Summer Squash With Potatoes And Sausage Recipes

SHEET PAN SAUSAGE AND SUMMER VEGETABLES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Add the potatoes, onion slices, and garlic cloves to the baking sheet. Toss with 1 ½ tablespoons of oil. Sprinkle with a big pinch of salt and toss to combine. Roast for 10 minutes.
• Remove sheet pan from the oven. Add zucchini, squash, bell peppers, and green beans to the potatoes. Add dried herbs, paprika, remaining 1 ½ tablespoons of oil, plus a generous pinch of salt and pepper. Toss to combine, then lay sausage slices over the top of vegetables. Roast for 25-30 minutes, or until vegetables are cooked through and have turned lightly golden brown at the edges.
• Serve immediately. Serve with a little fresh grated Parmesan (optional).

SAUSAGE SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Cook sausage in a large skillet over medium heat, stirring to crumble the sausage as it cooks, until browned; drain and discard drippings.
• Steam the squash in the microwave by placing it in a large microwave-safe glass bowl; add 2 tablespoon water. Cover with plastic wrap. Microwave at HIGH for 3 minutes. Carefully remove the plastic wrap and drain any water in the bowl.
• To avoid washing a second bowl, push squash to one side of the bowl. In the other side of the bowl, whisk together eggs; gradually add milk. Toss egg mixture and squash together. Add garlic and remaining ingredients and stir together gently.
• Spoon squash mixture into a greased 11/2-quart casserole dish and sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 25 to 30 minutes or until bubbly around the edges.

PROVENCAL SUMMER SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
• Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
• Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

SUMMER SQUASH WITH POTATOES AND SAUSAGE

Steps:

• Pour drained potatoes into non-stick skillet over medium heat.
• Add squash rounds, Caesar dressing and spices.
• Cover and cook until veggies are softened. Add more dressing if desired.
• Add sausage and heat through.
• Serve and top with feta cheese.

BEST EVER SQUASH WITH SAUSAGE CASSEROLE

Steps:

• Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
• Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
• Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.

SPICY SHEET-PAN SAUSAGE AND SQUASH

Steps:

• Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
• When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
• In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

SUMMER SQUASH AND POTATO SAUTE

Steps:

• In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste.

SIMPLE SQUASH AND SAUSAGE

Steps:

• In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

SAUSAGE SQUASH SKILLET

Steps:

• In a large skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

SKILLET SQUASH AND POTATOES

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.

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS

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.

SQUASH AND POTATOES

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.

SUMMER SQUASH AND SAUSAGE STEW

Steps:

• Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine.
• Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
• Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.