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- Category: Past Issues
Greetings. Every gardening year, the yield of summer squash seems to be surprisingly prolific. This is a quick and easy fix, but with a bit of extra flavor. Tarragon combines well with the mild taste of the squash. If you happen to have fresh tarragon, by all means use it, just use quite a bit more of it.
Summer Squash in Cream
1½ pounds summer squash, sliced about ¼-inch thick
1 cup thinly-sliced sliced sweet onion
2 tablespoons butter
1 teaspoon dried tarragon, or Herbes de Provence
¼ teaspoon salt
½ cup heavy cream
freshly ground black pepper
In a large sauté pan over medium heat, cook onion and summer squash in butter until the squash is almost tender.
Add tarragon, salt, and cream and continue cooking for a few more minutes, until cream reduces and mixture is thickened. Add more salt and pepper to taste.