EDITOR’S NOTE (July 20, 2019): Updated for clarity.
Summer squash is one of my favorite summer side dishes. Full of flavor and easy to make with simple ingredients.
To learn more about squash, read A Visual Guide to 8 Varieties of Summer Squash. It is an informative online article published by The Kitchn.
My aunt and I love squash cooked with a lot of yellow onions.
I like to cut the squash in thick and thin slices because it adds a pleasant texture (not mushy) and makes a nice presentation.
Enjoy the recipe!
A simple side dish loaded with flavor. Easy to make with basic ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Thoroughly wash 4 squash spears in a large bowl of warm water and 1/4 cup of salt.
Turn on warm water in sink. Quickly rinse each spear.
Cut off bruises and dark spots. Keep remaining skin. Pat dry with paper towels.
Melt butter in a pot or skillet over low heat.
Slice 3 spears of squash into 1/4" circles. Slice a single spear into thinner circles. Two different sizes create a pleasant texture and makes a nice presentation.
Pour slices and coarsely chopped yellow onions into pot with melted butter. Season with salt and black pepper as preferred. Stir until evenly coated.
Stir constantly over low heat for 3 minutes. Stir in 1/4 cup water.
Cover pot. Simmer over low heat for 20 minutes or until squash reaches desired tenderness.
Squash cooks quickly. Watch closely. If necessary, add about 3 tablespoons of water to help squash reach desired tenderness.