Prep 15 mins
Cook 20 mins
Love yellow squash. Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender. The recipe comes from Gourmet magazine.
- 2 tablespoons olive oil
- 1 1⁄2 lbs yellow squash, halved lengthwise and cut crosswise into 1/8 inch thick slices
- 2 garlic cloves, finely chopped (or put through garlic press)
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 cup finely chopped fresh basil
- Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot, But not smoking, then add half of the squash and saute, stirring occasionally, until browned, about 5 minutes.
- Transfer browned squash to a bowl, then heat remaining olive oil and saute remaining squash in the same manner.
- Return squash from bowl to skillet, add garlic and saute, stirring occasionally, 1 minute.
- Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of the liquid has evaporated, 6 to 7 minutes.
- Stir in basil and serve.
Excellent Recipe. I would like to point out that "smothering" is a Southern cooking term not a French/Cajun cooking term. "Etouffee" is the French/Cajun cooking term which describes "smothering". I learned that from my French grandmother from Bayou La Fourche who was, like you, an excellent cook.
Oh yeah! This one is going into the cookbook! Took a chance with the first two yellow squash of the season, and my hubby "yummed" all the way through! Thanks, Barb.
This was actually quite good. It had lots of flavor, especially for squash. I added a bit more salt on the plate, but other than that, it was really good. I did use a variety of squash, as I didn't have much yellow. Thanks.