Reader Recipes: Summer Squash Sauté

Growing fresh produce in your garden is wonderful, but so is cooking up and eating the fruits of your labor…

Periodically, we will be sharing recipes we receive from our family of readers. If you would like to submit a tried-and-true produce recipe for publication, please send them to: and feel free to include a photo if you would like. Please note: we cannot publish all of the recipes we receive, but we will do our very best to share all we can. If your recipe is chosen for publication, we will enter you into a drawing for free Heirloom Solutions prizes!

Today’s recipe comes from our reader Charity Dillon. Charity writes to us:

This is a recipe my mom prepared for us every summer when our garden started producing yummy yellow crookneck squash. It is fresh and summery and it is hard to eat just one helping!  I have no idea how she was inspired to do it.  (She’s just creative that way.) It is still one of my favorites that I prepare for my own family now. Very easy!
-Charity Dillon

Summer Squash Sauté
4-5 yellow crookneck squash
1 sweet onion
1 egg, scrambled
2-3 Tbsp butter
salt and pepper to taste

Half and quarter squash, then slice into 1/4 inch pieces. Cut onion in half then slice about same width as squash.  Melt butter in skillet over medium heat.  Then add squash and onion and stir to coat with butter.

Sauté just until squash and onions are tender.  Add scrambled egg to squash mixture and stir until egg is completely cooked.  Remove pan from heat.  Sprinkle with salt and pepper and enjoy!  This is great paired with fresh sliced tomatoes and grilled chicken!

Add Heirloom Early Summer Crookneck Squash To Your Garden

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