My grandmother made this every summer at her Chesapeake Bay shore house when the squash came in season. I’ve added fresh dill to the recipe, but cook it as she did, in a black iron skillet. I sometimes use 2 tablespoons of olive oil in place of 2 tablespoons of butter.
• 2½ pounds yellow squash
• 1 large sweet onion
• 4 tablespoons unsalted butter
• 1⁄3 cup fresh dill, chopped
• Salt and freshly ground black pepper
1. Wash and trim squash and cut it into rings about 1⁄3-inch-thick. Peel onion and cut lengthwise into half; cut each half into slices.
2. Melt butter in a heavy skillet and sauté squash and onion over medium heat for about 10 minutes, until crisp-tender. Stir in dill; season with salt and pepper. Reduce heat, cover and cook 5 minutes. Serve immediately.
Author Susan Belsinger uses herbs every day in and around her home and greenhouse. She and the International Herb Association are releasing a book on dill, the Herb of the Year for 2010.
Click here for the main article, 2010 Herb of the Year: Dill (Anethum graveolens) .
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