Stewed Summer Squash and Onions

READY IN: 40mins
Recipe by pedspeech

This isn't a recipe as much as a method of cooking summer squash. I gave amounts but treat it more as a ratio than a rule- allow at least one squash per serving because it cooks down to a very small amount even though it looks like you are cooking a lot.

Top Review by Coral D.

I lived in the South for 30 years and was taught a different way for preparing stewed yellow squash from a true native. You put the squash, onions, and water in a large pan with enough water to cover it and boil until the squash is tender and then drain in a colander. You mash it with an old fashioned potato masher and add lots of butter and pepper to suit your taste.

Ingredients Nutrition

  • 4 summer squash (zucchini works but I prefer yellow)
  • 1 large onion, diced
  • 3 tablespoons butter
  • water
  • salt and pepper

Directions

  1. Slice squash as thinly as possible- I use a mandoline to do this quickly.
  2. Melt butter in large skillet over medium heat.
  3. Add squash and onions and season then cover with water.
  4. Cook, stirring occasionally until water evaporates.
  5. Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
  6. Make this into a main dish by adding chunks of ham during cooking. Also delicious!

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