Cook out as much liquid as you can by uncovering and stirring often. A little browning doesn’t hurt. You know, I don’t even like squash, but this sounds yummy to me!
Recipe information
Yield
serves 6
Ingredients
4 tablespoons (1/2 stick) butter
1 small sweet onion, such as Vidalia, peeled and finely chopped
12 medium yellow crookneck squash, trimmed and sliced 1/4-inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Melt the butter in a large skillet over medium-high heat. Cook the onion in the butter until it browns slightly, about 5 minutes. Layer the squash slices into the skillet and sprinkle with the salt and pepper. Cover the pan, reduce the heat to low, and cook the squash for 20 minutes, or until tender. Remove the cover. Stir the squash and continue cooking until the liquid has cooked out, another 3 or 4 minutes.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
