Those of you that know me personally, know that I am a southerner but reside half of the year in the mid-west. So for many this post is like old news, for some it will not be. During the mid-westerner summer months I sell my produce at the local farmers market and have had to learn to suppress utter surprise when someone looks at beets and calls them turnips. And most assuredly we get a lot of “what is it and how do I fix it?”. And then there are the times when someone turns up their nose at my beautiful small summer squash in search of something big enough to be a club.
It seems that mid-westerners are into “fried veggies” big chunks of breaded stuff deep-fried. Southerners fry their chicken, fish, and maybe their okra but not their summer squash that would be sacrilegious.
GAPS/SCD encourage a lot of squash and summer squash are a perfect food if prepared properly. Yellow and zucchini squash are similar in flavor and best before the seeds develop any size. They are extremely simple to prepare.
You start with a good skillet, heat it and add a couple of tablespoons of butter, a couple of tablespoons of coconut oil, and a couple of tablespoons of olive oil (of course this will vary in relation to the amount of squash you are going to cook).
Thinly slice a large onion and cook until it is tender then add in thinly sliced squash rings. (The meaning of “thin” is completely subjective.) Cook the squash and onion together until it is all cooked down adding salt and pepper about half way through the cooking process. (salt helps break down food and seems to make things cook a bit faster.) Salt also sweetens veggies and this is absolutely true for squash. But if for some reason, such as trying to get a picky eater to take a second bite, they can be further sweetened with a drizzle of honey.
This is a very simple side dish, it literally takes very little time to prepare and it can be made up in advance and left to sit on warm with no negative affect.