Squash Verole

IMG_3111There are so many ways to enjoy summer squash!  I used my 8 inch iron skillet to make this delicious Mexican flavored crookneck squash, a real treat along with some fresh purple hull peas.  I found the recipe in an all time favorite cookbook, The Texas Experience, Friendship and Food Texas Style. I use the cookbook so often the back is coming off and the pages are loose, and I always smile when I see my friend’s handwriting inside the front cover:  “To my best friend with much love, Merry Christmas 1984  Sondra.

It has been almost 30 years since we lived near each other, but I still miss her, and every time we talk, we pick back up where we left off!  Thank you, Sondra.  For the book, and for the friendship!

Squash Verole

4-6 yellow squash, sliced into rounds

1 onion, choed

4 tablespoons oil of your choice (I used coconut)

1/4 cup milk

1/2 cup chopped green chiles

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup cheddar cheese, grated.

Saute squash and onion in oil until tender.  Add milk, chilies, salt, and pepper. Cover and cook for about 15 minutes. Remove fro heat and add cheese. Serve hot.

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