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.
PEPPER STEAK WITH SQUASH
Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Mix broth and soy sauce with cornstarch until smooth. Set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked rice.
Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g 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.
ROAST WALNUT AND SQUASH MEDLEY WITH PERSILLADE
Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with a little French flair-contains a variety of different sources of fiber and colors to help gut microbes bloom and shows how supporting your gut health can be easy, with no compromise on flavor. Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.
Provided by Dr. Rupy Aujla
Categories HarperCollins Fall Winter Vegetarian Vegan Squash Mushroom Walnut Chestnut Onion Dairy Free Soy Free Wheat/Gluten-Free Side Dinner
Yield 2 servings plus leftovers
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
- Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.
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.
SPANISH SQUASH MEDLEY
This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 123mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SQUASH MEDLEY
Make and share this Squash Medley recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 4h20m
Yield 8 squash, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle squash with salt.
- In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
- Add 1 tablespoon brown sugar.
- Layer the other half of vegetables, and top with remaining brown sugar.
- Dissolve bouillon cube in hot water, and pour this into slow cooker.
- Top with bacon. Sprinkle bread crumbs over top.
- Cover, and cook on low for 4-6 hours.
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.
MEXICAN STYLE SQUASH MEDLEY
This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).
Provided by 16Paws
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large lidded skillet.
- Add squash, onion and garlic and saute until tender crisp.
- Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
- Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
- Uncover pan, sprinkle cheese on top. Serve after cheese melts.
- This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.
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
STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES
I invented this recipe on vacation when the produce stands were overflowing with young, tender zucchini and yellow squash. The secret is the sun-dried tomatoes. Enjoy!
Provided by Kate Holmgreen
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
- Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
- Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 14.9 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 85.4 mg, Sugar 4.3 g
SQUASH & HOMINY MEDLEY
This is an amazing mix of flavors. The hominy and corn tortillas lend it a distinctly Mexican flavor.
Provided by venus2
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Cook squash, onion, and butter in water until tender.
- Add hominy, half grated cheese, jalapeños, sour cream and salt to cooked squash and mix.
- Pour into greased casserole and top with remaining cheese and tortilla chips.
- Bake 1 hour.
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