Time 40m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Slice squash as thinly as possible- I use a mandoline to do this quickly. Melt butter in large skillet over medium heat. Add squash and onions and season then cover with water. Cook, stirring occasionally until water evaporates. Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn’t pretty, but it is tasty! Make this into a main dish by adding chunks of ham during cooking. Also delicious!
Time 25m Number Of Ingredients 8 Steps:
In a large pan, preferably cast iron, heat bacon grease and butter. Add squash and onion. Sprinkle sugar over squash and onion. Cook over medium-low heat for 20 minutes, stirring occasionally. Stir in salt, pepper, and thyme and serve.
Time 30m Yield 4 servings Number Of Ingredients 6 Steps:
Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized. Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.
Time 1h Yield 2 Number Of Ingredients 7 Steps:
Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside. Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes. Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.
Time 1h Yield 4 Number Of Ingredients 13 Steps:
Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine. Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper. Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.
Time 20m Yield Serves 6 to 8 Number Of Ingredients 7 Steps:
Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
