STEWED SUMMER SQUASH

We have great neighbors who share the wealth of their garden. A bit of cream added toward the end of the cooking time in this recipe brings the tender, sweet summer squash and herbs together beautifully.

Makes 4 servings

2 TABLESPOONS OLIVE OIL

1 MEDIUM ONION, CHOPPED

4 CUPS (½-INCH-THICK) SUMMER SQUASH ROUNDS

½ TEASPOON SUGAR

SALT AND FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS BUTTER

2 TABLESPOONS HEAVY (WHIPPING) CREAM

1 TABLESPOON FINELY CHOPPED FRESH CHIVES

1 TABLESPOON FINELY CHOPPED FRESH BASIL

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the squash, sprinkle with the sugar, and season with salt and pepper to taste. Cook, stirring, until the squash is slightly tender, about 5 minutes. Add the butter, cover, and cook until the squash is tender, about 10 minutes. Add the cream, chives, and basil and cook until the squash is very tender but not mushy, about 5 minutes. Remove from the heat and let the squash rest, uncovered, for 5 to 7 minutes. The sauce will come together and coat the squash in velvety goodness.

SOUTHERN SIMPLE: This stewed squash is a wonderful side dish for a dinner featuring Pork Tenderloin with Slow-Cooked Applesauce.

SOUTHERN SIMPLE: I like to keep shelf-stable heavy cream in the pantry for when I need just a splash, as in this creamy stewed squash recipe.