27 May 2011
I have no elegant name for this recipe. I thought it was a common household side dish until I made it for John or tell people about it and get strange looks. My mom has been making "milk squash" my whole life, and I always look forward to the sweet flavor it offers a savory meal.
The name makes it sound like some special family of squash you've never heard before, but it's really made from your average yellow squash. I make this when the squash are in season and are small. The smaller the squash, the sweeter it is! And a sweet squash is exactly what you need for this recipe to turn out the way it should.
6 small squash sliced into 1/4 inch pieces
1/2 tsp salt
a couple turns of freshly ground pepper
1/2 tsp chicken bouillon granules
4 tbsp water
3 tbsp unsalted butter
1/4 cup milk
Place everything but the milk in a medium saucepan over medium heat. Allow butter to melt and simmer, cover, stir occasionally until the squash starts to cook through and go limp.
When the squash is on the verge of limp, add the milk and stir. Allow to simmer over med-low heat until the water, butter, and milk has come together in a very thin sauce and the vegetable has gone limp and breaks apart a little. Serve while hot.
Have you ever had yellow squash cooked this way?