Squash Potatoes And Onions Oh My Food

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

Ingredients

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

SQUASH AND POTATOES

Squash and Potatoes image

My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 bacon strips, diced
1 large potato, peeled and diced
1 small onion, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 tablespoon fresh minced dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

BUTTERNUT SQUASH SOUP II

Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

SKILLET SQUASH AND POTATOES

Skillet Squash and Potatoes image

MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper-a great side dish for any entree and a complement to other vegetables as well. -Bonnie Milner DeRidder, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon canola oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika

Steps:

In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

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

Ingredients

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

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Squash Potatoes And Onions Oh My Food

SQUASH, POTATOES AND ONIONS- OH MY!

SQUASH AND POTATOES

BUTTERNUT SQUASH SOUP II

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

SKILLET SQUASH AND POTATOES

MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper-a great side dish for any entree and a complement to other vegetables as well. -Bonnie Milner DeRidder, Louisiana

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS

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.

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