Best 9 Poohronas Squash N Onions Recipes

POOHRONA'S SQUASH N' ONIONS

Steps:

• Heat oil and butter in ac large skillet over medium heat.
• Add garlic and cook for 1-2 minutes being careful not to brown.
• Add squash , onions, salt and pepper. Cover and reduce heat to medium-low and cook for 10 minutes.
• Remove lid and saute for about 5 minutes or until desired tenderness is reached.

SQUASH, POTATOES AND ONIONS- OH MY!

Steps:

• Wash and Cut up squash, potatoes and onions.
• Melt butter in lg. fry pan.
• Add squash.
• Add potatoes on top of squash.
• Add onions on top of potatoes.
• Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
• Add salt and pepper to taste.
• Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).

SAUTéED YELLOW SQUASH WITH ONIONS

Steps:

• Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
• In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
• In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
• Note: For best flavor use a sweet onion.

SKILLET CROOKNECK SQUASH AND ONIONS

Steps:

• Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
• Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.

SUMMER SQUASH AND ONION CHEESY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
• Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
• Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
• Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

SPAGHETTI SQUASH WITH OYSTER-MUSHROOM-AND-PEARL-ONION RAGOUT

Steps:

• Preheat the oven to 375 degrees. Using a fork, pierce the squash in several places and place it in a roasting pan. Bake for 40 minutes, turn and bake for an additional 15 to 30 minutes, until the squash is tender when pressed with a finger. Turn the oven off and leave the squash there until needed.
• Meanwhile, bring a small pot 2/3-filled with water to a boil. Cut a sliver off the root end of each of the onions and boil them for 1 minute. Drain and plunge them into a bowl of cold water. When cool, peel the onions and cut the larger ones in half.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the onions, toss to coat and sprinkle with sugar. Cook, shaking the pan occasionally, until the onions color, about 10 minutes. Add the parsnip, carrot, thyme and sage, season with salt and pepper and continue to cook until the onions are caramelized, about 10 minutes.
• Transfer the vegetables to a bowl, add the remaining tablespoon of oil to the skillet and return it to the heat. Add the garlic and the mushrooms to the skillet and cook, stirring, until the mushrooms begin to brown, about 5 minutes. Return the vegetables to the pan and add the diluted tomato paste and the soy sauce. Continue to cook until the mushrooms are tender, then add the stock and cook for 1 more minute. Turn off the heat and cover the pan.
• Cut the cooked squash in half lengthwise and scoop out the seeds. With a fork, comb to separate the squash strands and toss them with butter and salt and pepper to taste, and lift out of the shell. Divide the squash among 4 dinner plates, spoon the vegetables around the squash, garnish with parsley and serve.

ROASTED SQUASH WITH ONIONS AND YOGURT

Steps:

• Preheat oven to 375 degrees. On a rimmed baking sheet, toss acorn squash and onion with oliveoil; season with coarse salt and ground pepper. Roast until squash is tender, 30 to 35 minutes.
• In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt, mint leaves, and ground pepper.

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS

Steps:

• Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

POOHRONA'S TEXAS MEATLOAF

Steps:

• Preheat oven to 350*.
• In a large bowl combine 3/4 of the chopped onions and bell peppers (reserving the rest) with the parsley, ground chuck, bread crumbs, and eggs.
• Add 1/4 cup tomato sauce, 1/4 cup of the ketchup, 1/2 tsp salt, 1/4 tsp pepper to meat mixture. With clean hands mix well.
• Put into baking dish and form into a loaf. Set aside.
• In medium sauce pan mix the remaining ingredients; tomato sauce, ketchup, onion, bell pepper, 1/2 tsp salt, 1/4 tsp black pepper, celery seed and garlic powder. Bring to a boil on medium heat.
• Cook for 5 minutes, stirring.
• Pour hot sauce over loaf. Bake at 350* for 1 1/2 hours or until done.
• Remove from oven and loosely cover with foil until ready to serve.