YELLOW SQUASH AND RED PEPPER SAUTE
This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.
Provided by Kitchen Witch Steph
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a skillet to medium high and add olive oil.
- Add squash, onions, and red pepper.
- Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
- Saute until lightly browned and tender crisp.
- Sprinkle with basil chiffonade and serve.
SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS
Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet and add olive oil.
- Add onion and cook just until tender.
- Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
- Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
- Season to taste.
SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
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.
SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION
This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams
YELLOW SQUASH AND BELL PEPPER SOUP
Categories Soup/Stew Blender Garlic Pepper Vegetable Sauté Quick & Easy Dinner Lunch Bell Pepper Summer Yellow Squash Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
- Serve soup sprinkled with coriander.
SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, olive oil, shallots, garlic, large yellow squash, large zucchinis, salt, pepper, cornstarch, red pepper flake, milk, fresh basil
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500°F (260°C).
- Spiralize the yellow squash and zucchinis into a large bowl.
- Bring a large skillet over medium heat and add olive oil.
- Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
- Roast the red peppers until black and charred bits appear, about 25-30 minutes.
- Carefully remove the red peppers from the oven and remove the charred black bits.
- Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
- Heat a large skillet over medium heat.
- Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
- Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
- Add basil and stir, 2-3 minutes.
- Serve with red pepper flakes and basil.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 11 grams
ASPARAGUS, SQUASH & RED PEPPER SAUTE
The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH SAUTé
Provided by Bon Appétit Test Kitchen
Categories Side Sauté Vegetarian Low Cal Almond Squash Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
- Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
- Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.
YELLOW SQUASH AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
YELLOW SQUASH
I thought I would try creating something I hadn't seen before. I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.
Provided by ANN_GIRL
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt and pepper. Stir, to blend in seasonings, and serve.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 5.5 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 123.4 mg, Sugar 0.7 g
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SAUTEED YELLOW SQUASH WITH RED PEPPERS - MJ'S KITCHEN
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Reviews 58Category Side Dish, VegetarianServings 2Total Time 30 mins
- If you don't already have a roasted pepper, then you can roasted one under the broiler, on the grill, or over an open flame on the stovetop. Once roasted, let cool, peel, remove stem and seeds, and dice.
- Add the squash by spreading it out on top of the onion. Cook for 1 minute. Using a spatula, flip the squash over and let cook for another minute. Continue to flip and move the squash around until all of the pieces are done (soft but not mushy).
- Add the diced peppers, a sprinkle of salt and a generous amount of cracked pepper. Mix it into the squash and onion mixture. Cook for about 30 seconds.
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