Creamed, Summer Squash
Servings: 8–10
Preparation Time: 30–35 minutes
Ingredients:
- 3 tablespoons coconut oil
- 2 medium onions, chopped
- 10 medium yellow summer squash, washed and sliced
- 2 tablespoon Himalayan Salt, or to taste
- 3 teaspoons black pepper, or to taste
- 1/4 cup grass-fed butter
- 1 cup heavy cream
- 4 ounces cream cheese
Directions:
Sauté the chopped onion in coconut oil in a large, cast-iron skillet until tender, but not browned. Add the sliced squash, salt. and pepper. Stir. Place the lid on the skillet and cook over medium heat for about 30 minutes or until the squash is very tender, stirring occasionally.
After the squash is thoroughly cooked, remove the lid and stir. Add butter and mash the squash and onions using a potato masher.
Add heavy cream and cream cheese, mixing thoroughly. Cook for an additional 5 minutes on medium-low heat until creamy and thick.
Adjust the salt and pepper to taste. Serve and enjoy.
Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!
