Mama's squash

Cathy Smith


Talk about comfort food, this suits me right down to the ground. I would like to say Mama developed this recipe just for me but I doubt it and she's been gone since I was 18. There are just some things that are so identified by that invisible little golden chain between a person and their parents...and each of those little links is a memory. When I was sick my mama made me hot lemonade to drink and potato soup to eat and during the summer my mama made this for me as often as I could talk her into it. They scream mama and home.

pinch tips: How to Wash Fruits & Vegetables





5 Min


20 Min


Stove Top


5 medium
yellow crooked/straight neck summer squash
3 Tbsp
1/4 c
half and half or heavy whipping cream
1+ Tbsp
salt to taste
pepper to taste

Directions Step-By-Step

Cut squash into thick slices, then into 4 -6 pieces. Place in pan with 2-3 inches of water. Boil until very tender. (Covering pan with lid and steam/boiling them will speed the process). Drain off water. Push the squash a bit to push out a bit more water.
Mash squash with a potato masher until squash is mashed but still has some small pieces. Add butter, cream and seasonings, to taste. Return to a lower heat and cook until liquid is well incorporated.
Notes: Summer squash has a sweetness all its own, so taste before adding too much sugar. The fresher the squash the less sugar is needed. You can also use the frozen yellow squash slices from the grocery, its not as good as fresh but hey in winter... when you need a taste of home. Most children will eat this every time if you can get them to taste it once.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American