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.
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!!
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.
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!