Squash: Summer Squash Cooked Down Low

Summer squash is a versatile vegetable that can be prepared in many ways, but one of the most comforting methods is cooking it down to the texture of mashed potatoes. This soft and flavorful dish is enhanced by adding sautéed onions, a pinch of sugar, salt, and pepper, making it a perfect side for summer meals or whenever you want a light, wholesome dish.

Ingredients:

• 5-6 medium summer squash (yellow squash or zucchini work well)
• 1 medium onion, finely chopped
• 1 teaspoon sugar (optional, to balance flavors)
• Salt and pepper to taste
• 2 tablespoons olive oil or butter

Instructions:

1. Prep the squash: Wash it and slice it into thin rounds or cubes. The thinner you slice, the quicker the cooking time.
2. Cook the squash: Add the sliced squash to a pot of boiling water. As the squash cooks, it will start to soften. Continue cooking, and after 15-20 minutes, the squash will begin to break down naturally and the water will evaporate. Use a wooden spoon or a potato masher to help it along, mashing it until it resembles the creamy texture of mashed potatoes.
3. Sauté the onions: Heat a large skillet over medium heat and add the olive oil or butter. Once hot, add the chopped onions and sauté until they turn soft and translucent, about 5-7 minutes.owly break down the squash:
4. Add sauteed onions, sugar, and seasonings: Once the squash is soft and mashed, add the sugar if you’d like a hint of sweetness. Season to taste with salt and pepper.
5. Cook until it begins to scorch: Cook the seasoned squash until it just starts to scorch.
6. Serve and enjoy: Remove from heat and serve warm. This dish pairs well with grilled meats, roasted chicken, or as part of a vegetarian spread.

By cooking the summer squash this way, you transform a humble vegetable into a smooth, comforting dish with a rich flavor balanced by the sweetness of onions and a hint of seasoning. Whether served as a side or on its own, it’s an easy yet delicious addition to your meal!

Thanks for stoppin’ by!

Anne James

Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.