There's nothing terribly original nor artistic about sauteed squash, but I am quite pleased with this little accompaniment as it's the first thing I ever brought from a seed to my plate.
This dish started as seeds I ordered online. I had never heard of Ronde de Nice and they certainly aren't sold in stored here in LA. I loved that they are widely enjoyed in Europe and that they have a perfect, baseball size and shape. I planted the seeds, cared for the plants and harvested my first squash. I took it straight away to the kitchen to experiment.
Sauteed Ronde de Nice With Marjoram And Thyme
1 Ronde de Nice, sliced into wedges
1 medium onion, diced
1 tablespoon olive oil
1 tablespoon butter
1 sprig thyme, minced
1 sprig marjoram, minced
salt and pepper to taste
1.Sweat onions over medium heat until soft in butter and oil. Make sure the onions do not brown.
2. Add ronde de nice, thyme and marjoram and cook over medium heat of 3 to 5 minutes. Once you notice a hint of transluscene in the squash, turn teh heat to medium high for 1 to 2 minutes. Do not let the squash get mushy and slimy!
When cooking the ronde de nice, it's better to error on the side of crisp than to let them go too long and get mushy and slimy. That is not a pleasant mouth feel. Not even a little.
Get in mah belly!!!