Savory Squash Red Pepper Medley Recipes

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SAUTEED SQUASH MEDLEY



Sauteed Squash Medley image

"This recipe never lasts long on our table. I usually serve it with an Italian-style entree." We think it's a great partner for most any main dish! Kay Ayotte - Albion, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small yellow summer squash, halved and sliced
1 small zucchini, halved and sliced
1-1/2 cups sliced fresh mushrooms
1 medium onion, sliced
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 285mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
  • Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION



Sautéed Summer Squash with Red Pepper and Onion image

This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

SQUASH MEDLEY



Squash Medley image

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

Steps:

  • Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

ROAST WALNUT AND SQUASH MEDLEY WITH PERSILLADE



Roast Walnut and Squash Medley with Persillade image

Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with a little French flair-contains a variety of different sources of fiber and colors to help gut microbes bloom and shows how supporting your gut health can be easy, with no compromise on flavor. Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Provided by Dr. Rupy Aujla

Categories     HarperCollins     Fall     Winter     Vegetarian     Vegan     Squash     Mushroom     Walnut     Chestnut     Onion     Dairy Free     Soy Free     Wheat/Gluten-Free     Side     Dinner

Yield 2 servings plus leftovers

Number Of Ingredients 17

1 red onion, thickly sliced
10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes
7 oz. chicory, roughly chopped (about 2 heads)
7 oz. portobello mushrooms, thickly sliced
7 oz. red peppers, halved, deseeded, and roughly chopped
2 oz. walnuts, halved
2 oz. cooked chestnuts, halved
2 Tbsp. olive oil
Sea salt and freshly ground black
Pepper
For the persillade:
4 Tbsp. extra-virgin olive oil
1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
½ oz. fresh tarragon leaves, finely chopped
½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
½ shallot, finely chopped
1 garlic clove, finely chopped

Steps:

  • Preheat the oven to 400°F.
  • Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
  • Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.

SAVORY SQUASH & RED PEPPER MEDLEY



Savory Squash & Red Pepper Medley image

Adding a dollop of hummus (I like the variety with roasted peppers and garlic) to any sautéed vegetable gives a delightful twist on flavor.

Provided by My Food Coach

Categories     Vegetable

Time 8m

Yield 6

Number Of Ingredients 8

1 zucchini, cut in coins and halved
1 summer squash, cut in coins and halved
1 red bell pepper, cut in medium-long strips
1/2 onion
2 teaspoons olive oil
fresh basil
1/2 teaspoon dried oregano
1 -3 tablespoon hummus

Steps:

  • Sautee the first 4 ingredients in olive oil.
  • Add fresh basil and dried oregano.
  • Remove from heat. Add hummus - should very lightly coat squash mixture.

SUMMER SQUASH MEDLEY



Summer Squash Medley image

Provided by Barbara Kafka

Categories     dinner, easy, lunch, quick, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 to 5 cloves garlic, smashed, peeled and chopped
1 1/2 medium-size zucchini ( 3/4 pound), trimmed, quartered lengthwise and cut across into 1/2-inch pieces
1 medium-size yellow squash (6 1/2 ounces), trimmed, quartered lengthwise, seeded and cut across into 1/2-inch pieces
2 large tomatoes (8 ounces each), cored and cut in 1-inch chunks
1 tablespoon kosher salt
1 cup basil leaves, coarsely chopped

Steps:

  • Put oil in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Stir in garlic. Cook, uncovered, 1 minute 30 seconds.
  • Stir in squash. Cook, covered, 5 minutes.
  • Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
  • Remove from oven. Let stand, covered, 5 minutes.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 606 milligrams, Sugar 5 grams

MEXICAN STYLE SQUASH MEDLEY



Mexican Style Squash Medley image

This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).

Provided by 16Paws

Categories     Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2-2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Steps:

  • Heat oil in large lidded skillet.
  • Add squash, onion and garlic and saute until tender crisp.
  • Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
  • Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
  • Uncover pan, sprinkle cheese on top. Serve after cheese melts.
  • This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES



Steamed Squash Medley with Sun-Dried Tomatoes image

I invented this recipe on vacation when the produce stands were overflowing with young, tender zucchini and yellow squash. The secret is the sun-dried tomatoes. Enjoy!

Provided by Kate Holmgreen

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 9

6 dehydrated sun-dried tomatoes
2 cups boiling water
6 small zucchini, sliced
6 small yellow squash, sliced
1 sweet onion, chopped
2 tablespoons butter
1 teaspoon white sugar
¼ teaspoon freshly ground black pepper
salt to taste

Steps:

  • Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
  • Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
  • Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 14.9 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 85.4 mg, Sugar 4.3 g

BUTTERNUT SQUASH AND RED PEPPER CASSEROLE



Butternut Squash and Red Pepper Casserole image

Categories     Pepper     Vegetable     Bake     Vegetarian     Butternut Squash     Fall     Gourmet

Yield Serves 6 as a side dish

Number Of Ingredients 8

3 1/2 pounds butternut squash
1 large red bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces)

Steps:

  • Preheat oven to 400°F.
  • With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
  • In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
  • Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

ROASTED BUTTERNUT SQUASH MEDLEY



Roasted Butternut Squash Medley image

There's a medley of roasted vegetables here, from butternut squash to green beans, but some will hear a symphony when they detect the smoky bits of bacon.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 8

4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1 tsp. GREY POUPON Dijon Mustard
1 tsp. sugar
1 butternut squash, peeled, cut into 3/4-inch cubes (about 3 cups)
1/2 lb. fresh green beans, trimmed
2 red peppers, quartered
1 onion, cut into 6 wedges

Steps:

  • Heat oven to 425ºF.
  • Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  • Pour reserved drippings into small bowl. Add dressing, mustard and sugar; mix well. Reserve 1 Tbsp. dressing mixture for later use. Add remaining dressing mixture to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 30 min. or until vegetables are tender, turning after 15 min.
  • Spoon vegetables into bowl. Add bacon and reserved dressing mixture; mix lightly.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

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Top Asked Questions

How to cook squash and zucchini for Soup?
In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.
What is the ratio of red pepper to squash in this recipe?
I doubled the red pepper. I really enjoy the balance of the sweetness of the squash and savory of the pepper and prefer the ratio to be around 60 squash/40 red pepper. I also agree with previous notes- cut the oil in half. The dish is simple, but sophisticated in taste.
How to cook squash in the oven?
Sign in Preheat oven to 400°F. With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups). In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste.
What is the best way to cook butternut squash soup?
This roasted butternut squash soup recipe is hearty and savory. All the spices blend well together and give the recipe a kick of flavor. Roasted red peppers add a hint of sweetness to the soup. It is a labor of love, but so worth it. Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil.

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