Meatless Monday: Squished Squash

It’s Beach Week at A & O! Sarah is investigating the beaches in Fiji so we’re celebrating all things sand and sun. First up is a FABULOUS meatless addition to any summer dinner. Squished squash takes plain old yellow summer squash and turns it into a “pass the seconds” star of any dinner. Serve them along side grilled vegetables (or meat Tues-Sun), cold cucumbers doused in vinegar and fat slices of fresh tomato for an authentic Southern beach dinner.

 

This recipe comes from my mother in law, Janice Howerton, she learned it from her mother in law who learned it from her mother. A method more than a recipe for turning sweet and mild squash into a creamy pile of golden goo akin to mashed potatoes but lighter. We always have this dish on our Howerton-Ristine family beach vacation in North Carolina, usually twice because someone has to have it one more time before going home.

 

 

I must warn you that Squished Squash is a vintage “non-recipe” that 3 generations of Howerton women have learned from cooking with each other and then “just made to taste”, not following any notes or recording amounts. Hopefully my written version will capture the same magic, don’t be afraid to just add more of this or that if you think it needs it.

 

 

Hope y’all enjoy it as much as we do!

 

Squished Squash-

Serves 6

 

8-10 yellow summer squash, cut into large cubes

2-5 tablespoons butter

2-5 tablespoons heavy cream

salt and pepper

 

Remove the top and bottom ends from the squash and cut into large chunks. Place into a large pot and cover with cold water. Add 1 tablespoon of salt to the water and squash and bring to a boil. Cook until the squash are soft and pierce easily with a knife. Drain very well in a colander and return the squash to the pot and place over a low heat. Add 2 tablespoons each of butter and cream and mash it up well with a potato masher. Squash should be totally mashed, no visible chunks remaining. Season with salt and black pepper to taste. Don’t be afraid to add more butter and cream if needed for flavor and texture, this is a Southern dish after all. Serve warm and with love.

 

xo,
LEH