Best Stewed Squash Recipes

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

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 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.

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.

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.

STEWED CHICKPEAS WITH BUTTERNUT SQUASH AND TOMATOES

Steps:

• For the chickpeas: In a large pot, combine the soaked chickpeas, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Fill the pot with water to cover the beans by 2 inches. Bring the water to a boil, reduce to a simmer (BTB, RTS), and cook for about 1 hour. Do the 5-bean test: Bite into 5 beans; if they are all properly cooked, carry on. If not, cook the beans for another 10 to 15 minutes and try again. Remember, beans cook at different rates, so you need to check a few to make sure they're really done!
• When the beans are cooked, turn off the heat and season the water generously with salt. TASTE the water to be sure it is adequately seasoned. Let the beans sit in the salty water for 15 to 20 minutes to absorb some of the salty flavor. Remove the onion, carrot, celery, garlic, bay leaves, and thyme bundle and discard. Reserve 1 cup of the cooking water, strain the beans, and set aside.
• For the stew: You can start this part while the beans are cooking: Coat a large wide pot with olive oil, toss in the onions, and season with salt and the crushed red pepper. Bring the pan to medium heat and cook until the onions are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for another 1 to 2 minutes.
• Toss in the diced squash, cumin, fennel, tomatoes, and the reserved bean water (if you forgot to save the bean water, tap water is fine). Stir to combine, taste, and season with salt if needed. Bring the mixture to a boil and reduce to a simmer (BTB, RTS). Cook for 25 to 30 minutes or until the squash is cooked through. Add another cup of water if the liquid has evaporated too much.
• Toss in the reserved chickpeas and cook for 15 to 20 minutes or until the mixture is thick and stewlike. Serve hot or at room temp, garnished with chives.

VEGAN SPAGHETTI SQUASH WITH STEWED GREEN TOMATOES AND BEETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash cut-side down in a baking pan. Pour in about 1 inch of water. Cover pan with aluminum foil.
• Bake in the preheated oven until tender, 30 to 45 minutes. Remove from the oven, uncover, and cool until easily handled, 5 to 10 minutes. Use a fork to scrape insides of squash into spaghetti strands.
• Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add beets; cook and stir until slightly softened, about 5 minutes. Stir in green tomatoes, tomatoes, and zucchini. Simmer until beets are tender and tomatoes are soft, about 15 minutes. Season with salt and black pepper.
• Serve stewed beet mixture over spaghetti squash strands.

KABOCHA NO NIMONO - STEWED PUMPKIN/SQUASH (JAPAN)

Steps:

• Prepare the pumpkin. Mix the other ingredients together.
• Place everything in a large frying pan with the skin face down. Bring to a light boil.
• Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
• Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

STEWED CAULIFLOWER, BUTTERNUT SQUASH, AND TOMATOES

Steps:

• Pour the olive oil into a large saucepan set over medium-high heat. When the oil starts to shimmer, scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook until wilted, about 2 minutes. Add the squash and cauliflower pieces, capers, 1 teaspoon salt, and the red pepper flakes and use tongs to toss it all together.
• Pour in the crushed tomatoes and their juices. Slosh the water into the can and add; stir well and cover. When the tomato juices are boiling, decrease the heat to medium-low or low so that the mixture is gently bubbling. Cook, covered, until the vegetables are tender, 30 to 40 minutes. Uncover, increase the heat to medium-high, and continue cooking until the stew is reduced and thickened to a good pasta-sauce consistency, about 5 minutes. Add the fish sauce, taste, and add more fish sauce and salt if desired.
• Eat a cup or two as a vegetarian main course and refrigerate the leftovers in an airtight container for up to 2 weeks, or freeze it in cup-size portions for several months.

STEWED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.
• Heat the margarine in a large skillet. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden.
• Break the tomatoes up with your hands and add them and the squash to the skillet. Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally. Uncover and cook until the liquid in the skillet is reduced, 5 to 8 minutes. Season with salt and pepper, and serve.
• nutrition information
• Calories: 121
• Total Fat: 3g
• Protein: 2g
• Carbohydrate: 20g
• Cholesterol: 0mg
• Sodium: 80mg

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.

STEWED SQUASH RECIPE - (4.3/5)

Steps:

• Put squash in boiler. Almost cover with water Cook over medium heat until tender Drain almost all the water Mash with hand masher Add butter, salt and pepper and simmer