Learn how to cook summer squash with sweet onions and daylilies for a colorful, elegant side dish that costs only pennies. Use your artistic sense to choose daylilies and squash with colors that complement or contrast. See How to Eat Daylilies for details on cooking safely with these beautiful, delicious flowers and other recipes.
Summer Squash with Sweet Onions and Daylilies
Active time: 10 minutes. Total time: 20 minutes. Serves 4.
- 1 sweet Vidalia-style onion
- 1/4 teaspoon olive oil
- 4 small summer squash, such as yellow squash or zucchini
- 4 small daylily flowers
- 4 large daylily flowers
- Chop onion. Put onion and olive oil in a skillet and stir to spread oil. Cook onion over medium low heat until it begins to soften, about four minutes.
- Cut the blossom and stem ends off summer squash, then cut squash lengthwise into quarters and across into quarter-inch wedges. Add squash to onions and continue cooking, uncovered until both are thoroughly tender but not mushy, about eight minutes.
- Gently rinse daylilies, liberating any ants that may be hiding. Set small flowers aside for garnish. Cut large flowers crossways into half-inch strips. Stir into squash mixture and cook until relaxed, about thirty seconds.
- Serve hot, garnished at the last minute with small daylilies.
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