Step-by-step recipe for vegetable stew with squash with photo.
- National cuisine: home kitchen
- Type of dish: Hot dishes, Stew
- Complexity of the recipe: Difficult recipe
- Prep time: 19 minutes
- Cooking time: 1 h
- Servings: 6 servings
- Calorie count: 172 kcal
- Occasion: For lunch
For lovers of simple and healthy dishes I suggest trying a surprisingly light, tasty and very appetizing vegetable stew with squash at home.
Servings: 6-8
Ingredients for 6 servings
- Patisson - 500 Grams
- Zucchini - 500 Grams
- Tomato - 300 Milliliters
- Onion - 1 Piece
- Garlic - 1-3 Cloves
- Olive oil - 1 tbsp. a spoon
- Salt - 1 Pinch
- Pepper - 1 Pinch
- Parsley - 1 Bunch
- Cheese - 1 Pinch
- Chili Pepper - To taste
- Tomato - 2 Pieces
Step by step
- First you need to prepare vegetables - squash and zucchini. Wash them thoroughly, dry and cut into medium cubes.
- Peel and chop the onion, chili and garlic.
- Pour some vegetable oil into a saucepan and heat it up properly.
- Send the onion and garlic there, and after a couple of minutes the zucchini and squash. Fry over medium heat for 5-7 minutes.
- Add a little hot pepper... If desired, carrots, potatoes and other vegetables to taste can also be added to the recipe for cooking vegetable stew with squash.
- Pour tomato into a saucepan, salt and pepper everything to taste.
- Simmer the stew over medium heat for about 20 minutes.
- Meanwhile, wash and cut the tomatoes into thin slices or cubes. Add it to a saucepan and simmer the stew until cooked through.
- Wash, dry and chop the parsley.
- Grate a small piece of cheese - it will perfectly complement the vegetable stew with squash at home when serving.
- When the dish is ready, you can sprinkle it with herbs on top and add a pinch of cheese.
- Here is such a simple recipe for vegetable stew with squash, which is definitely worth repeating.
- Bon Appetit!
Step-by-step recipe for squash stew with photo.
- National cuisine: home kitchen
- Type of dish: Hot dishes, Stew
- Complexity of the recipe: Uncomplicated recipe
- Prep time: 13 minutes
- Cooking time: 1 h
- Servings: 6 servings
- Calorie count: 314 kilocalories
- Occasion: For lunch
For all lovers vegetable dishes in the most different variations I propose to note a surprisingly simple recipe for a squash stew. Juicy and mouth-watering vegetables literally melt in your mouth.
In the summer and autumn seasons, you want the maximum variety of vegetable dishes, so tasty and so healthy. One of these options is a squash stew at home, which will become both the main course and a side dish for meat or fish.
Servings: 6-8
Ingredients for 6 servings
- Patisson - 500 Grams
- Carrots - 1-2 Pieces
- Onion - 1 Piece
- Garlic - 1-3 Cloves
- Tomato - 1-2 Pieces
- Greens - 1 Bunch
- Vegetable oil - 50 Milliliters
- Salt - 1 Pinch
- Pepper - 1 Pinch
- Bay leaf - 1-2 pieces
Step by step
- Depending on the size, 1-3 squash will be needed. They need to be washed and dried a little.
- Remove tails and large seeds and cut into medium cubes. Heat a little vegetable oil in a large skillet with high sides or in a saucepan. Send the squash there and fry over medium heat.
- Peel and grate the carrots. In the recipe for cooking squash stew, you can use absolutely any vegetables to taste.
- Peel a medium onion and cut into small cubes.
- Heat in a separate frying pan vegetable oil and send the onion there, the garlic passed through a press, and after a couple of minutes - the carrots.
- Wash the tomatoes and peel them off if desired. Cut into slices or cubes and add to the skillet.
- In the meantime, the squash is already fried and you can combine the vegetables. Add a little salt, pepper to taste, bay leaves or other spices. Simmer the squash stew at home over medium heat for about 7-10 minutes.
- Add chopped herbs to the pan before serving. That's the whole simple recipe for squash stew.
The recipe for vegetable stew with chicken and squash consists of simple and affordable products. Experienced housewives I advise you to take note of it, since the dish turns out to be tasty, satisfying, it is easy to prepare, for this reason it is within the power of novice cooks.
Squash are close relatives of pumpkin, unfortunately, they have not received wide distribution in comparison with pumpkin and zucchini, and very much in vain. Young squash is cooked with the skin and seeds, they don't even need to be peeled. If you are wondering what to cook from squash, then keep in mind that these delicious vegetables you can not only pickle, salt and preserve, but also prepare various hot dishes with them for the daily and even festive table.
Patisson is a dietary product, like many of the pumpkin family, it has qualities that are important for any diet - few calories, many vitamins, fiber and microelements. They are rich in potassium, which is known to help flush excess water from the body.
What products will you need to make a vegetable stew with chicken:
400 g chicken fillet;
400 g potatoes;
150 g carrots;
400 g of squash;
80 g onions;
100 g of celery;
a pod of hot pepper;
500 ml chicken broth;
parsley root;
15 ml olive oil;
bay leaf, a bunch of cilantro.
Note: if you don't find squash, you can replace them with zucchini - it will also turn out very tasty!
How to cook vegetable and chicken stew in a brazier - a step-by-step recipe with a photo:
1. Heat a tablespoon of extra virgin olive oil in a brazier, fry a finely chopped celery stalk and a pod of hot pepper in it. It is enough to cook these products for 2-3 minutes, and when the kitchen is filled with the aroma of pepper and celery, you can add the rest of the ingredients.
2. Then add the onions, sauté them until transparent together. Instead of onions, you can use shallots, they are not harsh, but they taste sweeter.
3. Chicken fillet remove from bones, remove skin. Wash the meat, dry it with napkins or a paper towel, cut into thin and long strips across the fibers.
Add the chopped chicken to the roasting pan, cook over medium heat for 5 minutes, turn over so that the butter covers the pieces, so the juices remain inside, the meat will turn out tender.
4. Cut the carrots into cubes and throw them into the brazier. Lightly fry the carrot cubes, after which you can add the remaining ingredients.
5. First, put the coarsely chopped potatoes. For this recipe, I advise you to use boiled potatoes, with which the stew turns out to be very thick.
6. Cut tender, young squash of small size with undeveloped seeds and thin, soft skin into large pieces.
7. Pour chicken broth into the roasting pan, add salt, parsley root and 2-3 bay leaves to taste. Close tightly, bring to a boil over high heat.
8. Cook the stew over low heat for 45 minutes, stirring occasionally so that the food does not burn. Cooked vegetables should boil well, and the sauce in which they were stewed should become thick.
Finely chop a bunch of cilantro, throw it into the brazier 5 minutes before cooking.
Serve hot vegetable stew with chicken and squash to the table, season with ground black pepper and paprika to taste. Bon Appetit!
I love vegetables, so a vegetable stew in summer is what you need to satisfy your hunger without filling your stomach to capacity, it's easy and delicious.
To begin with, all vegetables, of course, need to be washed. Next, I put the pan to warm up, pour in a little vegetable oil and while it is warming up over low heat, I chop the onion.
I do not cut finely because in ready dish it will not be visible and it will not be felt there at all, it will simply give the dish a taste. I put it in the pan.
Next, I cut the squash, I also don’t grind it because I love this vegetable, but in this dish all the vegetables somehow evaporate and become smaller in size.
Add the squash to the onion and mix
Next I add some water and cover with a lid.
I turn to slicing carrots. I cut it into thin round pieces and then divide them into four parts.
I'm sending it to the rest of the vegetables.
Then I rub the garlic on a grater. Not a lot just for the scent, in my case it is one medium-sized clove. I send it to the vegetables, I mix it, if necessary, add water, I add it so that the vegetables can be stewed.
I cut the tomato into cubes.
I send it to the pan, stir everything, add a little black and red pepper, salt. Further, all this is stewed until all vegetables are cooked. Serve both as a separate dish and with a side dish.
If I have a wider set of vegetables, then I also add cauliflower and ordinary cabbage, zucchini, bell peppers, pumpkin. In general, I improvise.
The dish turns out to be tasty and light. Not expensive because it's summer now and all the vegetables are easily accessible. It is prepared and eaten very quickly. Due to the fact that I do not fry each species separately, but immediately stew everything together, it turns out not fatty because the oil was only at the very beginning and then there was only a little water and the juice of the vegetables themselves. Unfortunately, there is no photo of the finished dish.
Cooking time: PT00H30M 30 min.
For all lovers of vegetable dishes in a variety of variations, I suggest a surprisingly simple recipe for a squash stew. Juicy and mouth-watering vegetables literally melt in your mouth.
In the summer and autumn seasons, you want the maximum variety of vegetable dishes, so tasty and so healthy. One of these options is a squash stew at home, which will become both the main course and a side dish for meat or fish.
Servings: 6-8
An uncomplicated recipe for stew from squash home cooking step by step with a photo. Easy to cook at home in 1 hour. Contains only 80 calories.
- Prep time: 11 minutes
- Cooking time: 1 h
- Calorie count: 80 kilocalories
- Servings: 7 servings
- Occasion: For lunch
- Complexity: Uncomplicated recipe
- National cuisine: home kitchen
- Type of dish: Hot dishes, Stew
Ingredients for twelve servings
- Patisson - 500 Grams
- Carrots - 1-2 Pieces
- Onion - 1 Piece
- Garlic - 1-3 Cloves
- Tomato - 1-2 Pieces
- Greens - 1 Bunch
- Vegetable oil - 50 Milliliters
- Salt - 1 Pinch
- Pepper - 1 Pinch
- Bay leaf - 1-2 pieces
Step by step cooking
- Depending on the size, 1-3 squash will be needed. They need to be washed and dried a little.
- Remove tails and large seeds and cut into medium cubes. Heat a little vegetable oil in a large skillet with high sides or in a saucepan. Send the squash there and fry over medium heat.
- Peel and grate the carrots. In the recipe for cooking squash stew, you can use absolutely any vegetables to taste.
- Peel a medium onion and cut into small cubes.
- In a separate frying pan, heat the vegetable oil and send the onions there, passed through the garlic press, and after a couple of minutes - the carrots.
- Wash the tomatoes and peel them off if desired. Cut into slices or cubes and add to the skillet.
- In the meantime, the squash is already fried and you can combine the vegetables. Add a little salt, pepper to taste, bay leaves or other spices. Simmer the squash stew at home over medium heat for about 7-10 minutes.
- Add chopped herbs to the pan before serving. That's the whole simple recipe for squash stew.
