SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
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.
PATTYPAN SAUTE
Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 343mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED PATTYPAN SQUASH
Make and share this Sauteed Pattypan Squash recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In skillet, heat olive oil over medium high heat. Add squash and season with salt and pepper to taste.
- Cook, stirring, until squash is tender and golden brown, about 8 minutes.
- Stir in garlic, basil and marjoram and cook, stirring, until garlic is fragrant, about 1 minute.
Nutrition Facts : Calories 94.1, Fat 10.1, SaturatedFat 1.4, Sodium 0.7, Carbohydrate 1, Fiber 0.1, Protein 0.2
PATTY PAN SQUASH SAUTE
This was another dish that Richard Hetzler, from the American Indian Museum in Washington, DC. prepared for us. I loved this dish. It was simple, elegant and very tasty.
Provided by Chef Joey Z.
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Clean and cut the squash in half and reserve.
- In a large saute pan, melt the butter and lightly saute the shallots until soft and clear.
- Add the squash into the pan with the shallots and saute for about 5-8 minutes until tender.
- Season with salt and pepper.
- Bon Appetit!
Nutrition Facts : Calories 241.7, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 82.4, Carbohydrate 29.6, Fiber 8.6, Sugar 13.6, Protein 10.1
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
STUFFED PATTY PAN SQUASH
Steps:
- Clean the squash and place them in the top of a steamer set oven gently simmering water. Partially cover and cook for 10 to 15 minutes, until tender. Remove from the heat and, when cool enough to handle, scoop out the top 1/3, scooping deep into the center to make a nice cup to hold the filling. Chop the scooped-out squash into 1/4-inch dice and set aside.
- Preheat the oven to 375 degrees and lightly oil a large oval or rectangular baking dish. In a large heavy skillet heat the olive oil over medium heat. Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the zucchini and cook until tender, about 6 minutes. Add the reserved patty-pan flesh, almonds, cream, salt, and pepper ad stir for a few minutes, until the mixture is thickened and clumpy. Remove from the heat and stir in all the cheese except for 2 tablespoons, which will be reserved for garnish. Mound some of the mixture on top of each squash and place them in he baking dish. Cover loosely with aluminum foil and bake for 25 to 30 minutes. Remove the foil and sprinkle with the reserved cheese then bake for 5 minutes more to melt the cheese. Serve the patty pans accompanied by a small sprig of marjoram.
GARLIC-HERB FRIED PATTY PAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
HONEY-GLAZED PATTY PAN SQUASHES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Heat oil in a large saute pan over medium-high heat. Add squashes, and stir to coat with oil. Season with salt, and cook, stirring often, until squashes are slightly browned and tender, about 7 minutes.
- Add 2 tablespoons honey, and toss to combine. Let cool slightly. Drizzle squash with remaining tablespoon honey, and season with salt and green peppercorns. Serve immediately.
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