SQUASH AND COCONUT MILK STEW
This is a Filipino dish, (Ginostoan Sitawan Kalsbass) that is made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. My MIL makes it on the soupy side because you serve it over rice, but I like to mash the squash because I don't like rice.
Provided by Vanessa H.
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
- Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 30.1 g, Cholesterol 116.8 mg, Fat 29.3 g, Fiber 5.5 g, Protein 23.9 g, SaturatedFat 21.3 g, Sodium 173.7 mg, Sugar 11 g
BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
STEWED YELLOW SUMMER SQUASH
Summer yellow squash, Southern-style.
Provided by Ed Canipelli
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
- Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
- Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.6 g, Cholesterol 9.9 mg, Fat 4.3 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 3706.1 mg, Sugar 18.5 g
SQUASH & CHICKEN STEW
We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.
Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.
STEWED SUMMER SQUASH AND ONIONS
This isn't a recipe as much as a method of cooking summer squash. I gave amounts but treat it more as a ratio than a rule- allow at least one squash per serving because it cooks down to a very small amount even though it looks like you are cooking a lot.
Provided by pedspeech
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice squash as thinly as possible- I use a mandoline to do this quickly.
- Melt butter in large skillet over medium heat.
- Add squash and onions and season then cover with water.
- Cook, stirring occasionally until water evaporates.
- Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
- Make this into a main dish by adding chunks of ham during cooking. Also delicious!
SLOW-COOKER SQUASH STEW
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
- Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
- Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.
PORK AND WINTER SQUASH STEW
Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12. -Evelyn Plyler, Apple Valley, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes. , Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.
Nutrition Facts : Calories 298 calories, Fat 14g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
AFRICAN PEANUT AND SQUASH STEW
Make and share this African Peanut and Squash Stew recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
- Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
- Add the squash and stir to coat with the spices.
- Add 1 ¼ cup of the water and salt and pepper to taste.
- Bring to a boil, then reduce the heat to low.
- Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
- Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
- Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
- Before serving, taste to adjust the seasonings.
Nutrition Facts : Calories 253.7, Fat 14.1, SaturatedFat 2.4, Sodium 190.3, Carbohydrate 27.3, Fiber 5.9, Sugar 5.8, Protein 9
SPAGHETTI SQUASH STEW
Steps:
- Preheat the oven to 375 degrees.
- Cut the squash in half lengthwise, then scrape out the seeds. Place the two halves, cut side up, in a foil-lined shallow baking dish. Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.
- When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghettilike strands.
- Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just beginning to brown.
- Add the spaghetti squash, canned and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining tablespoon of oil in a skillet. Add the turnips and sauté over medium-high heat, stirring frequently, until golden. Add the snow peas and continue to sauté, stirring, until the snow peas are bright green and tender-crisp. Top each serving with some of the turnips and snow peas, and serve at once.
- Nutrition Information
- Per serving:
- Calories: 134
- Total fat: 5g
- Protein: 3g
- Fiber: 5g
- Carbohydrate: 20g
- Cholesterol: 0mg
- Sodium: 90mg
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