My family has roots in the South and dinner at my grandmother’s house always included platters of butter beans, fried okra, and yellow squash. As a kid I wasn’t very adventurous when it came to veggies, and squash was no exception, partially due to the amount of liquid the cooked squash gave off.
While making squash recently I started with Tanya’s recipe and then added butter and blasted the squash with heat, resulting in a thicker dish that was really delicious. I’m now looking forward to making squash again!
Recipe adapted from My Forking Life.
- 4 Tbs. unsalted butter
- 3 large yellow squash, sliced very thin
- 1 large sweet onion thinly sliced
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 to 3/4 tsp. ground white pepper
Heat a 12-inch skillet over medium-high heat. Melt butter, and then add remaining ingredients.
Stir and cook until the squash is tender, about 15 to 20 minutes.