Are you looking for a flavorful and wholesome dish to grace your dinner table? Look no further than roasted squash medley, a vibrant symphony of colorful vegetables that will tantalize your taste buds and leave you feeling satisfied. This culinary masterpiece is not only a delightful treat but also a nutritional powerhouse, brimming with vitamins, minerals, and antioxidants. With the convenience of roasting, you can create a medley of tender squash, caramelized onions, and aromatic herbs, resulting in a dish that is easy to prepare and bursting with flavor. Let's explore the best recipe for this delightful dish, taking you on a journey of culinary exploration and satisfaction.
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ROASTED SQUASH VEGETABLE MEDLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
ROASTED SQUASH MEDLEY
I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.
ROASTED SQUASH VEGETABLE MEDLEY
I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.
Provided by Jellyqueen
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
- Add oil to bowl.
- Toss veggies until all are coated with the oil.
- Combine the seasonings and sprinkle evenly over the veggies.
- Toss again to combine the seasoning and then spread them in a shallow baking pan.
- Place in a hot oven and roast 20 to 25 minutes or until tender.
- Times may vary due to oven temps.
- Toss the veggies with tongs about halfway through the cooking time.
CARROT & SQUASH ROASTED VEGETABLE MEDLEY
Make and share this Carrot & Squash Roasted Vegetable Medley recipe from Food.com.
Provided by Dine Dish
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic.
- Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches.
- Pour butter mixture over vegetables; stir to coat.
- Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.
BONNIE'S ROASTED POTATO AND SQUASH MEDLEY
I wanted a dish that is easy to fix, healthy and one that tastes great with most meats. So I created a recipe for a one-dish combination of potatoes and vegetables, inspired by my Roasted Vegetable Medley recipe on this site. My family really likes this new twist, and I hope you do, too! Enjoy! This humble recipe and photo...
Provided by BonniE !
Categories Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- 1. Use a large glass dish, like a lasagna dish.
- 2. Prepare the vegetables. Wash the zuchinni, and cut it on the diagonal almost 1/2 inch thick. Slice the purple onion into thick wedges. Slice olives in half. Scrub potatoes, poke each potato twice with a fork and set them in the microwave and cook 7 minutes and test for doneness. Potatoes need to be almost done and will cut cleanly when sliced with a knife and not fall apart. Slice the potatoes on the diagonal almost 1/2 inch thick slices.
- 3. Heat a large skillet with a little olive oil in it on medium high. The idea is to sear the vegetables, not cook them. Brown the squash on both sides and remove from pan, fry the onions, then the potatoes. Do not over cook. Fry fast and set aside.
- 4. Pre-heat oven to 450 degrees.
- 5. Arrange your dish with squash and onions and olives on the left, and potatoes on the right as depicted in my photo. Prop the squash and potatoes up on end and let them lean and overlap as you put each one in the dish. It does not have to be perfect. Divide your dish with squares of red bell pepper (or wedges of tomatoes) Add any other vegetables you wish. I added a green pepper.
- 6. Sprinkle just the potatoes with Natures Seasoning and a dusting of paprika.
- 7. Place in the oven uncovered and bake 15 minutes.
- 8. Remove from oven and sprinkle the grated Fontina cheese over the squash and potatoes and return to the oven and bake 10 minutes more. Serve immediately.
- 9. Cook's Tip: Do not overcook! Enjoy!
Tips for Roasting Squash Medley:
- Choose the Right Squash: Select a variety of squash with different colors, shapes, and textures for a visually appealing and flavorful dish. - Prepare the Squash: Wash and cut the squash into uniform-sized pieces to ensure even cooking. If using butternut squash, peel and remove the seeds before cutting. - Season Generously: Drizzle the squash with olive oil and season with salt, pepper, and your favorite herbs and spices. Fresh thyme, rosemary, sage, and garlic powder are great options. - Roast at High Temperature: Preheat your oven to 425°F (220°C) and roast the squash for 25-35 minutes, or until tender and slightly caramelized. - Add Sweetness and Crunch: For a sweeter flavor, toss the squash with maple syrup or honey before roasting. You can also add chopped walnuts or pecans for a crunchy texture. - Serve as a Side or Main Dish: Roasted squash medley can be served as a simple yet delicious side dish or as a hearty main course when paired with grains, legumes, or a protein of your choice.Conclusion:
Roasting squash medley is a versatile and flavorful cooking technique that highlights the natural sweetness and earthy flavors of various squash varieties. With its colorful presentation and customizable seasonings, roasted squash medley makes an impressive addition to any meal. Whether served as a comforting side dish or a satisfying main course, this dish is sure to delight your taste buds and provide essential nutrients. Enjoy the vibrant flavors and textures of roasted squash medley in your next culinary creation!
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