Fresh garden squash. Even better – Chorizo, squash and caramelized onions. Squash is the mint of the vegetable world. Once it gets started, there’s no stopping it. At Ginny’s request, I planted six squash plants in May. I doubted I would have a great yield because the squash bugs descended like a horde on my plants last year and took almost the entire crop. But time makes us wiser and squash bugs don’t stand a chance when you spend every afternoon upside down under the squash leaves, meticulously looking for any sign of the squash bug eggs. The bugs have been relentless during this wet, warm season, but so have I. And now the hard work has paid off.
What does one do when up to his neck in squash? Well, squash casseroles, squash bread and, best of all, sauté it in skillet with some olive oil, salt and pepper. the only thing better is to add in some caramelized onions and a pound of delicious chorizo.
Fortunately, Spidey the cat also enjoys gardening and sometimes catches a stray squash bug or two with his lightning fast claws. I don’t think he eats them, because he never smells like green Jolly Ranchers when we leave the garden. Yes, that’s right, green Jolly Ranchers. If you don’t believe me, squash a squash bug between your fingers and then smell it. This smell took me back to that magical candy treat after soccer games in 1989.
The wonderful thing about cooking chorizo with these veggies is that you don’t have to add any other spices to make this dish delicious. It’s all in the chorizo! This recipe is only five ingredients. That’s no small feat for me. I have a tendency to go overboard with my ingredient list.
There are probably some squash skeptics out there saying, “I hate the texture of squash.” Well, it’s all in the temperature. I don’t care much for boiled squash. The trick is to get your pan/skillet pretty hot (medium high on my stove) and then cook it at this temperature until it starts to get dark brown on the edges. You’ll need to stir it often to prevent burning. It also helps to throw in a couple teaspoons of bacon grease. The result is delicious and the texture is sooooo much better than the mushy boiled squash I had as a kid.
Temperature is very important in cooking. It has taken me years to figure this out. When you cook squash on lower heat, it tends to get mushy and too soft. If you’re vigilant with the spatula and watch it for burning, you can cook it at a higher temperature and get a great flavor.
PREP TIME: 5 minutes COOK TIME: 35 minutes SERVINGS: 5
- 2 tsp. bacon grease
- 2 Tbsp. olive oil
- 1 large yellow onion, sliced thin
- 4-5 medium yellow squash, sliced in uniform thickness
- 1 lb. chorizo
- salt and pepper as needed
- Heat the bacon grease in a pan over medium heat. Add onions and cook for about 20 minutes until golden brown and reduced in size.
- In another pan, heat olive oil to medium high and add squash. Cook for about 15 minutes until slightly brown on outside, stirring often to prevent burning. Remove from heat.
- Add chorizo to the onions and cook for about 15 minutes or as directed on package. Add the squash to chorizo/onion mixture and let your taste buds cut loose.