Steamed Squash Medley With Sun Dried Tomatoes Food

ROASTED SQUASH VEGETABLE MEDLEY

Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

Preheat oven to 425 degrees F.
Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

STEAMED SQUASH

Steamed Squash image

Summer squash is a Southern tradition- but we always steam ours, instead of cooking in oil. Use small, tender squash, and enjoy!

Provided by Kizzikate

Categories Onions

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb yellow squash, sliced 1/2 inch thick
1 sweet onion, chopped
2 tablespoons margarine
1/2 teaspoon seasoned pepper (such as Lawry's)
1 teaspoon sugar

Steps:

Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam.
10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish.
Immediately stir in margarine, pepper, and sugar. Serve hot.

SQUASH MEDLEY

Squash Medley image

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

Steps:

Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.