I hated squash growing up. It wasn’t so much the taste of squash that turned me off, because I have always been a lover of vegetables, but it was the texture that got me. Squash, if cooked for long enough, can be very mushy, texture-less and really live up to it’s name; Squash. One time my family was out eating and I had a Yellow Squash-Zucchini Medley. I had to ask my grandmother what it was., because I had never seen squash in this unmooshed form. Once I had squash with a little texture to it, I figured it did not have to be so bad after all.
How to cook yellow squash with texture?
1 yellow squash
1 medium sized carrot
2 tablespoon vegan butter
1/4 cup chopped onion
season to taste ( salt, pepper, parsley)
Cut the squash and carrot into 1/2 inch slices.
Heat vegan butter in a large skillet over medium-high heat.
Place the squash into the hot skillet in an even layer, and place the onions and carrot slices around them. You may have to sauté these in more that one batch.
Cook for 2 -3 minutes, then season with salt, pepper, parsley, or whatever your taste bud dictate.
They should be brown on the other side and starting to soften. Flip them over and cook for an addition 2 – 3 minutes until brown on the other side. Be sure to stir around the onions and carrots occasionally so the cook evenly.
The squash should be soft, but not falling apart. If you are testing with a fork, you should be able to pierce the squash with no problem, but it should take a little wiggle to get the fork out.
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.