I posted this last year but have had an abundance of squashes, so thought it is a good idea to post again. We’re still enjoying the last of the 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?
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
- 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: Summer Salad with Fresh New Peas and Strawberries