Tromboncino Squash With Tomatoes Recipes
TROMBONCINO SQUASH WITH TOMATOES RECIPE:
Steps:
- Put on a pair of latex gloves before beginning this recipe. Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Please don't learn this lesson the hard way! Roll the Arbol chile pepper between your fingers to loosen the seeds, then break the chile in half and shake out as many seeds as will come out easily; set aside.
- In a large frying or sautpan over medium heat, heat the butter and olive oil. Place the squash slices in the pan and simmer until the bottoms of the squash begin to brown. Turn squash slices over and let the other side brown. Add salt and pepper to taste.
- Add the Arbol chile pepper and the tomato. Turn heat to low and let simmer for approximately 15 minutes, stirring occasionally. The slightly softened tomato will break down into a nice sauce and will thicken as it simmers. As soon as the squash is cooked to your liking, remove from heat. Taste again for salt and pepper (adjust if needed), and serve.
- Variation: Feel free to add any fresh herbs, such as thyme, basil, or oregano. Replace the butter with olive oil to make a vegan version.
- Makes 2 servings.
YELLOW SQUASH AND TOMATOES
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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