tonksy
New Member
Rob went back for seconds on a veggie he has said he hated all his life! Yellow squash.
I often wondered how someone could hate yellow squash until I tasted first hand the way it was prepared at his mothers (who is an absolutely wonderful women whom I like very very much but should never lay hands on a squash again). I made it tonight in the manner of most southern ladies and he liked it enough for seconds!
I am so pleased with myself!
My squash:
Saute up some onion with some bacon (I eyeball everything so I'll say about a 1/4 cup of each diced to a ratio of 6 squash) add some minced garlic and cook until bacon is about halfway done and onions are soft. Add some (a heavy pinch) herbs, crushed (I like savory) and salt and pepper and Tony's to taste. Toss in the squash, sliced with the larger pieces sliced in half. Deglaze the pan with enough chicken broth to cover the bottom. When that comes to a boil put the lid on and simmer for roughly a half an hour or until desired mushiness.
Squash puts off alot of water so about 10 minutes before you think it's done I'd take of the lid to let some of the water vapor escape.
How do you do yours?
I often wondered how someone could hate yellow squash until I tasted first hand the way it was prepared at his mothers (who is an absolutely wonderful women whom I like very very much but should never lay hands on a squash again). I made it tonight in the manner of most southern ladies and he liked it enough for seconds!
I am so pleased with myself!
My squash:
Saute up some onion with some bacon (I eyeball everything so I'll say about a 1/4 cup of each diced to a ratio of 6 squash) add some minced garlic and cook until bacon is about halfway done and onions are soft. Add some (a heavy pinch) herbs, crushed (I like savory) and salt and pepper and Tony's to taste. Toss in the squash, sliced with the larger pieces sliced in half. Deglaze the pan with enough chicken broth to cover the bottom. When that comes to a boil put the lid on and simmer for roughly a half an hour or until desired mushiness.
Squash puts off alot of water so about 10 minutes before you think it's done I'd take of the lid to let some of the water vapor escape.
How do you do yours?
