Stewed Squash Recipes

STEWED SUMMER SQUASH AND ONIONS

Steps:

• Slice squash as thinly as possible- I use a mandoline to do this quickly.
• Melt butter in large skillet over medium heat.
• Add squash and onions and season then cover with water.
• Cook, stirring occasionally until water evaporates.
• Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
• Make this into a main dish by adding chunks of ham during cooking. Also delicious!

STEWED SQUASH

Steps:

• Saute bacon in a medium skillet; when it is half done, add onion and saute until lightly caramelized and bacon is done.
• Add squash and zucchini and brown lightly on both sides. Season with salt and pepper to taste and pour in water. Reduce heat to low, cover pan and simmer for about 15 to 20 minutes, or until tender.

STEWED YELLOW SUMMER SQUASH

Steps:

• Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
• Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
• Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

SLOW-COOKER SQUASH STEW

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
• Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
• Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

MOTHER'S STEWED SQUASH

Steps:

• First, clean your squash. If there is any grit imbedded in the skin, peel those sections. Whether or not you want to peel the squash is determined by the age of the squash. If the squash is young and tender, go ahead and slice into rounds. If it is older and more woody, peel the entire vegetable, seed it, and cut into strips.
• Second, dice your onion. The size and kind of onion is really a matter of taste. If you really like onion, you might want to put in two instead of one. If you really don't like onion, put in a half of onion instead.
• Third, melt your butter in the pan over medium high heat. Please use either real butter or olive oil. Plasticized whey, or margarine as it is marketed, is bad for you. I can't guarantee the sweetness of the unfinished dish if you use something aside from butter, but I do know that some people use olive oil, and it comes out fine.
• Fourth, put in the squash and onion at the same time, stir to cover with butter (or substitute) then put the lid on and let it cook for about five minutes. After five minutes, the squash should be cooked and hopefully the onions will be browning.
• At this point it really does become a matter of taste. If you continue sauteing the mixture, the squash and onions will brown, and the squash will loose some of it's definition. You might also need to add some more butter to keep it from sticking. If you want, you can cook this down until it looks almost like a relish, with the squash being almost indistinguishable from the onions.
• Simply take it off the heat when it's as done as you want it and serve.
• The serving size is approximate, because this will really reduce down. I would suggest two servings for this recipe, but it could easily become four with the right size squash.

STUFFED YELLOW SQUASH WITH STEWED TOMATOES

Steps:

• SQUASH: Take 2 of the squash and cut lengthwise. Remove flesh using a teaspoon from each half of the squash. The hollowed shell should be approximately 1/8-inch thick. Chop flesh into small pieces. Take the third whole squash and chop into small pieces as well. Combine chopped whole squash and flesh and set aside. Add butter to saucepan on medium heat and add leeks. Cook for approximately three minutes or until tender. Add chopped garlic and chopped squash. Cook until tender, approximately 4 minutes. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper and allow the mixture to cool for about two minutes. Stuff each hollowed squash with vegetable mixture. Place them, stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes or until squash is tender. Remove from oven and serve with stewed tomatoes.
• STEWED TOMATOES: Score bottom of each tomato making an 'X' mark. Place tomatoes in boiling water for 2 minutes. Remove tomatoes and shock them with ice cold water. Peel skin from tomatoes starting from the bottom using scored 'X' mark as a guideline. After removing skin, chop tomatoes and set aside. Add vegetable oil to saucepan on medium heat. Add chopped onions and cook for approximately 3 minutes. Stir occasionally, add garlic, celery, green peppers, chopped tomatoes, and sugar. Stir mixture and simmer for 10 minutes. Add parsley, thyme, and bay leaf and stir again. Simmer for approximately 10 to 15 minutes. Season with salt and pepper to taste.

SQUASH & CHICKEN STEW

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.

STEWED YELLOW & ZUCCHINI SQUASH

Steps:

• Fill a large pot 1/4 of the way with water.
• Put all ingredients in, and bring to a boil over high heat.
• Cover and reduce heat to low.
• Cook for 20-30 minute.
• Use more or less water, depending on how much juice you want.