Steamed Yellow Squash Recipes

Steps:

• Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam.
• 10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish.
• Immediately stir in margarine, pepper, and sugar. Serve hot.

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Steps:

• Slice and steam or boil squash until tender. Pour off any remaining water.
• Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.

Steps:

• Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
• Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.
• Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Steps:

• Wash and quarter the squash. Steam in a skillet or saucepan over water until al dente. (Time depends on the size of your squash -- usually about 4-5 minutes.).
• Heat the butter in a saucepan over medium-high heat. Saute the onions until translucent. Add the steamed squash and season with salt and pepper to taste.

Steps:

• Chop veggies into bite size pieces.
• Steam veggies for approximately 7-10 minutes, or until just tender.
• Melt butter in large pan and stir in remaining ingredients until evenly coated.

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.