I’ve had this recipe for a few years, since a summer 2007 Everyday Food issue, and I just tried it, and I loved it. It’s not showy, but cooking
the squash this way really brought out the nuttiness of the crookneck, just like Martha said it would. I also loved that it cooked while I prepared everything else for dinner. So, if you happened to pick four yellow squash out of your garden yesterday like I did (it’s the only item producing this year, but that’s one better than last!), you may want to give this recipe a go. I’m definitely using it again and again.
Slow-Cooked Yellow Squash
- 2 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 4 yellow squashes (8 ounces each), thinly sliced
- Coarse salt and ground pepper
- In a large pot, heat oil over medium-low. Add onion, squashes, and 2 tablespoons water. Season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until soft, 30 to 35 minutes.