Local and Seasonal Recipes, Menus and More 
  Yellow Squash Creole Style


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
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

DIRECTIONS
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