We enjoy squash. This recipe is straightforward and uses just three more ingredients in addition to salt and pepper to highlight the wonderful, slightly sweet flavor of crookneck or summer squash. Squash was traditionally stewed by mom, but since this vegetable produces a lot of water while it cooks, I don’t. The onion and squash’s inherent sugars are aided in their release by the lengthy, gradual simmering. This is how we prepare it, but if you want, you may add more herbs or seasonings or simmer it for a shorter period of time to make it firmer. Simply squash.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup ghee
- ¾ cup chopped yellow onion
- 2 pounds crookneck squash, halved or quartered lengthwise, sliced into 1/4-inch slices
- salt and ground black pepper to taste
- 1 teaspoon minced fresh parsley (Optional)
Instructions
- Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
- Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.
- Unsalted butter may be substituted for ghee, and summer squash may be used in place of crookneck, if preferred.
- If you like your squash more tender, cover pot after squash is added, reduce heat to low, and continue cooking about 15 minutes, stirring occasionally. Remove cover, increase heat to medium, and continue cooking about 5 minutes, stirring occasionally, until most of the liquid has evaporated and the squash and onions are very tender.
- Discard “crook” of the squash if it is too hard. This recipe works best with young, tender squash, 10 to 11 inches in length, and no larger than 3 inches in diameter. You can use regular yellow summer squash as well.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 30 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Growing up in the south, this was a food, fried, usually crookneck, squash upon which I grew up. I selected this recipe tonight just to get my ratio of onions to squash clear. And yes I changed it, I added more onions. A short-coming of the recipe was no reference to the fact that it is cooked and turned frequently to mix a browned (caramelized) layer and flavor into the whole end result. And that cannot be done in 15 to 20 minutes. To evaporate all the excess water and carefully brown the squash takes an hour!
It was delicious. The only thing I did differently was I added zucchini since they are so abundant now. Yum, yum it was!