Our neighbors about a quarter mile down the road have a cart that they put out everyday with fresh veggies for sale. It’s perfect – right on our way home from the park, Ben likes when their dog barks like crazy at us, Lily likes helping me pick out our veggies and put the money in the container.
I like that while our started-late-from-seed garden is still hard at work, we can still have fresh produce that tastes like it came from our yard. And it’s cheap. And I didn’t have to drive there. 😉
We picked up some summer squash, onions, and made:
The recipe was so simple, that the word “so” deserves more o’s. Soooooooo simple. Most of the cook time is just letting it sit and simmer and get all brown and awesome.
And after making it once, you’ll have it memorized!
- 1 large, or 2 medium yellow squash (about 2 cups chopped)
- 1 medium sweet onion
- 4 T butter
- 1 1/2 T brown sugar
- 1 t salt
- 1/2 t pepper
- Cut the ends off squash, slice into half, then again in half lengthwise. Cut into half circle slices.
- Slice the onions into similar sized pieces.
- Add butter to a large saucepan (I use my 12″ cast iron) and heat over medium heat.
- Add onions and cook until soft, about 4-5 minutes.
- Add squash, brown sugar, salt, and pepper. Stir, cover, and cook for about 20 minutes, until squash is very soft.
- Uncover and continue to cook for 5 minutes to let the juices evaporate slightly. There will be some liquid in the pan but it should be thicker than water, almost like a glaze.
- Season with more salt and pepper, if needed, and serve immediately.
Yum doesn’t even describe it, just look at that caramelized goodness!
This served the four of us with tiny portions and no seconds (frown face), but I could have ate it all myself. Double or quadruple the recipe! This dish will move right into your regulars, it’s that good.
Do you have a favorite summer veggie recipe?