Pesto With Summer Squash Saute Food

SUMMER SQUASH SAUTE RECIPE

Steps:

• Heat the oil in a large, deep skillet over medium-high heat. Once hot, add the squash and cook until fork-tender, and starting to turn golden in spots, about 7 to 10 minutes, stirring occasionally.
• Turn off the heat and stir in the pesto.
• Transfer to a serving bowl, sprinkle the Parmesan on top, and serve.

PESTO SQUASH

Steps:

• Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
• In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

FAST SUMMER SQUASH SAUTE

Steps:

• In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

PESTO WITH SUMMER SQUASH SAUTE

Steps:

• To make the pesto, place the basil, garlic, two tablespoons olive oil, walnuts and parmesan cheese in a food processor.
• Pulse until a coarse paste forms; set aside.
• Heat the one tablespoon of olive oil in a skillet.
• Add the squash, onion and mushrooms.
• Cook until just soft.
• Toss in the pesto.
• Check the seasonings.
• Serve warm.

SIMPLE SQUASH AND BASIL SAUTE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

ZUCCHINI AND YELLOW SQUASH WITH PESTO

Steps:

• In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
• With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.

SUMMER SQUASH SAUTE

Steps:

• Saute squash and onion in butter until LIGHTLY browned.
• Add tomato, parmesan cheese, and garlic salt.
• Cover and cook until tender about 5 mins.
• (Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.