Summer Squash is a savory side dish made with yellow squash and yellow onions seasoned to perfection. Easy to make with simple ingredients.
This savory side dish pairs well with the bold flavor of roasted or grilled fish, beef and chicken.
TWO VARIETIES OF YELLOW SQUASH
Yellow squash comes in two shapes: straight neck (pictured) and crookneck, which curves at the neck.
Both shapes have fatter bottoms and taper towards the neck. They have smooth to slightly bumpy/thin skin, and soft flesh.
When picked young, yellow squash can be eaten raw, and cooked in both sweet and savory dishes.
Should yellow squash be peeled?
No. The skin on both yellow squash and crookneck squash is edible. Always thoroughly wash before cooking.
Yellow onions bring out the best flavor in yellow squash. White onions are good, but not as flavorful.
White onions are sharper and have a more pungent flavor than yellow onions.
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- 3 tablespoons unsalted butter
- 4 spears summer squash
- 1 cup yellow onions, coarsely chopped
- salt and black pepper to taste
- 1/4 cup water
- 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.
- Serve hot.