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Ingredientes
- About 10 squash - pick the smaller squash, (more flavor in the "young") Onions Butter Cream Salt and LOTS of freshly-grnd pepper
- 1 pch Sugar
Direcciones
- Clean the squash, trim the ends, slice the squash in half, lengthwise, then chop in crosswise. Set aside.
- Chop a couple of onions up. We love it "oniony," so I use big ones. Set aside.
- Heat 8 ounce. BUTTER in a dutch kettle. Add in the minced onions and saute/fry for about 3-4 min. Dump in the squash. Salt and pepper it. Put a top on the kettle, and reduce heat to simmer. Simmer for about an hour - or possibly till the squash is very tender. Stir occasionally during the cooking period. Then mash it up with a masher (as I've discussed before, I prefer the potato ricer masher - the one which's round with the holes in it. I just think it does a much better job than the squiggly one). Add in a healthy pinch of sugar. Taste.
- If it needs more salt and pepper, add in it. Let it simmer about 15 more min, then add in*just* sufficient cream to bind it together (you don't have to add in cream at all, it just makes it a little more special).
- Naturally, as with all vegetables, the success of this dish lies directly in how flavorful the squash themselves are. If you get good ones, and cook 'em up like this, it's a very long way from the bland, waterlogged way too many people cook vegetables. Veggies such as all squash, mushrooms, etc., that have a great deal of their own water content, should never, ever be cooked in water. The heat brings out their own water, that is sufficient.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1863g | |
| Calories 302 | |
| Calories from Fat 28 | 9% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 4878mg | 139% |
| Total Carbs 63.43g | 17% |
| Dietary Fiber 20.5g | 68% |
| Sugars 42.01g | 28% |
| Protein 22.53g | 36% |
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