Slow-Cooked Yellow Squash

Long cooking in a covered pot concentrates the sweet, nutty flavor of squash. If the vegetable begins to brown as it cooks, lower the heat and add a splash of water.

  • Prep:
  • Total Time:
  • Servings: 4
Slow-Cooked Yellow Squash

Source: Everyday Food, September 2007


  • 2 tablespoons olive oil
  • 1 medium onion, halved and thinly sliced
  • 4 yellow squashes (8 ounces each), thinly sliced
  • Coarse salt and ground pepper


  1. In a large pot, heat oil over medium-low. Add onion, squashes, and 2 tablespoons water. Season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until soft, 30 to 35 minutes.


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