Recipe

Decadent Summer Squash

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This recipe was entered in the contest for Your Best Summer Squash Recipe
A&M's Testing Notes: This simple, straightforward recipe is really delicious. I used two finely minced fresh garlic cloves instead of the granulated garlic, and added them to the squash before stirring in the...
This simple, straightforward recipe is really delicious. I used two finely minced fresh garlic cloves instead of the granulated garlic, and added them to the squash before stirring in the cream (I used half and half.) Ody suggested adding a little nutmeg, and this would probably be a nice variation, but do try it with just the salt and pepper; it is truly comfort food. - AppleAnnie

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Chef
Lauri's Notes:
It is a variation on a stewed squash dish I had at a potluck a couple of years ago. A quick and easy side dish that pairs well with BBQ or fried fish. - Lauri

Serves 4

6 small yellow squash Ask a question about this ingredient

1 onion Ask a question about this ingredient

2+ tablespoons butter Ask a question about this ingredient

1/3 cup cream, milk or half-n-half Ask a question about this ingredient

salt, divided use Ask a question about this ingredient

finely ground pepper Ask a question about this ingredient

granulated garlic Ask a question about this ingredient

Remove ends from the squash and coarsely chop them. Place in a saucepan, cover with water, add a couple of pinches salt and simmer until softened. Drain well and mash about 2/3 with a pastry cutter or potato masher, then add back to unmashed portion. Set aside.
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Dice the onion. Place in a skillet on medium heat with 2 TB butter, saute until it starts to caramelize, add more butter if necessary.
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Add the squash to the onion and stir in the cream/milk a couple of tablespoons at a time, continuously stirring DON'T LET IT BURN. As it gets absorbed, add more until you've used up the 1/3 cup, remove from heat and season with salt, pepper and garlic.
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1 Comment on Decadent Summer Squash

ody added about 1 year ago

Mmm, this looks like the texture would be heavenly. A little nutmeg makes a really nice addition when you're cooking crooknecks with milk (or in this case, cream. Mmmm, cream.).