SAUTEED SQUASH MEDLEY
"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
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
SQUASH AND MUSHROOM MEDLEY
Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED SQUASH VEGETABLE MEDLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
MEXICAN STYLE SQUASH MEDLEY
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
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.
ROAST WALNUT AND SQUASH MEDLEY WITH PERSILLADE
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
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.
ROASTED SQUASH VEGETABLE MEDLEY
I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.
Provided by Jellyqueen
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
- Add oil to bowl.
- Toss veggies until all are coated with the oil.
- Combine the seasonings and sprinkle evenly over the veggies.
- Toss again to combine the seasoning and then spread them in a shallow baking pan.
- Place in a hot oven and roast 20 to 25 minutes or until tender.
- Times may vary due to oven temps.
- Toss the veggies with tongs about halfway through the cooking time.
STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES
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
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
GREEN BEAN AND MUSHROOM MEDLEY
This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.
Provided by THE MOM
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
- Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 610 mg, Sugar 2.9 g
SUMMER SQUASH MEDLEY
Provided by Barbara Kafka
Categories dinner, easy, lunch, quick, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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
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