Best 6 Potato And Summer Squash Recipes
Potato and summer squash are two versatile vegetables that can be used in a variety of dishes. They are both packed with nutrients and have a mild flavor that makes them easy to pair with other ingredients. Whether you're looking for a simple side dish or a hearty main course, there's a potato and summer squash recipe out there that's perfect for you.
Let's cook with our recipes!
PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN
Categories Potato Bake Vegetarian Parmesan Squash Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
- Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
- Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
- Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
CHUNKY SUMMER SQUASH AND POTATO SOUP
Make and share this Chunky Summer Squash and Potato Soup recipe from Food.com.
Provided by daisygrl64
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat butter in saucepan over medium heat.
- add onion and shallots. cook 7 minutes. stirring once. season with salt and black pepper.
- add seasonings and mix well. add potatoes and vegetable stock. season to taste. bring to a boil and cook for 8 minutes over medium heat.
- stir in summer squash and continue cooking for 8 minutes.
- serve.
SUMMER SQUASH AND POTATO SAUTE
In summer, I like to keep the oven off as much as possible. This side dish cooks up quickly on the stovetop.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste.
Nutrition Facts : Calories 86 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
BEEF, SUMMER SQUASH AND SWEET POTATO CURRY
Mouth-watering beef, summer squash and sweet potato curry ready in just 30 minutes! Hearty beef skillet perfect for dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.
- Add gingerroot, curry powder, cumin and salt to skillet; cook 1 minute, stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until potato is almost tender. Stir in zucchini. Cover; cook 5 to 10 minutes longer or until potato and zucchini are just tender.
- Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.
Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 50 mg, Fiber 4 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g
HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN
An unsual side dish or main dish for a light luncheon. I imagine you can substitute zucchini for the yellow crookneck squash.
Provided by yooper
Categories Lunch/Snacks
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Butter 2 8-inch diameter cake pans.
- Set aside 1/4 cup sliced green onions.
- Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
- Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
- Layer 1/4 of squash in concentric circles atop potatoes.
- Drizzle with 1 teaspoon oil.
- sprinkle with 1/6 of cheese mixture.
- Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
- Sprinkle with 1/6 of cheese mixture.
- Top with 1/6 of potatoes.
- Drizzle with 1 teaspoon oil.
- Sprinkle with 1/6 of cheese mixture and press gently to flatten.
- Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
- Cover pans with foil.
- Bake until potatoes are almost tender, about 40 minutes.
- Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
- Cut each torte into wedges.
- sprinkle wedges with 1/4 cup green onions and serve.
Tips:
- Choose the right potatoes. Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet or Idaho, when cooked. This makes them ideal for roasting, grilling, or pan-frying.
- Cut the potatoes and squash into similar-sized pieces. This will help them cook evenly.
- Season the potatoes and squash generously. Salt, pepper, garlic powder, and onion powder are all good choices.
- Roast the potatoes and squash at a high temperature. This will help them get crispy on the outside and tender on the inside.
- Stir the potatoes and squash occasionally. This will prevent them from sticking to the pan.
- Serve the potatoes and squash immediately. They are best when they are hot and crispy.
Conclusion:
Potato and summer squash are a delicious and versatile combination that can be enjoyed in many different ways. Whether you are roasting them, grilling them, or pan-frying them, these two vegetables are sure to please everyone at your table. So next time you are looking for a quick and easy side dish, give potato and summer squash a try. You won't be disappointed!
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