Yellow Squash And Apples Recipes

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APPLE AND ZUCCHINI SALAD



Apple and Zucchini Salad image

Fresh-tasting. Colorful. Potluck and picnic-worthy.

Provided by Deborah Hoermann Watt

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 10

1 pound zucchini, diced
3 apples, diced
½ green bell pepper, diced
½ red onion, chopped
⅓ cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon white sugar
1 teaspoon dried basil
¾ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Combine zucchini, apples, green bell pepper, and onion in a bowl.
  • Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 10.4 g, Fat 9.3 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 224.8 mg, Sugar 6.8 g

ACORN SQUASH AND APPLE SOUP



Acorn Squash and Apple Soup image

Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 6

Number Of Ingredients 11

1 medium acorn squash (1 1/2 to 2 pounds)
2 tablespoons butter or margarine
1 medium yellow onion, sliced
2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
1 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
2 cans (14 ounces each) chicken broth (4 cups)
1/2 cup half-and-half
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white or black pepper

Steps:

  • Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
  • Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
  • Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
  • Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg

SAUTéED YELLOW SQUASH



Sautéed Yellow Squash image

This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.

Provided by Jeanine Donofrio

Categories     Side Dish

Number Of Ingredients 14

3 yellow squash
Extra virgin olive oil (for drizzling)
Fresh basil & thyme for garnish (optional)
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove (grated)
2 tablespoons parsley (finely chopped)
¼ teaspoon sea salt
Freshly ground black pepper
¼ cup panko bread crumbs
¼ cup Vegan Parmesan
1 tablespoon chopped parsley
¼ to ½ teaspoon sea salt
pinch of red pepper flakes (optional)

Steps:

  • Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
  • Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
  • Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
  • Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.

APPLE SQUASH SOUP



Apple Squash Soup image

I add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. -Crystal Ralph-Haughn, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 10

2 tablespoons butter
1 large onion, chopped
1/2 teaspoon rubbed sage
1 can (14-1/2 ounces) chicken or vegetable broth
2 medium tart apples, peeled and finely chopped
3/4 cup water
1 package (12 ounces) frozen cooked winter squash, thawed
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup fat-free milk

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes., Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly., Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 641mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

APPLE-SQUASH



Apple-Squash image

Stovetop full of other sides? Use the microwave for this appealing autumn dish for six.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

1 small butternut or buttercup squash (about 1 lb)
1/2 cup apple cider or water
2 small apples, peeled, cubed
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter or margarine, if desired

Steps:

  • With vegetable peeler, peel squash. Remove seeds; cut squash into 1/2-inch cubes. In 1 1/2-quart microwavable casserole, place squash and cider. Cover; microwave on High 5 to 7 minutes, stirring once halfway through cooking, until squash is tender.
  • Stir in remaining ingredients. Cover; microwave on High 2 to 3 minutes longer, stirring once halfway through cooking, until squash and apples are very tender. Serve immediately. If desired, mash before serving.

Nutrition Facts : Calories 70, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 12 g, TransFat 0 g

PORK WITH SQUASH AND APPLES



Pork with Squash and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon freshly grated nutmeg
1 1/2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons chopped fresh sage
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1-inch pieces
2 cooking apples, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
1 tablespoon honey mustard
1 sprig fresh rosemary
5 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
  • Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
  • Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
  • Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

APPLE AND SQUASH CRISP



Apple and Squash Crisp image

Someone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend. -Therese Butler, Ijamsville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 9 servings.

Number Of Ingredients 9

3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 pounds butternut squash, peeled, seeded and thinly sliced (about 4 cups)
1 can (21 ounces) apple pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
6 tablespoons cold butter, cubed

Steps:

  • In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. , Pour into a greased 9-in. square baking dish. Cover and bake at 350° for 30 minutes., In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. , Bake 45-50 minutes longer or until topping is golden brown and squash is tender.

Nutrition Facts : Calories 285 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 2g protein.

SPICY SQUASH & APPLE CHUTNEY



Spicy squash & apple chutney image

The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, apple, spices, sugar and vinegar

Provided by Jane Hornby

Categories     Condiment

Time 1h25m

Yield Makes 2kg (4 x 500g jars)

Number Of Ingredients 14

4 tbsp rapeseed, vegetable or sunflower oil
2 large onions , finely chopped
100g piece of ginger , peeled and thinly shredded
1 fat red chilli , deseeded and finely chopped
15 cardamom pods , bashed open
2 long cinnamon sticks , snapped in half
1 tbsp black mustard seeds
2 tsp cumin seed
4 fat or 6 smaller garlic cloves , peeled and sliced
1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
1 tsp ground turmeric
500g light soft brown sugar
300ml cider vinegar

Steps:

  • Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
  • Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
  • Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
  • Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
  • Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.

Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.1 milligram of sodium

YELLOW SQUASH & APPLE BREAD



Yellow Squash & Apple Bread image

The summer to autumn transition can be made a little sweeter with a loaf of this lightly spiced quick bread made with yellow summer squash and apples.

Provided by Amy (Savory Moments)

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 large egg
1/4 cup unsweetened applesauce
1/4 cup olive (or vegetable) oil
1 teaspoon pure vanilla extract
1/4 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup unpeeled grated yellow squash
3/4 cup unpeeled grated Granny Smith (or other tart/firm) apple

Steps:

  • Preheat the oven to 350 degrees. Lightly grease/butter an 8"x5" or 9"x5" loaf pan.
  • In a medium bowl whisk together the flour through nutmeg. In a large bowl, whisk together the egg through sugar until well-combined. Stir the dry ingredients into the wet until just combined. Stir in the squash and apple.
  • Pour the batter into the loaf pan and spread evenly. Bake for 55-65 minutes, until the bread is golden and an inserted toothpick comes out clean.
  • Let cool for at least 15 minutes before slicing. Serve warm or room temperature. Top with butter, if desired.

SUMMER SQUASH WITH APPLE



Summer Squash With Apple image

Make and share this Summer Squash With Apple recipe from Food.com.

Provided by dicentra

Categories     Apple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 small summer squash
1/2 small tart apple
1 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1 tablespoon minced chives or 1 tablespoon parsley

Steps:

  • Trim ends from squash and cut into thin slices.
  • Core apple and cut into thin slices.
  • In a medium saucepan, combine squash, apple, chicken broth, salt, pepper and nutmeg.
  • Cook until squash and apple are tender, 6-8 minutes.
  • Serve garnished with chives or parsley.

Nutrition Facts : Calories 26.7, Fat 0.5, SaturatedFat 0.1, Sodium 482.9, Carbohydrate 4.2, Fiber 1, Sugar 2.9, Protein 2

BAKED SQUASH AND APPLE CASSEROLE



Baked Squash and Apple Casserole image

This is my favorite casserole! My mother brings it to Thanksgiving dinner every year, and the whole family loves it.

Provided by Kree6528

Categories     Apple

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 small butternut squash (2 lbs. or less)
2 apples (cored, peeled, and sliced)
1/2 cup brown sugar
1/4 cup cold margarine
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees.
  • Pare, seed, and cut squash into small slices.
  • Place squash and apple slices in oblong baking dish (7x11-inch).
  • Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
  • Cover and bake for 45-50 minutes.

Nutrition Facts : Calories 234.2, Fat 7.8, SaturatedFat 1.4, Sodium 489.9, Carbohydrate 43.1, Fiber 4.2, Sugar 25.8, Protein 1.9

SQUASH AND APPLE BAKE



Squash and Apple Bake image

This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.

Provided by Paula

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

½ cup packed light brown sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
  • Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g

YELLOW SQUASH AND APPLES



YELLOW SQUASH AND APPLES image

Categories     Side     Sauté     Low Fat     Quick & Easy

Yield 4 servings

Number Of Ingredients 6

1 tablespoon butter
2 1/2 cups yellow squash, sliced
1 cup apple, sliced
1 cup onion, sliced
1/2 teaspoon dried sage
1/2 teaspoon salt

Steps:

  • Melt butter in a large skillet. Add squash, apple, onion, sage and salt. Saute 6 minutes or until crisp-tender.

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