Squash stew. The best squash recipes for the winter and holiday table Vegetable stew with squash and eggplants

I’ve never cooked squash, so when my husband brought them from the dacha the question arose: “What to do with them?” But thanks to the Internet, I found a suitable recipe for “Vegetable stew with squash.” Since they are not a frequent guest in our family, if you replace them with zucchini, it will turn out no worse.

The method for preparing "Vegetable Stew" is as follows:

1. Squash (or zucchini) must be washed, peeled and seeds removed, cut into cubes, fried in a frying pan and placed in an even layer in a pan.

2. The potatoes should also be peeled and cut into cubes, then fried in a frying pan and placed in a saucepan on top of the squash (without stirring).

I usually pepper and salt potatoes. You can sprinkle some of the curry mixture on top.

3. Carrots: if you are in a hurry, grate them; if you have time, it will be more beautiful to cut them into thin sticks 3-4 cm long.

4. Onion: chop and fry along with carrots and tomato paste, place in a saucepan on top of the potatoes.

5. Chop the pepper and garlic and fry in a frying pan, then transfer to the pan. The color of the pepper does not matter. I used green and red so that the prepared dish did not look like a monotonous mass. For the same reason, each of the ingredients was cut differently.

Add spices to taste.

6. Place the pan on low heat and simmer for 20-30 minutes.
Salt and pepper each layer to taste and desire.

Usually, juice comes out of the vegetables even at the frying stage, but if this doesn’t work out for you, then add a little water so that the squash doesn’t burn.

Sprinkle with herbs before serving. Serve with mayonnaise or sour cream.

Now I’ll assume that many people have questions: “Why waste time and fry?” and "Why layers?"

In my opinion, it tastes better this way. I tried not to fry (pour it in and simmer) or, on the contrary, just fry it in a frying pan - the taste was different. You can try different options and choose what you like best.

You can also change the ingredients: here you will find a lot of other recipes for this dish. It is worth noting that in the original version of the dish on which I was based, there were 2 more layers: green beans and cauliflower.

With this method, what I like most is the flavor composition: the vegetables retain their taste and at the same time a “mixed” aroma is added... It’s difficult to explain, you have to try it!

Step-by-step recipe for squash stew with photo.
National cuisine: home kitchen
Type of dish: Hot dishes, Stew
Recipe difficulty: An easy recipe

Preparation time: 13 minutes
Cooking time: 1 hour
Number of servings: 6 servings
Calorie Amount: 314 kilocalories
Occasion: For lunch

For all lovers of vegetable dishes in a variety of variations, I offer a surprisingly simple recipe for squash stew. Juicy and appetizing 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 squash stew at home, which will become both a main dish and a side dish for meat or fish.
Number of servings: 6-8
Ingredients for 6 servings
Patisson - 500 Gram
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, you will need 1-3 squash. They need to be washed and dried a little.
Remove the tails and large seeds and cut into medium cubes. Heat a small amount of vegetable oil in a large frying pan with high sides or in a saucepan. Place the squash there and fry over medium heat.
Peel the carrots and grate them. In the recipe for making squash stew, you can use absolutely any vegetables to your taste.
Peel a medium onion and cut into small cubes.
Heat the vegetable oil in a separate frying pan and add the onion, garlic through a press, and after a couple of minutes - the carrots.
Wash the tomatoes and remove the skin if desired. Cut into slices or cubes and add to the pan.
In the meantime, the squash will be fried and you can combine the vegetables. Add a little salt, pepper to taste, bay leaf or other spices. Simmer the squash stew at home over medium heat for about 7-10 minutes.
Before serving, add chopped herbs to the pan. That's the whole simple recipe for squash stew.

The recipe for vegetable stew with chicken and squash consists of simple and affordable products. I advise experienced housewives to take note of it, as the dish turns out tasty, satisfying, and is easy to prepare, which is why it is suitable for novice cooks.

Squashes are close relatives of pumpkins; they, unfortunately, have not become very widespread in comparison with pumpkins and zucchini, and this is in vain. Young squash is cooked with the skin and seeds, and you don’t even need to peel them. If you are wondering what to cook from squash, then keep in mind that these delicious vegetables can not only be pickled, salted and canned, but also used to prepare a variety of hot dishes for the daily and even holiday table.

Patisson is a dietary product, like many of the pumpkin family; it has qualities important for any diet - few calories, lots of vitamins, fiber and microelements. They are rich in potassium, which is known to help remove excess water from the body.

What products will you need to prepare vegetable stew with chicken:

400 g chicken fillet;
400 g potatoes;
150 g carrots;
400 g squash;
80 g onions;
100 g celery;
hot pepper pod;
500 ml chicken broth;
parsley root;
15 ml olive oil;
bay leaf, bunch of cilantro.

Note: if you can’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 Dutch oven - step-by-step recipe with photos:

1. Heat a tablespoon of extra virgin olive oil in a Dutch oven, 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 and saute them together until transparent. Instead of onions, you can use shallots, they are not harsh, but taste sweeter.

3. Remove the chicken fillet from the bones and remove the skin. Wash the meat, dry it with napkins or a paper towel, cut into thin and long strips across the grain.

Add the chopped chicken to the frying pan, cook over medium heat for 5 minutes, turn over so that the oil covers the pieces, so the juices will remain inside, the meat will be tender.

4. Cut the carrots into cubes and throw them into the roasting pan. Lightly fry the carrot cubes, after which you can add the remaining ingredients.

5. First add the potatoes, chopped coarsely. For this recipe, I advise you to use boiled potatoes; they make the stew 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. Cover tightly and bring to a boil over high heat.

8. Cook the stew over low heat for 45 minutes, stirring occasionally to prevent the food from burning. The prepared vegetables should be well boiled, and the sauce in which they were stewed should become thick.

Finely chop a bunch of cilantro, 5 minutes before readiness, throw it into the roasting pan.

Serve the vegetable stew with chicken and squash hot, season to taste with ground black pepper and paprika. Bon appetit!

Cooking time: 1 hour
Number of servings: 3

Ingredients for vegetable stew with chicken and squash

400 g chicken fillet;
400 g potatoes;
150 g carrots;
400 g squash;
80 g onions;
100 g celery;
hot pepper pod;
500 ml chicken broth;
parsley root;
15 ml olive oil;
bay leaf, bunch of cilantro.

Method for preparing vegetable stew with chicken and squash

Heat a tablespoon of extra virgin olive oil in a Dutch oven, 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.

Then add the onion and saute it together until transparent. Instead of onions, you can use shallots, they are not harsh, but taste sweeter.

Remove the chicken fillet from the bones and remove the skin. Wash the meat, dry it with napkins or a paper towel, cut into thin and long strips across the grain.

Add the chopped chicken to the frying pan, cook over medium heat for 5 minutes, turn over so that the oil covers the pieces, so the juices will remain inside, the meat will be tender.

Cut the carrots into cubes and throw them into the roasting pan. Lightly fry the carrot cubes, after which you can add the remaining ingredients.

First add the potatoes, chopped coarsely. For this recipe, I advise you to use boiled potatoes; they make the stew very thick.

Cut tender, young squash of small size with undeveloped seeds and thin, soft skin into large pieces.

Pour chicken broth into the roasting pan, add salt, parsley root and 2-3 bay leaves to taste. Cover tightly and bring to a boil over high heat.

Cook the stew over low heat for 45 minutes, stirring occasionally to prevent the food from burning. The prepared vegetables should be well boiled, and the sauce in which they were stewed should become thick.

Finely chop a bunch of cilantro, 5 minutes before readiness, throw it into the roasting pan.

Serve the vegetable stew with chicken and squash hot, season to taste with ground black pepper and paprika.

I love vegetables, so vegetable stew in the summer is what you need to satisfy your hunger without filling your stomach to capacity, it’s easy and tasty.
First, of course, you need to wash all the vegetables. Next, I set the frying pan to heat up, pour in a little vegetable oil, and while it is heating up over low heat, chop the onion.

I don’t cut it finely because it won’t be visible in the finished dish and it won’t be felt there at all, it will just add flavor to the dish. I put it on the frying pan.

Next, I cut the squash, I also don’t cut it too small because I love this vegetable, and in this dish all the vegetables are somehow evaporated and become smaller in size.

Add the squash to the onion and stir

Next, I add a little water and cover with a lid.
I move on to cutting carrots. I cut it into thin rounds and then divide them into four parts.

I send it to the rest of the vegetables.
Next, I grate the garlic. Not much at all just for the smell, in my case it’s one medium-sized clove. I add it to the vegetables and mix it, if necessary, add water, add it so that the vegetables can stew.
I cut the tomato into cubes.

I put everything into the frying pan, mix everything, add a little black and red pepper, and salt. Next, all this is stewed until all the vegetables are ready. I serve it as a separate dish or with a side dish.

If I have a larger set of vegetables, then I also add cauliflower and regular cabbage, zucchini, bell peppers, and pumpkin. In general, I improvise.
The dish turns out tasty and light. Not expensive because it’s summer and all vegetables are easily accessible. It is prepared and eaten very quickly. Due to the fact that I don’t fry each type separately, but simmer it all together at once, it turns out not greasy because there was only oil 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.