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Spoonful of Nola. This Southern side dish is chock full of my favorite veggies, golden yellow squash, deep green zucchini, corn cut fresh off the cob, and creole tomatoes.
Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes ...
Uncover the pan. Turn the squash pieces over and season with salt. Roast on the top shelf for 15 minutes. Increase the oven temperature to 450° and roast for about 15 minutes longer, until the squash is richly glazed. Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve.
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Sautéed mushrooms is sometimes served as a side dish, and is also used as an ingredient in the preparation of dishes and foods such as beef bourguignon, coq au vin, poulet en cocotte, [1] [5] Poulet Saute Chasseur, [10] soups and stews, sauces, and duxelles, a paste prepared by sautéing mushrooms, onions, shallots, and herbs in butter.
It is often used in recipes interchangeably with zucchini. A good yellow summer squash will be small and firm with tender skin free of blemishes and bruising. It is available all year long in some regions, but is at its peak from early through late summer. [2] [3] [4] One similar inedible C. pepo variety is C. pepo var. ovifera. [5]
Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Most summer squashes are varieties of Cucurbita pepo , [ 4 ] though some are C. moschata . Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes . [ 4 ]
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