Best 9 Two Season Squash Medley Recipes
Fall is the perfect time to enjoy the bounty of squash that is available. This collection of two-season squash recipes features a variety of dishes that showcase the best of this versatile vegetable. From hearty soups and stews to roasted squash with warm spices, there's something for everyone to enjoy.
Roasted Acorn Squash with Brown Butter and Sage is a simple but elegant dish that brings out the natural sweetness of acorn squash. The brown butter and sage add a touch of savory richness that complements the squash perfectly. Butternut Squash Soup with Coconut Milk is a creamy and flavorful soup that is perfect for a cold fall day. The coconut milk adds a touch of sweetness and creaminess that balances the roasted butternut squash. Kabocha Squash Curry with Chickpeas is a hearty and satisfying curry that is packed with vegetables and protein. The kabocha squash adds a slightly sweet flavor to the curry, while the chickpeas provide a boost of protein and fiber.
Delicata Squash Rings with Feta and Herbs is a unique and delicious way to serve delicata squash. The squash rings are roasted until tender, then filled with a mixture of feta cheese, herbs, and nuts. Honey Roasted Squash with Cinnamon and Nutmeg is a classic fall side dish that is sure to please everyone at the table. The squash is roasted until caramelized, then coated in a mixture of honey, cinnamon, and nutmeg. Spaghetti Squash with Marinara Sauce is a healthy and delicious alternative to pasta. The spaghetti squash is roasted until tender, then topped with your favorite marinara sauce and cheese.
No matter how you choose to prepare it, squash is a delicious and versatile vegetable that is perfect for fall. So gather up your favorite squash and get cooking!
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
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.
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.
GRILLED SQUASH MEDLEY
Take vegetables from the garden to the grill to the table in minutes with this simple side dish. Kathleen Ruggio of Oswego, New York notes that this colorful combination of yellow summer squash, carrot, onion and zucchini makes a great addition to any menu-regardless of the main entree.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place vegetables on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Dot with butter; season with salt, pepper and garlic powder. Fold foil around vegetables and seal tightly. , Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until vegetables are tender, turning once. Open foil carefully to allow steam to escape. Sprinkle with cheeses.
Nutrition Facts : Calories 106 calories, Fat 7g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 145mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g 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.
SQUASH MEDLEY
Last summer I had a bumper crop of white patty pan squash and I found I did not really like them, so I devised this recipe for them and it was yummy. You can use any squash and as you see I have used zucchini here. Use any sausage you like. I prefer a spicy sausage in the dish but you can use any kind you like.
Provided by kathleen ralston
Categories Other Main Dishes
Time 40m
Number Of Ingredients 5
Steps:
- 1. Put a little olive oil in your pan and put all your diced vegetables and sausage in and saute.
- 2. Reduce the heat and cover. Cook, stirring occasionally until the potatoes are soft. Uncover and cook until the liquid is almost gone.
- 3. Enjoy
TWO-SEASON SQUASH MEDLEY
Both winter and summer squash star in this fun, colorful vegetable stir-fry. I've cooked in several restaurants and for many guests in my home, and this dish has been well-received for years. -Mary Beth LaFlamme, Eagle Bridge, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat the butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper.
Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 90mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
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
QUICK SUMMER SQUASH MEDLEY
"This dish is delicious as a side, but you can also add some cooked chicken or turkey sausage and serve it over rice for a complete meal." Jennifer Leighty - West Salem, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute the onion, squash and green pepper in oil until crisp-tender. Add the garlic; cook 1 minute longer. Stir in the tomatoes, Italian seasoning, salt, pepper and pepper flakes if desired; heat through.
Nutrition Facts : Calories 61 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose firm, heavy squash without blemishes or soft spots.
- Use a sharp knife to peel and cut the squash to prevent the flesh from tearing.
- If you don't have time to roast the squash ahead of time, you can microwave it until tender.
- Use a variety of winter squash to create a colorful and flavorful dish.
- Season the squash with your favorite herbs and spices to taste.
- Serve the squash medley as a side dish or main course.
Conclusion:
Two-season squash medley is a delicious and versatile dish that can be enjoyed as a side dish or main course. It's a great way to use up leftover squash, and it's also a healthy and affordable meal. With its variety of flavors and textures, two-season squash medley is a surefire hit with everyone at your table.
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