Best 4 Squash And Carrot Saute Recipes
Embark on a culinary journey with our wholesome Squash and Carrot Sauté recipes, a delightful symphony of flavors and textures. These recipes celebrate the vibrant colors and natural sweetness of squash and carrots, transforming them into delectable dishes that cater to diverse dietary preferences.
For those seeking a classic and comforting experience, our Traditional Squash and Carrot Sauté recipe delivers a harmonious blend of roasted squash, tender carrots, aromatic onions, and a touch of garlic. The addition of butter and herbs elevates the flavors, creating a savory and satisfying dish that pairs perfectly with your favorite protein or as a standalone vegetarian meal.
Our Vegan Squash and Carrot Sauté offers a plant-based rendition that is equally flavorful and nutritious. This recipe showcases the versatility of these vegetables, utilizing a combination of olive oil and spices to create a vibrant and colorful sauté. The addition of protein-rich chickpeas and a tangy lemon dressing adds a delightful contrast in texture and flavor.
For a lighter and refreshing option, our Air Fryer Squash and Carrot Sauté takes advantage of modern cooking technology. With minimal oil and a sprinkle of herbs, this recipe allows the natural flavors of squash and carrots to shine through. Enjoy this guilt-free dish as a healthy side or as part of a balanced meal.
Finally, our Roasted Squash and Carrot Soup recipe transforms these humble vegetables into a velvety and comforting soup. The roasting process intensifies the sweetness of the vegetables, while the addition of creamy coconut milk and a hint of ginger creates a rich and subtly spiced soup that is sure to warm your soul on a chilly day.
So, whether you are a seasoned home cook or just starting your culinary adventure, our Squash and Carrot Sauté recipes offer a delightful array of options to tantalize your taste buds and nourish your body. Embrace the goodness of these vibrant vegetables and embark on a flavor-filled journey with our carefully curated collection of recipes.
SQUASH & CARROT SAUTE
This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. -Sarah Gamboa, Holland, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BUTTERNUT SQUASH AND CARROT SOUP
I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED CABBAGE AND CARROTS
Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.
Provided by Jehancancook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
- Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.
Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9
SAUTEED YELLOW SQUASH WITH CARROTS AND TARRAGON
This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!!
Provided by Pianolady
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
- When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
- Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
- Sprinkle with the tarragon and toss to blend.
- Serve hot.
Nutrition Facts : Calories 132.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 704.8, Carbohydrate 10.8, Fiber 3, Sugar 5.6, Protein 2.5
Tips:
- Choosing the right vegetables: Select firm, brightly colored squash and carrots for the best flavor and texture. Look for squash that is heavy for its size, and avoid any with soft spots or blemishes.
- Cutting the vegetables: Cut the squash and carrots into uniform pieces so that they cook evenly. Smaller pieces will cook faster, while larger pieces will take longer.
- Cooking the vegetables: Cook the squash and carrots over medium heat, stirring occasionally. This will help them to brown and caramelize, developing their natural sweetness.
- Adding flavor: Season the vegetables with salt, pepper, and other herbs and spices to taste. Some popular options include garlic, ginger, cumin, and paprika.
- Serving suggestions: Serve the sautéed squash and carrots as a side dish or main course. They can also be added to salads, soups, and stews.
Conclusion:
Sautéed squash and carrots are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber, and they can be easily customized to suit your own taste. With a little planning and preparation, you can have a delicious and nutritious meal on the table in no time.
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