Featured Pinch Tips Video
- 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
1Cut 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.
2Mash 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.
3Notes: 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.