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Andre Baranowski
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| Stewed Squash and Tomatoes |
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SERVES 4
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma's official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
¼ cup extra-virgin olive oil
1 large yellow onion, roughly chopped
1 lb. small green and yellow pattypan squash, cut into 1" wedges
11/2 tsp. kosher salt
3 medium tomatoes, cored and cut into eighths
2 cloves garlic, finely chopped
2 tbsp. butter
8 leaves basil, thinly sliced
Freshly ground black pepper to taste
1. Heat olive oil in a 12" skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add squash and salt and cook, stirring occasionally, until the squash begins to soften and brown, about 15 minutes.
2. Add 1 cup water, tomatoes, and garlic to the skillet; stir to combine. Cook until liquid has reduced by a half and the squash is cooked through, about 5 more minutes. Stir in butter and basil and season with pepper to taste.
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