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  Yellow Squash Creole Style



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2-3 large yellow squash, quartered lengthwise and chopped into 1 inch pieces.
2 Tablespoons olive oil
1 large sweet onion, chopped
1 cup chopped celery
1 large green pepper, chopped
2 large tomatoes, quartered and sliced (preferably one yellow or orange and one red)
1/2 cup fresh basil, torn
salt and freshly ground black pepper to taste

Steam squash for 2-3 minutes—it should still be firm when tested with a fork. Set aside.
Heat olive oil in a large pan with a lid. Add onion, stir to coat with oil and sauté over medium
heat until completely translucent and soft. Stir in celery and green pepper and cook for 5-10
minutes until celery is tender. Add tomatoes and squash, stir well to combine, cover, turn heat to
low and cook for another 5-10 minutes until completely heated through.
Turn off heat, stir in basil, salt and pepper, cover and let sit at least 15 minutes before
serving. Serve over rice or as a side dish. Cover and refrigerate leftovers.

Copyright © 2010 Stefanie Samara Hamblen