I love to cook smothered yellow squash, especially when they are fresh but I have never tried it with the sausage. A friend told me about adding it.
|When you choose yellow squash for this dish
they can be a medium size, and if they are very young you
need not peel them. I call a medium squash one that is about 8″ long.
2 – 3 med. sized Yellow Squash halved and sliced (about 1/2″)
Salt & pepper to taste
Sauté’ onion and sausage in butter until onion is clear.
Add squash and 1/8 cup of water and
nice and tender (about 15-20 minutes).
Taste and add seasoning as needed.
Note: Use just enough water to get a steam going.
The squash will give off some water as they cook.
You don’t really want the dish too watery.
Really tough dish huh?
You can make big batches of this and freeze it.
It’ll keep about 3 months in the freezer.