This classic Southern side dish is your answer when you have too much summer squash on hand.
Caitlin Bensel, Food Stylist: Torie Cox
Have moresummer squashthan you know what to do with?
If using larger squash, slice it into half-moons instead of rounds.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Feel free to substitute 2 Tbsp.
of the butter with 2 Tbsp.
bacon greaseit adds some smoky flavor to the recipe, but isnt necessary.
Finally, if you have some fresh herbs in the garden, a Tbsp.
of chopped basil, chives, or parsley adds a fresh touch to the dish.
medium)
3/4tsp.kosher salt
3/4tsp.freshlyground black pepper
2lb.yellow squash, sliced 1/4-in.
Cook onions:
Add onion and season with salt and pepper.
Cook 4-5 minutes or until softened.
Cook squash:
Stir in squash.
Reduce heat to medium-low, cover, and cook 18-24 minutes, stirring occasionally, until squash is softened.
If desired, remove lid during the last 5 minutes of cooking to let some of the liquid evaporate.
