Easy Sauteed Squash Recipe
- Prep time: 20 min
- Cook time: 45 min
- Ready in: 1 hour 5 min
- Yields: 4-6 servings
Do you enjoy Squash?
Farmer’s markets are the place to get great fresh fruits and vegetables (some which are not readily available at your normal grocer) and they are usually very well priced, affordable. and plentiful--you can get a lot for yoru money. You can get nice types of fruits, vegetablew and even the lesser know food staple: squash.
There are some many types of squashes out there that most of us don’t think of using, mainly because we never can find them. Even though some of squash, that we do know, wind up as soups or “healthier” choices for rice or potatoes with a meal, they can be very tasty and if you use them properly, they can escape the “boring side dish" arena.
Most squash is a gourd; which is what a pumpkin is; and if you sauté, or even bake or boil them, they are truly delicious. Add a few extra ingredients and herbs and, suddenly, you have a remarkable dish.
With this dish I'm using Chayote squash, Butternut squash and Acorn aquash.
A Chayote is a Mexican squash that looks a lot like a mix between an apple and a pear. They smell and taste very much like celery and have a strong earthy tasting skin.
Butternut squash is a gourd that looks very much like a bell. It also happens to be a lot like a pumpkin. They are both gourd and have an inner chamber with seeds and membranes, which need to be removed before cooking and eating. Luckily, the skins on butternut squash is edible when cook.
Acorn squashes are so named because of their shape; they look identical to little acorns. Same as the butternut squash, it has seeds and membranes However; these gourds do NOT have edible skins so they will have to be cut off before cooking.
The following recipe can be made anytime and quickly and, despite the preparation steps, is is very easy. If you add this dish to a chicken or fish meal, you want it have it with everything.
1 butternut squash
1 acorn squash
3 cloves of garlic
2 tablespoons of oil
1 large carrot
2 stalks of celery
5 green onions
1 green bell pepper
Salt, a pinch to a teaspoon
Pepper, a pinch to a teaspoon
Italian seasoning, optional, to your taste
1. First, as with every vegetable, wash the squash; making sure that any dirt or grim is removed.
2. Take the chayote and cut it in half, length-wise, and cut out the whiter “core” of the squash.
3. Then, take the butternut squash and cut off the top “stem” and cut off the bottom “stump”
4. Cut it in half, length-wise, and scoop out the seeds and membrane.
5. Then, take the acorn squash and using a sharp knife carelessly cut, or peel, off the skin of the squash.
6. Cut it in half, also length-wise, and scoop out the seeds and membrane.
7. Mince the garlic.
8. Slice the onions.
9. Wash and peel the carrot, and cut off the stem and the tip.
10. Cut the carrot into quarter (1/4) inch “medallions”.
11. Wash and dice the celery, and cut off the wider, whiter bottom, and the tip of the celery.
12. Dice the celery.
13. Cut the bell pepper in half; remove the stem and the seeds and membrane.
14. Slice or julienne the butternut squash, chayote, acorn squash and the bell pepper.
15. Pour the oil into a large sauté pan.
16. Turn the burner onto medium low.
17. Put in the minced garlic.
18. Allow the oil and garlic to heat up until you smell as strong garlic fragrance.
19. Add all the vegetables and squash to the pan, and sprinkle them with a little salt and pepper.
20. Cover the pan with a lid and let the vegetables and squash “sweat” for 15 minutes.
21. Stir the ingredients together or “toss” them after the cooking time.
22. Cover again and cook again for another 20-30 minutes, stirring occasionally until the squash in fork tender (especially the skin on the butternut squash).
23. Serve immediately with your entrée as a side dish.