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Squish's Squash -Buttery Yellow Squash With Cumin

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“This is my favorite way to cook yellow squash.I think the cumin and butter really play up the fresh ,subtly sweet flavor.It really doesn't get easier than this.Serve with a Mexican /Southwest meal.You could play around with this and even make it Indian style to go with a curry.Yield is approximate.”
2 cups

Ingredients Nutrition

  • 2 large yellow squash
  • 14 cup diced onion (optional)
  • 12 teaspoon cumin seed (whole or slightly crushed)
  • 2 tablespoons real butter
  • 14 teaspoon black pepper, freshly ground
  • salt, to taste


  1. Thinly slice the squash,about 1/4 inch thick,cutting the larger rounds in half.dice onions.
  2. Heat a medium skillet on medium -high,add cumin seeds and stir constantly until they start to brown a bit ,and maybe 'pop'.this takes less than a minute -don't walk away!
  3. Immediately add butter and onions,turn down heat to medium,,and let onions brown a bit just for a minute or two.
  4. Add squash,salt and pepper.cover and cook,stirring when necessary,until done to taste.I cook mine for about 6 minutes,but you may want to cook them for about 10 minutes if you like very soft squash.

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