When you have a garden you pretty much have to go with the flow. When the corn is ready you eat corn, after the raccoons have had more than their fair share. When the tomatoes are ready you eat tomato sandwiches every day, make salsa, spaghetti sauce, stewed tomatoes, tomato soup, dried tomatoes, etc.
The same goes for yellow summer squash and zucchini. Most people know that using zucchini you can make cakes, breads, brownies, ratatouille, soups, et al. And In a lot of cases you can substitute one for the other. But the yellow squashes have a little less water and are a little less acidy in taste so they are different to cook with.
We’re not big fans of al dente vegetables, just eat them raw if you must. You don’t have to cook veggies to mush but cooking until soft brings out the flavor. The other night we had some small red onions that never made it out of the holding bed and a couple of yellow summer squash. I caramelized the sliced onions in olive oil then added the chopped squash. After mixing the onions and squash together I added a couple tablespoons of water, covered the pan, and cooked it on low for about 15 minutes (more or less, depending upon your personal preference). Add salt and pepper to taste.
1-2 T. Olive Oil
1 cup sliced red onions
2 Medium Yellow Summer Squash
Salt & Pepper to taste
Optional: mushrooms
Note that the smaller onions didn’t take that long to caramelize because they had less water in them than the larger onions do. Also, the first time I made this dish I added a couple of shiitake mushrooms. Just experiment with what you have on hand and what you like. Bon Appétit!
I thought I knew something no one else knew. I been cooking yellow crook neck squash with onions for years. So good in the summer.
Sounds yummy!
I always use onions with squash.Learned from my mom. Also try with cut up tomatoes and some garlic to increase taste.
My sister likes to scramble eggs into the squash and make it soupy, then grate some fresh cheese for added flavor.
I often serve the squash boiled on the first night, making sure there is enough for 2 meals. Then, on left-over nights I caramelize the onions and add the already cooked squash. Makes dinner a little faster.
I always add carrots sliced thin to give a little color and flavor.
Judy, you’ve got what sounds like a terrific sweet potato etc soup, l believe from March. It calls for 1.5 lbs of sweet potatoes, l do believe. Can you maybe guess how many sweets that would be? I’m a mess in the kitchen, with no scale. Thanks! Esther from Rockdale.
Hi Esther,
One large sweet potato is probably about a pound if that helps.
Judy