inutes of simmering sauce.
SAUTEED SQUASH: Sprinkle squash with garlic powder, onion
baking dish.
Cook squash in preheated 375\u00b0F
large iron skillet. Add squash, onions, water, salt and pepper
Slice zucchini and squash.
Saute onion and garlic in hot oil. Add squash slices and Italian seasoning.
Saute until squash is tender.
Wash squash well, scrubbing with a brush.
Slice into 1/2-inch thick diagonal slices.
In butter in medium skillet with tight fitting cover, saute onion, stirring, until golden, about 3 minutes.
Add squash and remaining ingredients; toss lightly to combine.
Cook, covered, over medium heat for 10 to 15 minutes, or until squash is tender.
Makes 6 servings.
Slice squash and onion.
Pour olive oil in skillet or wok; heat.
Add onion and squash. Saute until tender.
Cut onion and squash into chunks.
Melt butter in skillet over medium heat.
Add onion and saute until onion begins to get tender.
Add squash and saute, stirring occasionally, until all vegetables are tender.
Season with salt or dill.
When ready to serve, sprinkle with Parmesan cheese.
Serves 2.
Clean squash; slice into 1/2-inch thick diagonal slices.
In hot
butter in medium skillet, saute, stirring until golden, about 3 minutes.
Add squash and remaining ingredients; toss lightly to combine.
Cook, tightly covered, over medium heat for 10 to 15 minutes or until squash is tender.
Serves 6.
Cut the squash lengthwise, then crosswise into bite-size pieces.
Heat oil to medium in nonstick pan.
Quickly saute squash about 1 minute with basil.
Serve immediately.
Serves 6.
Wash and slice squash, removing seeds, if desired.
As water accumulates, add onion and bouillon cubes.
Saute until tender.
Saute bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
Saute onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.
For each serving, allow one squash and one tomato.
Heat olive oil in skillet.
Add squash, mushrooms, lemon pepper, garlic and union; saute until tender, then add collard greens and stir-fry until wilted.
Remove and salt to taste.
Melt butter in skillet. Add sliced squash, diced potatoes, sliced onions, salt and pepper and stir-fry slowly until vegetables are done.
(A little water may need to be added.)
Peel the squash and cut into large chunks.<
ucchini. Quarter the zucchini and squash lengthwise, then slice at approx
Place squash halves open side down on
Heat oil in a large frying pan and fry whole sage leaves for 1-2 mins, until crispy. Drain on paper towels. Melt butter then add squash and chopped sage and cook over low heat for 15-20 mins, until squash is tender. Serve with cooking fat poured over top and garnished with fried sage leaves.
75 degrees.
Peel the squash, cut in half lengthwise, and
Melt butter in large skillet.
Add onion and cook just till tender.
Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
I add lots of salt and pepper.