One of our family’s go-to recipes is what we call “the squash dish.” I don’t have any better name for it.
It was either my sister’s or my brother’s family that started making this, and I don’t know where they found it. But once we tried it at a family gathering, my father, my siblings, and I all adopted it as an easy way to feed a large crowd. It’s flexible, easy to double, and can simmer for some period of time while people gather after a long day of vacation activities. It can be made meatless, or with extra meat (the way I like it).
Here is the usual variant of the recipe (I’ll give you my adaptations below):
1 onion (chopped)
2 pounds cooked brats or Polish sausage (sliced)
2 medium zucchini (sliced)
2 medium yellow summer squash (sliced)
2 cans diced tomatoes (or use 2 cups fresh tomatoes chopped)
1-2 cups water
2 Tbsp. Italian seasoning (more or less to taste)
Salt and pepper to taste
It’s easy to remember, because there’s essentially two of everything, except the onion—and I suppose it wouldn’t hurt to put in two onions.
In a large pot, saute the chopped onion in oil or with the sliced sausage until the onion is translucent. Then add in all other ingredients. Simmer until squash is tender (it can hold a while after the squash is cooked).
Ladle over rice or polenta or pasta. Or serve alone with bread.
I’ve found that this recipe (in the proportions listed above) served over rice, with bread and salad on the side, makes a hearty meal that can be expanded to fit a crowd of 8-12 people.
My variation for just my husband and myself is
1 onion (chopped)
2 pounds cooked Polish sausage (sliced) (I prefer to brats, but I’ve used andouille sausage also)
1 medium zucchini (sliced)
1 medium yellow summer squash (sliced)
1 can diced tomatoes
1 cup water
2 Tbsp. Italian seasoning
Dash of pepper (I rarely cook with salt)
Follow the same directions as above.
I made this variation and served it over fried polenta last week. It made at least six servings with lots of meat in each (we ran out of polenta sooner, but not the squash and sausage!). So we had lots of leftovers. I think it could have fed eight in a pinch, with more sides.
If you want a vegetarian option, leave out the sausage and increase the squash, or substitute eggplant and/or mushrooms for the meat.
What’s a quick and easy recipe your family relies on?