A variety of squashes and onion ready for sautéing
It’s starting to be fall in Santa Cruz – there’s a chill in the air, although we’re still enjoying the last of Indian summer. (Actually, September/October is our real summer- June, July and August are usually foggy and cool here by the ocean); except this summer which was unusually warm— say global warming anyone?
Delicious sautéed squash and onion dish
German Secret Sauce
Which brings me to this recipe for your remaining summer zucchini/squash harvest – plus what’s still available at farmer’ markets. You can use any type of soft skinned winter squashes just as well. This family favorite is a great side dish for roast chicken, broiled fish or almost anything you serve.
I first enjoyed this recipe when I was visiting my mom’s cousin Erica in LA in the eighties. My mom and her cousins Hans and Erica were born in Germany- escaped here during the war. Erica was an excellent cook. This dish surprised me as I had no idea that the “sauce” was nothing but ketchup, and that ketchup is a mainstay of German cooking!
This is a very easy to make dish with a rich, satisfying taste. It always comes out delicious. You can use any combination of squash and onions you like. I make it for company and let them guess what is in the sauce- so far no one has figured it out! But now you know!
German Squash with Secret Sauce
INGREDIENTS
- 5-7 squashes- your choice (I like to vary the colors- using yellows and greens)
- 1 large onion plus 1-2 cippolini onions if you like
- 1-2 Tbsp. Olive oil
- Salt-free seasoning, pepper; or use salt if you can
- Fresh chopped herbs- thyme or marjoram are my favorites for this
TO DO: (serves 3-4 or 2 with leftovers)
1. Chop onions into 1/2 “ pieces
2. Chop squashes in approximately 1/2 pieces also- they can be sliced but the way Erica made it they were chopped
3. Heat oil on med high heat in large sauté pan; add onions and sauté until just brown- 5-6 minutes
4. Add squashes to pan, and spices; sauté 3-4 more minutes uncovered- cover for about 5 more minutes til tender
5. Add 1/2 cup ketchup—sauté another 2-3 minutes; taste and add more if you like
That’s it! I’m sure you’ll be surprised at how rich tasting this is! Thanks Erica!
Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075
Enjoy!
Type2 Delicious 