Being a farmer makes for great eating. You get the freshest ingredients and you definitively know that none of your produce is laced with pesticides or herbicides. However, being a farmer in south Texas gives you the frustrating “opportunity” of trying to grow food in heat that rivals that of the bowels of Hades.
One side effect of this heat is tough squash skins. Any day over 90 degrees will cause the skins of your squash (especially those of yellow squash) to turn into rubbery, impenetrable coverings that most would consider close to inedible. Here’s a good test to see where your squash skins are at: try to pierce into your squash with your fingernail, if you can’t puncture the skin, even with your best lacquered thumb nail, you’ve got hard squash.
I love the skins of fruits and vegetables because they provide fiber, micronutrients and antioxidants, so here’s how I cook our yellow squash on hot days when they’re tougher than John Wayne in a street fight.
Simmered Squash with Parmesan and Fresh Herbs
Prep Time: 10 mins, tops
Cook Time: 15 mins
- 3 tbsp butter
- 2 lbs fresh squash (any yellow variety works well), sliced with ends removed
- 1/2 onion, sliced
- 1/3 cup whole, or cream if you wanna go gangbusters
- 1/4 cup Parmigiano regiano
- 3/4 cup fresh herb (basil, sage, thyme, tarragon, parsley and rosemary do nicely)
- Heat butter of medium-low heat in a large pan.
- Once butter melts, add squash and onion. Cook for 10 minutes, stirring frequently.
- Drop heat down to low and add milk (or cream, you sly devil you) and Parm reg. Continue to simmer for two or so more minutes until sauce thickens but before milk starts to curdle.
- Remove from heat and add fresh herb of your choice.