Time 55m Yield 8 Number Of Ingredients 8 Steps:
Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish. Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture. Bake at 350 degrees F for 40 minutes or until hot.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse). Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool. Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.
Time 20m Yield 5 servings. Number Of Ingredients 7 Steps:
In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.
Time 40m Yield 10 serving(s) Number Of Ingredients 7 Steps:
Cook squash and onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread half of stuffing in bottom of 9x13-inch pan. Spoon squash mixture on top of stuffing. Sprinkle remaining stuffing over top. Bake at 350 degrees, uncovered, for 25-30 minutes. Note: Can easily be made ahead and served later!
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil. When the butter has melted, add the carrots and cook, stirring often, for 2 minutes. Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture – about 6 minutes. Sprinkle with the tarragon and toss to blend. Serve hot.
Yield Makes 6 to 8 servings Number Of Ingredients 6 Steps:
Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
Time 35m Yield 8 servings Number Of Ingredients 10 Steps:
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings., Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.
Time 55m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes. Puree soup with an immersion blender until smooth. Cook another 3 minutes.
