Wednesday, May 18, 2011

Old Fashioned Creamed Squash

Yellow crookneck squash and Vidalia onion, first sauteed in a mixture of butter and bacon drippings, then stewed down, and finally creamed - a delicious taste experience!

Creamed Squash 

I was gifted with a bag of some early spring crookneck squash and figured that I would just either saute it in a bit of bacon drippings with some Vidalia onion, or otherwise make one of the usual squash dishes. I then decided to pose the question to our Facebook family asking, "what is your favorite thing to do with yellow squash?" The readers there came through - as they always do - with lots of ideas, suggestions, and personal favorites... but one really stood out with me.

Carla mentioned that she had first encountered yellow squash at about the age of 15 in a somewhat unusual way. She was babysitting for a family back then, and the child's grandmother would regularly prepare a big supper. One day Carla took a large spoonful of what she thought was creamed corn, but which actually turned out to be squash! Thick and creamy and peppered just right, she loved it. When another reader Katherine chimed in with a similar experience, she spoke of how good it smelled and how she "couldn't stop eating it." Well, I knew I would just have to try it.

I can't say whether this is anything like what Carla and Katherine remember, but I can tell you that the result of my process was both simple and delicious. I loved it and I just couldn't stop eating it either!

Here's what I did.  Melt 2 tablespoons of bacon fat and 1 tablespoon of the butter together in a lidded pot or deep skillet. Add one whole medium Vidalia onion, halved and sliced, and cook about 5 minutes until softened, but not browned. Meanwhile slice about 5 or 6 medium sized squash into rounds.


Add the squash to the onion and season with salt and pepper to taste, toss to coat, cover, and cook over medium heat for 20 to 25 minutes, until tender, stirring several times.


Mash the squash thoroughly and add the other tablespoon of butter.


Mix together 1/2 cup of half and half or milk with one tablespoon of flour, stirring until blended. Add mixture to the squash, stir in well, cover and cook over medium heat, stirring occasionally, about 5 minutes, or until nicely thickened. Taste, adjust salt and pepper and serve.


Just delicious! If you love yellow squash like I do, I think you'll really enjoyed this creamed version.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Old Fashioned Creamed Squash

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings

Ingredients
  • 2 tablespoons of bacon fat or oil
  • 2 tablespoons of butter, divided
  • 1 whole medium Vidalia onion, halved and sliced
  • 5 to 6 medium sized yellow or crookneck squash
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/2 cup of half and half or whole milk
  • 1 tablespoon of all purpose flour
Instructions

Melt the fat and 1 tablespoon of the butter in a lidded pot or deep skillet. Add the onion and cook about 5 minutes until softened, but not browned. Meanwhile slice the squash into thin rounds. Add to the onion, season with salt and pepper, toss to coat, cover and cook over medium heat for 20 to 25 minutes, until tender, stirring several times. Mash the squash thoroughly and add the other tablespoon of butter. Mix together the half and half or milk with the flour and stir until well blended. Add the milk mixture to the squash, stir in well, cover and cook over medium heat, stirring occasionally, about 5 minutes, or until nicely thickened. Taste, adjust salt and pepper and serve.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on May 18, 2011

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12 comments:

  1. That looks awesome! I love squash of any kind.

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  2. sauteed squash and squash casserole I have done but never creamed squash. This look fantastic and I am going to have to give it a try! Love learning something new

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  3. oh boy, this is another great use of squash, the summer yellow varieties are the ones I love the most... we do one so similar and call it squash pudding, but I have not thought of that in years ... I just finished cooking about 7 pounds last week for different recipes, in a day or two I will be ready to try this... like I said, I love yellow squash

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  4. This looks right up my alley, oh yum! Anne

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  5. Thanks everybody - I have to say, while it was a new experience for me, it is certainly wonderful. had my mother served this up to me as a young-un, I surely would have loved it. I hope that you try it - I think you'll be surprised!

    Drick, this is pretty different from the squash pudding/souffle that I know which is baked and has a few more ingredients. As the season increases, I'm sure I'll have that one up here too & we can compare notes! In the meantime, I hope that you'll enjoy this very simple delight!

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  6. looks mighty good!!

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  7. Okay, I know what we're having for supper tomorrow night. Yum! As always thank you for sharing yet another fabulous recipe.

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  8. This looks Amazing! I can almost taste it now. Creamed squash now is on my 'must try' list.

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  9. I've never heard of this, but yellow squash is a favorite of ours. It's good every way so this must be fantastic with Vidalia onions. Love that you sauteed the squash in bacon grease!

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  10. Made this tonight. It was a winner. We love yellow squash and this recipe will definitely be used again. I was thinking about adding some cheese next time, what do you think?

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  11. Sounds great...reminded me of Aunt Fannie's Summer Squash Casserole! Thanks for sharing.

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