Smothered Yellow Squash With Basil
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.
- Ready In:
- 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.
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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.