Culinary Tip of the Week: Squash
Summer Squash Sauté

1˝ cups tomatoes, diced
4 TBS unsalted butter
1 cup onion, cut into strips
1˝–2 lbs. yellow summer squash, washed, dried, and cut in wedges
1 cup fresh peas, shelled and blanched until tender, or 1 cup frozen peas, rinsed under hot water
4 TBS fresh dill, finely chopped
Salt and freshly ground pepper

TO PEEL TOMATOES:

Fill a medium-sized pan with water and bring to a boil.  Cut an X at the bottom of each tomato.  Dip tomatoes in the boiling water for 30 seconds or just until the skins have loosened, but tomatoes are not soft. Peel tomatoes and dice.

THE SAUTÉ:

In a large non-reactive skillet, melt the butter over low heat.  Add the onion, cover and cook, stirring once or twice until soft but not brown, about 5 minutes.  Increase the heat to moderately high, add the squash, and cook for 1–2 minutes to heat through,  reduce the heat to moderately low, cover and cook, stirring occasionally until tender, 5 to 6 minutes.  Season with salt and pepper.

Stir in the tomatoes, cover and cook for 1 minute to just heat through.  Add the peas and the dill; correct the seasoning.