Southern Squash

Yellow squash is a staple food here in the south. It grows crazy easily. (If you’re looking for a vegetable to plant that kids will enjoy tending to, plant squash. You’ll get results for sure. Unless you live in Greenland. I’m not sure squash would grow all the way up there.) There are lots of ways to cook yellow squash. You can fry it. You can cover it in cornmeal and bake it. I prefer to cook it this way.

Get yourself some yellow squash and some shallots. (If you are unclear on what a shallot is and you don’t care to try it OR your local grocer doesn’t have them- you can use any onion for this recipe.) I usually cook about one squash per person, 1/2 for kids. So, on this day, I had 6 adults and 9 kids, so I cooked 10 squash. As for the amount of shallots, I use 1 per 3 squash. So, on this day that I cooked 10 squash, I added 3 shallots.

Step 1: Slice your shallots and your squash.

Step 2: Add a few T of olive oil to a pan. (The size of your pan depends on the amount of squash you’re cooking. If you’re cookin’ for less than 4 people, a skillet is big enough. If, like me, you’re cookin’ for the masses, you need a big ole pot.) Once the oil gets warm, add the shallots. Stir. Cook until the shallots are softish. Add the squash and sautee with the shallots for a few minutes. Add salt to taste. (Pepper if you’re feelin’ it.)

Step 3: Add just enough water to cover the squash. Once the water comes to a boil, lower the heat, cover it, and let it simmer.

Step 4: Well, the simmering was really the end. You just simmer it until everything else is done cooking. Or, until the squash is your preferred consistency. I’ll tell ya, the southern way is to cook it to mush. That’s it. Sometimes an older Southern lady will tell you to “cook it down.” That just means cook it until you’re ready for dinner. You can “cook it down” in 15 minutes. Or you can “cook it down” in 45.

It doesn’t look pretty, but everyone in your house will love it. Kids will even eat it. (Shocking, I know!) Enjoy!

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