Squash Carrot Saute Recipes

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.

CARROT AND SQUASH STIR-FRY

Steps:

• Place butter or cooking oil in a wok or large skillet.
• Preheat over medium-high heat.
• Stir-fry garlic and basil, oregano or Italian Seasoning in hot cooking oil or butter for 15 seconds.
• Add carrot and stir-fry for 1 minute.
• Add zucchini and/ or yellow squash and stir-fry for 2 1/2 minutes.
• Add leeks or green onions and stir-fry about 1 1/2 minutes more or until vegetables are crisp-tender.
• Option: Sprinkle with parmesan or Romano cheese; toss gently.
• Enjoy!

BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP

Steps:

• Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

SAUTEED YELLOW SQUASH WITH CARROTS AND TARRAGON

Steps:

• Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
• When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
• Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
• Sprinkle with the tarragon and toss to blend.
• Serve hot.

QUICK SAUTEED SUMMER SQUASH

Steps:

• 1. Slice Yellow Squash and onion in 1/2 slices and halve
• 2. Use a mandolin and slice carrot in thin slices
• 3. Mix all veggies together and add spices.
• 4. Heat olive oil in skillet ( I use a copper wok on a gas range)
• 5. When very hot, add veggie mixture and pan fry til brown but not soft. Add balsamic vinegar and keep tossing til tender but not mushy.
• 6. Add vinegar, salt, garlic powder and pepper until desired flavor

CARROT AND KALE VEGETABLE SAUTE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings., Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.

ROASTED BUTTERNUT SQUASH AND CARROTS.

Steps:

• Spray baking dish with Pam.
• Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
• Transfer mixture to prepared baking dish. .
• DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
• I you can find coloured carrots or add your choice of parsnip of other winter squash.

ROASTED SQUASH, CARROTS & WALNUTS

Steps:

• Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

SPICED CARROTS & BUTTERNUT SQUASH

Steps:

• Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving.

SUMMER SQUASH AND CARROT CASSEROLE

Steps:

• Cook squash and onion in boiling, salted water for 5 minutes; drain.
• Combine soup and sour cream; stir in carrots.
• Fold in squash and onion.
• Combine stuffing and butter.
• Spread half of stuffing in bottom of 9x13-inch pan.
• Spoon squash mixture on top of stuffing.
• Sprinkle remaining stuffing over top.
• Bake at 350 degrees, uncovered, for 25-30 minutes.
• Note: Can easily be made ahead and served later!