How To Cook Potato Squash Recipes
ROAST POTATOES AND SQUASH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
- Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams
SQUASH AND POTATOES
My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
MASHED POTATO SQUASH
Once baked and fluffed, this squash looks just like its namesake and is a healthy and fulfilling alternative to the real thing.
Provided by Olive Jude
Categories Dinner
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
FRIED YELLOW SQUASH WITH POTATOES AND ONIONS
My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken.
Provided by Kelly Lee Sevart
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 22.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 1.2 g
SKILLET SQUASH AND POTATOES
MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper-a great side dish for any entree and a complement to other vegetables as well. -Bonnie Milner DeRidder, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
POTATO AND SQUASH CASSEROLE
-Tommy Haigler, Lexington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.
Nutrition Facts : Calories 312 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
SQUASH, POTATOES AND ONIONS- OH MY!
A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!
Provided by Chef Mommie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and Cut up squash, potatoes and onions.
- Melt butter in lg. fry pan.
- Add squash.
- Add potatoes on top of squash.
- Add onions on top of potatoes.
- Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
- Add salt and pepper to taste.
- Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).
Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2
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