Harvest Squash Medley Recipes

SQUASH MEDLEY

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.

ROASTED SQUASH VEGETABLE MEDLEY

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.

SPANISH SQUASH MEDLEY

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.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

CARROT & SQUASH ROASTED VEGETABLE MEDLEY

Steps:

• Heat oven to 375ºF.
• Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic.
• Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches.
• Pour butter mixture over vegetables; stir to coat.
• Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

TWO-SEASON SQUASH MEDLEY

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.

SQUASH MEDLEY

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.

HARVEST VEGETABLE MEDLEY

Steps:

• Adjust oven rack to lowest position. Preheat oven to 450.
• Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
• Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
• Roast 25 minutes, tossing vegetables twice.
• Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
• Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.

SAUTEED SQUASH MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.