®, squash and green onions until well blended. Drizzle with olive oil; mix well. In small bowl stir together parmesan cheese, flour, seasoned salt and pepper. Add to Simply Potatoes® mixture; mix well.
  • Spoon into prepared baking dish. Bake, uncovered, 35 to 40 minutes or until Simply Potatoes® are tender.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 16.4 g, Cholesterol 7.3 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 393.2 mg, Sugar 0.2 g

ROAST POTATOES AND SQUASH



Roast Potatoes And Squash image

Provided by Molly O'Neill

Categories     side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 5

1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes
1 1/2 pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes
1/2 cup extra-virgin olive oil
2 tablespoons fresh rosemary
Sea salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
  • Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams

SUMMER-SQUASH SOUP WITH PARSLEY MINT PISTOU



Summer-Squash Soup with Parsley Mint Pistou image

Yield Makes 8 servings

Number Of Ingredients 15

For squash soup
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
2 lb yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 lb), peeled, halved,
4 cups chicken stock or reduced-sodium chicken broth
for pistou
3/4 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley sprigs
1 large scallion, chopped (1/2 cup)
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt

Steps:

  • Make soup:
  • Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
  • Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
  • Make pistou while vegetables simmer:
  • Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
  • Swirl 1 tablespoon pistou into each bowl of soup.

PISTOU (SUMMER VEGETABLE SOUP)



Pistou (Summer vegetable soup) image

Provided by Nancy Harmon Jenkins

Categories     dinner, pastas, soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1 leek, diced
1 medium onion, diced (to make 1 1/2 cups with the leek)
1 tablespoon olive oil
4 medium carrots, diced (2 cups)
6 to 8 small new potatoes, diced (2 cups)
1 medium tomato, roughly chopped
1 pound fresh cranberry beans, shelled
3 to 4 sprigs fresh sage
10 cups water
1/2 pound string beans, cut into short lengths
1 medium zucchini, diced (2 cups)
1/4 pound linguine, broken into short lengths
4 cloves garlic, mashed
1/4 cup chopped basil, closely packed
1/2 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1 medium tomato, peeled and seeded

Steps:

  • Over medium-low heat, gently saute the leek and onion until they are translucent and just beginning to brown. Add the diced carrots, diced potatoes, chopped tomato and cranberry beans. Add the sage and 8 cups water. Bring to a boil, cover, lower the heat, and simmer for 40 minutes or longer, until the vegetables are soft.
  • Twenty minutes before serving, add the string beans, zucchini and linguine. Add more water if necessary, stir to mix the ingredients, and continue cooking.
  • While the soup finishes, make the pistou sauce. Place the garlic, basil and Parmesan in the container of a food processor or blender. Process or blend until the mixture is grainy. Continue processing, and add the oil, slowly but steadily, until the mixture is smooth. Mince the tomato pulp very finely, and drain in a fine- mesh sieve. Mix together with the rest of the sauce.
  • When ready to serve, add a ladleful of hot soup to the sauce, mix well and combine the sauce and the rest of the soup. Serve immediately.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 327 milligrams, Sugar 5 grams

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION



Air Fryer Zucchini, Yellow Squash, and Onion image

This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.

Provided by Soup Loving Nicole

Categories     Zucchini Side Dishes

Time 26m

Yield 4

Number Of Ingredients 6

1 pound zucchini, cut into 1/2-inch slices
½ pound yellow squash, cut into 1/2-inch slices
1 small onion, roughly chopped
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon seasoned salt

Steps:

  • Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
  • Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
  • Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg

SUMMER SQUASH WITH POTATOES AND SAUSAGE



Summer Squash With Potatoes and Sausage image

I was hungry last night and had these ingredients on hand. I decided to mix them and see what would happen. This was so good, I'd make it again (reheated leftovers were a good lunch today, too). And it's inexpensive when the veggies are in season. It's versatile and forgiving - ingredients can be substituted easily. This would also be a nice meat-free dish without the sausage. Quite filling on its own.

Provided by shb1964

Categories     One Dish Meal

Time 22m

Yield 4 cups, approx, 2-3 serving(s)

Number Of Ingredients 7

3 squash, sliced into rounds (I used 2 zucchini, 1 yellow or crookneck)
15 ounces diced canned potatoes, drained
1/3 cup light caesar salad dressing
1/4 teaspoon fresh cracked pepper
1/2 teaspoon italian seasoning (optional)
4 ounces summer sausage, cut into 1/4-inch thick rounds, then cut in half (I used Hillshire Farms)
1/3 cup feta cheese, crumbled

Steps:

  • Pour drained potatoes into non-stick skillet over medium heat.
  • Add squash rounds, Caesar dressing and spices.
  • Cover and cook until veggies are softened. Add more dressing if desired.
  • Add sausage and heat through.
  • Serve and top with feta cheese.

Nutrition Facts : Calories 482.9, Fat 23.2, SaturatedFat 10.4, Cholesterol 63.7, Sodium 1054.1, Carbohydrate 50.5, Fiber 8, Sugar 10, Protein 21.2

POTATOES AND SUMMER SQUASH WITH PISTOU



POTATOES AND SUMMER SQUASH WITH PISTOU image

Categories     Vegetable

Yield Serves 8 to 10

Number Of Ingredients 12

Pistou*
3 cloves garlic, mashed
1/2 cup fresh basil leaves, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon salt
Vegetables
1 pound white or red skin potatoes, unpeeled, well scrubbed, cut into chunks
1 small onion, cut into wedges
1 pound zucchini or yellow squash, cut into 1/2 inch rounds
Salt and pepper to taste
10 fresh cherry tomatoes, cut into halves, optional
Pistou variation: Substitute cilantro forbasil; add a chopped jalapeño pepper and process with oil, garlic and salt

Steps:

  • Pistou Drop garlic cloves, basil, olive oil and salt into a food processor and process to a paste. Set aside. Vegetables Place cut potatoes and onions in a well-greased tray or baking dish. Sprinkle with salt and pepper. Bake for 10 minutes. Add zucchini and continue cooking until potatoes are soft when pierced with a fork or the tip of a knife. Toss with small amounts of pistou to taste. Add fresh cherry tomatoes if desired. Keep warm until ready to serve.

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From skinnytaste.com


SUMMER SQUASH SOUP WITH CHIVE PISTOU - INSPIRED EATING
Stir in potato and squash, and toss to coat with oil. Add 3 cups of the stock, bring to a boil, reduce heat and cook, partly covered, until potatoes are tender, about 10 minutes. While soup is cooking, make pistou: combine garlic, basil, chives and salt in a small food processor, and process on the lowest setting until ingredients are finely chopped.
From inspiredeating.com


SQUASH AND POTATOES RECIPE: HOW TO MAKE IT | TASTE OF HOME
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From stage.tasteofhome.com


SNEADS FERRY CLAMS WITH LATE SUMMER SQUASH, PISTOU, AND …
A vibrant, colorful Campagnian summer stew from the new A16: Food + Wine cookbook. It features zucchini, eggplant, cherry tomatoes, fennel, and other ingredients braised in olive oil. It features zucchini, eggplant, cherry tomatoes, fennel, and other ingredients braised in olive oil.
From pinterest.com


HERBED SUMMER SQUASH AND POTATO TORTE – SMITTEN KITCHEN
2008-07-23 Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture.
From smittenkitchen.com


SUMMER-SQUASH SOUP WITH PARSLEY MINT PISTOU RECIPE - TEXTCOOK
3/4 stick (6 tablespoons) unsalted butter, cut into piecesccc, 1 medium onion, halved lengthwise and thinly sliced crosswiseccc, 1/2 teaspoon saltccc, 2 lb yellow summer squash, halved and thinly slicedccc, 2 carrots, thinly slicedccc, 1 yellow-fleshed potato (1/2 lb), peeled, halved,ccc, 4 cups chicken stock or reduced-sodium chicken brothccc, 3/4 cup loosely packed fresh mint …
From textcook.com


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