Decadent Summer Squash

1. 1

   Remove ends from the squash and coarsely chop them. Place in a saucepan, cover with water, add a couple of pinches salt and simmer until softened. Drain well and mash about 2/3 with a pastry cutter or potato masher, then add back to unmashed portion. Set aside.

2. 2

   Dice the onion. Place in a skillet on medium heat with 2 TB butter, saute until it starts to caramelize, add more butter if necessary.

3. 3

   Add the squash to the onion and stir in the cream/milk a couple of tablespoons at a time, continuously stirring DON'T LET IT BURN. As it gets absorbed, add more until you've used up the 1/3 cup, remove from heat and season with salt, pepper and garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.