cookieee
Sous Chef
I really like Yellow Squash and have it often. But I never thought of having it this way. The book says, "A flavor one would never guess existed in yellow squash emerges to a full, round depth."
Mississippi Yellow Squash
1 medium onion, coarsely chopped
1/4 cup water
4 medium yellow squash, trimmed and cut into 1/2" rounds
salt and freshly ground black pepper to taste
2 TB. unsalted butter
1. Combine the onion and the water in a medium-size saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook until the onion is soft, 10 to 12 minutes.
2. Add the squash, season with the salt and pepper, stir, and cover. Cook until the squash is tender, about 25 minutes, shaking the pan occasionally so it cooks evenly.
3. Drain the vegetables and return them to the saucepan. Stir in the butter. When the butter has melted, remove the pan from the heat, adjust the seasonings, and serve. 6 servings
Source: "Clambakes & Fish Fries" Susan Herrmann Loomis - 1994
Mississippi Yellow Squash
1 medium onion, coarsely chopped
1/4 cup water
4 medium yellow squash, trimmed and cut into 1/2" rounds
salt and freshly ground black pepper to taste
2 TB. unsalted butter
1. Combine the onion and the water in a medium-size saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook until the onion is soft, 10 to 12 minutes.
2. Add the squash, season with the salt and pepper, stir, and cover. Cook until the squash is tender, about 25 minutes, shaking the pan occasionally so it cooks evenly.
3. Drain the vegetables and return them to the saucepan. Stir in the butter. When the butter has melted, remove the pan from the heat, adjust the seasonings, and serve. 6 servings
Source: "Clambakes & Fish Fries" Susan Herrmann Loomis - 1994