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.
- 4 lb. pattypan or yellow squash, cut into 1/2-inch-thick pieces (8 cups)
- 1/4 cup olive oil
- 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.
- Calories: 100
- Carbohydrate Content: 9 g
- Fat Content: 7 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 2 mg
- Sugar Content: 5 g