Papa always had a wonderful garden. I remember many years of helping snap green beans & shucking & freezing corn.
Nana & Papa 
Corn day. The men shuck it & us women are inside cooking, cutting and freezing it.
It seems when squash is ready it’s all ready at one time! Nana always had frozen bags of squash in the freezer. To freeze squash, cut into 1/4 inch round and boil for 3 minutes. Quickly remove from the hot water and run cold water over it. Then bag it in a ziplock bag and freeze it. This is called blanching the squash.
This side dish is so simple yet so delicious. Ty had never heard of this until he met me and it quickly became one of his favorite sides.
Nana’s Old Fashioned Squash & Onions
Course: SidesCuisine: SouthernDifficulty: EasyServings
8
servingsPrep time
5
minutesCooking time
20
minutesIngredients
6 yellow squash
2 yellow onions
1 Tbsp. olive oil or butter
Plenty of salt and pepper to taste
Directions
- Slice squash into ¼ inch rounds and dice onion
- Add squash & onions to a pot and add water until the squash is almost covered but not completely.
- Add oil and salt and pepper and bring to a boil.
- Reduce heat slightly to a low boil and cook until onions and squash are tender. Check with a fork for tenderness.
- All the water should evaporate but if not, put squash in a colander and drain. Mash with a potato masher and serve.
