What are some healthy and delicious ways to cook/prepare broccoli, cauliflower and squash?

Healthy? Steam ‘em up and serve with a few drops of apple cider vinegar. Delicious? Steam ‘em up and serve with a cheese sauce. Squash? Bake in the oven, serve with butter or margarine, sprinkle with brown sugar.
NOW I’m hungry!

I started to gather recipes for this question last night, so here are some that I hope everybody will like.

Broccoli with Beef. When I still ate meat, this was my favorite dish to order in Chinese restaurants. This is a much healthier version.

Broccoli Cheese Soup. This is a lighter version of this comfort food soup. Most recipes call for heavy cream. This one calls for almond milk, but you could also sub regular low fat milk as well.

Whole Roasted Cauliflower. I’ve made several different versions of this recently, with completely different spices on the top. This one is more of a Mediterranean style flavor, but I have also made it with an Indian curry flavor component. This is so easy and ridiculously delicious. There are lots of other flavors to consider when making roasted whole cauliflower, just google it and you’ll find a bunch of different tastes to choose from.

Cauliflower Tabouli. This is great for folks who are looking to avoid gluten, but still like the flavors of this traditional Greek/Lebanese salad dish. I’ve tried this several times and it’s really tasty and very easy to make. It’s especially good on a hot day.

Roasted Butternut Squash with Brown Sugar and Chipotle. This is a slightly spicy, and sweet and savory dish. I think this would make a great addition to a Thanksgiving meal, but it would be perfectly fine to have on any other day too. Don’t forget to scoop the seeds out of the squash first, then rinse them and bake them on a cookie sheet just like you would with Pumpkin Seeds

Curried Butternut Squash Soup. I love to eat this soup whether it’s a cold winter day, or a hot summer day. I eat lots of slightly spicy stuff when it’s warm, as they do in some countries where it’s hot a lot, such as India. You can tone up or tone down the spice level in this soup so it’s just right for you.

And, of course, you can always Roast any of the above veggies, by themselves, or with any other veggies you like.

Bon Apetite!

Cauliflower florets in turmeric, salt, pepper and butter is very good. This is one of my favorites (but only as a once in a while treat).

For summer squash, I love stewed squash. Peel and slice the squash, Bring to a boil and cook until tender (about 10 min), then drain well and press the water out of the squash with the times of a fork. Dice onion and saute in butter. Once the onion is softened, stir in the squash, add salt and pepper to taste. Optional: add bacon drippings to the butter (½ & ½).

Another favorite is Squash Casserole. Recipe available on request by PM.

Steamed broccoli with a little bit of salt and butter, or squash, zucchini, and red pepper sautéed with black pepper and garlic in olive oil—these are a few of my favorite things.

simple taste buds or easily pleased? Will we ever know?

Lately I’ve been getting riced cauliflower from Trader Joes (someone who loves cooking could rice it themself) and sautéing a little garlic and onion in olive oil, then adding the riced cauliflower. After that’s warmed up I add a couple of eggs and make a low carb fried “rice” that’s pretty darned yummy! You could add other veggies too if you like.

I didn’t know about riced cauliflower, that’s a great idea. I have a rarely-used Cuisinart, that will take about 20 seconds to chop up a head.

BBC cooking says microwave, saute, or roast it.

I like broccoli steamed, and then add some salt. I don’t need to pile on anything else. I like it on white pizza also, but that’s not very healthy.

The cauliflower can be used as a pizza crust.

http://www.foodnetwork.com/recipes/katie-lee/cauliflower-pizza-crust.html

I tend to stick to roasted cauliflower and broccoli because I love the taste and texture so much, but ricing it is a nice alternative.

Squash options vary a lot for me, depending on which squash is being used.

Thank you for all the great answers…now I am no longer
a veggie dummy!

Steam them and let Velveeta melt all over them!

I don’t have a steamer. I use an aluminum strainer, with the handles taken off, upside down, placed in a bigger pot of boiling water. I put the veggies on top of the strainer. Cover tightly. Works like a charm!

Steamed or in a salad.

Raw, with Ranch dressing.