My grandmother was the world’s best Southern cook. She could make homemade chicken and dumplings like nobody’s business. She grew her own fresh veggies in her garden and taught me at a young age the joys of a homegrown tomato sprinkled with a bit of salt. Everything she made was coated in butter and pepper, and I’m certain she could have given Paula Deen a run for her money.
Grandma loved to cook – even as she got older and became wheelchair bound. Whenever we came for a visit, we’d have to just surprise her. If she had any sort of notice that we were coming, she’d wear herself out in the kitchen trying to make a pie or prepare some sort of meal. She wanted to spoil us in the kitchen.
Grandma passed away about six months ago (and Granddaddy about three months after that), but her legacy in the kitchen lives on. When I opened my CSA box last week and saw that the fresh summer squash season was upon us, I gave a little smile to Grandma and prepared her favorite squash recipe. I know she gave me a smile back.
As the temperature begins to rise where you are and the summer squash begins to ripen, I’d love for you to give my family’s squash recipe a try.
3 medium summer squash
1 small onion
2 tbsp butter
Salt and peper to taste
1. Slice the squash into pieces about 1/4″ wide. Slice the onion into pieces of similar size.
2. Put squash and onion in a pot and cover with water. Add butter, salt and pepper.
3. Cover pot, bring water to a boil and boil until tender.
4. Drain and add more pepper to taste.
Serves 4 as a side dish.