Squash, Stewed - Master Cookbook Recipe # 699
This classic Southern preparation is the ultimate way to enjoy the tender, delicate flavor of fresh summer squash. By simmering the squash until perfectly soft and finishing it with a generous pat of butter, you create a simple yet comforting side dish that feels like a warm hug from a Southern kitchen.
This is recipe #699 in Tammy’s Master Cookbook.
Ingredients
- 5-6 pieces Fresh summer squash (straight neck preferred)
- 1/4 stick Salted butter
- Salt and black pepper to taste
- Water (enough to cover)
- Optional: 1 small onion, chopped
Instructions
- Prep the Squash: Wash your squash and trim off the ends. For the best texture with fewer seeds, look for the longer, skinnier straight-neck variety.
- Slice and Simmer: Cut the squash into rounds and place them in a medium saucepan. Cover the squash completely with water.
- Add Onions (Optional): If you’re using onions, toss them into the pot now so they can soften and flavor the squash as it cooks.
- Boil: Bring the pot to a boil over medium-high heat. Continue boiling for at least 20 minutes, or until the squash is completely soft and tender.
- Drain and Season: Remove from the heat and drain off the water. Add the salted butter, salt, and black pepper while the squash is still steaming hot.
- Finish: Stir gently until the butter is melted and everything is well-seasoned.
Notes
Tammy’s Tips
The beauty of this dish is its simplicity, so don't be afraid to let that squash get good and soft! If you want a little extra richness, you can mash a few of the squash pieces with your fork after draining to create a creamier consistency before adding your butter. It’s the perfect companion to a hot piece of cornbread and some fresh-from-the-garden tomatoes.
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg