EDITOR’S NOTE (January 5, 2020): Updated text.
Summer squash is one of my favorite summer side dishes. Loaded with savory flavor. Easy to make with simple ingredients.
The creamy texture of cooked squash complements the bold flavor of roasted or grilled meat.
Yellow squash comes in two varieties: straight neck (pictured) and crook neck, which curves at the neck.
Both varieties have fatter bottoms and taper towards the neck. They have smooth to slightly bumpy, thin skin, and creamy white flesh with larger seeds than many other varieties of summer squash. When picked young, yellow squash can be eaten raw, and cooked in both sweet and savory dishes.
Green zucchini and yellow squash can be found year-round in most grocery stores. However during summer months, markets are flooded with a larger variety of squash spanning all shapes, sizes, and shades of yellow and green.
There are 8 varieties of summer squash. Click link to see photo and to learn more.
I like to cut the squash in thick and thin slices. This combo makes a good texture (not mushy) and a pleasant presentation.
Do you peel yellow squash?
No. Yellow squash and crookneck squash have edible skin and seeds. Thoroughly wash before using.
My aunt and I love squash cooked with a lot of yellow onions. Cook yellow squash with yellow onions instead of white onions. Flavor is much better.
The difference between yellow and white onions…
Yellow onions have a nice balance of astringency and sweet flavor and become sweeter the longer they cook.
White onions are sharper and have a more pungent flavor than yellow onions. They’re also more tender with a thin papery skin.
Enjoy the recipe!