Recipe: Sauteed Yellow Squash with Dill with Rice or Noodles

CROOKNECK SQUASH WITH DILL AND PAPRIKA

6 medium crookneck squash (1 1/2 lbs)
2 tbsp vegetable oil
1 medium onion, chopped
1 1/4 tsp sweet paprika
Pinch of hot paprika or cayenne pepper (optional)
Salt and freshly ground pepper
1 to 2 tbsp water (optional)
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
Hot cooked rice or noodles (for serving)

Cut off the thin neck of the squash. Quarter the rest lengthwise and cut each quarter into 2 pieces.

Heat oil in a medium saute pan over medium heat. Add onion and saute 5 minutes or until golden brown.

Add squash, sweet paprika, hot paprika, salt, and pepper and saute 1 minute, stirring to coat. Cover and cook over low heat, stirring occasionally, for 10 minutes or until tender. Check and add 1 to 2 tbsp water during cooking if needed. When squash is tender, if too much water remains in pan, uncover and boil to evaporate it.

Add dill and parsley and toss. Taste and adjust seasoning. Serve with rice or noodles.

Makes 4 main-dish servings with noodles or rice.
Source: Deb Kirwan, 1994 - adapted from: Faye Levy's International Vegetable Cookbook