Poohronas Squash N Onions Food

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SQUASH AND ONIONS RECIPE



Squash and Onions Recipe image

Easy to follow, step-by-step, photo illustrated recipe for making Squash and Onions.

Provided by Steve Gordon

Categories     Side Dish

Time 25m

Number Of Ingredients 7

1 medium Onion, sliced
2-3 Yellow Squash, sliced
2 Tablespoons Butter
1 Tablespoon Bacon Grease
¼ teaspoon Black Pepper
¼ teaspoon Salt
¼ teaspoon Sugar

Steps:

  • Slice the onions.
  • Place a skillet over Medium heat on your stove top.
  • Add the butter.
  • Add the bacon grease.
  • Add the onions. Stir and cook until slightly translucent, about 5 minutes.
  • Wash and slice the yellow squash about ¼ inch thick.
  • Add the squash to the skillet.
  • Add the black pepper.
  • Add the salt.
  • Add the sugar.
  • Stir gently to combine the ingredients.
  • Cover the skillet. Reduce heat to Medium Low.
  • Cook until squash are tender. About 10-15 minutes.
  • Remove from heat. Serve warm.
  • Enjoy!

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS



Fried Yellow Squash with Potatoes and Onions image

My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken.

Provided by Kelly Lee Sevart

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 8

Number Of Ingredients 10

1 cup vegetable oil
½ yellow onion, diced
4 potatoes, peeled and sliced
3 yellow squash, sliced
¼ cup butter
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon red pepper flakes

Steps:

  • Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 22.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 1.2 g

SQUASH, POTATOES AND ONIONS- OH MY!



Squash, Potatoes and Onions- Oh My! image

A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!

Provided by Chef Mommie

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/4 cup margarine (or a little bacon grease)
3 medium size yellow squash (cut in chunks)
2 medium potatoes (cut in chunks)
1 small onion (halved and sliced)

Steps:

  • Wash and Cut up squash, potatoes and onions.
  • Melt butter in lg. fry pan.
  • Add squash.
  • Add potatoes on top of squash.
  • Add onions on top of potatoes.
  • Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
  • Add salt and pepper to taste.
  • Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).

Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2

POOHRONA'S SQUASH N' ONIONS



Poohrona's Squash N' Onions image

Light and full of flavor. This dish is one of my favorites. It is best when using yellow squash aka summer squash but green zucchini can be used.

Provided by Poohrona

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 medium yellow squash, sliced
1/2 medium red onion, slivered
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 tablespoons butter, unsalted
1 teaspoon salt, sea salt
1/2 teaspoon black pepper

Steps:

  • Heat oil and butter in ac large skillet over medium heat.
  • Add garlic and cook for 1-2 minutes being careful not to brown.
  • Add squash , onions, salt and pepper. Cover and reduce heat to medium-low and cook for 10 minutes.
  • Remove lid and saute for about 5 minutes or until desired tenderness is reached.

Nutrition Facts : Calories 152.3, Fat 13.2, SaturatedFat 4.8, Cholesterol 15.3, Sodium 648.7, Carbohydrate 8.1, Fiber 2.3, Sugar 5.5, Protein 2.7

WINTER SQUASH WITH CARAMELIZED ONIONS



Winter Squash with Caramelized Onions image

Provided by Kitty Morse

Categories     Onion     Side     Vegetarian     Sukkot     Rosh Hashanah/Yom Kippur     Dinner     Raisin     Almond     Squash     Fall     Kosher     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds winter squash, peeled, seeded, and cut into 2-inch pieces
3 tablespoons vegetable oil
1/4 cup (about 1 ounce) slivered almonds
3 large onions, thinly sliced
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins, plumped in warm water and drained
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
  • Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
  • Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.

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