I'm not sure how it's possible that I've never written about my Nonnie's (mom's) yellow crookneck squash recipe.*** It's really my Meemaw's recipe, but I associate it more with my mom since she used to cook it anytime we'd pick up some yellow crookneck squash at the farmer's market. She says hers is never as good as Meemaw's, but I crave this squash as soon as it starts getting hot outside!
Those who don't love summer squash can go ahead and just exit this page now. This is a recipe where the real flavor of summer squash shines through, so no squash-haters allowed here!
Meemaw's & Nonnie's Yellow Crookneck Squash
Best served with fried okra and a fresh tomato salad
1 Tbsp. Earth Balance margarine
1/2 yellow onion (sweet onions are nice), thinly sliced
5 medium sized yellow squashes, thinly sliced
1/4 cup cornmeal
Freshly ground black pepper
Melt the Earth Balance in a medium sized pot with a heavy bottom over medium high heat. Add the onion slices and then the squash slices on top of that. Put a lid on the pot and cook for about 10 minutes. DO NOT open the lid during that time. It might smell like it's starting to brown, but that's good. Open the lid and give the squash and onions a stir- It should be softened and browned on the bottom (If not, put the lid back on and cook longer). Add the cornmeal and a generous amount of sea salt and black pepper. Stir, replace the lid and cook 5 more minutes. After this point, the squash will be creamy and soft and the cornmeal will have absorbed some of the liquid. Delightful!
I enjoyed the squash tonight with some mac 'n cheese and green beans from the garden. I told the kids they could have $1 for every pound of beans they picked since I had just picked some a couple days ago. But they picked over 3 lbs. today- Surprise! Dang, there goes my work-treat cash!
***Or perhaps I have already written about it? I've searched my archives and can't find it anywhere, but I swear I've typed up this recipe before...