Mothers Stewed Squash Recipes

STEWED SUMMER SQUASH AND ONIONS

Steps:

• Slice squash as thinly as possible- I use a mandoline to do this quickly.
• Melt butter in large skillet over medium heat.
• Add squash and onions and season then cover with water.
• Cook, stirring occasionally until water evaporates.
• 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!
• Make this into a main dish by adding chunks of ham during cooking. Also delicious!

STEWED YELLOW SUMMER SQUASH

Steps:

• Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
• Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
• Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

MOTHER'S STEWED SQUASH

Steps:

• First, clean your squash. If there is any grit imbedded in the skin, peel those sections. Whether or not you want to peel the squash is determined by the age of the squash. If the squash is young and tender, go ahead and slice into rounds. If it is older and more woody, peel the entire vegetable, seed it, and cut into strips.
• Second, dice your onion. The size and kind of onion is really a matter of taste. If you really like onion, you might want to put in two instead of one. If you really don't like onion, put in a half of onion instead.
• Third, melt your butter in the pan over medium high heat. Please use either real butter or olive oil. Plasticized whey, or margarine as it is marketed, is bad for you. I can't guarantee the sweetness of the unfinished dish if you use something aside from butter, but I do know that some people use olive oil, and it comes out fine.
• Fourth, put in the squash and onion at the same time, stir to cover with butter (or substitute) then put the lid on and let it cook for about five minutes. After five minutes, the squash should be cooked and hopefully the onions will be browning.
• At this point it really does become a matter of taste. If you continue sauteing the mixture, the squash and onions will brown, and the squash will loose some of it's definition. You might also need to add some more butter to keep it from sticking. If you want, you can cook this down until it looks almost like a relish, with the squash being almost indistinguishable from the onions.
• Simply take it off the heat when it's as done as you want it and serve.
• The serving size is approximate, because this will really reduce down. I would suggest two servings for this recipe, but it could easily become four with the right size squash.

STEWED YELLOW & ZUCCHINI SQUASH

Steps:

• Fill a large pot 1/4 of the way with water.
• Put all ingredients in, and bring to a boil over high heat.
• Cover and reduce heat to low.
• Cook for 20-30 minute.
• Use more or less water, depending on how much juice you want.