This is a delightful side dish, with subtle flavors that don’t overpower the squash but give it a nice tang. Squash is the star of this show, and you don’t want to overwhelm its delicate flavor. I know it’s winter, but yellow squash is typically available year round, in varying degrees of size and freshness. Yesterday the store had some fairly nice looking ones, so picked them up on a whim during my half-hour quick-trip to the grocery that’s nearby my daughter’s piano lessons while she continues to perfect that craft. The original recipe for this comes from Threadgill’s, a restaurant that was my mainstay while in college in Austin (oh that and Trudy’s and Chuy’s.) I usually try to get in a dinner or lunch at any of those whenever I visit. I have a copy of Threadgill’s cookbook from 1996 which was written by the proprietor at that time, and immediately went to it to replicate this side I almost always order with my main course there. (Which is either chicken-fried steak or chicken-fried chicken livers. Oh yes.) I was tempted to add more Worcestershire and Tabasco than the recipe called for, but I pulled back and trusted the recipe. I quartered the original recipe as it said it made enough for eight large servings, and with only three of us it came out the perfect amount, with a tad leftover. Would serve four easily as a side dish. We had both chicken and steak leftover in the fridge we needed to eat, and wanted something new for a vegetable in these winter months. I also whipped up some couscous, which is another nice quick side to pair this with. My adaptation to this recipe was to add a half a tomato, not only for color but a bit more flavor, and substitute a nice dry Chardonnay for the Chablis it called for. And ground black pepper! Gotta have that spice in most everything. I did restrain myself this time and left out garlic. I hope you enjoy this tangy take on an otherwise bland side dish!
Tangy Squash with Onions and Tomatoes a la Threadgill’s
Adapted from Threadgill’s, The Cookbook
1 pound yellow squash, chopped
1 tablespoon butter or substitute
1/4 cup chopped onion
1/4 cup white wine, you choose
1/4 cup water
1/4 teaspoon Worcestershire
1/4 teaspoon Tabasco sauce
1/2 small tomato, chopped
Ground black pepper, to taste
Parsley for garnish, optional
Note: The above recipe is the quartered version. Double, triple or quadruple as needed.
Start by chopping up the yellow squash into 1/4-inch or so slices, then cut the larger slices in half. In a large-ish skillet, heat the butter or substitute on medium and add the onion. Sauté for about 3 minutes, until it starts to soften. Add the wine, water, Worcestershire, and Tabasco sauce until mixed, then dump in the squash. Stir it around in the juice, then cover it up and simmer for a few minutes. Uncover and give it a good stir again, grind some black pepper over it, then stir again and cover. At this point keep an eye on it. You only need to cook it maybe a total of 1o minutes more, stirring occasionally, depending on your heat. You don’t want the squash to be too mushy, but not overly hard either. Just eyeball the doneness. Last, tell your family to get in the kitchen and dinner is served!