Best 9 Squash Carrot Saute Recipes
Embark on a culinary journey with our tantalizing squash and carrot sauté, a symphony of vibrant flavors and textures that will delight your palate. This versatile dish, easily prepared in under 30 minutes, can be enjoyed as a delectable side dish, a hearty main course, or even as a nutritious and flavorful addition to your breakfast. With variations ranging from a classic sauté to a delectable stir-fry, our collection of recipes caters to diverse preferences and dietary needs.
Unleash your inner chef with our basic sauté recipe, where tender-crisp squash and carrots are bathed in a savory blend of garlic, ginger, and aromatic spices. For a touch of zesty brightness, try our lemon-herb variation, where a burst of citrus and fresh herbs elevates the dish to new heights.
If you're seeking a more substantial meal, our hearty main course recipe incorporates protein-packed chickpeas and quinoa, creating a satisfying and wholesome bowl of goodness. And for those with a penchant for Asian flavors, our stir-fry rendition infuses the squash and carrots with a tantalizing blend of soy sauce, sesame oil, and crunchy vegetables, resulting in an irresistible umami-rich dish.
But our culinary odyssey doesn't end there. Discover our delightful breakfast recipe, where roasted squash and carrots are paired with creamy goat cheese and a sprinkling of crunchy walnuts, creating a delightful and nutritious start to your day. Each recipe is meticulously crafted to provide a unique flavor profile, ensuring that every bite is a celebration of taste and texture.
So, gather your ingredients, prepare your taste buds, and embark on this culinary adventure with our versatile squash and carrot sauté recipes. Whether you're a seasoned cook or a novice in the kitchen, these recipes guarantee a delicious and memorable dining experience.
HINT OF LEMON SQUASH SAUTE
A lovely hint of lemon adds refreshing tang to this super-simple veggie medley. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the squash, carrots and onion in oil for 5-7 minutes or until tender. Add the remaining ingredients; cook 1 minute longer.
Nutrition Facts : Calories 97 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SQUASH AND CARROT SAUTE
These vegetables blend well together as they are, but I sometimes add a couple of tablespoons of sliced ripe olives to the mix for additional color and flavor.
Provided by Melody Howard
Categories Vegetables
Time 25m
Number Of Ingredients 7
Steps:
- 1. In a large skillet, saute carrots in olive oil until crisp tender.
- 2. Add remaining ingredients, saute 3 to 4 minutes longer, or until all vegetables are crisp tender.
SQUASH SAUTE
Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. -Vicki Schurk, Hamden, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED SQUASH, CARROTS & WALNUTS
After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.
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
QUICK SAUTEED SUMMER SQUASH
If you want a quick, flavorful, yellow squash side dish, this is it! Takes a few minutes and is not your Momma's mushy stewed squash! Everyone who complains about summer squash LOVES this!
Provided by Jennifer McLemore
Categories Vegetables
Time 15m
Number Of Ingredients 8
Steps:
- 1. Slice Yellow Squash and onion in 1/2 slices and halve
- 2. Use a mandolin and slice carrot in thin slices
- 3. Mix all veggies together and add spices.
- 4. Heat olive oil in skillet ( I use a copper wok on a gas range)
- 5. When very hot, add veggie mixture and pan fry til brown but not soft. Add balsamic vinegar and keep tossing til tender but not mushy.
- 6. Add vinegar, salt, garlic powder and pepper until desired flavor
SAUTEED SQUASH MEDLEY
"This recipe never lasts long on our table. I usually serve it with an Italian-style entree." We think it's a great partner for most any main dish! Kay Ayotte - Albion, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.
Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 285mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
FRESH GARDEN MEDLEY
Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CARROT AND KALE VEGETABLE SAUTE
Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings., Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.
Nutrition Facts : Calories 101 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 251mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Select the right type of squash. Butternut squash and acorn squash are good choices for sautéing.
- Cut the squash into uniform pieces. This will help them cook evenly.
- Use a large skillet. This will give the squash and carrots plenty of room to cook without overcrowding.
- Cook the squash and carrots over medium heat. This will help them cook through without burning.
- Stir the squash and carrots frequently. This will help them cook evenly and prevent them from sticking to the pan.
- Add the seasonings of your choice. Salt, pepper, garlic powder, and onion powder are all good options.
- Garnish the sautéed squash and carrots with fresh herbs. This will add a pop of color and flavor.
Conclusion:
Sautéed squash and carrots is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber. It is also a low-calorie dish that is perfect for those who are watching their weight. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for busy weeknights or for special occasions. So next time you are looking for a healthy and delicious side dish, give this sautéed squash and carrots recipe a try.
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