Summer Squash

I have to admit that I don’t hate summer squash (yellow squash), but it is not a veggie that I order if we are dining out.  Nor have I sought this vegetable out at the grocery store.

So many restaurants seem to serve it undercooked and with no flavor.  Maybe that is a thing, but it doesn’t appeal to me.

I do like squash casserole and Aunt E made a sort of stewed squash with cheese on top that was good.  So this summer, I have decided to experiment.  I made a baked squash with parmesan cheese recipe that I found online (find it here) that was really good.  Then I decided to go it alone and try my own thing. We liked it, so I thought I would share.

Squash, bell pepper and onions:

1 yellow squash, washed and cut into 1/4″ quarters (cut squash in half lengthwise and then cut those two pieces in half lengthwise again).

1/2 cup of onion

1/2 cup of bell pepper (we have used orange and red, but use your favorite)

Olive oil

Butter

Seasoning salt

Fresh ground pepper

I clove garlic, minced

In a medium sized non-stick skillet over medium heat, add 1 1/2 tablespoons of olive oil (just eyeball it).  Once it is hot, add the onion and bell pepper.  Sprinkle with seasoned salt and pepper, to taste.  I would start with about 1/4 teaspoon of each.

Stir occasionally.  After about 5 minutes, add the squash.  Stir so that the squash gets coated in the olive oil.  Add a lid to the pan.  Stir every 3 or 4 minutes.  Once the vegetables are getting tender (about 8-10 minutes), add the garlic and 1/2 tablespoon of butter.  Stir.  When the butter is melted, it is ready to serve.

This is nothing fancy, but it does have flavor and tastes pretty good.  This quantity will serve 3-4 people, but add more onion or bell pepper or more squash if you are feeding more people.  Leftovers are great too!

What are your favorite ways to serve yellow squash?