Crookneck Squash an Early Taste of Autumn
Welcome the cozy flavors of fall with "Crookneck Squash an Early Taste of Autumn," a delightful seasonal recipe that transforms tender crookneck squash into a skillet masterpiece. This dish features caramelized golden onions, fragrant garlic, and a medley of fresh thyme and rosemary, infusing every bite with warm, herbaceous notes. Lightly sautéed to achieve a delicate caramelization, the squash is perfectly complemented by a sprinkle of grated Parmesan cheese, which melts into a creamy finish. Garnished with vibrant parsley, this simple yet elegant side dish offers a rustic touch of autumn’s bounty in just 40 minutes. Perfect for weeknight dinners or holiday gatherings, this recipe showcases fall vegetables at their finest.
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Recipe Information
Ingredients
- 4 medium-sized crookneck squash
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon fresh rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
Wash the crookneck squash thoroughly under running water. Trim the ends and slice the squash into thin rounds, about 1/4 inch thick.
Peel and slice the onion into thin half-moons. Mince the garlic cloves and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until the onion turns soft and golden brown.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant. Remove the onion and garlic mixture from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced crookneck squash in a single layer. You may need to cook in batches to avoid overcrowding.
Sprinkle the thyme, rosemary, salt, and black pepper evenly over the squash slices. Cook for 4-5 minutes on each side, until the squash is tender and slightly caramelized.
Return the onion and garlic mixture to the skillet and gently toss with the squash to combine. Cook for another 2 minutes to heat through.
Turn off the heat and sprinkle the grated Parmesan over the squash. Cover the skillet for 1-2 minutes to allow the cheese to melt beautifully.
Garnish with chopped parsley before serving and enjoy this early taste of autumn!
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 22.9 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
