Summer Squash cooked in a butter and canola oil, lots of onion and sprinkled with rosemary. This combination gives the Squash the most most delicious, sweet, buttery and herb flavor.
Summer is here so you can count on getting the best in season, tender, slightly sweet fresh yellow crookneck. I like my squash just a tad al dente, but if you prefer a more tender texture, buy the smaller ones.
Summer Squash is a simple dish but if you desire more flavor, consider changing it up by adding bacon grease.
Although rosemary is my favorite herb, fresh thyme, tarragon and basil pairs with it very well. Serve this dish promptly, while still warm, and the kids will love it too!
Fried Yellow Squash and Mushrooms
- 5 yellow squash
- 1 8 oz package sliced mushrooms
- 1 tablespoons canola oil
- 1 tablespoon butter
- 1 cup sautéed diced onions
- 1 teaspoon fresh rosemary leaves finely chopped
- salt and freshly ground black pepper to taste
- Slice squash
- In a large skillet, sauté squash in oil and butter.
- Slightly brown; add onions and mushrooms. Season with salt and pepper
- Cook over medium heat 3-5 more minutes but do not allow squash to become mushy.
- Sprinkle with rosemary and keep warm until served.