Aunt Vashti used:
Yellow Squash... about 4 or 5
3 T butter
1 onion, minced
Basil
3 cloves minced garlic
Salt and black pepper, to taste.
Cook in a sauce pan on medium low, stirring occasionally. I covered it for the first 30-45 minutes for it to cook down. Then let it simmer and turn golden brown. (about an hour to an hour and a half) Aunt Vashti's squash was always a deep bark brown, and caramelized to perfection! YUM!
Mine is not a brown as hers was, but like I said, I'm not as patient! :-)
Lynn, please be patient!! It makes a world of difference. To do this my grandmother's way, I would start with twice as much squash as I thought I would need and I stir and brown over and over until the squash was a deep golden brown. The flavor is much more concentrated. My favorite meal during tomato season is this squash served with buttery new potatoes, green beans and a diced tomato. I promise it is a religious experience. Meat? Who needs it!
ReplyDeleteOhhhh, so delicious, and I'm diggin' Dianne's input! Eeegads, country eating at its best, Lynnneeepoo!! xo
ReplyDeleteLove squash!! This is going on my plate with my winter roasts!
ReplyDeleteYou know I love this! One delicious dish right there.
ReplyDeleteYum!
ReplyDeleteSounds amazing!!
ReplyDeleteI've never heard of this, but now I'm dying to taste it! Looks wonderful!
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