Broccoli And Squash Medley Gluten Free Recipes

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BROCCOLI SQUASH BAKE



Broccoli Squash Bake image

My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh broccoli florets
3 tablespoons butter
2 cups sliced yellow summer squash
1 egg
1/2 cup shredded Swiss cheese
1/4 cup milk
1/4 teaspoon ground mustard
Dash cayenne pepper
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.

Nutrition Facts : Calories 189 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

BROCCOLI AND SQUASH MEDLEY



Broccoli and Squash Medley image

Recipe found on livebetteramerica.com and it looks so beautiful and sounds quite tasty. Perfect for the holidays! Placed here for safe keeping. In reading this, I think the addition of a spice or two might be warranted, but I will have to try it first.

Provided by januarybride

Categories     Vegetable

Time 30m

Yield 7 cups, 14 serving(s)

Number Of Ingredients 8

2 (12 ounce) bags frozen broccoli cuts (I plan to use fresh or cooked broccoli)
2 cups cubed peeled butternut squash (1/2 inch, 1 1/2 lb)
1/2 cup orange juice
1 tablespoon margarine or 1 tablespoon butter, melted
1/2 cup dried sweetened cranberries
1/4 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt

Steps:

  • Cook and drain broccoli as directed on bag. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
  • Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Nutrition Facts : Calories 60, Fat 2.5, SaturatedFat 0.3, Sodium 188.3, Carbohydrate 9.5, Fiber 2.4, Sugar 4.7, Protein 1.8

STEAMED BROCCOLI AND SQUASH



Steamed Broccoli and Squash image

Make and share this Steamed Broccoli and Squash recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces broccoli florets
2 small firm yellow squash or 2 small firm zucchini, sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
3 garlic cloves, sliced
1 tablespoon minced fresh oregano
salt
black pepper
shaved parmesan cheese

Steps:

  • Steam vegetables for 8-10 minutes or until crisp-tender.
  • Heat olive oil, butter, lemon juice, garlic, and oregano until fragrant.
  • Toss steamed veggies with butter mix, seasoning with salt and pepper to taste as well.
  • Garnish with shaved parmesan cheese if desired.

Nutrition Facts : Calories 161.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 39.9, Carbohydrate 9.8, Fiber 0.8, Sugar 1.7, Protein 4.7

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