CHICKEN YELLOW SQUASH RECIPE RECIPES

Name: Sauteed Yellow Squash
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 tablespoons butter; 1/2 red bell pepper, chopped; 2 small to medium yellow squash, sliced; Salt and pepper; 2 tablespoons chopped parsley leaves; 2 tablespoons chopped chives or 2 scallions, optional

SAUTEED YELLOW SQUASH RECIPE | RACHAEL RAY | FOOD NETWORK

Sauteed Yellow Squash Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 24 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

YELLOW SQUASH SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Yellow Squash Soup Recipe: How to Make It - Taste of Home image

Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. —Heidi Wilcox, Lapeer, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon zest

Steps:

In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Nutrition Facts : Calories 90 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

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