Sauteed Yellow Squash With Carrots And Tarragon Recipes

SAUTEED YELLOW SQUASH

Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Time 24m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

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.

SQUASH & CARROT SAUTE

Squash & Carrot Saute image

This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. -Sarah Gamboa, Holland, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

2 medium carrots, sliced
4-1/2 teaspoons olive oil
2 yellow summer squash, sliced
1 medium onion, chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUTéED YELLOW SQUASH WITH ONIONS

Sautéed Yellow Squash With Onions image

We enjoy this dish all year long and it goes well with any entrée! It is one of the ways my mother liked to prepare yellow squash for our family. The yellow color helps make a pretty plate. I have found that a combination of butter and olive oil is great for sautéing (Paula Deen agrees). Purchase small fresh squash.

Provided by Seasoned Cook

Categories Vegetable

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

6 yellow squash, thinly sliced
1 sweet onion, chopped
1/4 teaspoon garlic powder
1/4 teaspoon Lawry's Seasoned Salt
2 tablespoons olive oil
2 tablespoons butter
salt
pepper

Steps:

Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
Note: For best flavor use a sweet onion.

SAUTEED YELLOW SQUASH WITH CARROTS AND TARRAGON

Sauteed Yellow Squash With Carrots and Tarragon image

This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!!

Provided by Pianolady

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces carrots, cut into small dice
1 1/2 lbs large yellow squash, halved lengthwise and then sliced into 1/4-inch thick half-moons
2 tablespoons thinly sliced shallots
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground white pepper
1 tablespoon chopped fresh tarragon

Steps:

Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
Sprinkle with the tarragon and toss to blend.
Serve hot.

Nutrition Facts : Calories 132.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 704.8, Carbohydrate 10.8, Fiber 3, Sugar 5.6, Protein 2.5

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.

YELLOW SQUASH AND CORN SAUTE

Yellow Squash and Corn Saute image

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Provided by AuntE

Categories Side Dish Vegetables Squash Summer Squash

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g

YELLOW SQUASH

Yellow Squash image

I thought I would try creating something I hadn't seen before. I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.

Provided by ANN_GIRL

Categories Side Dish Vegetables Squash Summer Squash

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

2 slices bacon
2 medium yellow squash, thinly sliced
½ medium onion, thinly sliced
1 jalapeno pepper, chopped
1 dash soy sauce
salt and pepper to taste

Steps:

Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt and pepper. Stir, to blend in seasonings, and serve.

Nutrition Facts : Calories 50.3 calories, Carbohydrate 5.5 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 123.4 mg, Sugar 0.7 g

LEMON-ROASTED SQUASH WITH TARRAGON

Lemon-Roasted Squash with Tarragon image

Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cut into 3/4-inch cubes
2 medium zucchini, halved lengthwise and cut into 3/4-inch slices
2 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced fresh tarragon

Steps:

Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

Nutrition Facts :

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