HOW TO COOK YELLOW SQUASH ON THE STOVE
A simple way to prepare yellow squash on the stove top
Servings: 2 servings
- 2 medium-size yellow squash
- 1 small onion
- 1 tablespoon vegetable oil
- 1 tsp unsalted sweet cream butter
- 1 tsp minced garlic
- salt and pepper
Cut the squash into disks that are about ½ inch thick. If the disks are larger than mouth size, then cut them into quarters.
Give the onion a rough chop.
Heat the vegetable oil and butter in a large skillet on medium heat on the stovetop until the better is melted and the oil/butter starts to glisten.
Add the squash, onion and garlic to the oil and cook until the squash becomes soft enough for your tastes (for me - that is about 5-6 minutes).
Add salt and pepper to taste - serve hot and with salt and pepper offered on the table.
- If your squash taste too bitter when you are done, add salt.
- If you finish cooking and there is too much water left in the pan either cook the squash more to evaporate the water (this will make the squash more mushy) or use a slotted spoon to scoop them out of the pan.
- When choosing your squash, pick the smaller squash. The smaller ones have a lighter taste.
- Figure one small squash per person or if the squash is larger then one squash per two people.
- If you like for your onions to be more done, then put those in before you put the squash in the pan.
- Make sure to cut your squash into bite sized pieces. Sometimes that is a disk shape and sometimes you must half for quarter the disk.
Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 6mg | Potassium: 593mg | Fiber: 3g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 37.9mg | Calcium: 42mg | Iron: 0.8mg