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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stewed Squash Recipe

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This recipe for Stewed Squash is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. medium sized yellow squash, sliced thinly
1 large valdalia onion, chopped coarsely
1 tbsp. Better than Bouillon - Ham Base
Salt and pepper
1 tbsp. light olive oil
Directions:
Directions:
In large skillet, heat olive oil. Add chopped onions, saute 2 to 3 minutes, add squash, 1 tbsp. ham base, salt, pepper, and just enough water to wet veggies. Cook to desired tenderness. I usually add extra black pepper to my squash.
Personal Notes:
Personal Notes:
I can remember as a small child running around Granny Arzel's house. One day she cooked squash for Uncle Raymond. Of course, us kids were grossed out. Squash? Yuck! Uncle Raymond just laughed at us and said, "I'd rather have Mama's squash than Strawberry Shortcake!" At the time we were horrified, but now I am in total agreement with him.

 

 

 

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