Yellow Squash and Onion With Jalapeno

“A good cook is like a sorceress who dispenses happiness”


Yellow squash has to be one of the bests foods on this planet.  I have a couple of plants growing in my small garden and am stalking them.  I noticed yesterday that I HAVE BLOOMS.  How exciting.  Picking squash brings back so many memories.  During the summer when school was out, my sister and I would spend a week or so with our Aunt Zelma and she would put us to work picking the vegetables from the garden.  The squash were always my favorite because every once in a while I would find one giant specimen that had been overlooked and had grown to epic proportion.  I didn’t know that we couldn’t eat those but I would haul it back anyway like I had found gold.  She would cook what we had picked.  This sweet lady was an awesome cook and she would saute them onion and a ton of homemade butter and bacon grease.  She made the butter herself and it was shaped in a huge block.  In fact, she used to slice off chunks of it for us to eat as she was cooking.  Wow. (It was good though I must admit).  Anyway, let me get out of the butter tunnel and get back to my squash recipe.

  • 5 yellow summer squash
  • 2 small tomatoes
  • 1 small onion, sliced (I used 6 boiler onions)
  • 1 fresh jalapeno, sliced and seeds removed
  • 1 Tablespoon minced garlic
  • 1/4 cup olive oil
  • 1/4 teaspoon coriander
  • Salt and Pepper   

Slice the squash, tomatoes, jalapeno and onions.  I love the prep work.  Everything is so pretty.

Add 1/4 of olive oil in a large skillet.  Add the squash, jalapenos, onions and garlic.  Cover and cook on medium heat, stirring occasionally until tender, about 10-12 minutes. Add the tomatoes,  coriander and the salt and pepper, reduce heat to low and cook for another 5 minutes.  I use kosher salt because I feel it is much more flavorful.  I make this ALOT.  I do have to say that occasionally I do resist the urge to add a big slab of butter.

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