Yellow Squash and Vidalia Onions

June 29, 2010

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!

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{ 11 comments… read them below or add one }

1 Sheila June 29, 2010 at 1:16 pm

What a great combination for a summer side dish.


2 Carrie June 29, 2010 at 3:55 pm

This really sounds like a fantastic side dish! The cream is a nice addition that I wouldn’t have thought of, and I just love those golden brown onions!


3 Memoria June 29, 2010 at 7:42 pm

This dish looks amazing!!


4 Chris June 30, 2010 at 7:48 pm

Oh wow…I am in love with this recipe! First, caramelized onions…*swoon*, then with yellow squash and cream – love! And, I love that you snip your tarragon. I was with a friend who did that and had never seen anyone do that before. Had to send her this link. ;) Thanks for a great recipe!


5 Karen Bove June 30, 2010 at 8:28 pm

It feels too much like eating grass if I don’t snip it :)


6 Susan July 4, 2010 at 1:43 pm

Oh, lord…this unassuming little recipe just took me to the heights of culinary ecstasy. I have fresh tarragon growing outside and this has just become my favorite way to use it. I made the squash with grilled chicken, but I barely ate the chicken–had two helpings of this stuff instead. Yummy.


7 christellar July 5, 2010 at 11:56 am

wonderful photographs!!! I love the colour you got on that seared onion: makes me want to smile :)


8 Jane July 14, 2010 at 6:51 pm

recipe with pics


9 Susan B. June 7, 2011 at 7:28 pm

I have made this many times since reading about it on your blog, and it is one of my very favorite dishes.


10 Penny Wolf July 21, 2011 at 9:57 pm

I added some white wine to the recipe and this is wonderful!


11 Lizzyanne August 18, 2013 at 7:31 am

This was yummy even without the cream…. It will become a summer favorite of mine.


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