Smothered Yellow Squash with Basil

August 7, 2012

Here’s another super easy and fast summer side dish from Gourmet Today. It only takes about 25 minutes from start to finish, so it’s perfect for a weeknight.

“Smothering” is a cooking term often used in Louisiana to describe cooking something in a tightly sealed pot with only a small amount of liquid. I usually think of it as being partway between steaming and braising. In this case, quickly browning the squash over high heat before adding the liquid and covering the pan develops an amazing caramelized flavor, and the dish needs no other ingredients besides salt and pepper and a little bit of garlic and basil!

Healthy, fresh, and full of flavor. Can’t ask for much more than that!

Smothered yellow squash

Serves 4 to 6


  • 2  tablespoons olive oil
  • 1½  pounds medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
  • 2  garlic cloves, finely chopped
  • 1/2  cup water
  • 1/4  teaspoon salt
  • 1/8  teaspoon freshly ground black pepper
  • 1/4  cup finely chopped fresh basil


  1. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add half of squash and cook, stirring occasionally, until browned, about 5 minutes. Transfer squash to a bowl, heat remaining tablespoon oil, and cook remaining squash in the same manner.
  2. Return squash in bowl to skillet, add garlic, and cook, stirring occasionally, for 1 minute.
  3. Add water, salt, and pepper, bring to a simmer, and simmer briskly, covered, until squash is tender and most of liquid has evaporated, 6 to 7 minutes. Stir in basil and serve.

One comment

  1. Reblogged this on babypuree and commented:
    I’m going to try this tonight with my yellow squash from GreenBEAN

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