Skillet Crookneck Squash and Onions
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.
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Recipe Summary
Ingredients
Directions
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.
