I love summer. The squash around here is always abundant and typically sells for $0.99 per pound, making it a frugal side for any meal.
The most famous version of yellow squash in my part of the United States is crook-neck, named for the slight C-shape to the neck. Zucchini, which is green, is also a squash and can be referred to as zucchini squash in some recipes.
When purchasing the squash, you want it to be firm and uniform in color.
NOTE: Have your ingredients cut and ready to cook because it you leave the butter cooking for too long, it will turn brown. Sometimes, brown butter is a good thing but not in this recipe.
Italian Squash and Tomatoes
- Yellow and zucchini squash about 3 pounds
- 1 pint grape tomatoes
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- Salt & Pepper to taste
- Cut off the stem and bud of the squash. Slice the squash length-wise and then repeat to make four quarters. Then, slice it about an inch thick.
- Heat skillet over medium-high heat and then add the olive oil and butter.
- Toss the squash into the pan with the hot butter and olive oil. Add seasonings.
- Allow the squash to soften slightly, stirring gently but not often.
- When your squash is beginning to get tender, add the tomatoes and stir gently. Allow to cook for just two minutes more. Over-cooking will cause your tomatoes to burst.
- Taste and adjust seasonings, adding more salt and pepper if necessary. Serve immediately.
Leave a Reply