Ive been enjoying it for decades.
Simply Recipes / Laurel Randolph
Childhood summers in Tennessee were humid but delicious.
We gorged ourselves on seasonal produce, knowing full well it would disappear just as quickly as it appeared.
Simply Recipes / Laurel Randolph
Not that anyone was complaining.
It was a veggie dish I ate voluntarily as a kid, and now I make it at home.
I was pleasantly surprised many years ago when I watched my grandmother make her squash.
Simply Recipes / Laurel Randolph
It was so simple to be so delicious!
In fact, its so simple that it doesnt really need a recipe.
But in case you need some squash inspiration, I wrote it down for you.
I find that smaller squash is more tender, so thats my preference.
you’ve got the option to use other varieties of summer squash, including zucchini.
If theyre not particularly sweet, add a pinch of sugar at the end of cooking.
Trim off the papery top end and slice into 1/4-inch half moons, discarding the roots.
Trim the ends of the squash and slice into 1/4-inch rounds.
Heat a large skillet (at least 10 inches) over medium heat.
Add the oil and, once hot, add the sliced onion.
Saute until it begins to turn transparent, one to two minutes.
Add the squash, salt, and several grinds of black pepper, and toss.
Spread the squash and onions out into an even layer.
Taste, seasoning as needed, and serve.
Add a few cloves of sliced orminced garlicalong with the squash.
My grandmother would add a pinch of sugar if she felt the onion and squash werent naturally sweet enough.
