Gingered Squash Saute Food

GINGERED SQUASH SAUTE

Steps:

• Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through.

SAUTEED YELLOW SQUASH

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

SAUTéED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

Steps:

• Melt 3 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium-high heat. Add the butternut squash and a large pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 15 minutes. Push the squash to one side of the pan and add the remaining Tbs. of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 tsp. salt. Cook the aromatics in the melted butter, stirring constantly and scraping the bottom of the pan until they are softened, 1 to 2 minutes. Stir the cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste before serving, and garnish with the cilantro, if using.

SQUASH SAUTE

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

SAUTEED SQUASH

Steps:

• Heat skillet on high for 2 minutes, add oil, squash, zucchini, green onions, garlic and saute until tender. Do not overcook. Remove from heat. Salt and pepper to taste. Add fresh tomatoes and serve.

GINGERED SQUASH SAUTE

Steps:

• Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through.

FAST SQUASH SAUTE

Steps:

• Peel and seed squash. Grate coarsely using a 4-sided grater or food processor.
• Melt butter in a large skillet over medium heat. Add shallots and ginger, and saute briefly until they just wilt. Stir in squash. Season well with salt. Cook, stirring constantly, until squash turns tender but not soft, about 7 to 10 minutes. Add cayenne, mix well and serve.

GINGERED BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a large sauce pan over medium-high heat. Add the onion and saute until the onions are softened and translucent. Add the chicken broth, squash, ginger and bay leaf. Cover. Simmer until the squash is soft, about 30 minutes.
• Add the carrots and heat through. Puree the soup in batches in the blender or food processor. Return to the saucepan. Stir in the evaporated milk and nutmeg. Season to taste with the pepper. Heat through. Garnish with chopped chives or scallions.
• Adapted from Get with the Program! Guide to Good Eating! by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
• Servings: 6.
• Nutritional Information Per Serving: Calories 140; Total fat 4g; Saturated fat 1g; Cholesterol 0mg; Sodium 190mg; Carbohydrate 22g; Fiber 3g; Protein 8g.