Best 2 Summer Squash And Potatoes Recipes

In the realm of summer delights, a vibrant ensemble of vegetables takes center stage: summer squash and potatoes. These culinary gems, bathed in the golden hues of the season, offer a symphony of flavors and textures that will tantalize your taste buds. From the tender sweetness of zucchini and yellow squash to the earthy heartiness of potatoes, this dynamic duo promises a culinary journey like no other.

Our culinary expedition begins with a classic: **Summer Squash and Potato Skillet**. This one-pan wonder is a symphony of simplicity, where tender squash, golden potatoes, and aromatic herbs dance together in a skillet, kissed by the warmth of olive oil and seasoned with garlic, salt, and pepper. The result is a vibrant medley of flavors that will brighten up any weeknight dinner.

For those seeking a more elevated experience, the **Summer Squash and Potato Gratin** beckons. This elegant dish showcases the harmonious union of squash, potatoes, and a creamy sauce, all enveloped in a golden crust of Parmesan cheese. Each bite reveals a symphony of textures, from the velvety sauce to the crispy crust, while the flavors of squash and potatoes intertwine seamlessly.

Those with a penchant for bold flavors will find solace in the **Spicy Summer Squash and Potato Curry**. This exotic dish transports you to the vibrant streets of India, where aromatic spices like cumin, coriander, and turmeric dance with the sweetness of squash and potatoes. Served over fluffy rice, this curry is a celebration of culinary adventure.

Vegetarians and vegans rejoice, for the **Summer Squash and Potato Buddha Bowl** awaits. This wholesome bowl features a vibrant array of roasted squash, potatoes, and chickpeas, nestled atop a bed of quinoa and adorned with a tangy tahini dressing. Each bite offers a symphony of flavors and textures, leaving you feeling nourished and satisfied.

Lastly, the **Summer Squash and Potato Salad** offers a refreshing twist on a classic. This vibrant salad showcases the vibrant colors of summer, with tender squash, crisp potatoes, and a medley of fresh herbs tossed in a tangy vinaigrette. It's the perfect side dish for any summer gathering, bringing a burst of freshness to your table.

Check out the recipes below so you can choose the best recipe for yourself!

STOVE-FREE CHICKEN WITH RED BLISS POTATOES, SUMMER SQUASH AND CHILE-GARLIC BUTTER

Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and Chile-Garlic Butter image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 teaspoons celery salt
Kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 teaspoon red chile flakes
4 cloves garlic, chopped
1 lemon, halved
One 4-pound organic chicken, brought to room temperature 1 hour before cooking
Freshly cracked black pepper
1 1/2 pounds red bliss potatoes, quartered
3 shallots, quartered
1/4 cup extra-virgin olive oil
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 cup fresh basil leaves, torn
1 jalapeño, thinly sliced, slices stored in ice water

Steps:

Preheat a grill to 325 degrees F.
In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture.
Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper.
Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F.
Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes.
Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalapeño slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side.

BBQ CHICKEN KABOBS WITH POTATOES AND SUMMER SQUASH

BBQ Chicken Kabobs with Potatoes and Summer Squash image

These skewers of grilled chicken breast, squash, and potato are flavored with a fiery barbecue sauce. The potatoes need to be parboiled so they will be done at the same time as the chicken.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 8

Number Of Ingredients 8

Ingredients

1 1/2 chicken breasts (3 halves), cut into 1-inch cubes
Spicy Barbecue Sauce, or 2 cups good-quality store-bought barbecue sauce
1 cup water
1 1/2 tablespoons coarse salt
1 1/4 pounds new or baby fingerling potatoes
3/4 pound green or yellow summer squash (about 2), cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon freshly ground pepper

Steps:

Place chicken in a large bowl. Add barbecue sauce; toss. Cover, and refrigerate for at least 30 minutes or overnight.
Place the water in a large saucepan. Add 1 tablespoon salt and potatoes. Bring to a boil over high heat. Reduce heat; simmer until potatoes are almost tender when pierced with a knife, about 10 minutes. Do not overcook. Drain; halve. Set aside.
Thread 4 cubes of chicken, alternating with potatoes and squash, on each of 8 skewers. Gently brush vegetables with a little olive oil. Season with remaining 1/2 tablespoon salt and the pepper.
Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 12 minutes depending on heat of grill. Vegetables should be soft and slightly charred. Serve with choice of condiments.

Tips:

Choose the right squash. For this recipe, yellow squash or zucchini are both good choices. Look for squash that is firm and free of blemishes.
Cut the squash into uniform pieces. This will help them cook evenly. If you are using zucchini, cut them into 1-inch thick slices. If you are using yellow squash, cut them into 1-inch cubes.
Don't overcrowd the pan. When cooking the squash and potatoes, make sure to give them enough space so that they can brown evenly. If you overcrowd the pan, the vegetables will steam instead of brown.
Season the vegetables well. Before cooking, season the squash and potatoes with salt, pepper, and other herbs and spices of your choice. This will help to enhance their flavor.
Cook the vegetables until they are tender. The squash and potatoes should be tender but still slightly firm. If you overcook them, they will become mushy.
Serve the vegetables immediately. Summer squash and potatoes are best served hot and fresh. You can garnish them with fresh herbs or a sprinkle of grated Parmesan cheese.

Conclusion:

This easy and flavorful recipe is a great way to enjoy summer squash and potatoes. The squash and potatoes are roasted until they are tender and slightly browned, and the addition of herbs and spices gives them a delicious flavor. This dish is perfect for a weeknight meal or a summer cookout.

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