Yellow Squash

Yellow Squash

59 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Terry
Recipe by  Terry

“This is a bit different but it is excellent!! It is a great side dish or afternoon snack for those that love squash or have oodles of it popping up in their gardens!”

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Ingredients

Adjust Servings

Original recipe yields 3 to 4 servings

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Directions

  1. Slice and steam or boil squash until tender. Pour off any remaining water.
  2. Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.

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Reviews (59)

Rate This Recipe
AMYANDBREN
84

AMYANDBREN

This is a nice way to prepare squash. I reduced the butter to 2 tsp and added a little more onion and a clove of garlic to the cooking water during the last 4 minutes of boiling. I would reduce the milk next time to about 1/8 cup. I used 1.5 lb of yellow squash.

Carly's Mommy
73

Carly's Mommy

This is great if you like yellow squash. I make it a little differently though. I grate the squash in my food processor (this way I don't have to mash it after it is cooked) and then put it and the onion in a casserole dish with the lid on and stick it in the microwave. I have a fresh vegetable button on my microwave so I just use that twice. After the second time, I take the squash out, drain it and add the rest of the ingredients. I only use 1/4 cup of milk though, or it is too liquid for my taste.

GodivaGirl
64

GodivaGirl

Quick to prepare and Good! Sliced 1/2" and boiled the larger slices 3 minutes, then added smaller pieces and continued boiling for 5 minutes. Mashed slightly. Watch squash closely after adding milk. Creamy and a nice subtle flavor. Hubby said it was the best squash recipe he'd ever eaten!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 73 cal
  • 4%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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