Faced with an abundance of crookneck squash, I came up with this recipe that includes a few green beans, red onion, and a balsamic vinegar and fresh basil finish. It's mellow and goes with almost anything.
Squash and Green Beans
1 medium crookneck squash, seeded and cut into bite-sized pieces
1-2 cups green beans, tipped and cut into 1-inch lengths
1/4 of a large red onion
1 Tablespoon olive oil
1/2 cup chicken broth (or water)
1-2 Tablespoons balsamic vinegar
1/4 cup sliced fresh basil leaves
salt and pepper to taste
Heat the olive oil in a skillet and sauté the onions for about 1 minute. Add the squash and green beans. Continue sautéeing for 1-2 minutes. Add the chicken broth, cover and simmer 5-10 minutes or until tender crisp. Uncover the skillet and let the mixture simmer until almost all of the liquid is gone. Add the balsamic vinegar, season to taste. Just before serving, sprinkle with fresh basil.