Yield: 1 servings
|2 pounds||Yellow summer squash, sliced|
|1 cup||Chopped onion|
|¼ cup||Butter Pepper to taste|
Combine first 4 ingredients in a large saucepan and bring to a boil.
Reduce heat to medium; cook, uncovered, 15 to 20 minutes or until squash is tender, stirring frequently. Drain well in a colander; transfer to a bowl, and use a potato masher to mash coarsely with butter and pepper.
Serves: 4 From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -
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