Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, June 12, 2009

Sauteed Summer Squash

This cheap and easy side is one of my favorites in the summer. It uses fresh, seasonal vegetables (and later in the summer they'll hopefully be from my own garden), it's quick, tasty, and makes the kitchen smell very appetizing. I love to prepare it with some grilled meat and a salad -- not heating up the oven keeps the kitchen nice and cool at dinner time. It's not much to look at once it's cooked, but it sure is tasty. You can add Italian seasoning and/ or Parmesan cheese, but I like it with just salt and pepper.

Sauteed Summer Squash
serves 6

5 medium summer squash -- green, yellow or a mix
half yellow onion, sliced
4 cloves garlic, minced
4 T. olive oil
salt and pepper to taste

Wash squash and peel any bad parts off the skin.
Cut ends off and slice crosswise into 1/8-inch slices.
Heat heavy skillet over med-high heat
(I use my cast iron, but a heavy non-stick works).
Add oil and when the pan is hot, add squash, onions, and garlic.
Cook over med-high heat, stirring occasionally, for about 20 minutes, or until squash and onions are golden brown and softened.
Remove from heat and salt and pepper to taste.

Just starting to cook.


Margaret in Minnesota said...

The cruel irony is that I absolutely love summer squash but am ALLERGIC to it. Crazy, no? Every couple of years or so, I throw caution to the wind and indulge my palette...

...and, well, you know the rest.

This looks so good, though! I'd better quickly close my browser.

Katy said...

I love cooking squash in this way!