Summer Squash is darn near becoming one of my all time favorite vegetables!I don't remember eating Summer Squash growing up, although we did eat a lot of other varieties of squash! My love affair with this simple to prepare and yummy to consume little, yellow vegetable began after my husband Dave and I were married!
I learned to make Summer Squash from my mother-in-law (thanks Mom!), who learned to make it from her mother-in-law (thanks Grandma!)! The recipe is quick, simple, forgiving, healthy, delicious--- and super inexpensive!
Ingredients: Summer Squash (at least a pound), butter, water and salt.
Begin with clean squash, and then begin slicing each vegetable into quarter inch thick slices.
Here, I've sliced about three pounds! I LOVE that Summer Squash sells for about $1/pound, which makes this an easily affordable side dish!Add about 1/3 cup - 1/2 cup of water per pound of sliced squash.
Then, according to the poundage of your squash, add a few pats of butter. I added a little less than a quarter of a stick of butter for these three pounds. The butter taste should not be overwhelming, its more of just a hint!
Over low-medium heat, allow the squash slices to heat thoroughly and become translucent! In our family, I get the squash prepped and on the stove, and then my husband will go outside and start grilling dinner. This recipe for Summer Squash is kind of a 'start, walk away, forget about... remember and then enjoy' kind of side dish! The squash will be perfectly tender when dinner is done grilling!
Usually, I will add a dash of salt to the Summer Squash after it is done cooking! Mmm! I can't wait for my squash plants to start producing!Do YOU eat Summer Squash? Does this recipe sound tempting to YOU?
We like summer squash. I remember whooing my husband with a summer squash dish. You sliced it thin & sauteed it with onions until soft (olive oil in pan). Then transfer to heat proof dish, add in diced tomatoes, s&p, and top with grated gruyere cheese & drizzle with a tad more olive oil. Then broil just 'til cheese is browned a bit. Watch it carefully! (Now I find that I like cooking the squash and onions over higher heat so that they brown and carmelize just a bit first)
ReplyDeleteI don't think I've ever tried summer squash that way, but just about anything with butter tastes good. Wonder if it would work with zucchini.
ReplyDeleteI definitely want to try Ellen's recipe above.
My favorite way to cook it is sliced with a little garlic powder, sea salt, black pepper and a slice of butter...wrap it in foil and throw it on the grill for a few minutes...cooks quickly. So yummy!
ReplyDeleteI love summer squash. The rest of my family, not so much. I cook it a few different ways depending on the rest of the meal.
ReplyDelete1. Marinated in italian dressing and grilled or sauteed
2. Shredded, sauteed in a little olive oil or butter with salt and pepper (my fav way!)
3. Sliced in half the long way and grilled with a little cracked pepper and sea salt.
I like your recipe and think I will try it next week.
Yes, I make it just like you do as well as a couple of different versions. I usually add onion. I sometimes mix in zucchini for a nice color combo. My mom used to add onion, tomato sauce/tomato, potato chunks and oregano for a yummy Italian veggie stew.
ReplyDeleteOh my goodness! I'm in LOVE with all of these recipes!
ReplyDeleteThank you, thank you, thank you!!!
I usually tend to just grill it along with the remainder of dinner on the grill - and I can't get enough of it either. I'm going to try your recipe and some of the others, I love squash so much-I'm getting excited for them to be in season!!
ReplyDeleteI make summer squash like this too. We add zucchini, cook it in heated olive oil in a pan. Then I add pepper, Mrs. Dash and Parmesan cheese. I can't wait for my garden to start producing for me!
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