Simple Summer Squash

Mmmmm, one of the easy joys of a summer garden: squash galore with its elephant-ear leaves, saffron blossoms, and prolific bounty. Our CSA box included these little darlin’s this week:


I’m using one of my mom’s tried-and-true preparations.

Listen: Ben Harper and the Innocent Criminals, “In the Colors”
Sip: Try a summery Sancerre

Chop some onion and squash into the size and shape that you’d like to see on the plate next to a nice piece of grilled halibut.


Fill a sautee pan with 1/2 cup or so of water and spread the squash and onions in the water. Put on a medium flame and bring to a boil. Turn down to a simmer until the squash and onion soften and the onion is translucent.


Drain the water off.

Sprinkle with fresh-cracked black pepper, Kosher salt, and some freshly-grated Parmigiano Reggiano to taste.


We served this tonight with grilled halibut and Israeli couscous. Yum! Bon Appetit!


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