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.

Ingredients

• 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

Instructions

• 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.