HERB ROASTED SQUASH
Herbs are stirred into butter, then spread on bread; it gives this grilled cheese great flavor. You'll love this twist on a traditional favorite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Drizzle with oil and toss to coat. , Place vegetables in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned and tender, stirring once.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
HERBED SUMMER SQUASH
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.
HERB SEASONED SQUASH BAKE
Pop grows squash and zucchini every year and I'm always on the lookout for new ways to eat it. I like this recipe because it's different from frying. I'm sure it will be an excellent alternative to the same old way you've been eating your squash too. You can also sub in zucchini...it's good too! This can be divided between two small casseroles and frozen.
Provided by Redneck Epicurean
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a saucepan over medium heat, boil the squash and onion in salted water for 5 minutes. Drain well.
- Combine the squash, chicken soup, and sour cream.
- Toss the stuffing mix with butter, sage, and onion powder.
- Butter a 2 quart casserole dish. Layer half the stuffing in the bottom. Sprinkle half the cheese over the stuffing. Spread the squash over the cheese and top with remaining cheese and then the remaining stuffing.
- Bake for 30-40 minutes.
Nutrition Facts : Calories 317.2, Fat 17.7, SaturatedFat 10.8, Cholesterol 48.2, Sodium 643.1, Carbohydrate 31.2, Fiber 2.2, Sugar 7.3, Protein 9.3
UNBELIEVABLE SQUASH CASSEROLE
A wonderful casserole, even for those who don't particularly care for squash!
Provided by MCOATES
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
- Transfer squash mixture to the prepared baking dish; top with stuffing mix.
- Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 15.7 g, Cholesterol 23.1 mg, Fat 12.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 6.1 g, Sodium 479.4 mg, Sugar 1.5 g
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ROASTED BUTTERNUT SQUASH {WITH GARLIC AND HERBS}
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5/5 (7)Total Time 55 minsCategory Side DishCalories 151 per serving
- Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
- Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula.
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