Squash Carrot Saute Recipes

EASY SAUTéED SQUASH

Steps:

• Add oil to a skillet on medium heat.
• Once oil is hot add diced squash and onion to skillet. Sauté for 2 to 3 minutes without stirring. This will get you that bit of browning we want. Then stir.
• Season with salt, garlic powder, and basil.
• Continue to cook, stirring occasionally, for another 5 to 8 minutes or until squash is tender.

SAUTEED YELLOW SQUASH WITH CARROTS AND TARRAGON

Steps:

• Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
• When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
• Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
• Sprinkle with the tarragon and toss to blend.
• Serve hot.

QUICK SAUTEED SUMMER SQUASH

Steps:

• 1. Slice Yellow Squash and onion in 1/2 slices and halve
• 2. Use a mandolin and slice carrot in thin slices
• 3. Mix all veggies together and add spices.
• 4. Heat olive oil in skillet ( I use a copper wok on a gas range)
• 5. When very hot, add veggie mixture and pan fry til brown but not soft. Add balsamic vinegar and keep tossing til tender but not mushy.
• 6. Add vinegar, salt, garlic powder and pepper until desired flavor

SQUASH AND CARROT SAUTE

Steps:

• 1. In a large skillet, saute carrots in olive oil until crisp tender.
• 2. Add remaining ingredients, saute 3 to 4 minutes longer, or until all vegetables are crisp tender.

ROASTED SQUASH, CARROTS & WALNUTS

Steps:

• Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

HINT OF LEMON SQUASH SAUTE

Steps:

• In a large skillet, saute the squash, carrots and onion in oil for 5-7 minutes or until tender. Add the remaining ingredients; cook 1 minute longer.

SAUTEED SUMMER SQUASH SIDE DISH

Steps:

• Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes.
• Divide mixture evenly among plates. Garnish with basil.

SUMMER SQUASH SAUTé

Steps:

• Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
• Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
• Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

SQUASH SAUTE

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.

CARROT AND KALE VEGETABLE SAUTE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings., Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.