Cajun smothered yellow squash is easy, peasy south Louisiana side dish yum-deliciousness. The browned Cajun trinity adds pops of color and dimension, while the garlic injects a deep jazzy flavor into the pan. Sliced young yellow squash smother down with the caramelized veggies in a bit of broth until it's all one big skillet squash'candy' side. Yep and yay...
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Oh Cajun Smothered Yellow Squash, You're the Perfect Not-So-Starchy South Louisiana Sassified Skillet Side...Yep...
Spring is quickly turning into stupid hot summer weather down here, y'all. So, I've grown tired of eating our usual starchy potato side dishes. By this time every year, I usually hop on out to the backyard to pick out a not-so-starchy veggie for dinner.
However, Mark got a late start on planting this year. But, we're not going to let us stop us (I mean Mark) from filling up the garden beds with fresh herb and veggie seeds soon. Oh, and a few flowers because that's how we (I mean Mark) roll around here.
Until then, we'll do our part to keep our favorite produce market in business until it's time to pick our own food out of the backyard. So, I sent Mark to the veggie mart the other day, and he came back with household favorite yellow squash. All fresh and young and tender and well, yellow, y'all.
Soooo beautiful....And just silently screaming to be transformed into this south Louisiana sassified Cajun smothered yellow squash.
Usually, Mark cooks the squash around here. It's always been his thing, as he likes it just a certain, pre-Lyn way. But, I just couldn't resist actually breaking out my new favorite cast iron skillet and cooking up my own version of Cajun smothered squash to share with y'all. Easy, breezy and full of that 'There is non-starchy food love for you in this skillet over here,' this recipe is a food happiness ace in the hole. So happy that it cooks down into a sweet and savory, slightly caramelized squash 'candy' that you just have to experience yourself to fully appreciate. Yep.
How to Make Cajun Smothered Yellow Squash a New Healthy Feel Good Staple In Your Home
To begin the Cajun smothered yellow squash, slice 5 medium young yellow squash into circles. Season liberally with salt, pepper and cayenne pepper, then set aside in a bowl.
Next, cut the Cajun trinity of onion, red and green bell pepper and celery. Then, brown it all in the skillet with the butter or oil. When the trinity is browned, add the minced garlic and cook for 1 minute, or until fragrant.
Finally, add the broth and sliced yellow squash. Cook down for about 30 to 40 minutes, or until the Cajun smothered yellow squash is fall-apart tender.
And there you have one of the best sides for just about all types of specific eating lifestyles, y'all. Keto, Paleo-adaptable, low carb, grain free and gluten free, this easy dish impresses the eyes and the tummy. The caramelized Cajun trinity and garlic bring the perfect amount of south Louisiana sass to the rich, sweet tender young squash. And the simple SP&C seasoning sprinkle enhances the flavors of all of the individual components, without collectively overpowering them.
Share this Cajun smothered yellow squash with those who'll appreciate a sweet, not-so-starchy veggie 'candy' side dish treat. And see y'all on the yum side...
Cajun Smothered Yellow Squash
Ingredients
- 2 tablespoons butter or oil
- ½ cup chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ¼ cup chopped celery
- 2 tablespoons minced garlic
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 5 sliced medium raw yellow squash
- ½ to 1 cup gluten free chicken broth or vegetable broth
- salt, black pepper and cayenne pepper to taste
Instructions
- Season the sliced raw yellow squash slices liberally with salt, pepper and cayenne pepper.
- Brown the Cajun trinity of onion, red and green bell pepper and celery in a 12-inch cast iron skillet over medium heat.
- When the trinity is browned, add the garlic. Cook for 1 additional minute.
- Add the ½ cup broth, onion powder, paprika, and parsley flakes, and the seasoned yellow squash slices to the skillet. Stir until well combined.
- Reduce heat to medium-low. Cook for 30 to 40 minutes, or until the squash is fall-apart tender and slightly browned. Adjust seasonings throughout the cooking process, adding more salt, black pepper and cayenne pepper as desired. Add all or part of the remaining GF chicken broth, if necessary.
This is my kinda dish! Thanks for sharing!
You're very welcome Karly! Thanks for stopping by! 🙂