Stewed Squash


This summer season I did not plant squash or zucchini on my little garden. However some of the squash seeds that I sowed last season “decided” to grow this time in a midst of my new small strawberry field.

Here is one of my favorite and delicious recipes of stewed squash. It also works with zucchini or pattypan squash.

stewed squash 600w


  • Squash – 4 to 6 small to medium size (younger are better)
  • Tomatoes – 3 to 5
  • Onion, white or yellow – 1 medium
  • Seasoned salt, to taste
  • Black ground pepper, to taste
  • Olive oil or avocado oil, for frying


  1. Wash vegetables. Cut squash (or zucchini) to cubes or  circles or quarter circles (I prefer 1 cm thick).
  2. Fry squash on high heat in oil on both sides until they are golden brown. Sprinkle with seasoned salt and pepper while frying.stewed squash frying 600w
  3. Transfer fried squash circles/cubes into a pot. Keep oil in pan.
  4. Chop onion into quarter circles, fry on high heat (in oil that left after frying squashes), stirring, until golden. Add onion into the pot with squash.
  5. Cut tomatoes into chunks, add to the pot.stewed squash in pot 600w
  6. Mix everything, start cooking on high heat until naturally occurred juice/liquid is boiling, then reduce heat and cook until all vegetables are soft. Do not cook too long. Usually squashes already become soft while frying.
  7. Serve hot or warm with a piece of bread. Enjoy!




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