Squash

Let's talk squash. Love it. Can't get enough of it, especially when fixed this way, which is a recipe I found in Gourmet magazine two or three summers ago. I fixed this last night with squash from Katie's garden and it was good. I've got squash planted in a raised bed along the driveway, but it's not producing yet. Soon, I hope soon. I could eat this two or three times a week.


Smothered 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.

Active time: 15 min Start to finish: 30 min

Servings: Makes 4 servings.

Ingredients
2 tablespoons olive oil
1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped fresh basil
Preparation
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.