**Savor the Goodness of Squash with a Medley of Delectable Recipes**
Get ready to embark on a culinary adventure with our tantalizing medley of squash recipes! From hearty main courses to delightful side dishes, this diverse collection offers something for every palate. Discover the vibrant flavors of roasted butternut squash, complemented by warm spices and herbs, in our showstopping main course. Experience the perfect harmony of textures and flavors in our flavorful squash and apple soup, a comforting dish that will warm your soul. Indulge in the delightful combination of sweet and savory with our caramelized acorn squash, a perfect accompaniment to any meal. And for a quick and easy side dish, our sautéed zucchini and yellow squash will add a pop of color and freshness to your plate. Each recipe is carefully crafted to showcase the unique characteristics of different squash varieties, ensuring a memorable and satisfying culinary experience.
ROASTED SQUASH VEGETABLE MEDLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
SQUASH AND MUSHROOM MEDLEY
Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SQUASH MEDLEY
I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
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
STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES
I invented this recipe on vacation when the produce stands were overflowing with young, tender zucchini and yellow squash. The secret is the sun-dried tomatoes. Enjoy!
Provided by Kate Holmgreen
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
- Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
- Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 14.9 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 85.4 mg, Sugar 4.3 g
ROASTED SQUASH MEDLEY
I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.
SUMMER SQUASH MEDLEY
This fresh tasting colorful side dish would go with any entree and it's quick and easy to prepare. I came up with this recipe on my own about a year ago. It has a nice combination of flavors.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute the yellow squash, zucchini and onion in butter until crisp-tender; add the remaining ingredients. Cook and stir until vegetables are tender.
Nutrition Facts :
MEXICAN STYLE SQUASH MEDLEY
This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).
Provided by 16Paws
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large lidded skillet.
- Add squash, onion and garlic and saute until tender crisp.
- Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
- Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
- Uncover pan, sprinkle cheese on top. Serve after cheese melts.
- This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.
ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS
Here's a wonderful light, quick and easy veggie dish that pairs beautifully with grilled chicken or fish, -or- you can make a meal of it just add some crusty bread, Parmesan cheese, and a nice bottle of wine -or- serve over penne pasta. May be served hot, warm or at room temperature. Use fresh or dried herbs, as you wish. Enjoy!
Provided by BecR2400
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
- Add herbs and stir well.
- Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
- Add parsley, salt and pepper and stir well.
- Cook 5 minutes more, or until squash is done.
- Add pinch of sugar and lemon slices; stir well.
- Serve sprinkled with grated Parmesan cheese.
HARVEST SQUASH MEDLEY
To me, cooking is an art, and I love trying new recipes. For this one, I dressed up baked butternut squash, sweet potatoes and apples with citrus and spices. -Ruth Cowley, Pipe Creek, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.
Nutrition Facts :
ROASTED SQUASH VEGETABLE MEDLEY
I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.
Provided by Jellyqueen
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
- Add oil to bowl.
- Toss veggies until all are coated with the oil.
- Combine the seasonings and sprinkle evenly over the veggies.
- Toss again to combine the seasoning and then spread them in a shallow baking pan.
- Place in a hot oven and roast 20 to 25 minutes or until tender.
- Times may vary due to oven temps.
- Toss the veggies with tongs about halfway through the cooking time.
CROOKNECK SQUASH MEDLEY
This was the only way we kids would eat squash when I was young. I tend to overcook it a little, cause I like it to start to caramelize. Unknown yield.
Provided by charlie 5
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the onion in butter until almost translucent. Add the squash and cook until tender. Add one half of a bag of frozen corn. Salt and pepper to taste. Cook to desired doneness.
SUMMER SQUASH MEDLEY
Provided by Barbara Kafka
Categories dinner, easy, lunch, quick, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Stir in garlic. Cook, uncovered, 1 minute 30 seconds.
- Stir in squash. Cook, covered, 5 minutes.
- Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
- Remove from oven. Let stand, covered, 5 minutes.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 606 milligrams, Sugar 5 grams
BRAISED CHICKEN BREASTS ON TOASTED ENGLISH MUFFINS WITH VEGETABLE MIREPOIX, TOASTED PINE NUTS AND A ZUCCHINI, SUMMER SQUASH AND ONION MEDLEY
Steps:
- Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
- Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
- While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
- Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
- Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a "lean to", place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.
SUMMER SQUASH MEDLEY
Make and share this Summer Squash Medley recipe from Food.com.
Provided by marobin
Categories Onions
Time 30m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash and zucchini crosswise into thick slices.
- Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
- Add a small amount of water to the skillet andbring to a boil.
- Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
- Drain.
- Add remaining ingredients and onion, and toss.
SPAGHETTI SQUASH MEDLEY
"We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it," writes Wanda Ivan of Salina, Kansas. "We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise, discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 1-2 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. , Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 1-1/2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. , When squash is cool enough to handle, use a fork to separate strands; toss with tomato mixture. Serve with Parmesan cheese.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 336mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
ROAST WALNUT AND SQUASH MEDLEY WITH PERSILLADE
Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with a little French flair-contains a variety of different sources of fiber and colors to help gut microbes bloom and shows how supporting your gut health can be easy, with no compromise on flavor. Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.
Provided by Dr. Rupy Aujla
Categories HarperCollins Fall Winter Vegetarian Vegan Squash Mushroom Walnut Chestnut Onion Dairy Free Soy Free Wheat/Gluten-Free Side Dinner
Yield 2 servings plus leftovers
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
- Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.
SQUASH MEDLEY
Make and share this Squash Medley recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 4h20m
Yield 8 squash, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle squash with salt.
- In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
- Add 1 tablespoon brown sugar.
- Layer the other half of vegetables, and top with remaining brown sugar.
- Dissolve bouillon cube in hot water, and pour this into slow cooker.
- Top with bacon. Sprinkle bread crumbs over top.
- Cover, and cook on low for 4-6 hours.
SQUASH & HOMINY MEDLEY
This is an amazing mix of flavors. The hominy and corn tortillas lend it a distinctly Mexican flavor.
Provided by venus2
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Cook squash, onion, and butter in water until tender.
- Add hominy, half grated cheese, jalapeños, sour cream and salt to cooked squash and mix.
- Pour into greased casserole and top with remaining cheese and tortilla chips.
- Bake 1 hour.
SQUASH AND ZUCCHINI RICE MEDLEY
A relative brought this dish to a family get-together. I got the recipe on the spot.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, bring the broth, water, summer squash, zucchini, salt and dill weed to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Stir in the tomato and Parmesan cheese.
Nutrition Facts :
Tips:
- Choose the right squash: Different types of squash have different flavors and textures, so choose the ones that you enjoy the most. For a sweeter flavor, try butternut squash or acorn squash. For a more savory flavor, try kabocha squash or delicata squash.
- Roast the squash: Roasting is a great way to bring out the natural sweetness of squash. To roast squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Toss the squash with olive oil, salt, and pepper. Place the squash on a baking sheet and roast for 30-40 minutes, or until the squash is tender.
- Use a variety of spices: Squash pairs well with a variety of spices, so feel free to experiment to find your favorite combinations. Some popular spices to use with squash include cinnamon, nutmeg, ginger, cumin, and paprika.
- Add other vegetables: Squash is a great base for a variety of dishes, so feel free to add other vegetables to your recipes. Some popular vegetables to add to squash dishes include carrots, celery, onions, and bell peppers.
- Serve squash as a side dish or main course: Squash can be served as a side dish or main course. If you are serving squash as a side dish, try roasting it with olive oil, salt, and pepper. If you are serving squash as a main course, try stuffing it with a variety of fillings, such as rice, beans, or vegetables.
Conclusion:
Squash is a versatile vegetable that can be used in a variety of dishes. With its sweet flavor and tender texture, squash is a great addition to any meal. Whether you are roasting it, baking it, or stuffing it, there are endless possibilities for enjoying this delicious vegetable.
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