Squash And Mushroom Medley Recipes

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°F.
• Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
• Add oil to bowl.
• Toss veggies until all are coated with the oil.
• Combine the seasonings and sprinkle evenly over the veggies.
• Toss again to combine the seasoning and then spread them in a shallow baking pan.
• Place in a hot oven and roast 20 to 25 minutes or until tender.
• Times may vary due to oven temps.
• Toss the veggies with tongs about halfway through the cooking time.

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

SAUTEED SQUASH MEDLEY

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.

ACORN SQUASH W/ RICE AND MUSHROOM MEDLEY

Steps:

• 1. Place acorn squash in pre-heated oven at 350 F. Placed in casserole pan filled w/ 2 inches of water. Cover top w/ foil.
• 2. Bake for an hour then remove and slice in half, removing seeds in center. Return to pan and bake another hour.
• 3. Remove and slice small amount off bottom so to sit level on plate. Saute chopped onions, bell peppers, and sliced mushrooms. Fill w/ cooked rice, mushrooms, onions and bell peppers. Serve as a greatly filling and nutritious vegetarian dish.

GRILLED HERBED MUSHROOM VEGETABLE MEDLEY

Steps:

• Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem.
• Thinly slice mushroom stems and caps.
• Combine mushrooms, bell pepper, zucchini and squash in a large bowl.
• Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl.
• Pour over vegetables and toss to coat well.
• Transfer to a 20x14 inch sheet of heavy duty foil.
• Wrap into a packet sealing edges well, leaving space for heat to circulate.
• Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.

SQUASH MEDLEY

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.

ROASTED SQUASH MEDLEY

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.

SUMMER SQUASH MEDLEY

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.