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!
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.
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
FAST SUMMER SQUASH SAUTE
"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH SAUTE
"Yes, my family loves squash of all kinds," confirms Shelbyville, Tennessee's Jane Chartrand, who shares this fresh-tasting dish sparked with flavors of bacon and Parmesan cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Stir in the squash, peppers and basil. Cover and cook until vegetables are crisp-tender. Remove from the heat; stir in vinegar and bacon. Sprinkle with Parmesan Cheese.
Nutrition Facts :
SAUTEED SUMMER SQUASH AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.
SUMMER SQUASH SAUTE
My mother used to whip this up for a quick summer side dish. Great with all the bounty from my dad's garden. Very easy and delicious.
Provided by greyghost
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Saute squash and onion in butter until LIGHTLY browned.
- Add tomato, parmesan cheese, and garlic salt.
- Cover and cook until tender about 5 mins.
- (Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.
SUMMER SQUASH SAUTé
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
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.
SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION
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
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
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
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- Once the pan is ready add the squash and zucchini and cook for 2-3 minutes. Stir occasionally and add 1-2 Tbsp of water at a time if necessary to prevent sticking.
- Add in the tomatoes and sprinkle with the garlic powder, oregano, and basil. If the pan is dry add a little more water to sauté, gently stir, and cook for another 3-4 minutes. You want to cook the dish until the zucchini and squash are tender and the tomatoes look like they’re about to pop.
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5/5 (9)Total Time 11 minsEstimated Reading Time 3 mins
- Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini and cook for 3 minutes, stirring occasionally.
- Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
- Season with salt and crushed red pepper. Sprinkle with Parmesan cheese, if using, and drizzle with basil vinaigrette, if using. Serve immediately.
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