Stewed Squash Recipe 435 Recipes

SQUASH & CHICKEN STEW

Squash & Chicken Stew image

We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed peeled butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.

Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.

SLOW-COOKER SQUASH STEW

Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

STEWED YELLOW SUMMER SQUASH

Stewed Yellow Summer Squash image

Summer yellow squash, Southern-style.

Provided by Ed Canipelli

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 2

Number Of Ingredients 7

Ingredients

2 slices bacon
4 small crookneck (yellow) squash
¼ cup chopped Vidalia® onion
2 tablespoons white sugar
1 tablespoon salt
2 teaspoons ground black pepper
1 cup water, or as needed to cover

Steps:

Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.6 g, Cholesterol 9.9 mg, Fat 4.3 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 3706.1 mg, Sugar 18.5 g

STEWED SUMMER SQUASH AND ONIONS

Stewed Summer Squash and Onions image

This isn't a recipe as much as a method of cooking summer squash. I gave amounts but treat it more as a ratio than a rule- allow at least one squash per serving because it cooks down to a very small amount even though it looks like you are cooking a lot.

Provided by pedspeech

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 summer squash (zucchini works but I prefer yellow)
1 large onion, diced
3 tablespoons butter
water
salt and pepper

Steps:

Slice squash as thinly as possible- I use a mandoline to do this quickly.
Melt butter in large skillet over medium heat.
Add squash and onions and season then cover with water.
Cook, stirring occasionally until water evaporates.
Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
Make this into a main dish by adding chunks of ham during cooking. Also delicious!

STEWED YELLOW & ZUCCHINI SQUASH

Stewed Yellow & Zucchini Squash image

Make and share this Stewed Yellow & Zucchini Squash recipe from Food.com.

Provided by Shellbelle

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 large yellow squash, sliced
1 large zucchini, sliced
3 tablespoons butter
salt and pepper

Steps:

Fill a large pot 1/4 of the way with water.
Put all ingredients in, and bring to a boil over high heat.
Cover and reduce heat to low.
Cook for 20-30 minute.
Use more or less water, depending on how much juice you want.

Nutrition Facts : Calories 68.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 51.7, Carbohydrate 3.6, Fiber 1.2, Sugar 1.9, Protein 1.4

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