Roasted Summer Squash Instantpot Recipes

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ROASTED SUMMER SQUASH



Roasted Summer Squash image

Choosing quick-roasting vegetables like zucchini and summer squash is obvious when you need a fast side dish for dinner. Olive oil, salt, and pepper are the only seasonings you'll need and this recipe will be on the table in just 20 minutes.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Squash Recipes

Time 20m

Number Of Ingredients 4

1 pound zucchini and/or yellow summer squash (about 2 medium)
1 ½ teaspoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon ground pepper

Steps:

  • Preheat oven to 425 degrees F. Cover a large baking sheet (see Tip) with foil; lightly coat with cooking spray. Set aside. Halve squash lengthwise. Cut the squash into 1/4-inch-thick slices.
  • Toss the squash slices with oil, kosher salt, and pepper in a large bowl. Arrange the slices in a single layer on the prepared baking sheet. Roast for 10 to 15 minutes or until the slices are tender and golden.

Nutrition Facts : Calories 33.4 calories, Carbohydrate 3.4 g, Fat 2 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 131.7 mg, Sugar 2.7 g

ROASTED SUMMER SQUASH (INSTANTPOT) RECIPE



Roasted Summer Squash (InstantPot) Recipe image

Provided by á-8242

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon garlic, minced
1 red onion, quartered, thinly sliced
2 zucchini, chopped large
2 yellow squash, chopped large
1/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water

Steps:

  • Add all ingredients except water to pressure cooker. Heat on high (or brown with lid off until onions cook down considerably and squash begins to brown). Cover with 1/2 cup water. Lock on cooker's lid. Set to low for 5 minutes. Quick release, remove lid and serve. Enjoy!

GARLIC ROASTED SUMMER SQUASH



Garlic Roasted Summer Squash image

The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Provided by Sabbath Jackson

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 20m

Yield 4

Number Of Ingredients 6

2 summer squash
¼ cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
  • Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g

INSTANT POT® SWEET ACORN SQUASH



Instant Pot® Sweet Acorn Squash image

A perfect way to make a sweetened acorn squash to serve up as a side dish to any meal. This sweet acorn squash cooks up in 25 minutes using an electric pressure cooker.

Provided by bd.weld

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 27m

Yield 2

Number Of Ingredients 5

2 tablespoons brown sugar
2 tablespoons maple syrup
1 tablespoon butter
½ teaspoon ground cinnamon
1 medium acorn squash, halved and seeded

Steps:

  • Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash.
  • Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve.
  • Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 49.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 53 mg, Sugar 29.8 g

PRESSURE-COOKER SUMMER SQUASH



Pressure-Cooker Summer Squash image

We love squash, but I got bored with fixing plain old squash and cheese. I decided to jazz it up a bit by adding seasoned croutons and bacon. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings

Number Of Ingredients 10

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1 cup vegetable broth
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

  • Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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