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Stewed Summer Squash

Stewed Summer Squash

There’s something that feels somewhat Southern and comforting about stewed summer squash. It’s a simple dish with delicate flavors – and with each bite it captures everything wonderful about this sunny yellow vegetable.

Summer squash reminds me of my Grandmother, Tassie Mae. Every summer both my grandmothers raised this gorgeous yellow crookneck squash but Tassie Mae grew bushel baskets of this tender vegetable. The first time I planted this common member of the gourd family I had no idea how prolific this plant could be. I gave squash to friends and family then packed a freezer full of this yellow beauty.

This is one of the simplest ways to prepare summer squash. Sautéed sweet onion with slices of yellow squash, simmered in stock then finished with a touch of cream.

It’s an easy recipe and can be made several days in advance. And though you seldom find produce sold in bushel baskets, grab enough for now and freeze some summer for later!

Stewed Summer Squash

4 tablespoons butter

1 large sweet onion, sliced thin – about 2-1/2 cups

2 pounds yellow summer squash, sliced about ¼” thick

1-1/2 teaspoons kosher salt, or to taste

1 teaspoon sugar

¾ teaspoon freshly cracked black pepper, or to taste

1 cup chicken or vegetable stock

¼ cup cream

Melt the butter in a saucepan over medium heat. Toss in the sliced onions and cook until tender, translucent and cooked down, about 15 minutes.

Add the sliced squash along with the kosher salt, sugar, black pepper and stock.

Cover the saucepan and continue cooking over medium heat for about 15 to 20 minutes or until the squash is tender.

Drain the liquid from the squash.

Return the pan to the heat, stir in the cream and cook for a few minutes just to warm through.

Stewed Summer Squash, courtesy of Preserving Good Stock

August 20, 2018
: 6 to 8

This is one of the simplest ways to prepare summer squash. Sautéed sweet onion with slices of yellow squash simmered in stock then finished with a touch of cream.

By:

Ingredients
  • 4 tablespoons butter
  • 1 large sweet onion, sliced thin – about 2-1/2 cups
  • 2 pounds yellow summer squash, sliced about ¼” thick
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1 teaspoon sugar
  • ¾ teaspoon freshly cracked black pepper, or to taste
  • 1 cup chicken or vegetable stock
  • ¼ cup cream
Directions
  • Step 1 Melt the butter in a saucepan over medium heat.
  • Step 2 Toss in the sliced onions and cook until tender, translucent and cooked down, about 15 minutes.
  • Step 3 Add the sliced squash along with the kosher salt, sugar, black pepper and stock. Cover the saucepan and continue cooking over medium heat for about 15 to 20 minutes or until the squash is tender.
  • Step 4 Drain the liquid from the squash.
  • Step 5 Return the pan to the heat, stir in the cream and cook for a few minutes just to warm through.


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