Off-Schedule Squash Post
by John Weckerle
We nabbed the next two yellow squash from the garden today, and made a startling discovery – apparently, we have two distinctly different straightneck yellow squash varieties. One appears to be the traditional straightneck, while the other seems to have a growth habit more like a zucchini. Both tasted great prepared simply, as follows:
Slice the squash thin (crosswise), about 1/4 inch thick. In a wok or large saute pan, heat enough olive oil to coat the squash. Add squash, and season with onion powder, basil, salt, and pepper. When squash is nearly tender, add some white wine (I used about 1/4 cup for the four squash), and cook until the wine has completely reduced (no remaining liquid). In this case, the squash was served as a side to the main dish of angel hair pasta with tomato sauce and feetballs.