Slow Cooked Yellow Squash
At this point in the season, yellow squash is one of the only remaining vegetables from summer that hasn't been forked over the border for growing. The very last of them are still being picked close by. (For instance, at the Red Hook farms, which I visited the other week.) Now is the time to cook your final, true-to-the-season yellow squash, and glean that last bit of summer zing to bring with you into the cold months. The only squash you'll be getting come a fortnight or so, are the big, often frightful winter variety, who's taste resembles potato. They can be tasty, if done right and cooked long enough, but they do not beat a forkful of that squeaky, hot September gourd of yore.
(With help from Mark Bittman's, How to Cook Everything.)
1 to 2 lbs of firm yellow squash, with big middles
3 tbs of butter or ghee* (easier to digest in the winter)
2 tbsp of local honey**
Minced fresh mint leaves
Salt, pepper, paprika
Wooden spoon (for gentle stirring)
Cut the squash into 1/4-inch rounds. Plop the butter on a large skillet and turn heat to HI. When the foam staves, dump in the squash and turn heat to MED. Add salt. Stir gently for ten to fifteen minutes, or until the squash begins to brown. Flip often, but allow to cook unevenly. When some of the rounds have become translucent, add the honey, minced mint, and other spices. Turn heat off completely and give it one last toss in the heat of the cooling skillet. Serve quick.
*Ghee is clarified butter, popular in auyervedic nutrition. Due to its lack of lactose, it has recently become more widely available to mainstream consumers concerned with food allergies/intolerances.
**Organic honey from bee farms in your particular region is great for the immune system. The bees are making the honey from local flora, thus providing you with important antibodies specific to your environment.