Summer Squash
Summer Squash is a savory side dish made with yellow squash and yellow onions seasoned to perfection. Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 4 servings
Calories: 78kcal
Ingredients
- 3 tablespoons unsalted butter
- 4 spears summer squash
- 1 cup yellow onions, coarsely chopped
- salt and black pepper to taste
- 1/4 cup water
Instructions
- 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.