A simple recipe, such summery sweet Southern goodness, creamy and with a touch of subtle and sophisticated tarragon and a dash of heat.
- Vidalia Onions, a couple
- Yellow Squash, 5 or 6
- Butter, 1/2 stick
- Tarragon, a tablespoon snipped or equivalent dry
- Crushed Red Pepper, a dash
- Cream, 1/4 cup (optional)Slice the onions into rings.
In a large skillet, heat the butter over medium to medium-high heat until it’s just about to brown. Add the onions and cook over medium heat, stirring occasionally.
While the onions are cooking, slice the squash into rounds.
Snip the tarragon.
Once the onions are nicely soft and brown, add the squash, tarragon and a dash of crushed red pepper.
Continue cooking, stirring every now and then, until the squash is tender and beginning to brown around the edges.
Reduce the heat to low and add just enough cream to deglaze the pan and stir up all that browned yumminess. You can spare the calories and forget the cream, but why? It’s so good!
Stir in cream until the squash and onions are well-coated then dump it into a serving dish
Serve and enjoy!