Best 20 Squash Medley Recipes

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**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.

Let's cook with our recipes!

ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

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



Squash and Mushroom Medley image

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

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

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



Squash Medley image

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

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

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



Sauteed Squash Medley image

"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

1 small yellow summer squash, halved and sliced
1 small zucchini, halved and sliced
1-1/2 cups sliced fresh mushrooms
1 medium onion, sliced
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

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



Steamed Squash Medley with Sun-Dried Tomatoes image

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

6 dehydrated sun-dried tomatoes
2 cups boiling water
6 small zucchini, sliced
6 small yellow squash, sliced
1 sweet onion, chopped
2 tablespoons butter
1 teaspoon white sugar
¼ teaspoon freshly ground black pepper
salt to taste

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



Roasted Squash Medley image

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

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

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



Summer Squash Medley image

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

1 medium yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1/3 cup chopped onion
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon minced garlic
1/8 teaspoon lemon juice
1/8 teaspoon salt

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



Mexican Style Squash Medley image

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

2 tablespoons vegetable oil
1 1/2-2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

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



Zucchini & Yellow Squash Medley With Summer Herbs image

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

5 medium zucchini, sliced
3 medium crookneck yellow squash, sliced
5 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 dashes onion powder
1/4 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried basil
1/2 cup chopped fresh parsley
coarse ground fresh pepper, to taste
coarse salt, to taste
1 pinch sugar
1 lemon, thinly sliced
grated parmesan cheese, to serve

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



Harvest Squash Medley image

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

6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

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



Roasted Squash Vegetable Medley image

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

1 medium zucchini, cut into large bite size chunks
1 medium yellow squash, cut into large bite size chunks
1 medium onion, halved and cut into bite size slices
1/2 lb button mushroom, halved
2 tablespoons olive oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground black pepper

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



Crookneck Squash Medley image

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

3 yellow squash (crookneck)
1 large onion, chopped
8 ounces frozen corn, thawed
1/2 cup butter
salt
pepper

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



Summer Squash Medley image

Provided by Barbara Kafka

Categories     dinner, easy, lunch, quick, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 to 5 cloves garlic, smashed, peeled and chopped
1 1/2 medium-size zucchini ( 3/4 pound), trimmed, quartered lengthwise and cut across into 1/2-inch pieces
1 medium-size yellow squash (6 1/2 ounces), trimmed, quartered lengthwise, seeded and cut across into 1/2-inch pieces
2 large tomatoes (8 ounces each), cored and cut in 1-inch chunks
1 tablespoon kosher salt
1 cup basil leaves, coarsely chopped

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



Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 13

4 chicken breasts with bone
3 tablespoons olive oil
2 celery stalks, sliced
2 onions, 1 diced, 1 sliced
1 large carrot, diced
2 cups chicken stock or chicken bouillon
1 cup dry white wine
4 English muffins, cut in half
1 cup pine nuts
Salt and pepper
2 medium summer or crookneck squash, cut in rounds
2 medium zucchini, cut in rounds
1/4 teaspoon dried oregano

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



Summer Squash Medley image

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

2 large yellow squash (summer squash)
2 large zucchini
1 small onions, minced or 2 green onions, thinly sliced
1 teaspoon dried dill
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1 tablespoon lemon juice

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



Spaghetti Squash Medley image

"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

1 medium spaghetti squash (2-1/2 to 3 pounds)
2 cups chopped seeded tomatoes
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fresh broccoli florets
1 large carrot, thinly sliced
2 tablespoons water
2 ounces fresh or frozen snow peas, sliced
2 tablespoons grated Parmesan cheese

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



Roast Walnut and Squash Medley with Persillade image

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

1 red onion, thickly sliced
10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes
7 oz. chicory, roughly chopped (about 2 heads)
7 oz. portobello mushrooms, thickly sliced
7 oz. red peppers, halved, deseeded, and roughly chopped
2 oz. walnuts, halved
2 oz. cooked chestnuts, halved
2 Tbsp. olive oil
Sea salt and freshly ground black
Pepper
For the persillade:
4 Tbsp. extra-virgin olive oil
1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
½ oz. fresh tarragon leaves, finely chopped
½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
½ shallot, finely chopped
1 garlic clove, finely chopped

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



Squash Medley image

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

8 summer squash, thinly sliced
1/2 teaspoon salt
2 tomatoes, peeled and chopped
1/4 cup sliced green onion
half a green pepper, chopped
1 chicken bouillon cube
1/4 cup hot water
4 slices bacon, fried, and crumbled
1/4 cup fine dry breadcrumb
2 tablespoons brown sugar, divided

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



Squash & Hominy Medley image

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

2 lbs yellow squash
1 large onion, chopped
4 tablespoons butter
1/2 cup boiling water
2 (15 ounce) cans hominy, drained
1/2 lb sharp cheddar cheese, grated
2 jalapeno peppers, chopped
1 1/2 cups sour cream
crushed tortilla chips

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



Squash and Zucchini Rice Medley image

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

3/4 cup chicken broth
1/4 cup water
1/3 cup chopped yellow summer squash
1/3 cup chopped zucchini
1/8 teaspoon salt
1/8 teaspoon dill weed
1 cup uncooked instant rice
1/4 cup chopped fresh tomato
3 tablespoons grated Parmesan cheese

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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