|Not So Magic Rice||04/09/18|
|Leaky Gut Syndrome Quackery||10/02/17|
|4 ways to protect your brain with diet||07/18/17|
|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|All "Dr. Tim Says..." Columns|
|How to make your own shrimp stock||10/09/17|
|Capers make it better||02/06/17|
|All "Chef Tim Says..." Columns|
I have loved yellow squash since I was a kid. Strange, I know, but my mother cooked great squash. The southern tradition was to cook it much longer but I like squash that's not as overcooked as most people remember it. This recipe is quick and easy, full of flavor and by not overcooking the squash it has great texture.
Here's the recipe for Yellow Squash and Onions without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
Place the olive oil in a large skillet over medium-high heat.
Add the onions.
Cook them for about 3 minutes. Stir frequently and cook until translucent. I don't like the onions to be browned for this recipe because the caramelized flavor is a different sweetness than the onions when they are cooked until limp and translucent.
Add the sliced squash.
As with the onions, cook the squash slowly and adjust the heat so that they don't brown too much.
Add the salt.
Add the pepper.
Cook for another minute or so and serve.