SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
SCALLOPED SQUASH
Make and share this Scalloped Squash recipe from Food.com.
Provided by out of here
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sliced squash until tender, drain.
- Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
- Pour into a 2-quart casserole dish that has been buttered.
- Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
- Sprinkle this over the squash. Top with the grated cheese.
- Bake at 350°F for 20 minutes.
Nutrition Facts : Calories 231.8, Fat 16.6, SaturatedFat 8, Cholesterol 67.1, Sodium 560.1, Carbohydrate 13.1, Fiber 1.1, Sugar 3.3, Protein 8.7
SCALLOPED VEGETABLE CASSEROLE
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
- Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
- Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.
SCALLOPED ZUCCHINI & YELLOW SQUASH
Beautiful, delicious melange. From book Southern Church Suppers. The little bit of sugar makes all the difference.
Provided by mammamia 2
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix sliced vegetables.
- Mix melted butter with sugar, salt, oregano, and pepper.
- Mix butter with veggies.
- Spread in pan.
- Bake ½ hour; remove from oven; spread Parmesan over top; bake ½ hour more.
SCALLOPED SQUASH, RED PEPPER, AND CORN GRATIN WITH CHEDDAR CRUST
Categories Cheese Pepper Vegetable Side Bake Thanksgiving Vegetarian Casserole/Gratin Bell Pepper Squash Zucchini Fall Winter Yellow Squash Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For sauce:
- Melt butter in heavy medium skillet over medium heat. Add flour and whisk 1 minute. Whisk in hot milk; whisk until mixture boils, thickens, and is smooth, about 5 minutes. Remove from heat. Add cheese and hot pepper sauce and whisk until cheese melts. Season sauce to taste with salt and pepper.
- For vegetables:
- Butter 11x7x2-inch glass baking dish. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat. Add half of yellow squash and half of zucchini; sauté until crisp-tender, about 4 minutes. Transfer squash-zucchini mixture to large bowl. Repeat with 1/2 tablespoon oil and remaining yellow squash and zucchini.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté until onion is golden and pepper is tender, about 7 minutes. Stir in corn and rosemary. Transfer to bowl with squash-zucchini mixture. Mix in cheese sauce. Season to taste with salt and pepper. Transfer mixture to prepared dish. Dot with butter. (Can be prepared 1 day ahead. Cool slightly. Cover with foil and refrigerate. Before continuing, heat covered gratin in 400°F oven until warm but not hot, about 20 minutes.)
- For topping:
- Preheat oven to 400°F. Mix breadcrumbs, cheese, and melted butter in bowl until crumbs are coated with butter. Sprinkle crumbs evenly over gratin. Bake until vegetables are heated through and crumbs are crisp and golden, about 35 minutes.
SCALLOPED SQUASH AND APPLES
"This recipe is a tasty variation on traditional squash with brown sugar and butter," informs Jeanne Bunders of Wauzeka, Wisconsin. Orange juice and apple chunks lend a subtle sweetness to the pleasing side dish.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 11x7-in. baking dish coated with cooking spray, alternately layer squash and apples., In a bowl, combine the remaining ingredients. Pour over squash and apples. Cover and bake at 350° for 35-40 minutes or until tender.
Nutrition Facts :
SCALLOPED BUTTERNUT SQUASH
Categories Milk/Cream Vegetable Side Bake Thanksgiving Vegetarian Cheddar Butternut Squash Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
- Stir together salt and pepper in a small bowl. Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks). Peel squash and very thinly slice crosswise with slicer.
- Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
- Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes.
- Discard parchment and let squash stand 10 minutes before serving. If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula.
- *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
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