Southwestern Squash Medley Recipes

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

Ingredients

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

MEXICAN STYLE SQUASH MEDLEY

Mexican Style Squash Medley image

This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).

Provided by 16Paws

Categories Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 1/2-2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Steps:

Heat oil in large lidded skillet.
Add squash, onion and garlic and saute until tender crisp.
Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
Uncover pan, sprinkle cheese on top. Serve after cheese melts.
This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

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

Ingredients

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.

MEDLEY OF ZUCCHINI, CHAYOTE AND YELLOW SQUASH

Medley of Zucchini, Chayote and Yellow Squash image

Categories Sauté Low Sodium Low/No Sugar Wheat/Gluten-Free Squash Zucchini Fall Yellow Squash Bon Appétit

Yield Serves 14

Number Of Ingredients 8

Ingredients

6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped white onion
1 1/2 tablespoons minced garlic
2 3/4 poundschayote squash, peeled, pitted, cut crosswise into 1/4-inch slices
18 ounces zucchini, cut crosswise into 1/4-inch slices
14 ounces yellow crookneck squash, cut crosswise into 1/4-inch slices
3 tablespoons chopped chives
3 tablespoons chopped fresh cilantro

Steps:

Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes. Add all squash. Reduce heat to medium-low. Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.

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

Ingredients

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.

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

Ingredients

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.

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