Elsie's yellow (elbow - some call it crookneck) squash

Yield: 1 Servings

Measure Ingredient
\N \N About 10 squash - pick the smaller squash; (more flavor in the \"young\")
\N \N Onions
\N \N Butter
\N \N Cream
\N \N Salt and LOTS of freshly-ground pepper
1 pinch Sugar

Clean the squash, trim the ends, slice the squash in half, lengthwise, then chop in crosswise. Set aside.

Chop a couple of onions up. We love it "oniony," so I use big ones. Set aside.

Melt 8 oz. BUTTER in a dutch kettle. Add the chopped onions and saute for about 3-4 minutes. Dump in the squash. Salt and pepper it. Put a top on the kettle, and reduce heat to simmer. Simmer for about an hour - or until the squash is very tender. Stir occasionally during the cooking period. Then mash it up with a masher (as I've discussed before, I prefer the potato ricer masher - the one that's round with the holes in it. I just think it does a much better job than the squiggly one). Add a pinch of sugar. Taste.

If it needs more salt and pepper, add it. Let it simmer about 15 more minutes, then add *just* enough cream to bind it together (you do not have to add cream at all, it just makes it a little more special).

Naturally, as with all vegetables, the success of this dish lies directly in how flavorful the squash themselves are. If you get good ones, and cook 'em up like this, it's a very long way from the bland, waterlogged way too many people cook vegetables. Veggies such as all squash, mushrooms, etc., which have a great deal of their own water content, should never, ever be cooked in water. The heat brings out their own water, which is sufficient.

Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on May 10, 1998

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