Time 22m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam. 10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish. Immediately stir in margarine, pepper, and sugar. Serve hot.
Time 30m Number Of Ingredients 1 Steps:
Bring 1 inch of water to boil in a large saucepan fitted with a steamer basket. Add squash. Cover and steam until very tender, about 15 minutes.
Yield 4 servings Number Of Ingredients 6 Steps:
Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate. Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it skin side up over zucchini.
Yield Makes 4 servings Number Of Ingredients 5 Steps:
Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool. When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks. In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.
Time 1h Yield Makes about 2 cups Number Of Ingredients 1 Steps:
Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins. Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water. Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water. Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.
Time 20m Yield 4 Number Of Ingredients 3 Steps:
Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters. Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender. Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.
Time 20m Yield 4-5 serving(s) Number Of Ingredients 5 Steps:
Wash and quarter the squash. Steam in a skillet or saucepan over water until al dente. (Time depends on the size of your squash – usually about 4-5 minutes.). Heat the butter in a saucepan over medium-high heat. Saute the onions until translucent. Add the steamed squash and season with salt and pepper to taste.
Yield 4 servings Number Of Ingredients 9 Steps:
Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.) Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes. Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.
Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.
