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Started By
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Squash and onions
Posted on 8/19/14 at 7:27 pm
Posted on 8/19/14 at 7:27 pm
My Grandma made it for us as kids.
I now make mine with
yellow crook neck squash (trying some patty pan squash tonight)
white onions
butter/olive oil
pepper.
any variation of that you grew up with?
btw-so, so, good
I now make mine with
yellow crook neck squash (trying some patty pan squash tonight)
white onions
butter/olive oil
pepper.
any variation of that you grew up with?
btw-so, so, good
Posted on 8/19/14 at 7:35 pm to dexy82
funny, i was just getting up to sautee some squash with red onion.
love it so much
love it so much
Posted on 8/19/14 at 7:37 pm to dexy82
I'll add a little shrimp to mine but like that is perfect.
This post was edited on 8/19/14 at 8:54 pm
Posted on 8/19/14 at 7:38 pm to dexy82
I usually put a garlic clove as well. Sometimes I use Paul prudhomme's vegetable magic instead of salt and garlic.
Posted on 8/19/14 at 7:40 pm to SW2SCLA
I've thought about using a garlic clove
I may still do it
okay, chopped some up and put em in, we shall see
I may still do it
okay, chopped some up and put em in, we shall see
This post was edited on 8/19/14 at 8:15 pm
Posted on 8/19/14 at 8:33 pm to DocHolliday1964
quote:
Bacon grease
This. I dice a slice of bacon and cook it in the pan first. Leave the bacon in the pan and add the squash and onions.
Adding a little shredded cheese is good too.
This post was edited on 8/19/14 at 8:38 pm
Posted on 8/19/14 at 8:35 pm to dexy82
I grew up eating it with ground deer meat. Brown the meat and onions then add squash and a little butter. Cover until the squash softens a little, then cook uncovered to brown a little
Posted on 8/19/14 at 8:36 pm to Kim Jong Ir
Yessir. That is some good stuff! I might have to try the cheese.
Posted on 8/19/14 at 10:39 pm to DocHolliday1964
Growing up, it was always fried. Summer was nothing but good eating out of the garden at my house.
Posted on 8/19/14 at 10:53 pm to dexy82
I add garlic at the very end because I like to get the cast iron really hot and really caramelize the squash and get a nice quick roast on the onion. Lots of kosher salt and fresh cracked pepper. Finish with butter and a splash of stock to get a nice glaze fresh thyme or basil too
This post was edited on 8/19/14 at 10:54 pm
Posted on 8/19/14 at 10:55 pm to Bill Parker?
Cook squash and onions in water until tender. Pour off water and add a splash of milk and a couple pieces of velveeta cheese. Best you have ever eaten.
Posted on 8/19/14 at 11:14 pm to Caplewood
quote:
because I like to get the cast iron really hot and really caramelize the squash and get a nice quick roast on the onion. Lots of kosher salt and fresh cracked pepper. Finish with butter and a splash of stock to get a nice glaze fresh thyme or basil too
Ive been doing this with different kinds of veggies, basically steam at high heat with stock and let them caramelize after the stock evaporates. Garlic and a bit of fresh citrus juice at the end really brings a full flavor at least for my taste buds.
Posted on 8/20/14 at 12:21 am to dexy82
quote:Has anybody ever had yellow squash and onions cooked in milk? About 25 years ago some lady brought yellow squash and onions cooked in milk to a pot-luck dinner and it was awesome. I don't know how exactly she cooked it and I've never seen anybody else do that. Anybody ever heard of this?
any variation of that you grew up with?
Posted on 8/20/14 at 5:29 am to L.A.
I like to add a little Creole tomato at the end.
Posted on 8/20/14 at 5:34 am to vistajay
I do it like all of the above, sans the cheese. Never thought about cheese.
I don't like them Overcooked. They will just disappear. I grew a lot of patty pans this year for the first time. Came out nice.
I don't like them Overcooked. They will just disappear. I grew a lot of patty pans this year for the first time. Came out nice.
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