Play my video recipe below to see for yourself how easy it is to make my tasty vegetarian side:
Sauteed Crookneck Squash - Video
Play it here. Video runs 1 minute 58 seconds.
Also called Summer Yellow Squash, the skin is a bright hue and usually smooth, but sometimes it has a bumpy surface.
You don't peel this type of squash as the skin tenderizes when cooked. You also eat the seeds. All I do is slice off the tough squash ends, then cube the squash for cooking - so there is very little waste.
Squash comes in all shapes and sizes, some have a hard shell. Yellow Crookneck Squash is similar to green Mexican squash. Italian squash is called zucchini.
This recipe comes together quickly. It only takes about 10 to 15 minutes of slow cooking to tenderize fresh squash.
I get whole fresh squash at my local Latin grocery and 99c only Stores for around a dollar per pound. I used 2 whole yellow squash for this recipe, a half onion, and one small garlic clove. You can substitute zucchini or Mexican squash for Crookneck Squash, they taste similar enough.
Next time you are in your local farmers market or a regular grocery store make sure to pick up a few Crookneck Squash and try my brightly colored sauteed side dish.
3 cups Squash - about 2 medium-sized Crookneck Squash. Roughly chop into bite sizes. Okay to use Italian squash (zucchini) or Mexican squash.
1/2 Onion - about 1 cup chopped.
1 teaspoon Garlic - chopped.
1 tablespoon Oil - to saute onion, garlic and squash.
Salt and Pepper - to taste
Chop half an onion. You can cut into larger or smaller pieces to suit your taste.
Add cooking oil to a pan over medium heat. Saute onion and saute until soft, about 3 to 5 minutes. While onion sautes, you can chop squash and garlic (or use chopped garlic from a jar.)
Add chopped garlic to cooked onion. Mix and saute for a minute.
Roughly chop yellow squash into bite sizes. Discard the tough stem and end piece. Finally, add chopped squash and season with salt and pepper. Mix cooked onion, garlic and squash.
Now all you are doing is softening the squash by letting it steam for about 15 minutes total. Stir squash every once in a while.
The yellow squash will break down and release some liquid as it steams. I don't add any water, but do check on cooking squash in case the the liquid cooks out too fast. If so, add a tablespoon of water as needed.
As long as the pan or pot is well covered, and the heat is not too hot, the squash will stay moist.
You can cook the squash as long (or little) as you like, to reach desired tenderness.
Serve hot when done. My Sauteed Crookneck Squash freezes and reheats fine, too.
My YouTube video link for viewing or embedding, just click here.