SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
SUMMER SQUASH AND ONION SOUP WITH TOASTED ALMONDS
Provided by Food Network
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large saute pan over medium heat. Add the onions, garlic, and ginger, season with salt and pepper, and cook until golden, about 20 minutes.
- Add the sherry and reduce by half, only a minute or two. Add the chicken stock, pasta, and squash. Bring to a boil and cook until pasta and squash are just cooked, about 3 minutes. Season with salt and pepper.
- Add the savory and ladle the soup into warm bowls. Sprinkle with the almonds and cheese and serve immediately.
SAUTEED SUMMER SQUASH
My mom used to make this when I was a child and I could eat the whole skillet full...sometimes when the garden is overflowing I'll eat only this for my lunches.
Provided by glutenfreesearcy
Categories Vegetable
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat skillet over medium-high heat and add in oil and butter.
- When fat is heated add squash and turn to coat.
- Allow the squash to cook for a few minutes without stirring to start to brown.
- Add salt, sugar, and pepper to the squash. Cover skillet stirring occasionaly until softened to your liking. Enjoy!
SAUTEED SUMMER SQUASH WITH ALMONDS
Finally, a summer squash recipe with texture and flavor! Delicious alongside a small serving of protein!
Provided by twoellis
Categories Corn Side Dishes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat butter and olive oil in a large skillet over medium heat until butter begins to foam, 3 to 5 minutes. Add almonds and stir until lightly browned, 3 to 4 minutes. Remove almonds with a slotted spoon and set aside in a large bowl.
- Add corn kernels and onion to the hot skillet. Saute until they begin to brown, about 10 minutes. Remove corn and onions with the slotted spoon and add to the reserved almonds.
- Place summer squash and carrots in the skillet and saute until they begin to brown, about 10 minutes. Add corn, onion, and almond mixture back to the skillet. Mix to combine and serve.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 18.8 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 5 g, Sodium 75.7 mg, Sugar 6.6 g
SAUTEED SUMMER SQUASH
My family likes squash when it still has a little crunch, which results in a shorter cooking time. I take advantage of my garden bounty of squash.-Gloria A. Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the zucchini, summer squash, red pepper and onion in oil for 8 minutes or until vegetables are crisp-tender. Sprinkle with seasoned salt and pepper.
Nutrition Facts :
SAUTEED SUMMER SQUASH WITH PARMESAN
A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.
Provided by KGora
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Slice squash and onion to 3/16-inch thickness using a mandolin.
- Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
- Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.8 g, Cholesterol 11.2 mg, Fat 6.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 146.7 mg, Sugar 0.7 g
SQUASH SAUTE
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
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
SUMMER SQUASH SAUTé
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
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.
SAUTEED SUMMER SQUASH WITH ONIONS AND MINT
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
- Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 495 milligrams, Sugar 5 grams
SAUTEED SUMMER SQUASH - COOK'S ILLUSTRATED
Well, actually it's America's Test Kitchen, but it's the same group. This is really delicious. I could eat 2 lbs of squash at one time....not sure I even need anything else at the meal. I didn't use any herb. You can use zucchini, summer squash or a combo of the two. I think a combination of the two is really pretty.
Provided by Debbie R.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the zucchini/squash: wash it, cut off ends, 1/4-inch slices. Cut the slices in half. (Alternatively, you could cut the squash in half first and then make 1/4-inch slices.).
- Heat oil in 12-inch skillet over medium-high heat until it shimmers. Add onion and cook until it begins to soften, 2 or 3 minutes. Add the zucchini/summer squash. Cook until spotty brown and tender, about 8 minutes.
- Clear the center of the pan, and put in the garlic. Cook, mashing the garlic into the pan with the back of a spatula, until fragrant, about 15 seconds. Stir the garlic into the squash. Stir in parsley. Salt and pepper to taste.
Nutrition Facts : Calories 124.4, Fat 10.6, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.8, Fiber 1.9, Sugar 4.5, Protein 2.1
SUMMER SQUASH SAUTé RECIPE - (4.4/5)
Provided by asally04
Number Of Ingredients 8
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 crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. 1 dish, 4 ways - Switch up this squash sauté with different flavor combinations: Chile plus Lime: Cook 1 chopped jalapeño along with garlic and red pepper flakes. Omit almonds and cheese and finish squash with lime juice and toasted pepitas. Carrot plus Miso: Shred 1 large carrot and cook with the squash. Whisk 1 tablespoon white miso and 1 tablespoon rice vinegar; stir in miso mixture at the end instead of cheese. Cumin plus Coriander: Add 1/2 teaspoon each of ground cumin and ground coriander while sautéing the garlic and red pepper flakes. Serve with a dollop of plain Greek yogurt.
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