Best 7 Squash Ribbons Recipes
**Indulge in the Colorful Symphony of Squash Ribbons: A Culinary Journey from Roasted Delights to Refreshing Salads**
From the vibrant hues of butternut squash to the delicate sweetness of zucchini, squash ribbons offer a delightful canvas for culinary exploration. This curated collection of recipes unlocks the versatility of squash ribbons, transforming them into an array of tempting dishes.
Embark on a flavor adventure with our roasted squash ribbons, where the natural sugars caramelize under high heat, creating a symphony of sweet and savory notes. Tossed with aromatic herbs and a hint of spice, these ribbons become an irresistible side dish or a vibrant addition to grain bowls.
For a lighter indulgence, our sautéed squash ribbons with garlic and lemon zest offer a refreshing burst of flavor. The ribbons retain their crisp texture, while the garlic and lemon infuse them with a bright and tangy zest. Sprinkle these ribbons over salads, pasta, or grilled fish for a pop of color and a burst of freshness.
If you seek a more substantial meal, our squash ribbon lasagna is a delightful symphony of flavors and textures. Layers of tender squash ribbons, creamy ricotta cheese, and savory marinara sauce come together in a comforting and visually stunning dish. The squash ribbons add a delicate sweetness and a delightful crunch, creating a harmonious balance with the other ingredients.
For those who love the simplicity of fresh flavors, our squash ribbon salad is a refreshing treat. Thinly sliced squash ribbons are tossed with a zesty vinaigrette, creating a medley of flavors and textures. The salad is adorned with crumbled goat cheese, toasted walnuts, and a scattering of pomegranate seeds, adding a touch of elegance and crunch.
And for a unique and satisfying snack, our squash ribbon chips are a delightful indulgence. Lightly coated in a blend of herbs and spices, these crispy ribbons are baked until golden brown. They offer a healthier alternative to traditional chips, providing a satisfying crunch and a burst of flavor.
No matter your culinary preferences, this collection of squash ribbon recipes offers something for every palate. From hearty entrees to refreshing salads and crispy snacks, these dishes showcase the versatility and deliciousness of this humble vegetable. Prepare to be amazed by the transformative power of squash ribbons as they take center stage in your culinary creations.
SQUASH RIBBONS
Steamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each squash, making long ribbons. Place in a steamer basket; place in a saucepan over 1 in. boiling water. Cover and steam until tender, 2-3 minutes. , In a small bowl, combine the butter, onion powder, rosemary, salt, thyme and pepper. Add squash and toss to coat.
Nutrition Facts : Calories 80 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 206mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH RIBBONS WITH CHERRY TOMATOES AND MINT/BASIL PESTO
The texture of these squash ribbons can be as satisfying as pasta if the squash is cooked just until flexible, about two to three minutes. The dish is quite beautiful, and once you've shaved the squash - which really doesn't take that long - it comes together in no time. The best tool to use for tossing and stirring the squash and the cherry tomatoes is tongs. Serve as a light main dish or as a side.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, cut squash into lengthwise ribbons. Peel off several ribbons from one side, then turn squash and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the squash. Discard core. You can also do this on a mandolin, adjusted to a very thin slice.
- Cook squash strips and tomatoes in 2 batches. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and when it is hot, add squash ribbons, half the garlic, tomatoes, and salt to taste. Cook, using tongs to toss and stir squash and cherry tomatoes, for 2 to 3 minutes, until squash has softened and is beginning to become translucent and tomatoes are beginning to shrivel. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with remaining olive oil, squash, cherry tomatoes and garlic. Return first batch to the pan, stir everything together, heat through and transfer again to the serving bowl or individual plates. Pour any juices in the pan over squash. Top each serving with a spoonful of pesto (about a tablespoon), and serve, with additional freshly grated Parmesan if desired.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 734 milligrams, Sugar 7 grams
ZUCCHINI AND YELLOW SQUASH RIBBONS W/FRESH HERBS
Another wonderful side dish that is kind to your waist line.
Provided by Carol White
Categories Vegetables
Time 20m
Number Of Ingredients 10
Steps:
- 1. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave the zucchini lengthwise into long wide strips about 1/16 inch thick. When you get to the center of zucchini, where the seeds are, turn it over and slice from the other side. Repeat same process for yellow squash. Add strips to a bowl and set aside.
- 2. In a medium size skillet over medium heat, add olive oil, chopped onions, minced garlic and sauté until translucent. Then add zucchini and squash ribbons to skillet. Then add veggie broth, season with salt and pepper to taste. Toss ribbons for about 3 minutes or until tender. Then add lemon juice, oregano, basil, and lemon zest. Then turn heat off and cover for a few minutes.
- 3. Serve in a beautiful side dish and garnish with chopped chives.
YELLOW SQUASH RIBBONS WITH RED ONION AND PARMESAN
Make and share this Yellow Squash Ribbons With Red Onion and Parmesan recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
- Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally.
- Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.
LEMONY SQUASH RIBBONS
From Real Simple Magazine June 2008. This is such a refreshing and light summer salad. If you find the lemon too strong just reduce the amount to your tastes.
Provided by HokiesMom
Categories Vegetable
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the squash and zucchini into long thin strips using a vegetable peeler (discard the seedy centers/cores) and place in a large bowl.
- Add the oil, lemon juice, Parmesan, salt and pepper and toss gently to combine.
- Serve immediately.
Nutrition Facts : Calories 168.7, Fat 12.4, SaturatedFat 4.2, Cholesterol 16.5, Sodium 587.8, Carbohydrate 6.8, Fiber 1.9, Sugar 3.6, Protein 9.3
CARROT AND SQUASH RIBBONS
Categories Vegetable Side Quick & Easy Low Cal Carrot Squash Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.
- Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water 2 minutes. Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.
- Drain vegetables and transfer to ice water, then drain in a colander.
- Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through. Season with salt and pepper.
CARROT AND SQUASH RIBBONS
I love veggie dishes. When I am looking for quick and easy side dishes, I like to get fresh veggies and cook them just until they are fork tender. You're not cooking away all of the flavor and nutrients.
Provided by Jeanne Benavidez
Categories Vegetables
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cut the carrots, zucchini and squash into flat ribbons with a mandoline slicer.
- 2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes.
- 3. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice.
- 4. Cook for 6 to 10 minutes or until the veggies are just fork tender.
Tips:
- Choose the right squash: Use firm, unblemished squash with a deep color. Butternut squash, acorn squash, and kabocha squash are all good choices.
- Use a sharp knife: A sharp knife will help you create thin, even ribbons of squash.
- Cut the squash in half lengthwise: This will make it easier to cut the ribbons.
- Use a vegetable peeler: A vegetable peeler is the best tool for creating thin ribbons of squash. Hold the squash steady with one hand and use the peeler to make long, thin strokes.
- Be careful not to cut yourself: The vegetable peeler is sharp, so be careful not to cut yourself.
- Cook the squash ribbons immediately: Squash ribbons are best when cooked immediately after they are cut. This will help them retain their color and flavor.
Conclusion:
Squash ribbons are a delicious and versatile side dish that can be used in a variety of recipes. They are easy to make and can be cooked in a variety of ways. Whether you are roasting them, sautéing them, or grilling them, squash ribbons are sure to be a hit. So next time you are looking for a healthy and delicious side dish, give squash ribbons a try.
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