Thursday, September 9, 2010

Cooking summer squash

Today I gathered a handful of one of my all-time favorite summer vegetables, the Yellow Crookneck Squash and decided to make a tutorial for you on how I cook it. Of course any summer squash (like zuchini) will work.

Grab a pound or so of any summer squash, wash them, slice them into 1/2" or so rounds.
Set a pan over medium-low heat.

Melt a tablespoon of the cooking fat of your choice. My preference is butter or extra-virgin olive oil.  If you are using butter, you will know that the temperature is right if the butter melts and foams.

Set your squash in the pan, prefferably in one layer (just try not to crowd the pan).  Sprinkle all the slices with salt (I prefer Kosher salt, especially Diamond V). Let the pieces simmer in the butter for several minutes, then give them a stir. Stir again every couple of minutes.

The squash is done when it has browned and the pieces are slightly limp, approximately 15 minutes. Taste to see if they need more salt, add pepper if you like.

This is the perfect side dish to nearly anything!

In this post I am using a French Steel pan on an induction cooktop. French steel is inexpensive and it responds very quickly to temperature changes.