HERB SEASONED SQUASH BAKE
Pop grows squash and zucchini every year and I'm always on the lookout for new ways to eat it. I like this recipe because it's different from frying. I'm sure it will be an excellent alternative to the same old way you've been eating your squash too. You can also sub in zucchini...it's good too! This can be divided between two small casseroles and frozen.
Provided by Redneck Epicurean
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a saucepan over medium heat, boil the squash and onion in salted water for 5 minutes. Drain well.
- Combine the squash, chicken soup, and sour cream.
- Toss the stuffing mix with butter, sage, and onion powder.
- Butter a 2 quart casserole dish. Layer half the stuffing in the bottom. Sprinkle half the cheese over the stuffing. Spread the squash over the cheese and top with remaining cheese and then the remaining stuffing.
- Bake for 30-40 minutes.
Nutrition Facts : Calories 317.2, Fat 17.7, SaturatedFat 10.8, Cholesterol 48.2, Sodium 643.1, Carbohydrate 31.2, Fiber 2.2, Sugar 7.3, Protein 9.3
SPICY SUMMER SQUASH WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
- Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.
Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
SUMMER SQUASH CASSEROLE
Got this from Southern Living magazine a long time ago. They used Pepperidge Farm Herb Seasoned Stuffing.
Provided by Skooch
Categories Vegetable
Time 1h
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Cut squash and zucchini into 1/4-inch slices; place in a Dutch oven. Add chopped onion, 2 tsp salt and water to cover. Brint to a boil over medium-high heat and cook 5 minutes; drain well.
- Stir together grated carrots, cream of chicken soup, sour cream water chestnuts and remaining 2 tsp salt; fold in squash mixture. Stir together stuffing and 1/2 cup butter and spoon half of stuffing mixture in bottom of lightly greased 13x9 baking dish. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture.
- Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, covering with aluminum foil after 20-25 minutes if necessary to prevent excessive browning.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 360.5, Fat 21, SaturatedFat 11.7, Cholesterol 49.4, Sodium 1543, Carbohydrate 38, Fiber 3.5, Sugar 9, Protein 6.8
HERBED BUTTERNUT SQUASH
This is just one of many ways I prepare butternut squash for my two girls. It's a winter staple in our house. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Peel and cut squash crosswise into 1/2-in.-thick slices; remove and discard seeds. In a large bowl, toss squash with remaining ingredients. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.
Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED DELICATA SQUASH WITH GARDEN HERBS
Sweet delicata squash is the ideal choice to roast for a quick vegetable side-it doesn't need to be peeled and roasts in just 20 minutes. Here, it's cooked with fresh seasonal sage and rosemary.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Arrange squashes in a single layer on two rimmed baking sheets. Sprinkle with herbs; brush both sides of squashes and herbs evenly with oil. Season with salt and pepper.
- Roast until squashes are golden brown on bottom, about 15 minutes. Flip squashes and herbs; roast until tender, about 5 minutes more.
SUPER SQUASH
This is my mom's recipe. This squash casserole is filled with flavor and baked with a wonderful stuffing crust. If you like yellow summer squash, then you'll love this great recipe!
Provided by Anonymous
Categories Side Dish Vegetables Squash Summer Squash
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
- Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
- Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 35.7 g, Cholesterol 91.3 mg, Fat 31 g, Fiber 3.6 g, Protein 9.9 g, SaturatedFat 11.5 g, Sodium 1183.2 mg, Sugar 4.3 g
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
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