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I asked for marrow squash and the man brought home a yellow squash. As it turns out it is not yet time for marrow squash until the end of September. I wasn’t too disappointed because we had several eats from the summer squash and it was delicious. I don’t think you can cook winter squash this way; they need to be roasted for best flavour.

1/2 yellow summer squash
2 Tbsp extra virgin olive oil
2 Tbsp butter
salt to taste
1/2 cup water
1/8 cup pure maple syrup

• Cut the ends off the squash and cut it into 2 pieces. Wrap and refrigerate the piece you don’t use.
• To make bite-size pieces, cut the remaining half lengthwise.
• Remove the seeds and the pulp with a spoon and discard.
• Peel and then slice the squash crosswise to 1/2 inch thickness.
• Finally chop them into 1/2 inch cubes.
• Place the olive oil and the butter in a non stick fry pan over medium heat.
• When the butter melts, add the squash and salt it to taste.
• Stirring with a wooden soup, sauté the squash for a couple of minutes searing the sides with the fat, but be careful not to brown it. Scorched squash doesn’t taste very nice so you have to keep the temperature fairly low, because squash can burn very fast. I had to discard the first batch I made.
• Add the water and bring it to a slow simmer. Do not cover and keep an eye on it so there remains a bit of water under the squash. It will be ready soon; there is a fine line between tender and mushy squash.
• When the squash is tender, stir in the maple syrup and simmer for 1 more minute and then serve.



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