ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basil Summer Squash

Yield Makes 6 servings

Ingredients

  • 1/4 cup chicken broth
  • 1 pound pattypan or 'Peter Pan' squash, cut in half*
  • 1 small Vidalia onion, chopped
  • 1/4 cup butter or margarine
  • 1 tablespoon sugar
  • 1 garlic clove, chopped
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 to 2 tablespoons chopped fresh basil

How to Make It

  1. Bring broth to a boil in a large skillet. Reduce heat to low; add squash and next 5 ingredients. Cook, covered, 10 to 12 minutes or until squash is tender and liquid evaporates. Stir in salt, pepper, and basil.

  2. *2 pounds yellow squash may be substituted for either pattypan or Peter Pan squash. Reduce the cooking time by 2 minutes.