Auntie Em fixed squash for supper tonight. (We have “supper” in the country!) I love summertime, when I can get it fresh. True confession, though: I like *zucchini better. You can fix it just the same way. As always, measurements are guesstimates and you need to adjust flavors to suit your family!
Preheat a skillet on fairly high heat- I like to use a cast iron for this. When the rim is hot to the touch, drizzle some oil. Next, chop some onion. I used about 1/2 cup. Put it in to sauté
Then slice your squash. I like to split them longways, and split the fat part again if it’s too big.
Then slice about 1/4 -1/2 inch thick. Put them in (A real chef would say wait til they are all chopped and put them in together so they will chop evenly, but whatever… 4 chopped squash won’t fit on my cutting board, so in they go when I get too crowded!) At this point I added a couple of small cloves of garlic. It tends to burn, so I don’t put it in at the beginning. I do the Rachel Ray “smash”, then peel and mince.
Stir everything up good- add some butter! Salt and pepper. Squash is pretty bland so I like a lot. Cover and lower the temp a little. Don’t cook it too long, and add broth if there is not liquid visible on the bottom. Depending on the squash, some amount of moisture will cook out so you might not need to add any. Not too much, you don’t want it soggy!
Serve it up hot and you will love it!
*NOTE: Added August 12, 2012– I fixed zucchini like the squash, but added a large can of Italian chopped tomatoes and a little water, covered, and cooked till tender. YUM!!