Savor the Season: Easy Pan-Fried Summer Squash – A College-Friendly Recipe & Cookbook Journey
As the vibrant hues of summer begin to gently fade, ushering in the cozy embrace of autumn, our local farmer’s markets transform into a treasure trove of late-season delights. While pumpkins, gourds, and hearty root vegetables start to make their appearance, a few summer favorites linger, shining brightly with their last hurrah. Among these, the humble squash—whether it’s the sunny yellow squash or the versatile zucchini—holds a special place in my culinary heart. Its adaptability and fresh flavor make it an absolute staple, and I’ve already made a mental note to convince my dad to plant rows of zucchini alongside his beloved tomatoes next year!
This particular end-of-summer tale began during my university’s annual Friends and Family weekend. Amidst the bustling campus activities, local farmers set up their picturesque stalls, overflowing with fresh produce. It was there that I stumbled upon a perfectly petite baby squash, an absolute steal at just 50 cents. Serendipitously, a nearby church was hosting a rummage sale, boasting a book deal too good to resist: six books for a dollar. Naturally, my inner bibliophile took over, and I emerged with a staggering twelve cookbooks! These weren’t just the flimsy, magazine-style pamphlets you might find at a grocery store; many were substantial, some even boasting over 300 pages of culinary wisdom. My arms definitely felt the burn as I lugged my precious cargo across campus!
My Passionate Pursuit: A Cookbook Collector’s Journey
That rummage sale haul pushed my personal cookbook collection to a grand total of 103 books, not including my ever-expanding binders and digital recipe boxes. Obsessed? Perhaps just a little bit, but in the best possible way! Each book tells a story, and this recent acquisition was no different. One of my new treasures was a vegetable-focused cookbook, and it felt like destiny to seek out a recipe for my newly acquired squash. As a college student, my pantry resources can sometimes be a bit limited, but a quick flip through the pages revealed “Kate’s Pan-Fried Summer Squash”—a recipe that promised deliciousness with minimal, pantry-friendly ingredients. While I still haven’t had the chance to uncover the mystery of “Kate’s” identity, I can unequivocally say that her dish was nothing short of amazing!
Entering the Weekend Cookbook Challenge: Showcasing a Culinary Gem
In the spirit of the Weekend Cookbook Challenge, which encourages participants to “Show and Tell” a cookbook from their collection, I am proudly featuring this specific recipe. This particular cookbook, despite being a recent addition, has quickly become what I affectionately call my “vegetable Bible.” It’s far more than just a collection of recipes; it’s sprinkled with charming anecdotes, invaluable cooking tips, and practical advice for purchasing each vegetable. I truly believe it will be an indispensable resource for both me and my roommates as we navigate the world of college cooking.
When packing for university, I deliberately curated my cookbook selection, bringing only those I knew would be most useful and inspiring for a college lifestyle. Beyond my physical books, I’m also diligently building “The College Cookbook” binder—a growing compendium of easy, budget-friendly recipes I’ve discovered online, in magazines, or photocopied from various sources. I’m always on the lookout for new ideas, so please, if you have any suggestions for college-friendly recipes, they are most welcome and enthusiastically encouraged!
Crafting the Perfect Pan-Fried Summer Squash: My Personal Modifications
When it comes to squash, I have a strong preference: I absolutely detest it when it’s overcooked and turns mushy. The original recipe for Kate’s Pan-Fried Summer Squash called for a cooking time of around 40 minutes, which, in my experience, would result in a texture far too soft for my liking. So, I took matters into my own hands, adjusting the cooking time and opting to drain the broth earlier rather than waiting for it to completely evaporate. This simple tweak ensured my squash retained a delightful al dente bite.
For those seeking a vegetarian option, this recipe is incredibly versatile. You can easily substitute the chicken broth with either vegetable broth or even water. While water might not impart as much depth of flavor as a rich broth, it will still effectively cook the squash to perfection. Additionally, the original recipe mentioned using fatty bacon drippings. However, since the recipe also called for butter, I decided to omit the bacon drippings altogether. The butter provides ample richness and flavor without the need for additional fat, keeping the dish a bit lighter without sacrificing taste.
Kate’s Pan-Fried Summer Squash
Ingredients:
- 1 pound yellow squash, uniformly sliced (about 1/4 inch thick)
- 1 cup chicken broth (or vegetable broth/water for a vegetarian option)
- 1/2 cup yellow onion, finely chopped
- 2 Tbsp fatty bacon drippings (optional, see notes above)
- 2 Tbsp unsalted butter
- Salt and freshly ground black pepper to taste
- Optional garnish: Fresh parsley or chives, chopped
Instructions:
- In a large skillet, combine the sliced yellow squash, chicken broth, and chopped onion. If using bacon drippings, add them now.
- Heat the mixture over medium-high heat until it reaches a boil. Once boiling, reduce the heat to medium.
- Cook uncovered until the broth has largely evaporated. The original recipe suggests about 10 minutes. Pro Tip: If you prefer your squash with a firmer texture, you may want to cut this time in half (around 5 minutes) and then carefully drain any remaining broth from the skillet.
- Add the butter to the skillet. Continue to cook uncovered over low heat, stirring occasionally, until the squash reaches your desired tenderness. The original recipe calls for another 30 minutes, but based on my preference for firmer squash, mine typically only takes an additional 8-10 minutes to become perfectly tender-crisp. Season generously with salt and pepper to taste.
- Serve immediately as a delightful side dish. Garnish with fresh herbs if desired.
Source: “Greene On Greens” 1984 p. 325
Embracing Seasonal Flavors: What’s Your Favorite End-of-Summer Meal?
This pan-fried squash, with its tender yet firm texture and savory notes, has quickly become my go-to side dish for those lingering summer evenings. It’s incredibly satisfying and complements a wide range of main courses. While I haven’t had much experience in making squash the star of an entire dinner, this recipe has certainly ignited a spark of inspiration. I plan to stock up at the farmer’s markets in the coming weeks and embark on some exciting culinary experiments, perhaps trying roasted squash or even a simple squash gratin.
Now, I turn the question to you: What is your favorite end-of-summer meal? Is there a particular dish that encapsulates the essence of the season for you, a recipe you look forward to making year after year as summer transitions to fall? Share your culinary traditions and recommendations in the comments below!
Ultimately, this journey—from a 50-cent baby squash and a dozen rummage sale cookbooks to a delicious, college-friendly recipe—is a testament to the joy of simple, seasonal cooking. It reminds us that good food doesn’t have to be complicated or expensive, and sometimes, the best discoveries are made in the most unexpected places. Happy cooking!