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.

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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

  • 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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Check These Recipes Out Too Y'all!

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Posted by on May 18, 2011

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

  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

  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

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

  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!

  6. looks mighty good!!

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

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

  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!

  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?

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

  12. I just made this recipe with some patty pan that needed to be eaten and it turned out great! I accidentally let the onions brown but if nothing else, that only added to the deliciousness of this recipe.
    Thanks for a quick mid-week side dish!

  13. I've had squash a lot of ways but never like this. Sounds awesome to me. Pinning to try this summer when our squash comes in.

  14. Made this yesterday , It was delicious creamy goodness. I added a pinch of brown sugar. Will be making this during squash season every season now. Hubby loved it too. So simply , soooo good.


  15. Loved it! Thanks for sharing!

  16. Any idea about how many pounds of squash this would be? around here it's hard to get a medium sized squash, so I bought what was available, which is early young squash =smaller. I bought 7 but this doesn't look like enough.
    (I'd grow my own, but between the deer and raccoons, I gave that up. They ate the blossoms and I never got a squash.) THIS ALREADY SMELLS LIKE HEAVEN and I'm not done cooking it yet!

    1. These were not the smaller ones, but they also were not the super big ones that you see mid-summer. I'm not sure on the weight, but I'll try to remember to measure it out next time.

  17. Another question please: does this freeze well? usually things with cream or milk don't. But this smells so very good, and Vidalias are available for such a short time, that I was thinking of making this ahead for Thanksgiving.

    1. I have actually not frozen it, but I would think there would be no reason that this recipe could be frozen. Even if there is some separation when thawed, it should come back together nicely upon reheating.

    2. Oh geez, I mean no reason it could not be frozen. :) It's late...

  18. Well, using young squash (smaller) and very thinly sliced (food processor), like I did, can now report this cooks up in 12 minutes or less and on much lower heat. I followed the directions above, and it caramelized - nasty looking brown mush but it tastes AWESOME. 7 young squash about 20 ounces yielded 1 pint creamed. (I may eat it all myself!) Since my crew almost will not eat cooked vegg, this is one to try again.
    Only way to get medium squash around here is to glean a commercial field nearby in June. If the migrant pickers see them, they toss them into truck pathways, since the stores won't buy them but so big. Their beekeeper, a friend, has permission to grab the tossed ones -if the trucks don't squash them. (had to, the pun was SO THERE)
    I was thinking this year of grabbing up enough for making something for the local homeless shelter. This recipe would be great.

    1. Yes, it would! I'm guessing there wasn't enough squash and the cooking time probably needed to be shortened a tad or reduced a bit. Well, I'm glad that it tasted good though! I'm the only one in my house who eats it also but if I went by that, I'd probably never have any veggies with my hubby's tastes.

  19. Tonight went through the fridge and freezer looking for something to put into a stirfry (sausage, beer, peppers and onions). Had a pint of this recipe left, threw it in there frozen. Had to add more beer because it made everything thick. OH DEAR LORD it was tasty - I couldn't get any feedback at first because they were eating "with concentration." They both went back for 2nds. NO WAY am I telling them they ate squash! LOL Served over rice made with leftover broth.

    I may have to make this recipe in the future and keep pints of it in the freezer just for this purpose!

    1. Ha! I love it Bonita!!! Anytime you can sneak veggies into kids is a good thing. I really love how creative you are.

  20. I love this!! My mom makes something really similar! But after its been cooked up, she whips it in the blender. She sweetens it up a bit too, adding in brown sugar, vanilla, nutmeg & cinnamon. It's a nice twist to try :)

    1. I love the savory version myself, but I know some folks love sweeter squash & will definitely want to try that!

  21. I just wanted to comment to say thank you!!! My grandmother used to make this and it was my favorite as a child and early adult and I never knew how to make it.

  22. This is the only way we ever ate yellow squash growing up in East Texas. Yum!

  23. Thanks for the memory. My mother used to make creamed squash for us as young children. So good!!!


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