Monday, July 21, 2014

Summer Squash in Spaghetti Sauce Side Dish

Summer squash simmered with spaghetti sauce and a hunk of parmesan rind--easy, simple, summer side dish and another Fast from the Farm Share idea

Summer Squash in Spaghetti Sauce Side Dish | Farm Fresh Feasts

In my house, having the dinner table filled with an assortment of side dishes is a rare occurrence saved for Big Meal Events like Thanksgiving, Christmas, or Easter. I love vegetable side dishes, though, so their absence on the table is entirely due to the hassle factor of preparing multiple courses and having everything ready simultaneously.

In reality, prepping a few more vegetable side dishes doesn't take that much work. It's more my perception of the effort involved, I think, or perhaps the extra dishes that I'll end up washing. I mean, when going to eat at family-style restaurants [I'm thinking Frankenmuth, Michigan and Lancaster, Pennsylvania] I'm presented with an array of 'heat-and-hold' or 'served cold' sides. Granted, there's probably a Hobart in the kitchen and multiple folks chopping and stirring . . .

My friend Felicia's mom was terrific at setting an everyday meal with a bunch of homegrown vegetable sides. I have fond memories of staying for dinner after an afternoon of studying and being treated to such delicious food--especially a stewed tomato and zucchini dish that, wow, more than 20 years later still has the power to make me drool.

Summer Squash in Spaghetti Sauce Side Dish | Farm Fresh Feasts

I channeled those flavors in this side dish--simmered tomatoes, summer squash, and parmesan cheese. This side dish can hang out on a low burner for a good while, ready to grace the table when you're done with everything else. With only 3 ingredients (plus salt, pepper, and oil) it's easy to throw together.  I made it by grilling the squash then combining with the spaghetti sauce on the stove, but sautéing the squash then adding the spaghetti sauce would also work great.  Heck, if you felt like cranking up the oven you could roast the squash then toss it with the spaghetti sauce and bake it in the oven. Easy.
Summer Squash in Spaghetti Sauce Side Dish | Farm Fresh Feasts

Summer Squash in Spaghetti Sauce Side Dish | Farm Fresh Feasts
My spaghetti sauce came from defrosting the fruit & vegetable freezer--into the blender, then done.

Summer Squash in Spaghetti Sauce Side Dish

4 cups chopped summer squash (yellow squash, zucchini, patty pan), cooked how you like**
2 cups spaghetti sauce
1 piece parmesan rind
To serve--grated parmesan cheese, salt and pepper to taste

Combine all ingredients in a medium sauce pan over medium heat.  Simmer for 20 minutes until flavors well blended, then turn heat to low, cover, and hold it until you're ready to eat. Remove parm rind before serving. Serve with parmesan cheese, and have salt and pepper available (I like it with a generous grind of pepper).

**To cook the squash--toss chunks in 2 Tablespoons olive oil, a generous pinch (½ teaspoon) each salt and pepper, and grill until softened and blackened. Or preheat the medium saucepan and a Tablespoon of olive oil over medium heat, add squash, stir to coat with fat, and sauté for 8 to 10 minutes until softened. Season with salt and pepper.

Summer Squash in Spaghetti Sauce Side Dish | Farm Fresh Feasts

This post is shared on Hot Fun in the SummertimeTasty Tuesdays

4 comments:

  1. The simplicity of this dish is wonderful and I can already envision how great the flavor combination will be. Veggies, sauce and cheese...what's not to like.

    I used my last summer squash in an egg casserole thing that turned out delicious. I suspect more will be coming in the farm share though so this is definitely going on the list.

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    Replies
    1. Meghan,
      With fresh veggies, simple can be a feast.
      Tell me more about these eggs . . .

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  2. Yes! I always save my parm rinds for sauces like this because they add an intense creamy saltiness to the finished dish. Love that!

    PS. I can lend you John if you want? He washes dishes very well.

    ReplyDelete
    Replies
    1. Kristy,
      I'm so glad to have a container of Parm rinds in the freezer--so much flavor so easily.
      You may keep John.
      Thanks!

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