Asian Marinara Yellow Squash adds bright Asian seasonings to a classic vegetable marinara for a different yet familiar flavorful and colorful result. Warm ginger, the citrus notes of lemon grass and Makrut lime leaves, spicy sambal oelek and a finish of cilantro and Thai basil leaves all combine with a tasty but simple marinara sauce to really dress up yellow squash in this easy to prepare recipe. Asian Marinara Yellow Squash goes well with grilled meats like skirt steak in Lemon Soy Marinade for Beef or Savory Grilled Pork Roast; it is also an excellent inclusion in a vegetarian buffet with Sautéed Mushrooms with Herbs and Sherry and Grilled Asparagus. Try Asian Marinara Yellow Squash with some fresh crusty bread for a simple but very satisfying lunch.
Total Time: 1 hour. Serves 4.
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Ingredients:
- ½ cup chopped Yellow, Brown or White Onion
- 1 Tb minced Garlic
- 1 Tb crushed Ginger*
- ¼ cup Cooking Oil
- 1 stalk Lemon Grass*
- 6 Makrut Lime Leaves*
- 4 very ripe Roma Tomatoes
- 2 Tbs Sambal Oelek*
- 1 lb Yellow Squash
- 1 Tb Cilantro leaves
- 1 Tb Thai Basil leaves
Preparation:
- Heat the cooking oil in a 3-quart sauce pan over a medium heat; once the oil is hot, add the onion, garlic and ginger to the sauce pan and sauté uncovered until the onion softens and the onion and garlic begin to turn golden brown.
- While the onion, garlic and ginger are cooking, trim the ends from the lemon grass stalk. Lay the lemon grass stalk on a cutting board, place the flat side of a heavy chef’s knife or cleaver on top of the lemon grass stalk and bruise the lemon grass stalk by brining the side of your hand sharply down on the knife; repeat 2 or 3 times, then cut the lemon grass stalk into 2-inch pieces and set aside in a bowl. Rinse the makrut lime leaves, remove the center rib, mince very finely and add to the bowl with the lemon grass pieces. Rinse the Roma tomatoes, dice them and reserve in a separate bowl.
- Once the onion and garlic are golden brown, add the lemon grass pieces, minced Makrut lime leaves, diced Roma tomatoes and Sambal Oelek to the sauce pan and continue to cook, covered, over a medium-high heat until the tomatoes cook down.
- Rinse the yellow squash, trim the ends and discard them, and slice the yellow squash into thin “coins”, cutting larger diameter pieces in half; reserve in a bowl.
- Add the sliced yellow squash to the cooked down sauce, stir to mix, cover and cook over a medium heat, stirring a few times to ensure that the squash cooks evenly.
- Rinse the cilantro and Thai basil and add the leaves to a bowl.
- Once the squash is cooked, add the cilantro and Thai basil leaves to the sauce pan, stir to mix, cover and remove from the heat. Keep covered and warm until ready to serve.
*Notes:
- Crushed ginger is available at Indian and Middle Eastern grocery stores/markets and also on-line.
- Fresh lemon grass stalks are available in the produce section of most supermarkets as well as Asian and Indian grocery stores/markets.
- Makrut Lime Leaves are available fresh or fresh/frozen in bags in Asian specialty markets; never buy dried makrut lime leaves. If unavailable, you can substitute the zest of 1 lime.
- Sambal Oelek is available in the Asian foods section of most supermarkets, at Asian grocery stores/markets and also on-line.