Creamed Squash Recipe
Mary Foreman's Creamed Squash side dish recipe made with yellow summer squash.
Servings: 1 Side Dish
Calories: 173kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 173kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 168mg | Fiber: 1g | Sugar: 6g