Greek Style Butternut Squash Recipes

GREEK-STYLE SQUASH

What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. -Betty Washburn, Reno, Nevada

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Greek-Style Squash image

Steps:

Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 479mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2 small yellow summer squash, thinly sliced
2 small zucchini, thinly sliced
1 medium tomato, seeded and chopped
1/4 cup pitted ripe olives
2 tablespoons chopped green onion
2 teaspoons olive oil
1 teaspoon lemon juice
3/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

GREEK YOGURT WITH BUTTERNUT SQUASH

Provided by Wanna Make This?

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Greek Yogurt with Butternut Squash image

Steps:

Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
Cut the squash at the bottom of its long neck, separating the squash into 2 pieces. Cut each piece lengthwise and scoop out the seeds from the bottom half. Cut each piece into 1/4-inch half-moons. Add the squash to a large bowl along with 2 tablespoons of the oil, 1 teaspoon salt and a couple grinds of black pepper. Toss to combine, and then arrange on the prepared baking sheet in an even layer.
Bake on the center rack until the squash is tender but not mushy (the squash might not brown and that's okay), about 30 minutes. Set aside to cool at room temperature.
Combine the Greek yogurt, orange juice, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and a couple grinds of black pepper in a medium bowl. Whisk to combine. Season with additional salt if needed.
Toss the arugula with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of salt and a couple grinds of pepper in a medium bowl.
To serve, divide the yogurt among 4 plates, spreading it out into a thin layer. Then top with the butternut squash and arugula. Sprinkle with the pomegranate seeds and sunflower seeds.

Ingredients

1 small butternut squash (about 1 3/4 pounds), peeled
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 cups full-fat Greek yogurt
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 cups baby arugula, lightly packed (about 2 ounces)
2 tablespoons pomegranate seeds
2 tablespoons toasted sunflower seeds

GREEK-STYLE BUTTERNUT SQUASH

Make and share this Greek-style Butternut Squash recipe from Food.com.

Provided by Bokenpop aka Mad

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Greek-style Butternut Squash image

Steps:

Heat oil in a large pan and soften onions.
Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
Add honey and seasoning.
Cover and simmer until squash is tender, stirring occasionally.

Ingredients

500 g butternut squash, peeled and cubed
25 ml oil
2 onions, chopped
2 tomatoes, skinned and chopped
2 cloves garlic, crushed
2 ml ground cinnamon
2 ml dried oregano
100 ml chopped parsley
100 -125 ml chicken stock
10 ml honey
salt & freshly ground black pepper

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Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn't all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.
Roast in the heated oven until the squash is golden brown on the top, 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer. (I ended up putting mine under the broiler for a couple more minutes for a little more color).
Meanwhile, make the vinaigrette. In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons extra virgin olive oil until emulsified. Taste and add more salt and/or lime juice as needed.

Greek Style Butternut Squash Recipes

GREEK-STYLE SQUASH

What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. -Betty Washburn, Reno, Nevada

GREEK YOGURT WITH BUTTERNUT SQUASH

GREEK-STYLE BUTTERNUT SQUASH

Make and share this Greek-style Butternut Squash recipe from Food.com.

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