Sunday, October 6, 2013

Momma's Yellow Squash

My mom says this is her mom's recipe.  As a kid, I thought it was just okay.  Then, just about college age I must have grown a few more taste buds because I fell in love with all vegetables. My Momma's Yellow Squash became my constant request when I was at home.
I'm really weird about left-overs and hardly ever eat them, except for Thanksgiving turkey and dressing. However: I've been known to take this squash out of the refrigerator the next day, sit down and eat it right out of the bowl - cold and all.

This is a wonderful way to usher in this month's challenge of eating only non-processed foods (EatingRules).  My grandparents grew all their own vegetables and I remember helping pull these sunshine-yellow squashes with their fuzzy stalks off the ground vines.  The only other ingredients are a tad of butter, oil, onions and seasonings.
My mom said to be sure I reminded you that the most important thing about this recipe is to cook it low and slow until it's naturally sweet and tender.
Recipe: Momma's Yellow Squash

1 lb Yellow Crook Neck Squash (about 3-4 med.)
1/2 Med Onion (chopped)
Drizzle of olive oil and 2 Tbls. butter

1) Slice the Squash in thin circles (if the wide end is too big, cut in half and slice in semi-circles.) Season with salt.
2) In a skillet, on LOW heat, melt the butter and olive oil together (the olive oil is good for higher heat and the butter is there for taste.) Then add the onions and continue to cook until they are tender (about 8 minutes.)
3) Turn the heat up to Medium, add the squash and allow to cook for a minute or two, then turn them over in the skillet.  Repeat this step for a few times until most of the Squash has a little color.
4) Turn heat back down to LOW, cover and cook for about 30 minutes.  Stir now and then and check for moisture.  If they ever look too dry, add just a teaspoon of water, stir and recover to slowly cook.
5) Using your spoon or spatula, gently push down on the squash to cut them up a bit.  Carefully, taste for seasoning and tenderness.  Add salt & pepper as needed (if the squash was older or tougher, my Grandmother used to add a tsp. of sugar which was allowed since she was Southern, after all yawl. :D )
6) Remove from heat and serve.  Optional additions may be parsley, hot sauce or tomatoes.

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