It is flashback Friday on the blog today, and we are featuring a recipe in our May newsletter from the 2011 Farm Table season. With yellow spring squash appearing in our boxes, this dish is the perfect compliment to any dinner as a side, or serve over penne pasta as your main course.
Easy and delicious – this is a quick, no-brainer recipe that will continue to make an appearance in your meal rotation once you’ve tried it.
Yellow Spring Squash in a Creamy Garlic sauce with Parsley
- 2-3 garlic cloves
- 3-4 small or medium yellow squash
- 1 onion, diced
- 2 + 2 Tbs of butter
- 1/3 cup cream or whole milk
- salt, to taste
- 1/3 cup parsley, chopped
- finely ground pper, to taste
- Remove ends from squash, cut lengthwise, then dice into 1/4 inch thick chunks
- Remove garlic from husks, chop into large chunks
- Melt 2 Tbs of butter into pan over medium heat
- Add garlic and cook for about 60 seconds, careful not to burn or brown
- Add the squash and cook until soft, about 5 minutes
- While waiting, in another pan, melt 2 Tbs butter. Add diced onion and cook until it just starts to brown.
- Once the squash as softened, remove 1/2 and place in bowl. Smash remaining squash in pan with a fork or potato masher until it resembles a course relish.
- Slowly pour the cream into the pan of mashed squash and mix thoroughly.
- Add the onion, kosher salt to taste, and remaining squash that was set aside.
- Serve with chopped parsley sprinkled over the top. A small amount of grated Parmesan cheese sprinkled along with the parsley goes well with this dish.
Might we also suggest a recipe published on our blog last summer, care of Tim Vidra, local Richmond blogger over at E.A.T. He shared a delicious Summer Squash Tart using yellow squash, zuchinni, and dill (you can use up any leftover from your box last week).