Sauteed Squash With Herb Dressing Food

EASY SAUTéED SQUASH

Steps:

• Add oil to a skillet on medium heat.
• Once oil is hot add diced squash and onion to skillet. Sauté for 2 to 3 minutes without stirring. This will get you that bit of browning we want. Then stir.
• Season with salt, garlic powder, and basil.
• Continue to cook, stirring occasionally, for another 5 to 8 minutes or until squash is tender.

SPICY SUMMER SQUASH WITH HERBS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
• Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

YELLOW SQUASH AND STUFFING CASSEROLE

Steps:

• Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
• Drain well.
• Mix in soup, sour cream, salt and pepper.
• Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
• Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
• Bake in a 350-degree oven for 30 minutes, until golden brown.

SAUTéED YELLOW SQUASH

Steps:

• Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
• Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
• Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
• Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.

SAUTEED SQUASH WITH HERB DRESSING

Steps:

• Heat 1 tbsp olive oil in a large fryingpan over medium-high heat. When oil is hot, add half the squash. Fry until golden on each side, turning them every few minutes. Set aside and add the rest of the squash and repeat.
• Meanwhile mince together in a pestle and mortel garlic, mint, basil, lemon juice and 1 tbsp of olive oil.
• When the second batch of squash is done add the first batch back into the pan. Pour in the herb mixture. Stir through and season with salt and pepper. Add the toasted pine nuts. Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves. Serve.

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.