Southern Squash

Side Dishes

Jan 22

Written By Ben McElroy

Why Make It?

Yellow squash can be difficult to cook and enjoy. This method is a classic for a reason.
The sweetness of the squash and onions is balanced by a healthy amount of cracked black pepper.

Keys to Success

The foundation to this recipe is the sauted onions. Be patient and cook them until completely softened before adding the squash. Salt them before adding the squash.
Use a pot with a lid. The key to get squash texture is using the lid to steam. Putting on the lid and walking away prevents stirring that will break up and mush the squash.

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Author Thoughts

I am not a big fan of yellow squash, but there is something about the pairing with sauteed onions and black pepper. It just works. This recipe is also a good base for succotash. Throw in some corn, lima beans, butternut squash, greens, or whatever vegetables are in your fridge.

Equipment

medium pot with lid

Southern Squash

Makes: 4 Servings | Prep Time: 3 min | Cook Time: 28 min | Total Time: 28 min

Ingredients

3 yellow squash
1 medium onion
1 tbsp olive oil
20 cracks black pepper
salt [to taste]

Instructions

Prep: Dice an onion into medium sized chunks. Cut off the end of the yellow squash and make slices about ½ in wide.
Saute: Add your pot to a burn on medium heat. Add the oil and diced onion. Season with salt. Cook for about 15 minutes. Ensure the onions are soft. Add the yellow squash and black pepper. Season with salt. Cook for about 2 minutes.
Steam: Put on the lid and lower the temperature to medium-low. Cook for about 10-15 minutes. The squash are done when they are soft and flexible but still with some bite.

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Comments

Substitutions

Olive Oil: Butter is the more typical fat for this dish. Use it if you like. I enjoy the flavor that olive oil brings.

Vinegar: This dish has a sweetness that is balanced by the black pepper. If your palate leans away from sweetness and more to acidity, consider adding a splash of vinegar or lemon at the end.