Steamed Broccoli And Squash Recipes

Steps:

• Steam broccoli florets until bright green and tender, about 4 minutes. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes.
• In a bowl, toss greens, cabbage, and red onion. Top with steamed vegetables and season with salt and pepper. Drizzle with tahini sauce and sprinkle with sesame seeds.

Steps:

• Steam vegetables for 8-10 minutes or until crisp-tender.
• Heat olive oil, butter, lemon juice, garlic, and oregano until fragrant.
• Toss steamed veggies with butter mix, seasoning with salt and pepper to taste as well.
• Garnish with shaved parmesan cheese if desired.

Steps:

• Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

Steps:

• Slice squash in half, remove seeds, fill seed wells with chopped celery, onions, bell peppers, sprinkle with water and black pepper, then roast for about 45 minutes until squash is tender. For additional information see my Recipe #179443.
• Steam broccoli (fresh or frozen) on stovetop in a saucepan with steaming insert.
• While broccoli is cooking, remove skin from squash and puree in food processor. Discard skin. Place pureed squash in a 9x12" rectangular glass baking dish.
• Once broccoli is cooked, stir in with squash, chopped onions, chopped celery, and fresh ground black pepper.
• Slice 1 Roma tomato. Discard end slices. Place remaining slices across the top of squash mixture. Sprinkle with Mrs. Dash Seasoning Blend and pepper.
• For an extra boost, sprinkle some red pepper flakes across the top. Bake at 350°F for about 30 to 40 minutes.

Steps:

• Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately.

Steps:

• Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

Steps:

• Steam broccoli and squash until just tender, about 5 minutes. Melt butter in heavy large skillet over medium heat. Mix in chopped ginger and ground ginger. Add broccoli and squash and toss to coat. Season mixture to taste with salt and pepper and serve immediately.