Squash And Tomatoes A La Old Bay Recipes

OLD BAY BUTTERNUT SQUASH

Steps:

• Halve, peel and seed 1 small butternut squash; cut into 3/4-inch-thick wedges. Toss with 2 tablespoons olive oil, 1 tablespoon Old Bay and 1/4 teaspoon kosher salt. Spread out on a baking sheet and roast at 425˚ until lightly browned and tender, 30 to 35 minutes. Serve with lemon wedges.

SAUTEED SUMMER SQUASH AND TOMATOES

Steps:

• Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

ROASTED SQUASH AND TOMATOES

Steps:

• Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

OLD BAY SQUASH AND TOMATOES

Steps:

• heat olive oil in a large skillet.
• add zucchini and onion and saute 5 minutes.
• add tomatoes and seasonings.
• cover and simmer on low for 5 minutes.
• sprinkle with cheese, cover and cook til cheese is melted.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

SQUASH AND TOMATOES A LA OLD BAY®

Steps:

• Heat the olive oil in a skillet. Add the zucchini and onions and saute a few minutes. Add the tomatoes, Old Bay, and pepper. Cover the pan, reduce heat to low, and simmer for 5 minutes.
• Sprinkle with cheese, cover and cook 5 minutes longer, or until cheese is completely melted.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.