We. Love. Squash. Simple, with only 3 other ingredients, besides salt and pepper, this recipe sets off the delicious, slightly sweet flavor of crookneck or summer squash. Mom used to stew squash, but this vegetable releases a lot of water when it cooks, so I don't add any water. The long, slow cooking helps to release the natural sugars in the onion and the squash. You can add additional herbs or seasonings, if you like, or cook it for less time to make it firmer, but this is how we do it. Just squash.

Bibi

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.

Cook's Notes:

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

112 calories; protein 1.7g; carbohydrates 8g; fat 8.9g; cholesterol 21.9mg; sodium 30mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2019
It was delicious. The only thing I did differently was I added zucchini since they are so abundant now. Yum, yum it was! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2019
It was delicious. The only thing I did differently was I added zucchini since they are so abundant now. Yum, yum it was! Read More
Rating: 4 stars
09/19/2020
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! Read More
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