Gingered Squash Saute Recipe

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Gingered Squash Saute Recipe
Gingered Squash Saute Recipe photo by Taste of Home
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Gingered Squash Saute Recipe

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5 1 1
Publisher Photo
This vibrant veggies saute puts summer's bounty in the spot light. "The recipe comes from a 20-year-old cookbook, but I still use it, especially when produce from our garden is plentiful," Ruth Andrewson notes from Peck, Idaho.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound yellow summer squash
  • 1/2 pound small zucchini, sliced
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, julienned
  • 4 teaspoons butter or stick margarine
  • 3 medium tomatoes, peeled and quartered
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon ground ginger

Directions

Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through. Yield: 9 servings.
Originally published as Gingered Squash Saute in Light & Tasty June/July 2002, p11

Nutritional Facts

3/4 cup: 48 calories, 2g fat (1g saturated fat), 5mg cholesterol, 219mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 1 pound yellow summer squash
  • 1/2 pound small zucchini, sliced
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, julienned
  • 4 teaspoons butter or stick margarine
  • 3 medium tomatoes, peeled and quartered
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon ground ginger
  1. Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through. Yield: 9 servings.
Originally published as Gingered Squash Saute in Light & Tasty June/July 2002, p11

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Cook_aholic User ID: 797539 56387
Reviewed Aug. 2, 2013

"I have made this 2 or 3 times and we really like it. To begin with, I always like my vegetables sort of "chunked" like this rather than sliced. I think it gives the dish a little more body. We aren't a family that likes the veggies still "crispy" or crunchy. So I did saute (and stir) everything for closer to 8 minutes before I put the lid on to let it steam. I also left out the salt and used fresh ginger and a little fresh rosemary."

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