Summer Squash Toss Recipes

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ROASTED SQUASH TOSS



Roasted Squash Toss image

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons dark brown sugar
2 teaspoons ground cumin
2 teaspoons red chili flakes
1 teaspoon cinnamon
Kosher salt and freshly ground black pepper
1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
1/2 cup almond slivers
1/2 orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest)

Steps:

  • Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.

SUMMER SQUASH SLAW



Summer Squash Slaw image

Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 10

1/4 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon celery seeds
1 teaspoon sugar
Kosher salt and freshly ground pepper
3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups)
3 medium carrots, peeled and spiralized or coarsely grated (2 cups)
1 yellow, orange, or red bell pepper, stem and seeds removed, very thinly sliced (1 1/2 cups)
1/2 sweet onion, such as Vidalia, very thinly sliced (1 1/2 cups)
1/4 cup thinly sliced fresh basil

Steps:

  • In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.

23 BEST WAYS TO COOK SUMMER SQUASH (+ RECIPE COLLECTION)



23 Best Ways to Cook Summer Squash (+ Recipe Collection) image

Put that Farmer's Market haul to good use with these bright and sunny summer squash recipes. They're sweet, nutty, and perfect as a summer side dish.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Sautéed Yellow Squash
Roasted Summer Squash
Baked Parmesan Yellow Squash Rounds
Summer Squash Sauté
Simple Skillet Zucchini and Yellow Squash
Southern Squash Casserole
Chicken Caprese Zucchini Noodles
Grilled Zucchini
Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
Pumpkin Zucchini Bread
Zucchini Fritters
Summer Squash and Basil Pasta
Grilled Zucchini Roll-Ups
Goat Cheese and Summer Squash Tart
Vegan Ramen Soup w/ Zucchini Noodles
Summer Squash Salad with Lemon Citronette
Summer Squash Tomato Gratin
Summer Vegetable Tian
Herb Garden Zucchini Pizza
Crispy Garlic Parmesan Squash Chips
Ratatouille
Mexican Zucchini Burrito Boats
Yellow Squash Tots with Garlicky Yogurt Dip

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious summer squash recipe in 30 minutes or less!

Nutrition Facts :

SKINNY RAVIOLI AND SUMMER SQUASH TOSS



Skinny Ravioli and Summer Squash Toss image

50% less fat • 32% less sodium than the original recipe. Just one serving of this fresh vegetarian dish packs 75% of the daily value for vitamin A, plus hefty amounts of protein, fiber, and vitamin C.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 package (9 oz) refrigerated reduced-fat cheese-filled ravioli or tortellini
2 cloves garlic, minced
2 teaspoons olive oil or cooking oil
1 1/4 cups thinly sliced yellow summer squash (1 medium)
4 plum tomatoes, quartered
1 can (15 oz) Progresso™ Chick Peas, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups shredded fresh spinach
Grated Parmesan cheese (optional)

Steps:

  • Cook ravioli according to package directions.
  • Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, Chick Peas, salt, and pepper. Cook and stir over medium-high heat for 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
  • Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 360, Carbohydrate 59 g, Cholesterol 30 mg, Fat 1, Fiber 8 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 1/2 cups, Sodium 810 mg, Sugar 10 g, TransFat 0 g

SUMMER SQUASH PASTA TOSS



Summer Squash Pasta Toss image

This is a vegetarian dream. I love this dish more than ordinary spaghetti. You will never miss the meat!

Provided by MichelleNicole

Categories     One Dish Meal

Time 35m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons butter
1 medium onion, sliced in strips
2 tablespoons minced garlic
2 medium yellow squash (summer squash)
2 medium zucchini
1 quart whole tomato, drained
1 tablespoon sugar
1/2 cup parmesan cheese
12 ounces angel hair pasta, cooked al'den'te
1 tablespoon parsley

Steps:

  • Saute onion and garlic on med heat in 2 Tbs of butter. Cook until onions are tender.
  • While onions are cooking, slice the squash and zucchini in disks. Add to onions. Add 2 more Tbs butter. Cook until the squash is almost translucent.
  • Add tomatoes. Carefully chop tomatoes without cutting the squash. Stir.
  • Add sugar. Stir. Simmer 15 minutes.
  • Add remaining butter to the pasta and toss. Add parsley and toss again.
  • Stir in the Parmesan to the squash mixture until melted.
  • Top the pasta with squash.
  • Sprinkle with Parmesan if desired.

Nutrition Facts : Calories 617.9, Fat 22.9, SaturatedFat 13.5, Cholesterol 56.8, Sodium 348.8, Carbohydrate 85.4, Fiber 7.6, Sugar 14.1, Protein 20.6

SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME



Slow-Cooked Summer Squash with Lemon and Thyme image

Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Vegetable     Yellow Squash     Zucchini     Summer     Thyme     Lemon     Lemon Juice     Roast     Vegetarian     Vegan     Wheat/Gluten-Free     Dairy Free     Garlic

Yield 6 servings

Number Of Ingredients 7

1 lb. summer squash or zucchini, sliced crosswise 1/4" thick
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Steps:

  • Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
  • Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

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