For the most part, I am a self-taught cook. And truth be told, I cook because I have a family to feed — not because I particularly enjoy it. So the simpler a recipe is, the better I like it.
I grew up in the Deep South, Georgia to be exact. That means that on a regular basis, I ate vegetables that were either fried or drowning in butter. They were absolutely delicious but completely unhealthy.
This recipe is one of the first ones I learned, and I used to make it with a stick of butter instead of a cup of chicken broth. I called it smothered squash back then. Today, I substitute broth for the butter. After all, eating your veggies is meant to be good for you. Yellow squash is a good source of vitamin C, a potent antioxidant, and potassium, which is key to heart health and muscle health.
Steamed yellow squash and vidalia onion
- 5 yellow squashes, sliced
- 1 Vidalia onion, chopped
- 1 cup chicken broth
- Sea salt, to taste
- Pepper, to taste
- Place the sliced squashes and chopped onion in a skillet.
- Add chicken broth and bring to a gentle boil over medium-high heat.
- Cover and reduce heat to medium.
- Simmer for about 10 minutes or until the vegetables are translucent.
- Using a slotted spoon, remove the vegetables and place them in a serving bowl.
- Add sea salt and pepper to taste before serving.
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