7 Reviews

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.

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kit in NO August 19, 2004

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.

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MacGuyver of the Kitchen June 27, 2010

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.

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Autuamnsprite August 08, 2007

With fresh yellow squash and basil right out of my garden, this was the perfect recipe for Sunday night's side dish! I made the recipe exactly as posted, and the flavor was fabulous! I will continue to make this until every last squash is gone. Thanks, Barb!!

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KeyWee August 30, 2004

Wow! This is ten stars terrific. I watched my beautiful squash go from crisp to limp with great trepidation but it tastes amazing done this way. Adored the basil and garlic. This is so quick and easy I know I'll make it again and again. Thank you so much for the new method, Barb. Can't wait to try it on other veggies.

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sugarpea August 26, 2004

Barb, thank you for posting such a wonderful recipe to include the education regarding the cooking method. I have been cooking veggies like this for years and had no idea what the "technique" was called. I normally cook the squash as directed; however, instead of the basil I usually add onion. The basil was a nice touch. I served it with Hey Jude's Weekday Black Beans and Rice Weekday Black Beans and Rice. Thanks Barb!

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PaulaG August 18, 2004
Smothered Yellow Squash With Basil