SAUTE SQUASH RECIPES

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ZUCCHINI SAUTE RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Zucchini Saute Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 15 minutes

Cook Time 15 minutes

Yield 6 to 8 Servings

Number Of Ingredients 6

1 tablespoon olive oil
1/2 teaspoon minced garlic
3 large zucchini squash, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Nutrition Facts : Calories 57 calorie, FatContent 4 grams, SaturatedFatContent 1 grams, CholesterolContent 4 milligrams, SodiumContent 269 milligrams, CarbohydrateContent 4 grams, FiberContent 1 grams, ProteinContent 3 grams, SugarContent 3 grams

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE RECIPE ...



Butternut squash soup with chilli & crème fraîche recipe ... image

Come in from the cold to a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick

Provided by Good Food team

Categories     Lunch, Soup

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 8

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6.
  • Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
  • Roast for 30 mins, turning once during cooking, until golden and soft.
  • While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
  • Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Nutrition Facts : Calories 264 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.61 milligram of sodium

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