Best 6 Smothered Cabbageyellow Squash Recipes

SMOTHERED CABBAGE/YELLOW SQUASH

Steps:

• 1. In large skillet heat olive oil,add onions,bell pepper and garlic,saute until they are soft. Add chopped cabbage stirring to insure all veg cook evenly add squash,salt and pepper and paprika let simmer stir once or twice cover and let simmer 10 min or so until squash is tender.

SAUTéED SHREDDED CABBAGE AND SQUASH

Steps:

• If serving the vegetables with grains, begin cooking the grains of your choice first.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
• If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
• Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.

CABBAGE & SUMMER SQUASH CASSEROLE

Steps:

• Place chopped cabbage, squash & onions in casserole dish.
• Slice butter on top, add seasoning to taste.
• Cover with Reynolds wrap & bake at 400 degrees F for 1 hour, then reduce heat to 350 degrees F & continue baking until vegetables are required tenderness. Stir every 20 minutes.

SMOTHERED YELLOW SQUASH WITH BASIL

Steps:

• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

SMOTHERED YELLOW SQUASH WITH BASIL

Steps:

• Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot, But not smoking, then add half of the squash and saute, stirring occasionally, until browned, about 5 minutes.
• Transfer browned squash to a bowl, then heat remaining olive oil and saute remaining squash in the same manner.
• Return squash from bowl to skillet, add garlic and saute, stirring occasionally, 1 minute.
• Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of the liquid has evaporated, 6 to 7 minutes.
• Stir in basil and serve.

SMOTHERED CAJUN-SPICED SQUASH

Steps:

• Preheat oven to 350°F
• Combine 1 Tbs. oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 teaspoons Cajun seasoning, and season with salt and pepper, if desired.
• Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
• Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
• Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally. You can leave as is or puree to make a smooth gravy.
• To serve:.
• Place 2 squash pieces on plate. Smother with 1 cup onion mixture.