Tuesday, October 30, 2007

Southern style Yellow Squash

I make 2 versions of this. The old-fashioned one is a lot more fattening the the new, but it is wonderful. That being said, I like the new version too.

6 servings:

Old Fashioned Yellow Squash

6 medium yellow squash, cleaned & chopped
1 small onion, chopped
butter
salt & pepper

Saute onion in 1 tbl butter. Add the squash, season with a little salt and stir. Add a 1/4 cup of water. Bring to the boil, reduce heat, cover and cook at least 1/2 hour. Check occasionally to make sure that it isn't burning. Once the squash starts to cook, it will produce a lot of liquid.
When the squash is tender, uncover and cook off any excess liquid. Taste and season with salt & pepper and another pat of butter.

New Fangled Yellow Squash

6 medium yellow squash, cleaned & chopped
1 small onion, chopped
salt & pepper

Place onion in the bottom of the skillet with the squash on top, season with a little salt. Add a 1/4 cup of water. Bring to the boil, reduce heat, cover and cook at least 1/2 hour. Check occasionally to make sure that it isn't burning. Once the squash starts to cook, it will produce a lot of liquid.
When the squash is tender, uncover and cook off any excess liquid. Taste and season with pepper and butter buds.

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