Simple Squash Saute
We have a little less than two weeks until the official start of summer (June 20th) but I have already found some great locally grown squash at the Rainbow City Farmer’s Market last week. The ones I picked out were small and delicious. I made a Simple Squash Saute from them to go with our Sunday lunch and they were great with our pinto beans, cornbread, cabbage, mac-n-cheese and my sister’s yummy coleslaw. Of course we had sliced tomatoes and onions that I also bought at the farmer’s market. We finished the meal with my Chilton County Peach Cobbler that I posted a few days ago. I love good ‘ole Southern Cookin’ and I can get pretty close to momma’s level of expertise. She was a fantastic cook. My sister is the “Queen of Southern Cooking” in our family. She makes the best squash casserole, potato salad, coleslaw, chicken and dressing, ham, green beans, etc. The list could go on and on but I will stop with that because I know I have already made your mouth water! I was going to fry the squash but since it was only a handful and they were small, I thought I would just saute them with some onion and peppers. This is a great alternative if you are watching your calories or are on a gluten-free diet. Try out my squash saute, I think you will like it. Afiyet olsun!
- 4 Tablespoons olive oil
- 1 pound yellow squash (you could use Zucchini)
- ½ Red Bell Pepper,
- ½ Orange Bell Pepper
- ½ Yellow Bell Pepper
- 1-2 large green onions or 1 medium regular onion
- Salt and pepper to taste
- ¼ Teaspoon Aleppo Pepper
- Cut your squash into cubes (make sure they are about the same size).
- Cut the bell peppers into squares.
- Chop the onion.
- Heat 4 Tablespoons olive oil in a large pan.
- Add the onions and peppers and saute about 5 minutes.
- Add in the squash and saute until golden about 8-10 minutes.
- Season with salt, pepper and Aleppo Pepper.
- Afiyet olsun!
