This weeks farm share from Glade Road growing includes yellow squash and white onions. Here's a recipe with a southern flair.
serves 2
1. Slice 1 large squash in half vertically and then into 1/2-inch rounds. Or substitute two medium squash and just cut into rounds. (About two cups)
2. Remove greens from white onions and reserve for other purpose. Cut into similar size slices.
3. Add 2 tablespoons unsalted butter or extra virgin olive oil to a wide sauce pan that has a lid and heat over medium setting.
4. When a water drop evaporates imediately add onions and cook until soft about 4-5 minutes.
5. Add squash and:
1/2 t salt
1/2 t black pepper
1 1/2 tablespoons turbinado or demerara sugar
6. Stir, then cover and cook for about 20 minutes, until squash is very soft. Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.
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If you prefer something savory, here's a recipe from last year for a squash and potato torte. Or for something simple, just steam squash rounds, cubed potatoes and thinly sliced onions. Cool and serve tossed with Greek yogurt or tofu "sour cream."
