Think of this vegetable as yourself in braces & fuzzy hair in high school.
You've probably walked right past it!
Nestled right there between the glossy green zucchini sqash and come-hither yellow squash, this gray-green counterpart hardly ever gets the attention.
And like you (and me) in high school, it so deserves it.
This incredibly no-frills treatment - just steamed with some sauteed onions and garlic in olive oil and chopped tomatoes for a few minutes, it transforms into a delightful and delicious vegetable.
So much sweeter than the slightly bitter zucchini and not quite as sweet as the yellow squash, I think this vegetable makes the perfect dinner side to roast chicken, red meat anything.
But I love most about it, it can be well in advance, eaarly in the day and serves best at room temperature.
Just like the enormous trays served at your favorite salumeria in your favorite little town in Italy and very much inspired by just that.
Gather the ingredients,
2 lbs gray squash, 1 medium yellow onion, 4-5 peeled garlic cloves, 1-1/2 tsp salt, 4 canned whole tomatoes with 3 tbs of their juices, 1/3 cup good quality olive oil
Gray squash: Cut each squash (tops attached) into 3 slabs lengthwise. Then cut each slab into 3 long length. Finally half each length.
Onion: Peel, cut and discard tops and quarter. Cut each into quarter-circles.
Garlic: Crush to release oils and chop
Tomatoes: Roughly chop, reserving all juices.
In a heavy bottom pot, heat oil until very hot. Add the garlic and saute for a few seconds.
As soon as it turns fragrant, add the onions, 1/2 tsp salt and saute for 7-10 minutes on medium-low flame until the onions have softened but not turned brown.
Cook's Note: Adding salt to the onions while sauteing will result in softer onions by drawing the moisture out of the cells.
Add the tomatoes and the juices and stir. Add the squash and stir so thevegetable is well coated.
Add 1/4 cup water, cover with a tight fitting lid and cook for about 10 minutes, stirring once in the middle. The vegetable should be tender but not limp.
Remove immediately from the hot stove to prevent further cooking. Empty the vegetable and juices onto a platter or serving dish.
Set aside until ready to serve.
Recipe for
Simple Gray Squash with Onions & Tomatoes
Preparation time: 10 minutes
Cooking time: 20 minutes
Shopping list:
2 lbs gray squash
1 medium yellow onion
4-5 peeled garlic cloves
1-1/2 tsp salt
4 canned whole tomatoes with 3 tbs of their juices
1/3 cup good quality olive oil
Preparation:
Gray squash: Cut each squash (tops attached) into 3 slabs lengthwise. Then cut each slab into 3 long length. Finally half each length.
Onion: Peel, cut and discard tops and quarter. Cut each into quarter-circles.
Garlic: Crush to release oils and chop
Tomatoes: Roughly chop, reserving all juices.
Method:
In a heavy bottom pot, heat oil until very hot. Add the garlic and saute for a few seconds.
As soon as it turns fragrant, add the onions, 1/2 tsp salt and saute for 7-10 minutes on medium-low flame until the onions have softened but not turned brown.
Cook's Note: Adding salt to the onions while sauteing will result in softer onions by drawing the moisture out of the cells.
Add the tomatoes and the juices and stir. Add the squash and stir so thevegetable is well coated.
Add 1/4 cup water, cover with a tight fitting lid and cook for about 10 minutes, stirring once in the middle. The vegetable should be tender but not limp.
Remove immediately from the hot stove to prevent further cooking. Empty the vegetable and juices onto a platter or serving dish.
Set aside until ready to serve.
Enjoy!
