Mexican Style Squash Medley Recipes

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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

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.

ROASTED SQUASH MEDLEY



Roasted Squash Medley image

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Steps:

  • In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

MEXICAN ZUCCHINI & YELLOW SQUASH



Mexican Zucchini & Yellow Squash image

I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.

Provided by Deanne McKissick

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 yellow squash
2 zucchini
Rotel Tomatoes
cilantro
salt
pepper
Velveeta cheese

Steps:

  • Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
  • add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

! ARRIBA ! BAKED WINTER SQUASH MEXICAN-STYLE



! Arriba ! Baked Winter Squash Mexican-Style image

Autumn is my favorite time of year to cook! This recipe can be prepared either spicy or sweet, your choice! Two of my posted Mexican-inspired seasoning mix recipes are offered as suggestions.

Provided by COOKGIRl

Categories     Vegetable

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 lb winter squash (such as hubbard, acorn, delicata, spaghetti, etc.)
1 -2 teaspoon Mexican seasoning, mix to taste (see my Mexican Seasoning Mix II (Salt Free))
1 -2 teaspoon mexican mixed spice, to taste (see my Sweet Mexican Spice Seasoning Mix)
honey (or piloncillo)
butter
olive oil
salt

Steps:

  • *NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe.
  • Depending on size of squash, cut into half or fourths.
  • Remove seeds.
  • For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II.
  • For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix.
  • Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin.
  • Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking.
  • If desired, season with salt.
  • Note for Vegan use piloncillo.

Nutrition Facts : Calories 51.5, Fat 0.2, Sodium 6, Carbohydrate 13, Fiber 2.3, Sugar 3.3, Protein 1.4

SQUASH MEDLEY



Squash Medley image

Make and share this Squash Medley recipe from Food.com.

Provided by weekend cooker

Categories     One Dish Meal

Time 4h20m

Yield 8 squash, 8 serving(s)

Number Of Ingredients 10

8 summer squash, thinly sliced
1/2 teaspoon salt
2 tomatoes, peeled and chopped
1/4 cup sliced green onion
half a green pepper, chopped
1 chicken bouillon cube
1/4 cup hot water
4 slices bacon, fried, and crumbled
1/4 cup fine dry breadcrumb
2 tablespoons brown sugar, divided

Steps:

  • Sprinkle squash with salt.
  • In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
  • Add 1 tablespoon brown sugar.
  • Layer the other half of vegetables, and top with remaining brown sugar.
  • Dissolve bouillon cube in hot water, and pour this into slow cooker.
  • Top with bacon. Sprinkle bread crumbs over top.
  • Cover, and cook on low for 4-6 hours.

SUMMER SQUASH MEDLEY



Summer Squash Medley image

Make and share this Summer Squash Medley recipe from Food.com.

Provided by marobin

Categories     Onions

Time 30m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 7

2 large yellow squash (summer squash)
2 large zucchini
1 small onions, minced or 2 green onions, thinly sliced
1 teaspoon dried dill
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1 tablespoon lemon juice

Steps:

  • Cut squash and zucchini crosswise into thick slices.
  • Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
  • Add a small amount of water to the skillet andbring to a boil.
  • Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
  • Drain.
  • Add remaining ingredients and onion, and toss.

SAUTEED SQUASH MEDLEY



Sauteed Squash Medley image

"This recipe never lasts long on our table. I usually serve it with an Italian-style entree." We think it's a great partner for most any main dish! Kay Ayotte - Albion, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small yellow summer squash, halved and sliced
1 small zucchini, halved and sliced
1-1/2 cups sliced fresh mushrooms
1 medium onion, sliced
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 285mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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