Summer Squash Sauce
For one of my Secret Recipe Club entries this month I did a delicious baked polenta, however I needed a topping for it. Since I’m trying to avoid grocery shopping right now I was stuck using whatever was in my fridge: onion, garlic, squash, tomatoes, a variety of beans, a bit of yogurt, and a lot of herbs. I decided to start throwing things together to make a thick and very colorful topping for my delicious polenta. The resulting dish was healthy and gorgeous, and delicious enough that the next day I got a lunch time text from my hubby saying he “loved the polenta squash stuff”.
2 tbsp extra virgin olive oil
3 cloves garlic, diced
1 small onion, diced
2 yellow squash, around 2 cups sliced
1 1/2 cups cannellini beans, presoaked and well-rinsed
2 cups cherry tomatoes, halved
1 tbsp fresh rosemary, chopped
2 sprigs fresh thyme, chopped
1/4 cup Greek Yogurt
1/4 cup water (or vegetable stock)
salt and pepper to taste
- Heat the oil in a large skillet over medium heat. Add the onion and garlic, cooking for 5-7 minutes before adding the squash.
- Once the squash has started to get soft, around 10 minutes, add the beans, tomatoes, and herbs. Stir well and then add the Greek yogurt along with the water (or vegetable stock).
- Simmer for 15 minutes, then season to taste and Serve!
I used So Delicious Coconut Milk Greek Yogurt (plain) but regular dairy will probably work - or soy based!
I enjoyed this dish as is while Joe topped his with some Parmesan cheese, either way it was incredible! I used yellow squash for this but zucchini would work just as well, and this time of year both vegetables are certainly in abundance. As I mentioned, I served this over polenta but would also work great over brown rice or orzo.