Tuesday, August 30, 2011

Squash ...

(please know that I normally don't measure when I cook, so if you do, just email and ask. If you don't  measure either, we will get along great!)

I didn't find the love of squash until my later teenage years. That would also be the year that Mama fell in love with squash casserole and seemed to make it constantly between Thanksgiving and Christmas. Total squash kill.

Anyhoo ...

I mentioned that I recently bought some squash at the Farmer's Market.

Here is how I made it for dinner:

What you need:
4-5 good sized squash
1 small onion
1 tbsp of butter
3/4 cup water

What you do:
Slice squash and onions and throw them in the skillet. Add butter, salt, pepper, and water. Cover for about 15 minutes and then uncover for about 10 minutes, stirring often.

Simple. Simple. Simple. Yet so good!

***This is also how I put it up in freezer bags, but I just left out the butter and seasoning.
After cooking, I drained and let it cool before putting in freezer bags.
I make sure all of the air is out of the freezer bags and then press out my squash to where they are laying flat in the bag for better storage.
Place in refridgerator overnight to cool completely, and place in the freezer for later use!
When you are ready to eat, allow to thaw, put contents in skillet, add butter, and salt and pepper.
I don't think you will need any water, but if you think you need to add a little bit, go ahead and just add maybe 1/4 cup.
Cook until warm.


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