STEAMED BUTTERNUT SQUASH
Butternut squash steams quickly, making this a great cooking technique to enjoy this fall vegetable as a weeknight side dish. For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.
Provided by Carolyn Casner
Categories Vegan Thanksgiving Side Dish Recipes
Time 30m
Number Of Ingredients 1
Steps:
- Bring 1 inch of water to boil in a large saucepan fitted with a steamer basket.
- Add squash. Cover and steam until very tender, about 15 minutes.
Nutrition Facts : Calories 25.5 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 2.3 mg, Sugar 1.3 g
BUTTERNUT SQUASH SALAD
This delicious butternut squash salad is filled with pomegranates, goat cheese, greens, and a spiced cumin-date dressing. It's hearty enough to be a meal on its own, but it'd also be a wonderful holiday side dish.
Provided by Jeanine Donofrio
Categories Salad
Time 50m
Number Of Ingredients 21
Steps:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
- In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
- Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
- Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
- Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.
ROASTED SQUASH SALAD
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
- Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
- Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
- In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
- To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.
CUMIN-SCENTED SUMMER SQUASH SALAD
In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers' market. The squash in this North African salad is lightly steamed.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Steam the squash for three to five minutes until just tender. Remove from the heat.
- Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 3 grams
SUMMER SQUASH SALAD
This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.
Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
STEAMED SQUASH SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate.
- Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini.
STEAMED SQUASH
Summer squash is a Southern tradition- but we always steam ours, instead of cooking in oil. Use small, tender squash, and enjoy!
Provided by Kizzikate
Categories Onions
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam.
- 10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish.
- Immediately stir in margarine, pepper, and sugar. Serve hot.
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