SPICY SUMMER SQUASH WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
- Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.
Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
SPICY SUMMER SQUASH SOUP
Good hot or cold. Adjust the amount of crab boil according to how spicy you want your soup. Great way to use up some of that garden bounty & can be frozen!
Provided by Bethanna
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
- Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
- Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
- When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
- Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
- If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
- If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!
SPICY SUMMER SQUASH AND PASTA
Make and share this Spicy Summer Squash and Pasta recipe from Food.com.
Provided by sage femme
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions.
- Saute onion in olive oil with hot pepper and garlic for 5 minutes.
- Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
- Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
- Serve squash sauce over noodles and top with fresh herbs and cheese.
Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8
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