PORK WITH SWEET-AND-SOUR SQUASH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
- Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper and 1 tablespoon thyme. Add
- 2 pork scallopini to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
- Add the remaining 1 tablespoon oil, the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.
KADDU (SWEET AND SOUR BUTTERNUT SQUASH)
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.
Provided by Priya Krishna
Categories vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
- Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.
SUMMER SQUASH AND ZUCCHINI SALAD
I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SWEET AND SOUR WINTER SQUASH
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Provided by Martha Rose Shulman
Categories easy, quick
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
- Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 394 milligrams, Sugar 6 grams
SWEET 'N SOUR SQUASH SALAD
Make a day ahead to allow the flavors to set in the salad. Nice tangy dressing goes well with the different squashes.
Provided by HokiesMom
Categories Salad Dressings
Time 12h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the yellow squash, zucchini, celery, onion, and red pepper.
- In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
- Drizzle over vegetables and toss to coat well.
- Chill overnight to allow for best flavor.
- Serve with a slotted spoon.
EASY SWEET-AND-SOUR SQUASH RINGS
We just love acorn squash at our house, and I make it quite often...I am always looking for new recipes to make squash, and here is a very fast and simple to make recipe, that's really delicious...just slice, coat and bake.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Trim 1-2-inches off each end of squash.
- Slice each squash into 4 rings.
- Remove all seeds.
- Coat jellyroll pan with cooking spray.
- Arrange rings in a single layer on the pan.
- Combine the honey, brown sugar, thyme, salt and pepper.
- Brush half of mixture onto rings.
- Bake, until beginning to soften (about 15 minutes).
- Brush with remaining honey mixture until tender, about another 10-15 minutes.
- Serve.
Nutrition Facts : Calories 145.1, Fat 0.2, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 38, Fiber 3.4, Sugar 15.3, Protein 1.8
SUMMER SQUASH SALAD
This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.
Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET-AND-SOUR SALAD
Here's a tasty twist to pasta salad that my family really enjoys. The sweet-and-sour dressing is irresistible.-Sheryl Christian, Watertown, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.
Nutrition Facts :
SWEET AND SOUR SQUASH SALAD
This recipe came from my friend, Scooter.
Provided by Joyce Lowery @jlowery55
Categories Other Salads
Number Of Ingredients 13
Steps:
- Combine all vegetables in large salad bowl.
- Combine dressing ingredients in a bowl and whisk until sugar is dissolved.
- Pour over salad and toss well. Refrigerate 12 hours before serving. Serve with slotted spoon.
SWEET AND SOUR SUMMER SQUASH SALAD!
This is such a wonderful diet friendly and delicious Summer Salad. Be sure to serve it in a clear glass bowl. When it's my turn for Bunco Lunch I triple the recipe and there is never a morsel left. I hope you'll give it a try
Provided by Ingrid Parker @Koechin
Categories Other Salads
Number Of Ingredients 7
Steps:
- Combine all vegetable in a large salad bowl. (Clear glass like a triffle Bowl is prettiest). Combine dressing ingredients in a bowl and whisk until sugar is dissolved. Pour over the salad and toss well. Refrigerate until serving time.( At least 12 hours)!
- Note: If you use Splenda or Truvia cut back on the amount by about 2 Tbs. Since these are sweeter. This salad keeps well for several days.
KADDU (SWEET AND SOUR WINTER SQUASH)
From Lite and Luscious Cuisine of India by Madhu Gadia. The listed serving size is 1/2 cup and counts as 1 starch exchange.
Provided by cookiecutter _
Categories Vegetable
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cut squash in half. (If it's too hard, zap squash in microwave for a couple minutes to make life easier). Scoop out and discard insides. Cut into 1-inch pieces, rinse, drain and set aside.
- Heat oil in a frying pan on medium high heat. Add cumin and fenugreek seeds and cook for a few seconds until seeds are golden brown.
- Add chopped squash, turmeric, salt, coriander, cayenne (if using), and water. Stir, cover and bring to a boil. Reduce heat and simmer 15 - 18 minutes until squash is soft to the touch. Stir occasionally.
- Add lemon juice and sugar. Mash squash with a large spoon or potato masher and simmer 5 - 7 minutes.
Nutrition Facts : Calories 150.3, Fat 2.6, SaturatedFat 0.3, Sodium 446.6, Carbohydrate 33.7, Fiber 4.7, Sugar 11.4, Protein 2.4
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