FRIED WINTER SQUASH WITH MINT
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don't want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
Provided by Martha Rose Shulman
Categories side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron. Add the garlic cloves and cook, stirring, until golden brown. Remove the garlic from the oil and discard.
- Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs. Cook until squash is lightly browned on the other side and tender all the way through. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter. Repeat until all of the squash is used up. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 288 milligrams, Sugar 3 grams
ROASTED SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Provided by Susan Spungen
Categories Appetizer Side Roast Thanksgiving Low Fat Vegetarian Low Cal Dinner Lunch Mint Squash Butternut Squash Fall Winter Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
- Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
- Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
SAUTEED SUMMER SQUASH WITH ONIONS AND MINT
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
- Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 495 milligrams, Sugar 5 grams
COUNTRY FRIED SQUASH
This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.
Provided by Maryanne
Categories Side Dish Vegetables Squash
Yield 4
Number Of Ingredients 9
Steps:
- Combine egg and milk together in a small bowl, mix well.
- In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
- Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
FRIED YELLOW SQUASH
This recipe is an old favorite. I am certain everyone prepares it this way at sometime or another. I can't imagine a summer that would pass without having this at least once a week when the harvest is in
Provided by LisaAD
Categories Vegetable
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
- Combine flour, pepper and parsley. Dust squash rounds with flour.
- Combine milk and egg and whish thoroughly.
- Dip the dusted squash into the egg mixture and coat to cover all the flour.
- Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
- Sprinkle with kosher salt and serve hot.
Nutrition Facts : Calories 1267.2, Fat 113.5, SaturatedFat 15.8, Cholesterol 97.3, Sodium 1223.4, Carbohydrate 53.3, Fiber 3, Sugar 2.7, Protein 12
PAN-FRIED SQUASH
This squash is unlike any other squash before, It has plenty of flavor, and is coated with cornmeal instead of flour.
Provided by christiefan2
Categories Vegetable
Time 30m
Yield 24 slices, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the squash about a 1/4 an inch thick.
- Preaheat oil in a frying pan.
- Season the squash slices with salt and pepper.
- Coat the squash slices with cornmeal.
- Fry squash about two minutes per side, or until slighty brown.
- Let cool and enjoy.
Nutrition Facts : Calories 880.9, Fat 75.2, SaturatedFat 9.8, Sodium 29.7, Carbohydrate 50.1, Fiber 5.5, Sugar 3, Protein 6.2
WINTER SQUASH WITH CARAMELIZED ONIONS
Provided by Kitty Morse
Categories Onion Side Vegetarian Sukkot Rosh Hashanah/Yom Kippur Dinner Raisin Almond Squash Fall Kosher Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
- Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
- Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.
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