Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, buttery summer squash & rice. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Buttery Summer Squash & Rice is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Buttery Summer Squash & Rice is something that I have loved my whole life.
The squash: Zucchini and yellow squash work equally well, or use a combination. Other varieties of summer squash with a similar texture are fine, too. If your variety has large seeds, remove them before shredding.
To begin with this particular recipe, we have to prepare a few components. You can cook buttery summer squash & rice using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Buttery Summer Squash & Rice:
- Get 3 medium yellow squash, washed and cubed
- Get 1 medium onion, sliced
- Take 1 packages shredded cabbage for slaw, it usually has carrots and purple cabbage mixed in
- Take 1 Salt, pepper, garlic and onion powder, crushed red pepper
- Take 1 tsp Sugar
- Get 2 tbsp Butter
- Prepare 2 tbsp Olive oil
Chopped summer herbs such as basil, dill, lemon thyme, chives, and flat-leaf parsley are good at setting off the delicate flavors of summer squash. Cook chunks of summer squash with eggplant, tomatoes, bell peppers. Increase heat to medium, add butter to skillet and whisk constantly until butter is golden and brown bits begin to form. Reduce heat to low and add cooked pasta to skillet.
Steps to make Buttery Summer Squash & Rice:
- Melt butter and olive oil in a medium pan on med-high heat. Add onions and squash and seasonings and stir fry til tender but crisp still. Add cabbage and stir fry a few minutes longer. Turn off heat and cover.
- Make a pot of rice. 1 1/2 cups rice and 3 cups water with a dap of butter and a pinch of salt. Bring it all to a boil, turn the heat to low and cover pot and cook for 15 minutes. Don't remove lid for 5-10 minutes.
- Serve squash over rice.
Season with salt and pepper, add goat cheese and chili flake, if using. A winner in our company taste test, this bright and sunny, butter-yellow squash has a melt-in-your-mouth butter flavor raw or cooked. Plants are very productive for a continuous harvest. Pick squash at any size from small to large, and the fruit still has all of its tempting qualities. Easy to harvest because plants are open and have fewer spines than other varieties.
So that is going to wrap this up for this exceptional food buttery summer squash & rice recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
