Best Gourmet Golden Squash Recipes
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
ROASTED GOLDEN NUGGET SQUASH
Steps:
- Preheat oven to 400°F.
- Cut each squash into 6 wedges and scoop out and discard seeds and strings. In a large shallow baking pan drizzle squash with oil, rubbing to coat flesh. Season squash with salt and pepper and arrange, cut edges down, in pan.
- Bake squash, turning it over halfway through baking, until tender, about 40 minutes.
GOLDEN SUMMER SQUASH
This is a brightly colored, simply prepared summer squash recipe that can be prepared in a matter of minutes, so there is no prolonged sweating over a hot stove! It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality. This recipe can be expanded into more of a light vegetarian main dish if served over brown rice or barley (or a combination), and topped with the optional pine nuts and cheese. I cut this out of a recent newspaper article.
Provided by CookingONTheSide
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place a large skillet over medium heat.
- After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
- Add the onion and salt.
- Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
- Transfer to a bowl and set aside.
- Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
- Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
- Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
- Toss in the garlic, and return the onions to the pan.
- Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
- Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
- NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
- Peeling the squash is optional.
Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 0.8, Sodium 78, Carbohydrate 11.5, Fiber 2.7, Sugar 6.1, Protein 2.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love