If you are from the south, and have ever had a backyard garden, there is a high likelihood that you’ve had creamed yellow squash.  This is such a quintessential southern comfort food.  Nana had this often as a child to “use up” the squash from the garden.  Back then she didn’t like it, but she has learned to love this recipe with many of her other garden-fresh recipes.  If you like creamed vegetables, try her Creamed Peas and Carrots, Creamed Potatoes, & Creamed Corn.


  • 4 – 5 medium-sized yellow squash
  • salted water
  • ½ cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Slice squash into ¼-inch rounds and simmer in a pot of salted water until they are soft but not falling apart.
  • Pour squash into a colander to drain the water, then move back to a pan.
  • Add cream and the remaining ingredients to squash.
  • Simmer squash for about 5 minutes until the squash and cream are incorporated.