Imagine my surprise when I was doing my usual “spray things off to see if you can just keep them alive ,” and I noticed several white squash on one of my plants.
It’s been way too hard to garden this summer, and in my large pots, when things began to take a turn for the worse, I just started planting squash seeds. It’s nice to still be harvesting something. I fixed a very simple side dish.
You have to have very young white squash, if you don’t want to have to peel it. Rinse it off, then slice it longwise across the squash in about 1/4″ slices. Heat about 2 TBSP olive oil in a large skillet on medium. Lay squash in a single layer, lightly brown on both sides. I just used all purpose Adobo seasoning, available in the Mexican food section of the grocery store. After the squash was browned, I added a little chicken broth, covered the pan, and let the squash cook through. It’s now one of my new favorites!
I’m planning on planting a fall garden, if it ever gets below 100°. I’ll keep you posted. Fall is such a great time to plant greens.