Southern-Style Creamy Yellow Squash Medley
This Southern-Style Creamy Yellow Squash Medley brings a delightful twist to a classic comfort food. Tender yellow squash is sautéed with aromatic onions, then simmered to perfection in a rich, creamy sauce. The sweetness of sugar balances the savory elements, making this dish a beautiful side that complements any meal. Perfect for summer gatherings or cozy weeknight dinners, it’s a recipe that showcases the fresh flavors of garden vegetables with a comforting, creamy finish.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
yellow squash
2-3 lbs (washed, stem and blossom ends removed, sliced into 1/2-inch rounds)
butter
2 tablespoons (unsalted)
onions
2 tablespoons (diced)
salt
1 teaspoon (to taste)
water
1/2 cup (as needed)
sugar
1 tablespoon (optional, can adjust based on taste)
cream
1/4 cup (heavy cream preferred)
Instructions
1
Begin by thoroughly washing the yellow squash, then remove the stem and blossom ends.
2
Slice the squash into 1/2-inch rounds for even cooking.
3
In a heavy-bottomed skillet, melt the butter over medium heat.
4
Add diced onions to the skillet and sauté until they become soft and translucent, about 3-4 minutes.
5
Incorporate the sliced squash and sprinkle with salt, stirring to combine.
6
Pour in the water, cover the skillet, and allow to simmer on medium-low heat until the water is absorbed and the squash is tender, approximately 10-15 minutes.
7
Once the squash is tender, lightly mash it using a fork to achieve your desired consistency.
8
Stir in the sugar and cream, and let the mixture cook slowly, uncovered, until it thickens and the flavors meld, being careful to stir occasionally to prevent scorching.
9
Taste and adjust seasoning if necessary before serving warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Southern-Style Creamy Yellow Squash Medley?
It is a classic Southern comfort side dish where tender yellow squash and onions are simmered in a rich, creamy sauce with a touch of sugar.
What type of squash should I use for this recipe?
This recipe specifically calls for yellow squash, also known as summer squash.
Do I need to peel the yellow squash?
No, peeling is not necessary as the skin of yellow squash is tender and edible.
How much squash is required?
You will need approximately 2 to 3 pounds of yellow squash.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the amount of added salt later in the recipe.
What is the best way to slice the squash?
Slice the squash into 1/2-inch thick rounds to ensure even cooking and a good texture.
How long should I sauté the onions?
Sauté the diced onions for about 3-4 minutes until they are soft and translucent.
Why is water added to the squash?
Water is added to help steam and soften the squash during the simmering process.
How long does the squash need to simmer?
Simmer the squash for approximately 10-15 minutes until the water is absorbed and the squash is tender.
Should I mash the squash?
Yes, once tender, use a fork to lightly mash the squash to your preferred consistency.
Is the sugar mandatory in this recipe?
No, the sugar is optional and can be adjusted or omitted based on your personal taste preference.
What kind of cream is best for this dish?
Heavy cream is preferred for the richest flavor and best thickening results.
How do I prevent the cream from scorching?
Cook the mixture slowly over low heat and stir occasionally to prevent the cream from burning on the bottom of the pan.
Can I make this recipe vegan?
Yes, you can substitute the butter with oil or vegan butter and use a plant-based heavy cream alternative.
Is this recipe gluten-free?
Yes, all the primary ingredients in this recipe are naturally gluten-free.
What should I serve with this squash medley?
It pairs beautifully with fried chicken, roasted pork, or as a side for a summer barbecue.
Can I add other vegetables to this medley?
Yes, adding zucchini or bell peppers can create a nice variation, though it will change the traditional flavor profile.
How many servings does this recipe make?
Based on 2-3 lbs of squash, it typically serves 4 to 6 people as a side dish.
Can I use frozen yellow squash?
You can use frozen squash, but it may release more water, so you might need to simmer it longer to reach the right thickness.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze this creamy squash medley?
Freezing is not recommended as the cream sauce may break or become grainy when thawed and reheated.
How do I reheat this dish?
Reheat slowly on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy texture.
What type of skillet is recommended?
A heavy-bottomed skillet is best for even heat distribution and to prevent scorching.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner and less rich than if you used heavy cream.
Should I cook the squash covered or uncovered?
Cover the skillet while simmering the squash to soften it, then uncover it after adding the cream to allow the sauce to thicken.
Can I substitute the sugar with a different sweetener?
Yes, you can use a small amount of honey or a sugar substitute if preferred.
What if my sauce is too thin?
Continue to simmer the mixture uncovered over low heat, stirring occasionally, until it reaches your desired thickness.
Is this dish spicy?
No, this is a mild and savory dish. You can add black pepper or red pepper flakes if you want a bit of heat.
Is this a traditional Southern recipe?
Yes, creamy stewed squash is a staple side dish in traditional Southern American cooking.
Can I use red onions instead of white?
Yes, though white or yellow onions are traditional for their milder, sweeter flavor when cooked.