MEDITERRANEAN SAUTEED YELLOW SQUASH RECIPE
Easy sautéed yellow squash recipe, prepared Mediterranean-style with sweet onions, bell peppers, garlic and a warm Eastern Mediterranean spice combination. You can totally tailor this recipe to your liking, check out the notes for recipe variations.
Provided by Suzy Karadsheh
Categories Vegetarian/Side Dish
Time 25m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add sweet onions and cook for about 4 minutes until translucent (you can raise heat to medium-hot and toss onions regularly.)
- Add garlic, yellow squash, and red bell peppers. Drizzle a little more extra virgin olive oil.
- Season with salt, pepper, and spice mixture. Toss with a wooden spoon to make sure vegetables are well coated with the spices. Cook on medium-high, stirring occasionally, until squash and peppers are nice and tender (I like my squash to have some carmalized parts, so it helps to raise the heat for a little while.)
- Transfer to a serving platter. Add another drizzle of extra virgin olive oil and a generous pinch of za'atar. If you like, add a sprinkle of crumbled feta cheese, pitted olives, and a handful of chopped fresh herbs like parsley. Enjoy!
Nutrition Facts : Calories 98 calories, Sugar 1.5 g, Sodium 54 mg, Fat 8.3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 5.5 g, Fiber 1.3 g, Protein 2 g, Cholesterol 4.2 mg
PICKLED SQUASH
Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.
Provided by TAXIDERMYCHICK
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
- Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
- Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g
SUMMER SQUASH SOUP
Vegetables from the gardenabound in cups of chilled squash soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.
- Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.
ROASTED SQUASH WITH TURMERIC-GINGER CHICKPEAS
Custardy, mildly sweet roasted squash holds its own as a main course in this easy weeknight recipe. Although fresh turmeric root is suitable, a high-quality ground turmeric will do a better job of infusing the chickpeas with its earthy, floral notes. Marinating the chickpeas a day or two ahead will allow the turmeric, ginger and other aromatics to intensify in flavor. If you do make this ahead of time, hold off on tossing in the fresh herbs until just before serving. Pomegranate seeds add color and crunch, and a dollop of yogurt would be the last of your obligations, if you want to take this dish out of vegan territory.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.
- As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.
- Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.
Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 66 grams, Carbohydrate 126 grams, Fat 79 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1065 milligrams, Sugar 7 grams, TransFat 0 grams
SUMMER SQUASH WITH TUMERIC BUTTER
Steps:
- Place a medium skillet, preferably cast iron, over medium-high heat. Add the squash and let them char a little, tossing often. Drizzle in a little olive oil just to coat, and saute until nearly crisp-tender. Season with salt. If using a cast-iron skillet, transfer the squash to a large bowl before continuing. In a small pan over medium heat, melt the butter and add the turmeric. Stir until the butter has melted and the turmeric is evenly distributed. Cook 1 minute. Stir in the cilantro, honey and hazelnuts until combined. Return the squash back to the skillet and toss to combine. Serve immediately.
SUMMER SQUASH RELISH
Provided by Sean Timberlake
Categories condiment
Time 3h50m
Yield 6 to 8 pints
Number Of Ingredients 10
Steps:
- Drain the vegetables: Layer the squash and onions, salting each layer with kosher salt, in a large nonreactive bowl. Let stand in sink for 3 hours. Drain the squash and onions, transfer to a large colander and rinse well under cold water. Place a bowl over the vegetables, and add a couple cans of tomatoes or whatever you have on hand to weigh the bowl down to squeeze out as much of the water as possible.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1-inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Make the brine: Bring the sugar, vinegars, mustard and celery seeds and turmeric to a rolling boil in a large nonreactive stockpot or Dutch oven. Add the squash and onions. Bring back to the boil, stirring gently. Remove from heat and allow to cool.
- Make the relish: Transfer the pickles in batches to a food processor, and pulse until broken down to a fine, even consistency. Return the processed relish to a pan and bring back to a boil. Add the pectin, stir until completely dissolved and bring back to the boil for 1 minute.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the relish in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the relish into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
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