Best 6 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.
SKILLET SQUASH AND POTATOES
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 Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
SKILLET CROOKNECK SQUASH AND ONIONS
We. Love. Squash. Simple, with only 3 other ingredients, besides salt and pepper, this recipe sets off the delicious, slightly sweet flavor of crookneck or summer squash. Mom used to stew squash, but this vegetable releases a lot of water when it cooks, so I don't add any water. The long, slow cooking helps to release the natural sugars in the onion and the squash. You can add additional herbs or seasonings, if you like, or cook it for less time to make it firmer, but this is how we do it. Just squash.
Provided by Bibi
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 8 g, Cholesterol 21.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 30 mg, Sugar 0.8 g
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 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
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
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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