STEWED YELLOW SUMMER SQUASH
Summer yellow squash, Southern-style.
Provided by Ed Canipelli
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 2
Number Of Ingredients 7
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
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
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!
STUFFED YELLOW SQUASH WITH STEWED TOMATOES
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 21
Steps:
- SQUASH: Take 2 of the squash and cut lengthwise. Remove flesh using a teaspoon from each half of the squash. The hollowed shell should be approximately 1/8-inch thick. Chop flesh into small pieces. Take the third whole squash and chop into small pieces as well. Combine chopped whole squash and flesh and set aside. Add butter to saucepan on medium heat and add leeks. Cook for approximately three minutes or until tender. Add chopped garlic and chopped squash. Cook until tender, approximately 4 minutes. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper and allow the mixture to cool for about two minutes. Stuff each hollowed squash with vegetable mixture. Place them, stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes or until squash is tender. Remove from oven and serve with stewed tomatoes.
- STEWED TOMATOES: Score bottom of each tomato making an 'X' mark. Place tomatoes in boiling water for 2 minutes. Remove tomatoes and shock them with ice cold water. Peel skin from tomatoes starting from the bottom using scored 'X' mark as a guideline. After removing skin, chop tomatoes and set aside. Add vegetable oil to saucepan on medium heat. Add chopped onions and cook for approximately 3 minutes. Stir occasionally, add garlic, celery, green peppers, chopped tomatoes, and sugar. Stir mixture and simmer for 10 minutes. Add parsley, thyme, and bay leaf and stir again. Simmer for approximately 10 to 15 minutes. Season with salt and pepper to taste.
YELLOW SQUASH STEW
I love veggies, and this is a great way to cook squash. Its great to have on a cold evening or even for lunch. You can play with the recipe and add hot sauce or other spices to make it the way you want. Its very easy and quick. Enjoy!
Provided by SallyD
Categories Stew
Time 30m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash into chunks and chop onion. Add butter to sauce pan and add the squash, onion, garlic salt, and lemon pepper. Cook for about 20-25 mins on med high heat till the squash and onions are about tender. Remove from heat and crumble the crackers on top, add the slice of cheese and cover till cheese is melted. Stir well and add milk. You can either serve as is, or put in blender to make it creamed.
Nutrition Facts : Calories 299.9, Fat 20.8, SaturatedFat 12.1, Cholesterol 53.8, Sodium 293.8, Carbohydrate 21.8, Fiber 4.1, Sugar 7.5, Protein 10.3
SUMMER SQUASH AND SAUSAGE STEW
This simple squash and sausage stew represents my idea of the perfect summer supper. It's very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that's existed since neighbors started planting gardens: what to do with all that squash! Serve it with a big slice of crusty bread for dipping into the broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g
GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES
Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it's a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don't be put off by the faded color of the beans; they're comforting and delicious.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
- Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 920 milligrams, Sugar 5 grams
STEWED YELLOW & ZUCCHINI SQUASH
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
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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