SQUASH SAUTE
Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. -Vicki Schurk, Hamden, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES
It has only been a few years that I would even touch squash. I knew it was good for you so I set about looking for a recipe that I could make that included squash and one that I would love. Well, I found this in Fine Cooking and it was a huge hit at Christmas about 5 years ago and now it is always on our Christmas table along...
Provided by Doreen Fish
Categories Vegetables
Number Of Ingredients 10
Steps:
- 1. Melt 3 tbsps of the butter in a large 10 inch straight side saute pan over med-high heat.Add the butternut squash and a large pinch of salt. Cook stirring occasionally at first and the more frequently as squash browns until it is tender and lightly browned about 15 mins. Push the squash to one side of pan and add the remaining tbsp of butter to the clear space. When the butter melts add the ginger, garlic and 1/2 tsp salt. Cook the aromatics in the melted butter stirring occasionally and scraping the bottom of the pan until they are softened, 1 - 2 mins. Stir the cumin, coriander, cinnamon and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste, garnish with cilantro if using and serve.I happen to love cilantro so I always add lots!
- 2. I absolutely LOVE this dish. It looks complicated and I thought so first too when I made it , now I make it from memory and it is so delicious. I could eat it all myself!! One tip is to have everything ready before you start. I remember searching through my pantry the first time I made it looking for my spices and getting very frustrated!! My husband still says he doesn't like it but I see him eating it every time.!!Easily doubled or tripled...I do!!!
SQUASH SOUP WITH GINGERY BUTTERNUT
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy saucepan, add the ginger, garlic and cumin and saute, stirring, until the garlic turns golden.
- Add the squash and water, bring to a simmer and cook until the squash is soft, about 20 minutes. Puree the mixture in a food processor, then pass through a sieve and return to the saucepan.
- Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilanto and serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 603 milligrams, Sugar 0 grams
FAST SUMMER SQUASH SAUTE
"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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