This has turned into one of our most favorite vegetable side dish this year. We have this at least once a week if not twice. And the best thing about this is that the ingredients change depending on either what’s on sale or what’s ripening in the garden. (Not that there is ANYTHING in our garden now….snow due today)
The next time you’re shopping for your weekly meals and end up in the produce department, take a look around. Do you see zucchini? Crook neck squash? Garlic? Onions? Mushrooms? Bell peppers? Tomatoes? Buy all of those and make this. It smells heavenly and tastes Vunderbar, baby.
This seriously changes each week with what I happen to have. I mentioned bell peppers above but I didn’t have any when I made this for part of our dinner earlier this week. The only veggies that I would not throw into the pot for this is any of the cabbage family members. Why? I love cabbage, all cabbages, but sometimes when cooked, it can turn an entire dish slightly bitter tasting. What I would also have on hand to top this off with would be some homemade Pesto, found here.
Here is what I used this week. Notice those large green zucchini looking squash? Those are called Grey Squash and they are MARvelous. The amount that I make of this saute is quite a bit, but then we have leftovers for the next day’s lunch for both Mr. Fae and myself.
Find the biggest onion you can; I prefer to buy sweet onions as they don’t make my eyes water….as much. Cut that puppy up into large pieces. Don’t dice it; you want a nice forkful when you’re eating. Toss that into a pan over medium heat with about 2 tablespoons of olive oil. If you have grapeseed oil, use that instead.
Next up, slice up 3 cloves of garlic because, seriously, with all that onion a little bit of garlic won’t hurt you. And then chop up into bite size pieces all of the squash. Once the onions start to soften a bit, add the garlic, stirring for a couple of minutes. Then just pile on all the squash. Turn down the stove and let it slowly cook on it’s own. The squash will release juices and that in turn will help steam. Sprinkle the spices and herbs on, omitting the red pepper flakes if you have a problem with spicy heat. Cook the squash until the desired tenderness you like. I don’t cook ours down until they’re mushy at all but some people prefer very soft squash. That’s ok by me. If you put tomatoes or bell peppers, remember to cook the peppers along with the onions and add the tomatoes and mushrooms on top of the squash.
Try this next week and remember to buy all the ingredients this weekend when you go grocery shopping. It will become a permanent side dish in your weekly rotation. Promise.
1 large onion (mine weighed in at .75 pounds), chopped into bite size pieces
1.75 pounds of grey squash if available, chopped
1.25 pounds yellow squash and the same amount of zucchini squash, chopped
mushrooms, cleaned and sliced
1 bell pepper, chopped
2 tomatoes, chopped
3 cloves of garlic, sliced
salt and pepper for taste
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes, optional
In a large pan, heat 2 tablespoons olive oil or grapeseed oil. Stir in onions and let soften a few minutes. Add garlic and cook 2 minutes. Add any bell pepper at this point and let it start to soften as well. Now add all squash and stir. Turn down stove and let all cook for about 10 minutes. If using tomatoes and mushrooms, add now. Cook until desired doneness for all vegetables.