Best 12 Skillet Squash And Potatoes Recipes
**Savory Skillet Squash and Potatoes: A Wholesome and Flavorful Treat**
Immerse yourself in a culinary journey with our skillet squash and potatoes recipes, a delightful blend of flavors and textures that will tantalize your taste buds. Embark on a culinary adventure as you explore a diverse selection of recipes, each offering a unique twist on this classic dish. From the simplicity of roasted squash and potatoes to the hearty goodness of sausage and kale skillet, these recipes cater to various dietary preferences and culinary skills. Prepare to be captivated by the vibrant colors, enticing aromas, and delectable flavors that await you in every bite. Whether you're a seasoned home cook or just starting your culinary exploration, these recipes will guide you towards a satisfying and memorable meal.
SQUASH AND POTATOES
My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
FRIED YELLOW SQUASH WITH POTATOES AND ONIONS
My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken.
Provided by Kelly Lee Sevart
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 22.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 1.2 g
POTATO AND SQUASH CASSEROLE
-Tommy Haigler, Lexington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.
Nutrition Facts : Calories 312 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
ROAST POTATOES AND SQUASH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
- Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams
BAKED TOMATOES, SQUASH, AND POTATOES
This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 8
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
- Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
- Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g
SKILLET SQUASH AND POTATOES
Once again, I'm in search of way to use up my bounty of squash. This recipe was posted to Allrecipes.com and was submitted by Bonnie Milner who had this to say: "My niece suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper--a great side dish for any entree and a complement to other vegetables as well. --Bonnie Milner DeRidder, Louisiana"
Provided by Happy Hippie
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally.
- Season with salt, pepper and paprika.
Nutrition Facts : Calories 166.3, Fat 7.1, SaturatedFat 1, Sodium 299.9, Carbohydrate 23.9, Fiber 3.8, Sugar 3.8, Protein 3.6
SUMMER SQUASH AND POTATO SAUTE
In summer, I like to keep the oven off as much as possible. This side dish cooks up quickly on the stovetop.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste.
Nutrition Facts : Calories 86 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
FRIED POTATOES AND SQUASH
Make and share this Fried Potatoes and Squash recipe from Food.com.
Provided by Hippie2MARS
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil over medium high heat in large, flat-bottomed skillet.
- Slice potatoes and squash into rounds.
- Slice onions and separate into rings.
- Layer in hot oil, starting with potatoes.
- Sprinkle each complete layer (potatoes, squash, and onion) lightly with flour, salt and pepper.
- Continue to fry, turning occasionally for even browning. Drain on paper toweling.
Nutrition Facts : Calories 237, Fat 18.6, SaturatedFat 2.5, Sodium 11.6, Carbohydrate 16.7, Fiber 2.4, Sugar 4.2, Protein 2.6
SQUASH, ZUCCHINI AND POTATOES
This is a very simple dish that my family really enjoys. When I was a little girl my mother always made it for us to enjoy. Any vegetable can be used to add to the potatoes. I usually use small red potatoes (then I use about 8 rather than 4), but any kind of potato can be used.
Provided by Lighthouse Rita
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put water in pot add potatoes.
- Cook potatoes until a little soft.
- Add vegetables and cook until desired texture of veges.
- Olive oil or butter can be spread on top.
- Salt and pepper to desired taste.
- Since I am always watching my weight I do not put butter or olive oil on top only salt and pepper.
EASY KIELBASA SKILLET DINNER
The house always smells awesome while this very tasty, filling meal is cooking. It makes kielbasa worth stocking up on when it goes on sale and uses basic/cheap ingredients overall. Vary the vegetables depending on what you have on hand. For example add/replace broccoli with a can of corn and/or peas, etc. If you like a little heat, sprinkle a little hot sauce on top after it's cooked. This should make about 4 servings, but it almost always turns out to be split into 2 large servings between the me and the boyfriend. We like to crisp up/brown the kielbasa slightly before adding the vegetables.
Provided by Luna
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
- Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.
Nutrition Facts : Calories 492 calories, Carbohydrate 34.9 g, Cholesterol 74.9 mg, Fat 31.3 g, Fiber 4.7 g, Protein 18.3 g, SaturatedFat 10.5 g, Sodium 1049.5 mg, Sugar 4.3 g
SUMMER SQUASH WITH POTATOES AND SAUSAGE
I was hungry last night and had these ingredients on hand. I decided to mix them and see what would happen. This was so good, I'd make it again (reheated leftovers were a good lunch today, too). And it's inexpensive when the veggies are in season. It's versatile and forgiving - ingredients can be substituted easily. This would also be a nice meat-free dish without the sausage. Quite filling on its own.
Provided by shb1964
Categories One Dish Meal
Time 22m
Yield 4 cups, approx, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pour drained potatoes into non-stick skillet over medium heat.
- Add squash rounds, Caesar dressing and spices.
- Cover and cook until veggies are softened. Add more dressing if desired.
- Add sausage and heat through.
- Serve and top with feta cheese.
Nutrition Facts : Calories 482.9, Fat 23.2, SaturatedFat 10.4, Cholesterol 63.7, Sodium 1054.1, Carbohydrate 50.5, Fiber 8, Sugar 10, Protein 21.2
SQUASH, POTATOES AND ONIONS- OH MY!
A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!
Provided by Chef Mommie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2
Tips:
- Choose the right squash. For this recipe, a butternut squash or kabocha squash works well. Both have a sweet, nutty flavor that pairs well with the other ingredients.
- Cut the squash into evenly sized pieces. This will help them cook evenly.
- Don't overcrowd the pan. If you add too much squash and potatoes to the pan, they won't cook evenly. Cook them in batches if necessary.
- Season the squash and potatoes generously. Salt, pepper, and garlic powder are all good choices.
- Cook the squash and potatoes until they are tender. This will take about 15-20 minutes.
- Add the remaining ingredients. Once the squash and potatoes are tender, add the onions, bell peppers, and corn. Cook until the vegetables are heated through.
- Serve the skillet squash and potatoes immediately. This dish is best served hot.
Conclusion:
Skillet squash and potatoes is a simple but delicious dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste. Add your favorite vegetables or protein to make it a complete meal.
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