This year we’ve tried our hand of growing squash in our garden. We were pleasantly surprised that one plant produced 9 squash over 5 weeks of time. I opted to can 5 quarts of diced squash to use this winter when making casseroles, stews or stir-fry recipes. Last week I made an easy-to-make stove-top side dish with the squash. It was delicious!
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Prepping the Squash
It can be hard to peel. Cut a little bit off each end (stem and flower ends). Wash it under cool running water in your sink to remove any dirt and debris. If it’s a large one…cut it in half to make it easier to work with. Use a sharp vegetable peeler to remove all of the skin. A dull one won’t work, so make sure it’s sharp!!! Slice it into more manageable pieces. Remove the strings and seeds. Chop the remaining flesh into 1/2″ to 3/4″ cubes.
Cooking the Squash
In a deep skillet or wok add olive oil. Heat it up so it’s nice and hot. Stir in the cubed squash along with the following ingredients according to your own taste buds: Salt, Ground Black Pepper, Italian Seasoning Blend. Turn the heat down to medium. Sautee until it’s fork-tender. You’ll need to stir it every 2-3 minutes to keep things from sticking. This process should take less than 10 minutes.
Once it’s fork-tender sprinkle 2-4 tablespoons of dry seasoned bread crumbs over the top. Stir. Simmer on low heat for 2-3 minutes. Remove from heat. Serve immediately.
Sweet Variation
If you want to sweeten it up you can add 1-2 tablespoons of maple syrup, honey or brown sugar during the cooking process. The grand kids will eat it if I sweeten it up for them.
Refrigerator and Freezer Storage
Store all leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze it in a small freezer-safe container for up to 3 months.
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