Summer Squash Saute Recipe
Ingredients
1 pound summer squash, peeled, seeded, and cut in cubes
2 tablespoons oil
1 onion, minced
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon minced parsley
1/4 cup tomato puree
1 tablespoon vinegar
2 tablespoons beef bouillon
Directions
Parboil squash in salted water and drain (allowing 1/2 teaspoon salt per quart of water).
Saute in oil the onion, garlic, salt, pepper, and parsley.
Do not brown; add tomato puree, vinegar, and bouillon.
Simmer skillet mixture for a few minutes; add squash.
Cover.
Simmer until liquid is reduced; serve hot
Saute in oil the onion, garlic, salt, pepper, and parsley.
Do not brown; add tomato puree, vinegar, and bouillon.
Simmer skillet mixture for a few minutes; add squash.
Cover.
Simmer until liquid is reduced; serve hot
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