Tuesday, October 12, 2010

Stewed Squash

3 medium squash (yellow and/or crook necked)
1 small onion
1/2 stick butter
2 tbl garlic powder
1 tbl sugar
salt and pepper to taste

First, clean your squash.

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. You can subsitute with olive oil

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.

No comments:

Post a Comment