I am just lucky enough to have a cousin who is a horticultural genius, and grows an amazing variety of fresh produce in her almost cantilevered hillside garden. She brings me an amazing bounty of onions, squash, peaches, nectarines, beans, artichokes, tomatoes, figs. and other amazing produce.
My yard is super small, pretty much a paved patio, and any patch of dirt is taken over by a citrus tree planted by the previous owner, for which I am grateful. I have no idea how the citrus trees survive… but they do! I’m happy that I can give my sweet cousin big bags of tangelos in return for her generous gifts.
Cupcake squash is sort of a cross between zucchini and patty pan, and is super sweet and flavorful. If you can find it, definitely use it in this dish. I’ve never seen it in the grocery store, but you might be able to find it at a farmer’s market.
For the tomatoes, I used a combination of yellow and red, but either one will work. The dish is topped with fresh chives, which I just happen to have growing in a forlorn pot attached to our cinderblock wall. Fortunately, chives are pretty indestructible! The lemon juice I used was also from the ancient lemon tree in our yard. We also had a pot of thyme. Yes!!
This classic Southern veggie dish is updated with the wonderful flavors of summer squash and fresh tomatoes, and, it is soooo ridiculously delicious! It’s a perfect side dish, and also a perfect light lunch. You can also mix leftovers into an omelette or strata for breakfast or brunch.
I just made this recipe and it is now one of my favorite vegetable dishes. I sometimes think about summer squash as something you have to find ways to use up, but not in this case. This is more of an “I can’t wait until summer gets here, so I can make this dish” recipe. And if you can find cupcake squash, even better!
- 2 tablespoons unsalted butter
- 12 ounces summer squash, such as patty pan, cupcake, zucchini, or crook neck, cut into 1 inch pieces, skin on. I used half patty pan and cupcake.
- 1 red bell pepper, chopped
- 1 cup fresh or frozen corn kernels
- 1 cup frozen baby lima beans, thawed
- 1 1/2 tsp kosher salt
- 1 tsp chopped fresh thyme
- 1/4 tsp freshly ground black pepper
- 1 cup halved cherry tomatoes. I used half red and yellow.
- 2 tablespoons fresh lemon juice
- 1 tablespoon thinly sliced fresh chives
- Melt the butter in a 12 inch skillet over medium high heat. Add the squash and red bell pepper and cook, stirring occasionally for about 3 minutes.
- Add the corn kernels, lima beans, salt, thyme, and pepper. Cook, stirring occasionally, for about 3 minutes.
- Stir in the cherry tomatoes, add the lemon juice, stir, and sprinkle with the fresh chives. Serve immediately.
Yield: Serves 4 to 6
Recipe adapted from Fine Cooking, Aug/Sept, 2016