I love summer. The squash around here is always abundant and typically sells for $0.99 per pound, making it a frugal side for any meal.
The most famous version of yellow squash in my part of the United States is crook-neck, named for the slight C-shape to the neck. Zucchini, which is green, is also a squash and can be referred to as zucchini squash in some recipes.
When purchasing the squash, you want it to be firm and uniform in color.
Yellow and zucchini squash, about 3 pounds
1 pint grape tomatoes
1 1/2 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon dried oregano
Salt & Pepper to taste
If you are going to cook Italian, you have to use the butter AND the olive oil. Anything less would be American. (Ha, ha.) I heat my skillet over medium-high heat and then add them. If you hear it sizzle when the butter goes in, you have it right.
NOTE: Have your ingredients cut and ready to cook because it you leave the butter cooking for too long, it will turn brown. Sometimes, brown butter is a good thing but not in this recipe.
Cut off the stem and bud of the squash. Slice the squash length-wise and then repeat to make four quarters. Then, slice it about an inch thick. Toss it into the pan with the hot butter and olive oil.
Then, add your seasonings. As you can tell, I measure very carefully. As you are learning to cook, it is best to add less at first, taste and then add more as needed.
Allow the squash to soften slightly, stirring gently but not often. I like to stir in from the sides with a scooping motion towards the middle to keep from mashing the squash because squash becomes very tender when it cooks.
When your squash is beginning to get tender, add the tomatoes and stir gently. Allow to cook for just two minutes more. Over-cooking will cause your tomatoes to burst.
Taste and adjust seasonings, adding more salt and pepper if necessary. Serve immediately.