Summer Cymlings Recipe | Vegetarian Times Skip to main content

Summer Cymlings

Cymling is a colonial American name for pattypan squash. In the South, it’s also the name for a squash dish made with pattypan or yellow crookneck squash and bacon drippings. Olive oil works just as well for a more healthful veg option.



Ingredient Line: 
4 lb. pattypan or yellow squash, cut into ½-inch-thick pieces (8 cups)
Ingredient Line: 
¼ cup olive oil
Ingredient Line: 
2 medium onions, halved and thinly sliced (3 cups)


1. Bring large pot of salted water to a boil. Add squash, and cook 3 minutes, or until just tender. Drain, and cool under cold running water.

2. Heat oil in large skillet over medium-high heat. Add onions and squash, and cook 5 to 7 minutes, or until onions are soft. Add 1/2 cup water, cover, and season with salt, if desired. Simmer 5 minutes. Uncover, and cook 5 to 10 minutes more, or until liquid has evaporated and squash are beginning to brown, stirring occasionally. Season generously with black pepper.

To freeze and enjoy later: Allow cymlings to cool completely, then measure into resealable plastic bags. Press out excess air, seal, and freeze flat. Thaw before reheating. For best reheating results: coat skillet with cooking spray, and sauté 3 to 4 minutes, or until heated through.

Nutrition Information: 

2 g
Total Fat: 
7 g
Saturated Fat: 
1 g
9 g
0 mg
2 mg
2 g
5 g
Serves 8

Comments on this Recipe

I definitely agree about using the <a href="" rel="nofollow">waterless cookware</a> for this dish. It's a lot more tasty and it's healthier for you.

Can't wait to try this,sounds good.

I am so against cooking any vegetable in might as well used those awful canned vegetables. Thin slice the pattpan and onions and saute them in olive oil with garlic. It's so much better.

sounds good, but the description of the "traditional" version soaked in congealed pork fat ruined it for me. Now I keep visualizing restaurant grease traps

I agree, I like to thin slice onions into my waterless cookware, thin slice squash on top, add a few drops of water or a little butter and steam. The squash picks up a little onion flavor and it's quick and easy and no nutrients lost in the water.

In the spirit of complaining. Don't add salt ever. That's the biggest poison of them all. You might as well buy a tv dinner. The only reason I got into cooking is because it's the only way to get the salt out.