4 as a side
- 1 medium zucchini
- 1 medium yellow squash
- 2-3 Tbs butter
- Salt to taste
- Red pepper flakes to taste
- Water as needed.(see hints below)
Cut the squash ends off, cut the squash into quarters lengthwise and then cut them on a slight bias crosswise into pieces 1/2-inch thick.
Add that to a large saute pan and add up to 1/2-inch water to that, add 2-3 Tbs butter to that, add a pinch of red pepper flakes, salt to taste and turn the heat to high and put a lid on top.
Cook the squash on high heat until it is tender crisp and make sure the pan doesn't dry out while that is happening and leave the lid on top while you're cooking the squash.
Once the squash is cooked through, but not too soft, drain off any excess water and then serve it up family style or right along side and simply cooked meat or fish.
It's best to start with less water than more…and add a little more if you need to…so you don't end up pouring off a lot of flavor when the squash is done.
It's important that everything is cut to the same size so that it cooks evenly and, if you are starting with bigger, thicker squash after quartering them lengthwise, you might want to cut some of the seed part out before slicing them crosswise so that part doesn't turn mushy while it is cooking.