For my birthday last week, Brandon gave me cookbook entitled The New Southern Garden. It was the same one featured in a book signing I went to a few weeks ago. After sampling some of the recipes at the signing, I knew it was one I wanted to add to my collection. The first meal cooked using one of the recipes went down Monday night. It was a simple recipe, one you've probably had a million times. My favorite part? The butter. All three tablespoons of it.
Bless my beat up pan.
In addition to butter, there was also a few squash (squashes?) and a chopped up onion.
These ingredients came together to create that old, comforting favorite...squash and onions. Give it a try. It will make the butter deprived people in your life very very happy...
Squash and Onions
adapted from The Southern Garden Cookbook
3 tbl butter, divided
1 lb squash, sliced thin
1 large onion, chopped
salt and pepper to taste
In a large pan over medium high heat, melt one tablespoon of butter. Add the onion and cook for about 10 minutes or until soft and golden.
Add another tablespoon of butter, the squash, and some salt. Reduce the heat to medium low and cover. Cook for about 15 minutes, stirring occasionally.
Uncover and turn the heat to high. Continue to cook, stirring constantly until the squash is soft and broken up. Remove from heat and stir in the remaining tablespoon of butter. Season well with salt and pepper.
Serving size 1/2 cup (makes five servings)
Points plus 2
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