Best 20 Squash Saute Recipes
**Butternut squash sauté:** A vibrant and flavorful side dish that celebrates the wholesome goodness of autumn harvest. This versatile dish is a symphony of sweet and savory flavors, featuring tender butternut squash caramelized to perfection in aromatic spices. Its vibrant orange hue adds a pop of color to any plate, making it a delightful addition to your culinary repertoire.
Explore a collection of carefully curated butternut squash sauté recipes, each offering unique variations on this classic dish. From the simplicity of a classic sauté with butter and herbs to the tantalizing fusion of flavors in an Asian-inspired version, these recipes cater to diverse palates and preferences. Embark on a culinary journey and discover the endless possibilities of this versatile vegetable.
FAST SUMMER SQUASH SAUTE
"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
ASPARAGUS, SQUASH & RED PEPPER SAUTE
The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BACON SQUASH SAUTE
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This delicious medley is my favorite way to serve zucchini and squash. The bacon and onion add just the right amount of flavor and crunch. -Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.
Nutrition Facts : Calories 232 calories, Fat 20g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 253mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
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
SPAGHETTI SQUASH SAUTE
Quick simple side dish that can be served with anything.
Provided by joycekling
Categories Side Dish Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g
BUTTERNUT SQUASH SAUTé
Get your dark green and yellow veggies now. Squash and spinach pair for a skillet-easy side.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.
Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg
SUMMER SQUASH SAUTE
My mother used to whip this up for a quick summer side dish. Great with all the bounty from my dad's garden. Very easy and delicious.
Provided by greyghost
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Saute squash and onion in butter until LIGHTLY browned.
- Add tomato, parmesan cheese, and garlic salt.
- Cover and cook until tender about 5 mins.
- (Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.
PEPPER SQUASH SAUTE
Here's an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it's so good reheated later in the week," she explains.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SIMPLE SQUASH AND BASIL SAUTE
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.
SUMMER SQUASH SAUTE WITH BACON
Bacon and onions are sauteed with crookneck, Gold Rush, and Italian squash to lend wonderful flavor to an overall wholesome side dish that will have even the little ones begging for more!
Provided by White Raven
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Quarter zucchini, Gold Rush zucchini, and crookneck squash lengthwise and cut into 1/2-inch chunks.
- Heat a skillet over medium heat. Cook and stir bacon and onion in the hot skillet until onion is tender, about 5 minutes. Add zucchini, Gold Rush zucchini, and crookneck squash and cook until tender and bacon is crispy, about 10 minutes.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 12.6 g, Cholesterol 6.8 mg, Fat 3.2 g, Fiber 3.9 g, Protein 6.4 g, SaturatedFat 1 g, Sodium 166.9 mg, Sugar 6.9 g
YELLOW SQUASH AND RED PEPPER SAUTE
This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.
Provided by Kitchen Witch Steph
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a skillet to medium high and add olive oil.
- Add squash, onions, and red pepper.
- Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
- Saute until lightly browned and tender crisp.
- Sprinkle with basil chiffonade and serve.
CALABACITAS (SOUTHWESTERN SQUASH SAUTE)
There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!
Provided by Acerast
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
- Add the garlic and saute about 2 minutes more.
- Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
- Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
- Stir in the cilantro and heat until just heated through.
- Season with salt and pepper; serve.
SUMMER SQUASH SAUTé
Categories Side Sauté Quick & Easy Low Sodium Backyard BBQ Dinner Lunch Zucchini Summer Anniversary Tarragon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.
YELLOW SQUASH AND CORN SAUTE
Received this from another on line recipe site and loved the summery, bright flavors, ease of making and attractive presentation. I did add sweet onion and sweet peppers to the mix but posting as it was listed. Thinking it might also be good placed in a casserole dish, covered w/cheese and heated in the oven (just a thought)
Provided by Bonnie G 2
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place corn into large pot and cover with salted water, bring to boil.
- Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
- Drain and cool corn.
- Cut corn off the cobs.
- Place squash into a skillet and add water.
- Cook suash over medium heat until tender, 5- to 10 minutes.
- Drain any excess water fromskillet.
- Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
SUMMER SQUASH AND WHITE BEAN SAUTE
From EatingWell: July/August 2008 -- Bountiful summer vegetables - zucchini, summer squash, fresh tomatoes - are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Serve with: Brown rice or bulgur. (1 Carbohydrate Serving. Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat)
Provided by kitty.rock
Categories Beans
Time 25m
Yield 4 1 1/4 cups each, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes.
- Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
- Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes.
- Remove from the heat and stir in Parmesan.
- Serve with: Brown rice or bulgur.
- TIP: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.
HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE
Provided by Jeff Cerciello
Categories Fish Low Cal High Fiber Dinner Seafood Halibut Squash Spring Summer Healthy Green Onion/Scallion Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
- Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
- Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.
SUMMER SQUASH AND CORN SAUTE'
Make and share this Summer Squash and Corn Saute' recipe from Food.com.
Provided by Crabbycakes
Categories Corn
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat, and cook the cumin seeds for 30 seconds or until toasted, stirring frequently.
- Add the corn, sliced onion, and minced garlic, and saute for 5 minutes or until lightly browned.
- Add the zucchini, yellow squash, green chiles, and 1/2 tsp salt, and saute' for 6 minutes or until tender.
- Stir in the cilantro.
- Remove from heat, and sprinkle cheese.
- Cover and let stand for 5 minutes until the cheese melts.
BUTTERNUT SQUASH SAUTE
The hardest thing about this recipe is peeling the squash. I've tried different ways to peel it but I keep going back to my trusty sharp paring knife.
Provided by Lvs2Cook
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, until it is crisp.
- Stir in onion and cook about 2 minutes until it is crisp-tender.
- Stir in squash, thyme and pepper.
- Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender.
- Stir in spinach until just wilted.
Nutrition Facts : Calories 216.7, Fat 7.2, SaturatedFat 2.3, Cholesterol 10.3, Sodium 150.4, Carbohydrate 37.9, Fiber 6.7, Sugar 7.5, Protein 5.4
SUMMER SQUASH SAUTE
"Yes, my family loves squash of all kinds," confirms Shelbyville, Tennessee's Jane Chartrand, who shares this fresh-tasting dish sparked with flavors of bacon and Parmesan cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Stir in the squash, peppers and basil. Cover and cook until vegetables are crisp-tender. Remove from the heat; stir in vinegar and bacon. Sprinkle with Parmesan Cheese.
Nutrition Facts :
Tips:
- Choose the right squash: For this recipe, butternut squash, acorn squash, or zucchini are all good choices. Butternut squash has a slightly sweet flavor, while acorn squash is more earthy. Zucchini is a milder option.
- Cut the squash into even-sized pieces: This will help them cook evenly. If the pieces are too small, they will overcook and become mushy.
- Don't overcrowd the pan: If you overcrowd the pan, the squash will not cook evenly. Cook the squash in batches if necessary.
- Season the squash well: Salt, pepper, and garlic powder are all good choices. You can also add other spices, such as cumin, chili powder, or paprika.
- Cook the squash until it is tender: The squash should be tender enough to easily pierce with a fork. But, it should not be so overcooked that it becomes mushy.
- Serve the squash immediately: Squash is best served immediately after it is cooked. You can garnish it with fresh herbs, such as parsley or cilantro.
Conclusion:
Sautéed squash is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is also a healthy and affordable option. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love. So next time you're looking for a healthy and delicious side dish, give sautéed squash a try!
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