Mama’s Yellow Summer Squash

Growing up, during the summer months, we ate yellow squash. Lots of it and cooked only one way. There was never breading or casserole versions. Only Mama’s summer squash.

How did Mama make her yellow squash?

Well, first of all, she was picky about that yellow squash. It couldn’t be very large that would be more tough or pithy. She liked the smaller, more tender squash. No hard skins. Not large in size. Nope. Nada.

I guess she bought it at the grocery since we didn’t have a garden or have friends overflowing with it to gift it to us. But, it arrived home to be cooked only one way.

After it was washed, and ends removed, she sliced each squash into 1/4″-1/2″ rounds and added them to boiling water. She cooked them until tender, and then drained them.

Meanwhile she chopped onion and added it to a skillet with a little butter and cooked the onion until it was translucent.

Then she added the drained squash into the skillet of cooked onion. She used the back of a wooden spoon to mash up the squash with the onion and butter.

It was sprinkled with a bit of salt and pepper…a spoonful of sugar…and then cooked down until it was the right consistency.

Summer squash was often on the table during the summer months. With sliced garden tomatoes, green beans, cucumbers and onions in a vinegar mixture, and whatever meat she had available.

Can I tell you another story about yellow summer squash?

When I started dating my husband, I invited him to my mother’s house for dinner. I was still living at home and cooking him dinner seemed a great thing to do.

Now, this was before I knew that he had ONLY a few vegetables in his “like” or “love” category.

You see he loved green beans, corn, lima beans, and maybe a potato or sweet potato…but that was the end of the list.

Seriously.

That wasn’t the way things were when I grew up. There were always lots of fresh summer vegetables on the table…and since yellow squash was a favorite? Yep, it was on the dinner menu the night he arrived.

He never flinched when I handed him the squash and he added a portion to his plate and passed it on.

He had NEVER tasted squash before. But, that night? He gave it a try to be polite…and the rest of it is history. It may not be his favorite, but every year of our married life Mama’s same yellow squash version is made and added to the dinner table. He never fails to add it to his plate.

Ever.

Now if you are someone who needs a casserole version to indulge? Sorry, that’s not what I’m sharing today.

Just a simple summer squash. Farm folks might call this “fried” squash since it’s cooked in a skillet…but “fried” to me means breaded and fried in oil, like okra.

This is a simple recipe. One that no one ever measured.

Just boiled squash. Onions cooked in butter with drained cooked squash added. A sprinkle of salt and pepper with a small amount of sugar and cooked together was it.

The hardest part of making this squash?

Making a decision about what else to have with it.

If you need a recipe? I did my best to contain it into amounts. Feel free to wing it if you make it. Taste as you go and everything will be all right.

I realize this is a Southern version for yellow squash, but it’s simply my favorite. I have sisters that make wonderful squash casseroles…but, I go back to those family memories and Mama’s is my favorite.

Do you have a favorite way to cook and enjoy yellow squash? I’d love to know in the comments.

If you need more ideas for summer sides, here you go:

• Grandmother’s potato salad
• Breaded tomatoes
• Marinated salad

Don’t mind me…just deciding which summer vegetables I’ll have with the squash for dinner…so far, I’m at tomatoes.

What are you having?

Enjoy all of that summer produce…in whatever way makes you happy!!

Thanks so much for joining me here,