Cajun Smothered Squash Recipes

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 Tbsp oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet.
• Sprinkle each squash piece with 1/2 tsp Cajun seasoning, and season with salt and pepper, if desired.
• Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
• Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
• Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbsp Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired.
• Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
• When ready to serve, place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.

Steps:

• Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot, But not smoking, then add half of the squash and saute, stirring occasionally, until browned, about 5 minutes.
• Transfer browned squash to a bowl, then heat remaining olive oil and saute remaining squash in the same manner.
• Return squash from bowl to skillet, add garlic and saute, stirring occasionally, 1 minute.
• Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of the liquid has evaporated, 6 to 7 minutes.
• Stir in basil and serve.

Steps:

• Preheat oven to 350°F
• Combine 1 Tbs. oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 teaspoons Cajun seasoning, and season with salt and pepper, if desired.
• Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
• Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
• Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally. You can leave as is or puree to make a smooth gravy.
• To serve:.
• Place 2 squash pieces on plate. Smother with 1 cup onion mixture.

Steps:

• In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

Steps:

• 1. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.
• 2. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner.
• 3. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

Steps:

• Combine the salt, spices, and thyme in a small bowl. Sprinkle the squash rounds with a teaspoon of the mix.
• Divide the remaining spice mix in half and stir one half into the flour and the other half into the cornmeal.
• Beat together the egg and milk.
• Heat 1 inch of safflower or peanut oil in a deep saucepan or frying pan to 350 degrees.
• Using your hands, quickly toss the squash in the flour and shake off excess. Toss in the milk and egg, then dip in the cornmeal to coat, shaking off excess. Deep-fry for about 2 minutes. Drain on paper towels and serve at once.
• Serve 4.

Steps:

• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.