|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 SquashI 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.
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
- 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
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.
For Soup: Add in one quart chicken broth with the half and half.
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